Shakshouka
A delicious poached eggs in flavorful tomato sauce for breakfast, lunch or dinner.
Servings: 4 servings
Calories: 163.1kcal
Ingredients
- 3 Tablespoons olive oil. Note1
- 1 large (250g) onion, diced.
- 1 large bell (200g) pepper, any color. Diced
- 1 Chili pepper chopped. Optional. Note2
- 2 garlic cloves. Note3
- 2 ½ cup ( 5 tomatoes Roma (277g)) tomato chopped.
- 2 Tablespoon chopped cilantro.
- 2 Tablespoons chopped parsley.
- 1 ½ teaspoon cumin.
- 1 teaspoon paprika sweet or smoked.
- ½ teaspoon salt.
- A dash of black pepper.
- 4 Large eggs.
- Feta crumbled, Chopped cilantro or parsley for garnishing.
Instructions
- In a cast iron or a non stick pan over medium heat add oil.
- Add onion and sauté for two minutes.
- Add garlic, bell pepper and hot Chili pepper, if using, and sauté for another minute.
- Add the tomato and mix in all the spices until well combined.
- Simmer until tomato juices evaporate.
- Mix in chopped cilantro and parsley.
- Make four holes in the pan and crack an egg in each hole.
- Cover and let the egg poach on low to your liking about 3-5 minutes. Note4
Video
Notes
Notes1: You may use butter, ghee or basically any type of fat you like.
Note2: Substitute cayenne pepper or harissa if you would like or leave it out.
Note3: You may add up to 4 garlic cloves but I find it too much for breakfast.
Note4: Cook for less time for runny yolks.
Serving suggestions:
Serve with bread for breakfast. As a dinner, would be better served over a carb such as rice or mashed potatoes Please check the nutrition disclaimer policy.Nutrition
Calories: 163.1kcal | Carbohydrates: 14.3g | Protein: 8.7g | Fat: 8.7g | Saturated Fat: 2.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 4.3g | Cholesterol: 186mg | Sodium: 116.7mg | Potassium: 538.1mg | Fiber: 3.3g | Sugar: 7.5g