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Shakshuka (Easy & Traditional)
Ingredients
2 tablespoons
olive oil
1 medium
onion, diced
1 red
bell pepper, seeded and diced
4
garlic cloves, finely chopped
2 teaspoons
paprika
1 teaspoon
cumin
1/4 teaspoon
chili powder
1 (28-ounce) can
whole peeled tomatoes
6 large
eggs
to taste
salt and pepper
1 small bunch
fresh cilantro, chopped
1 small bunch
fresh parsley, chopped
Instructions
STEP 1
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.,
STEP 2
Add garlic and spices and cook an additional minute.,
STEP 3
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.,
STEP 4
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.,
STEP 5
Garnish with chopped cilantro and parsley before serving.
Nutrition Facts
(per serving)
Calories:
213 calories
Servings:
4 servings
Carbohydrates:
16 g
Fat:
16 g
Fiber:
4 g
Protein:
12 g
Sugar:
6 g
Meal Effort
Preparation:
7 minutes
Cook:
15 minutes
Total:
22 minutes