Shakshuka with Bell Pepper and Tomato

⏱ 35 min · 🍽 2 Servings · 🧂 13 Ingredients

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

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.
← Back
Shakshuka with Bell Pepper and Tomato
📖 Culinse
breakfastvegetarianeasymediterranean

Shakshuka with Bell Pepper and Tomato

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..

⏱

Cook time

35 min

🍽

Servings

2

🧂

Ingredients

13

View Original ↗

Nutrition

per serving

360 kcal

Calories

16 g

Protein

23 g

Fat

22 g

Carbs

Ingredients

For 2 servings

  • 🛒
  • 🛒
  • 🛒
  • 🛒

Instructions

  1. 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. 2

    Stir in the chopped garlic, cumin, paprika and chili flakes and toast briefly until fragrant.

  3. 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. 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. 5

    Shower with roughly chopped cilantro and serve straight from the skillet, ideally with flatbread for dipping.

Shakshuka with Bell Pepper and Tomato Recipe | Culinse