Shakshuka
recipe

A delicious Middle Eastern breakfast made with eggs, tomatoes, and spices. This hearty skillet dish is perfect for both breakfast and a light dinner.
Preparation Time: 30-60 minutes
Serving Size: 4 servings

Ingredients:

- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 bell pepper, diced
- 400 g canned crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder (optional)
- Salt and pepper to taste
- 4-6 eggs
- Fresh herbs (e.g., parsley or cilantro)
- Crumbled feta cheese (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until soft.
2. Add the crushed garlic and diced bell pepper, cooking for a few more minutes.
3. Stir in the crushed tomatoes, cumin, paprika, chili powder, salt, and pepper. Mix well and let it simmer on low heat for about 10-15 minutes until slightly thickened.
4. Make small wells in the mixture and crack the eggs into the wells. Cover the skillet with a lid and cook until the eggs reach your desired doneness (about 5-10 minutes).
5. Sprinkle fresh herbs and crumbled feta cheese on top, if using. Serve hot with bread.
Nutritional Information (per serving):
- Calories: 280 kcal
- Protein: 14 g
- Carbohydrates: 12 g
- Fat: 20 g
- Fiber: 3 g

Reviews: 4.52 (568 reviews) ★★★★★ share