Shakshuka
Typical Mediterranean spicy eggs, cooked in a bed of tomato sauce with onions and garlic
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Course: Breakfast, brunch
Cuisine: Mediterranean/Middle Eastern
Servings: 2 servings
Calories: 420kcal
- 4 large eggs
- 4 tbsp oil
- 1/2 a bell pepper diced
- 3 cloves garlic finely chopped
- 1 small onion finely chopped
- 3 big tomatoes chopped fine almost paste like in a chopper with a little water - or 1 cup of canned tomatoes
- 1/4 cup water
- 1/2 tsp salt + extra to sprinkle
- 1/2 tsp black pepper powder + extra to sprinkle
- 1 tsp roasted cumin powder Zeera powder
- 1/2 tsp Coriander powder dhania powder
- A little feta cheese and chopped parsley to garnish
In a skillet pan, add oil, chopped garlic, onion and bell pepper and saute at medium heat.
Once the onions turn translucent to light gold, add tomatoes and spices
Add water, cover the skillet pan with a lid and let the tomatoes simmer for 10 to 15 mins at medium flame.
Remove the lid and stir the tomato gravy. Most of the water should have evaporated by now.
Make 4 depressions in the tomato gravy and break the eggs into those depressions.
Reduce the flame to low and cover the skillet with a lit and let the eggs cook for 5 mins.
Turn off the flame after 5 mins. Sprinkle salt and black pepper all over the egg.
Garnish with feta cheese and parsley. Serve with toasted bread.
Serving: 1g | Calories: 420kcal | Carbohydrates: 4g | Protein: 13g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 372mg | Sodium: 145mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg