How To Make Roasted Pepper Shakshuka
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Serves:
Ingredients
- 2 red bell peppers
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 can (400g) diced tomatoes
- Salt and pepper, to taste
- 4 large eggs
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them for about 20 minutes or until the skins are charred. Remove from the oven and let cool. Once cooled, remove the skins, seeds, and stems, then chop the peppers into small pieces.
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
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Add the chopped roasted peppers to the skillet, followed by the cumin, paprika, and chili powder. Stir well to combine the flavors.
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Pour in the diced tomatoes and season with salt and pepper. Simmer the mixture for about 10 minutes, allowing the flavors to meld together.
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Using a spoon, create 4 wells in the tomato-pepper mixture. Crack an egg into each well. Cover the skillet and cook for about 5-7 minutes or until the eggs are cooked to your liking.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 220kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 380mg
- Total Carbohydrates : 18g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 9g
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