Shakshuka
Shakshuka is a delicious spicy homemade tomato-vegetable sauce which eggs are poached in. It's an easy recipe and one that always dazzles for breakfast or another time of the day!
Servings 6
Calories 141kcal
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Yellow Onion peeled and chopped
- 1 Jalapeno Pepper destemmed with seeds scraped out; diced
- 1 Red Bell Pepper stems and seeds removed; chopped
- 4 Garlic Cloves diced
- 1 teaspoon Cumin
- 1 tablespoon Smoked Paprika (not hot smoked paprika)
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Kosher Salt
- 1 28-ounce can Fire Roasted Crushed Tomatoes
- 6 Eggs
- 2 tablespoons Crumbled Cotija or Feta Cheese
- ¼ cup chopped Cilantro or Italian Parsley
Instructions
- Heat the oil in a large skillet over medium-high heat. When the oil’s surface ripples add the onion, red pepper and jalapeno. Cook until soft (5-7 minutes).
- Add the garlic, cumin, smoked paprika, cayenne pepper and salt; cook 2 additional minutes.
- Lower heat to medium or medium-low, add the tomatoes with any liquids; simmer uncovered for 20 minutes stirring periodically.
- To add the eggs: crack an egg into a ramekin or small bowl. Using a larger dining spoon, make a divot or indentation in the tomato sauce large enough to fit the egg (planning out enough room for all 6 eggs with space between). Gently pour the egg into the divot and repeat for remaining eggs.
- Cover and cook over medium heat until whites are done but yolk is still runny; 8-10 minutes.
- Serve with a scoop of the sauce, egg and crusty bread.
Video
Nutrition
Calories: 141kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 168mg | Sodium: 517mg | Potassium: 169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1560IU | Vitamin C: 30.3mg | Calcium: 66mg | Iron: 1.4mg