Shakshuka is a classic Israeli breakfast dish. It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one pan gives you a protein-rich breakfast, brunch or dinner that's packed with vibrant Middle Eastern flavors.
Ingredients
-
2 tablespoons olive oil
-
1 large onion, sliced
-
1 large red bell pepper, sliced
-
2 cloves garlic, minced
-
1 teaspoon paprika
-
1 teaspoon cumin
-
1 can diced tomatoes
-
4 large eggs
-
0 salt and pepper
-
1 small bunch fresh cilantro, chopped
Dinner
breakfast
brunch
Vegetarian
Middle Eastern
Breakfast
add to Bring shoping list
add to G Google Calender
- short description
-
Heat oil in a large pan.
Add onion and bell pepper, cook until softened.
Add garlic, paprika and cumin, cook for another minute.
Add tomatoes and simmer until sauce thickens.
Make wells in the sauce and crack in eggs.
Cover and cook until eggs are done to your liking.
Season with salt and pepper, garnish with cilantro.
- detailed description
-
First, heat the olive oil in a large pan over medium heat.
Add the sliced onion and red bell pepper to the pan. Cook for about 5 minutes, or until they are softened.
Next, add the minced garlic, paprika, and cumin to the pan. Cook for another minute, stirring constantly.
Add the can of diced tomatoes to the pan. Let the mixture simmer for about 10 minutes, or until the sauce has thickened.
Make small wells in the sauce with a spoon and crack the eggs into each well.
Cover the pan and let the eggs cook until they are done to your liking. This should take around 5 minutes for runny yolks, or longer if you prefer your yolks more set.
Finally, season the shakshuka with salt and pepper to taste. Garnish with chopped fresh cilantro before serving.
back
