Description
This flavorful Shakshuka comes together in about 30 minutes in one pot, making it a quick and easy weeknight dinner for the family.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (28 ounces) diced tomatoes
- Salt and pepper to taste
- 4–6 eggs
- Fresh parsley or cilantro for garnish
- Crusty bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat (about 2 minutes).
- Add chopped onion and red bell pepper. Sauté until the veggies are soft—about 5-7 minutes.
- Stir in the minced garlic, ground cumin, and paprika. Cook for another minute until fragrant.
- Pour in the diced tomatoes, and season with salt and pepper. Bring to a simmer, then let it simmer for about 10 minutes.
- Create small wells in the sauce and crack an egg into each well.
- Cover the skillet, and cook until the eggs are set to your desired doneness—around 6-8 minutes for runny yolk.
- Garnish with fresh parsley or cilantro, and serve hot with crusty bread.
Notes
This dish is perfect for busy weeknights and can be customized with different veggies and spices based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 300mg