Shakshuka with Bell Pepper and Tomato

Name: Shakshuka with Bell Pepper and Tomato
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 30 ml olive oil; 1 piece onion; 2 cloves garlic; 2 piece red bell peppers; 1 can chopped tomatoes (400 g); 2 piece ripe tomatoes; 4 piece eggs; 5 g ground cumin; 5 g sweet paprika; 1 pinch chili flakes; 0.5 bunch cilantro; 1 pinch salt; 1 pinch black pepper

Eggs poached until just set in a spiced, chunky pepper-tomato sauce with cumin and fresh cilantro. Bring the skillet straight to the table with bread for dipping — brunch sorted..

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Cook time

35 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

360 kcal

Calories

16 g

Protein

23 g

Fat

22 g

Carbs

Ingredients

For 2 servings

Estimated cost~€3.25 · ~€1.65/serving

Instructions

1
Slice the onion and peppers into strips and sweat them in the olive oil in a large skillet over medium heat until soft.
2
Stir in the chopped garlic, cumin, paprika and chili flakes and toast briefly until fragrant.
3
Add the canned tomatoes and diced fresh tomatoes, season with salt and pepper, and simmer uncovered until the sauce is thick and jammy.
4
Make four wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook gently until the whites are set but the yolks are still runny.
5
Shower with roughly chopped cilantro and serve straight from the skillet, ideally with flatbread for dipping.