Spicy Shakshuka
15m prep 20m cook 35m ready
A spicy tomato and pepper sauce with eggs gently poached in it. This shakshuka is a flavorful one-pan dish perfect for any meal.
Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 1 red bell pepper cut into ¼-inch pieces
- 1 small red chile finely chopped
- Kosher salt and pepper
- 2 clove garlic finely chopped
- 1 tsp ground cumin
- 1 whole tomatoes
- 4 large eggs
- Snipped fresh chives for topping (optional)
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 174 mg
- Iron: 2.48 mg
- Magnesium: 35.9 mg
- Phosphorus: 233 mg
- Potassium: 521 mg
- Zinc: 1.68 mg
Let's Cook
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Step 1.
Heat the oil in a large skillet over medium heat. Add the chopped onion, cover, and cook for 4 minutes, stirring occasionally, until softened.
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Step 2.
Add the bell pepper and chile to the skillet, season with ½ teaspoon each salt and pepper, and cook covered, stirring occasionally, until just tender, 6 to 8 minutes.
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Step 3.
Stir in the garlic and cumin; cook for 1 minute until fragrant.
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Step 4.
Crush the whole tomatoes with your hands and add them to the skillet along with their juices. Bring the mixture to a boil.
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Step 5.
Reduce the heat to low. Make 4 small wells in the sauce and carefully crack one egg into each well. Cover and gently simmer for 6 minutes.
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Step 6.
Uncover and continue cooking until the egg whites are set and the yolks are cooked to your liking, 5 to 7 minutes for slightly runny yolks. Sprinkle with chives if desired.
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