How To Make Chakchouka (Shakshouka) Recipe
Sauteing meats and veggies are our easy go-to for when we’re hungry. But saute recipes don’t have to be that plain! Add your sauteed meals to roll-ups, plain rice, and so much more. Delight yourself and get creative with these saute recipes to save you from a hectic day.
Serves:
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cayenne pepper (optional)
- 1 can (14 ounces) crushed tomatoes
- Salt and pepper, to taste
- 4-6 large eggs
- Fresh cilantro or parsley, for garnish
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add diced onion and red bell pepper to the skillet and sauté until softened, about 5 minutes.
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Stir in minced garlic, ground cumin, ground paprika, and ground cayenne pepper. Cook for an additional 1-2 minutes.
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Pour in crushed tomatoes and season with salt and pepper. Simmer the mixture for about 10 minutes, until the sauce thickens slightly.
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Using the back of a spoon, make small wells in the sauce and crack an egg into each well. Cover the skillet and let the eggs cook for about 8-10 minutes, until the whites are set but the yolks are still runny.
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Remove from heat and garnish with fresh cilantro or parsley.
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Serve hot with crusty bread or pita.
Nutrition
- Calories : 220kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 186mg
- Sodium : 677mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 12g
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