Shakshuka is a popular Middle Eastern breakfast dish consisting of eggs poached in a spicy tomato sauce. It is a flavorful and satisfying meal that can be enjoyed any time of the day. The sauce is made with tomatoes, bell peppers, onions, garlic, and a blend of spices such as cumin, paprika, and chili powder. The eggs are gently cracked into the simmering sauce and cooked until the whites are set but the yolks are still runny. The dish is often garnished with fresh herbs like cilantro or parsley and served with crusty bread for dipping.
Nutrition Information:
Nutrient
Amount
Total Fat
15g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
210mg
Sodium
800mg
Total Carbohydrates
20g
Dietary Fiber
5g
Sugars
10g
Protein
12g
Ingredients:
Ingredient
Quantity
Olive oil
2 tablespoons
Onion, diced
1 medium
Red bell pepper, diced
1
Garlic cloves, minced
3
Canned diced tomatoes
1 can (14 oz)
Tomato paste
2 tablespoons
Ground cumin
1 teaspoon
Paprika
1 teaspoon
Chili powder
1/2 teaspoon
Salt
1/2 teaspoon
Black pepper
1/4 teaspoon
Eggs
6
Cilantro or parsley, chopped (for garnish)
Optional
Cooking Instructions:
Step 1: Heat olive oil in a large skillet or frying pan over medium heat. Add the diced onion and bell pepper and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Step 2: Stir in the canned diced tomatoes, tomato paste, ground cumin, paprika, chili powder, salt, and black pepper. Simmer the sauce for 10 minutes to allow the flavors to meld together.
Step 3: Make small wells in the sauce with a spoon and crack the eggs into each well. Cover the skillet and cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. If you prefer well-done eggs, cook for an additional 2-3 minutes.
Step 4: Remove the skillet from heat and garnish the dish with chopped cilantro or parsley, if desired. Serve hot with crusty bread for dipping.
