Description
A wholesome and comforting Middle Eastern classic featuring poached eggs in a rich, spicy tomato sauce, perfect for brunch or breakfast-for-dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
- Salt and pepper to taste
- Fresh parsley for garnish
- Sourdough bread for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and bell pepper, sautéing until they soften.
- Stir in the minced garlic along with cumin and paprika, cooking for an additional minute.
- Pour in the crushed tomatoes, seasoning with salt and pepper. Simmer for about 10 minutes.
- Create small wells in the sauce and gently crack the eggs into each well. Cover and cook until eggs are done to your liking (5-10 minutes).
- Garnish with fresh parsley and serve hot with crusty sourdough.
Notes
For added richness, swirl in a tablespoon of heavy cream after cooking the eggs. Experiment with herbs like fresh cilantro or basil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg
Keywords: shakshuka, Middle Eastern, brunch, comfort food, vegetarian