Shakshuka Recipe

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

This Shakshuka Recipe is a popular Middle Eastern breakfast that is basically poached eggs in a spicy tomato sauce - it's vegetarian, easy and healthy!

Course: Breakfast
Cuisine: Mediterranean, Middle Eastern
Keyword: brunch, ketogenic, Low-carb
Servings: 3 servings
Calories: 207 kcal

Ingredients

• 1 tablespoon olive oil
• 1 medium onion sliced
• 1 medium red bell pepper sliced
• 2 cloves garlic minced
• 2 14 ounce cans diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon coriander
• Salt and freshly ground black pepper
• 6 eggs
• Fresh cilantro for garnish
• Crusty bread for serving

Instruction

• Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 10 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.
• Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes.
• Create 6 small nests in the tomato stew. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Cover the skillet, and cook until the egg whites have set, about 10 minutes.
• Garnish with fresh cilantro and serve with crusty bread or pita.

Recipe Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

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