How To Make Israeli Shakshuka Recipe
A classic Middle Eastern dish of eggs poached in a spicy tomato sauce with peppers and onions.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, sliced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper (or more for added heat)
- 1 can (28 oz) whole peeled tomatoes
- Salt and pepper, to taste
- 4-6 large eggs
- 1/4 cup fresh cilantro or parsley, chopped (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook until softened, about 5-7 minutes.
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Add the garlic, cumin, paprika, and cayenne pepper, and cook for another minute until fragrant.
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Pour in the canned tomatoes and their juices, and use a spoon or spatula to break them up into smaller chunks. Season with salt and pepper to taste.
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Bring the mixture to a simmer, and let it cook for 10-15 minutes or until it has thickened into a sauce.
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Using a spoon or spatula, create small wells in the tomato sauce mixture. Crack an egg into each well.
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Transfer the skillet to the oven and bake for 10-15 minutes, until the eggs are set.
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Sprinkle with chopped cilantro or parsley before serving, if desired.
Nutrition
- Calories : 193kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 162mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 10g
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