Shakshuka
by Marco Rossi
1
Servings
3
Prep
10 min
Cook
25 min
Eggs poached in a smoky, garlicky tomato and pepper sauce. One pan, crusty bread, and breakfast becomes dinner-worthy.
Ingredients
- 6 eggs — matched to Egg, whole, raw, fresh; view its nutrition
- 800 g canned crushed tomatoes — matched to Tomatoes, crushed, canned; view its nutrition
- 1 red bell pepper, sliced — not matched; choose a food in the nutrition panel
- 1 onion, sliced — matched to Onions, raw; view its nutrition
- 3 cloves garlic, minced — matched to Garlic, raw; view its nutrition
- ≈ 2.27 g smoked paprika — matched to Spices, paprika; view its nutrition
- ≈ 2.1 g ground cumin — matched to Spices, cumin seed; view its nutrition
- Pinch of cayenne — no amount given; set one in the nutrition panel
- Olive oil, salt, fresh cilantro or parsley — no amount given; set one in the nutrition panel
Steps
- 1Soften the onion and pepper in olive oil over medium heat, about 8 minutes.
- 2Add garlic and the spices; cook until fragrant, one minute.
- 3Pour in the tomatoes, season, and simmer until slightly thickened, 10 minutes.
- 4Make six wells and crack an egg into each. Cover and cook until the whites are set but the yolks still run, 6–8 minutes.
- 5Scatter with herbs and serve straight from the pan with bread.
