Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: Bell Pepper — 1 large; Canned Tomatoes — 1 can, 28 oz; Cayenne Pepper — ¼ tsp; Cumin — 1 tsp; Eggs — 6 large; Garlic — 4 cloves; Olive Oil — 2 tbsp; Onion — 1 medium; Paprika — 1 tsp; Salt — 1 tsp

Eggs poached in a spiced tomato and pepper sauce. A one-pan breakfast or dinner that looks impressive but takes 25 minutes.

vegetarian gluten-free

🔥 Calories per serving: 290

🍽️ Serves: 4

⏱️ Prep: 10 min

🍳 Cook: 20 min

Ingredients

Bell Pepper	1 large
Canned Tomatoes	1 can, 28 oz
Cayenne Pepper	¼ tsp
Cumin	1 tsp
Eggs	6 large
Garlic	4 cloves
Olive Oil	2 tbsp
Onion	1 medium
Paprika	1 tsp
Salt	1 tsp

Instructions

Heat olive oil in a large, deep skillet over medium heat.
Add diced onion and cook 5 minutes until soft and translucent.
Add diced bell pepper and cook 4 more minutes.
Add minced garlic, cumin, and paprika. Stir and cook 1 minute until fragrant.
Pour in canned tomatoes, breaking them up with a spoon. Add salt and a pinch of cayenne if you like heat.
Simmer 10 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
Taste and adjust salt.
Make 4–6 wells in the sauce with the back of a spoon. Crack one egg into each well.
Cover the skillet and cook on medium-low for 5–7 minutes until whites are set but yolks are still runny.
Serve straight from the pan with bread for dipping.