Shakshuka is eggs gently poached in a spiced tomato and pepper sauce, and it is one of the best things you can make with a can of tomatoes. It works for breakfast, brunch or a quick dinner.
Serve it straight from the pan with warm pita to scoop up the sauce.
Shakshuka with Warm Pita
Recipe by Pavel Ciorici
Eggs poached in a cumin and paprika tomato sauce with peppers and onions, served with warm pita. One pan, 35 minutes.
2
servings10
minutes25
minutes310
kcalIngredients
2 tbsp 2 tbsp olive oil
1 1 yellow onion, diced
1 1 red bell pepper, diced
3 cloves 3 cloves garlic, minced
1 tsp 1 tsp ground cumin
1 tsp 1 tsp sweet paprika
1/4 tsp 1/4 tsp chili flakes
28 oz 790 g canned whole peeled tomatoes, crushed by hand
1/2 tsp 1/2 tsp salt
4 4 large eggs
2 tbsp 2 tbsp chopped fresh parsley or cilantro
warm pita bread, to serve
Directions
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 8 minutes, until soft.
- Stir in the garlic, cumin, paprika and chili flakes and cook for 1 minute, until fragrant.
- Add the tomatoes with their juices and the salt. Simmer for 10 minutes, until the sauce thickens.
- Make 4 wells in the sauce with the back of a spoon and crack an egg into each one.
- Cover and cook for 5 to 7 minutes, until the whites are set and the yolks are still soft.
- Sprinkle with the herbs and serve from the pan with warm pita.
Equipment
Large skillet with lid
Wooden spoon
Notes
- For firmer yolks, cook covered for 2 minutes longer.
- Crumbled feta on top is a good addition if you do not need the dish to be dairy-free.
Nutrition Facts
- Serving Size: 1/2 of the recipe
- Total number of serves: 2
- Calories: 310kcal
- Fat: 20g
- Saturated Fat: 4.5g
- Cholesterol: 370mg
- Sodium: 780mg
- Carbohydrates: 20g
- Net Carbs: 14g
- Fiber: 6g
- Sugar: 11g
- Protein: 15g
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