African
Shakshuka
A vibrant and flavorful African breakfast dish featuring poached eggs in a spicy tomato and pepper sauce, perfect for starting your day with a burst of energy.
Total Time30 minutes
Servings2
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
20
Protein
30
Carbs
20
Fat
5
Fiber
0g
Sodium
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) diced tomatoes
- 4 large eggs
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread (for serving)
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add the diced onion and bell pepper, sauté until soft, about 5-7 minutes.
- 3Stir in the minced garlic, ground cumin, paprika, and cayenne pepper; cook for another 2 minutes until fragrant.
- 4Add the diced tomatoes, season with salt and pepper, and bring the mixture to a simmer. Let it cook for 10 minutes to thicken, stirring occasionally.
- 5Create four small wells in the sauce and crack an egg into each well.
- 6Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny (adjust cooking time for firmer yolks).
- 7Remove from heat, garnish with chopped parsley, and serve hot with crusty bread to soak up the sauce.
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