Recipes · Breakfast

Shakshuka with Eggs in Tomato Sauce

Name: Shakshuka with Eggs in Tomato Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 tbsp Olive oil; 1 medium Onion; 1 Red bell pepper; 2 cloves Garlic; 1 can (400 g) Canned peeled tomatoes; 1 tbsp Tomato paste; 4 large Eggs; 50 g, crumbled Feta cheese; 1 tsp Sweet paprika; 1 tsp Ground cumin; 1/2 tsp Chili flakes; to taste Salt; to taste Black pepper; small handful Fresh parsley; small handful Fresh cilantro

A beloved Middle Eastern breakfast of eggs gently poached in a spiced tomato and pepper sauce. Serve it straight from the skillet with crusty bread for dipping.

448kcal⏱ 30′total19gProtein22gCarbs30gFat

Method

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sliced bell pepper and cook 6-8 minutes until softened.
Stir in the minced garlic, paprika, cumin and chili flakes and cook 1 minute until fragrant.
Add the tomato paste and cook 1 minute, then pour in the canned tomatoes, crushing them with a spoon. Season with salt and pepper.
Simmer the sauce uncovered for about 10 minutes, stirring occasionally, until thickened.
Using the back of a spoon, make 4 wells in the sauce and crack an egg into each one.
Cover and cook 5-8 minutes, until the whites are set but the yolks are still runny.
Crumble the feta over the top, scatter with parsley and cilantro, and serve right away with crusty bread.

Make it yours

Adapt it to your macros.

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