Our Favorite Shakshuka
Bright & savory, this colorful Shakshuka dish is absolutely bursting with flavor!
Foto: Spend With PenniesIngredients
4 servings
- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 small red bell peppers (diced)
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper (or to taste)
- salt and black pepper (to taste)
- 28 ounces canned whole tomatoes (with juices, 1 can)
- 6 eggs
- 1 tablespoon chopped fresh cilantro (for serving)
Steps
Crush tomatoes with your hands until they're broken up, set aside.
In a 10" skillet, cook onion and garlic in oil until tender. Add bell pepper and cook an additional 6-7 minutes or until very soft.
Add seasonings and cook until fragrant, about 1 minute. Add tomatoes and simmer until thickened, about 10 minutes.
Use the back of a spoon to gently create wells for the eggs. Crack an egg into each well.
Turn the skillet down to simmer, cover and gently simmer 4-6 minutes or just until eggs are set.
Garnish with fresh cilantro and serve with toast.
Nutrition Facts
Macronutrients
Calories187
Protein11g
Carbs14g
Fat10g
Source: Spend With Pennies
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