Description
A delicious and easy one-pan shakshuka, perfect for brunch. Eggs poached in a flavorful tomato sauce with spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and bell pepper, cooking until softened.
- Stir in the garlic, cumin, and paprika, cooking for another minute.
- Pour in the diced tomatoes and season with salt and pepper. Simmer for 10 minutes.
- Make small wells in the tomato mixture and crack the eggs into each well.
- Cover the skillet and cook until the eggs are set, about 5–7 minutes.
- Garnish with fresh parsley before serving.
Notes
Serve with crusty bread for dipping. Adjust spices to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 skillet portion
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 240mg