Middle Eastern · breakfast

Spiced Red Pepper Shakshuka

Name: Spiced Red Pepper Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 tbsp Extra Virgin Olive Oil; 80 g Yellow Onions (finely sliced); 150 g Red Bell Peppers (thinly sliced); 2 cloves Garlic (finely sliced); 1 tsp Cumin Powder; 1 tsp Paprika; 400 g Canned Diced Tomatoes; 0.5 tsp Salt; 0.25 tsp Black Pepper (freshly cracked); 4 large Eggs (room temperature); 10 g Coriander Leaf (roughly chopped)

Eggs poached in a thick sauce of red bell peppers, tomatoes, cumin and paprika. Serve from the skillet with bread to mop up the soft yolks.

The sauce has to be deep enough to hold the eggs, so use a 20 cm skillet with a lid and the full 400 g of tomatoes. Cook the peppers until they are soft before the tomatoes go in; they will not soften much once the sauce is in. The eggs cook from the heat trapped under the lid, so keep the heat low and the lid on. For firm yolks, leave the lid on until the yolks no longer wobble when you shake the pan. If anyone eating should avoid raw egg, use pasteurized eggs and keep the yolks soft, or cook the yolks until firm.

VegetarianGluten-FreeDairy-FreeLow-CarbPaleoNut-Free

Contains raw or lightly cooked egg. Use pasteurised eggs if you are pregnant, elderly, very young or immunocompromised.

35 minstart to table

10 min prep · 25 min cookServes2303 kcal a serving

Cook · 35 min

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Four eggs with soft yolks set in a red pepper and tomato sauce in a skillet, topped with chopped coriander leaf.

Ingredients

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Method

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Per serving

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303

Calories

16 g

Protein

19 g

Carbs

19 g

Fat

7 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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