Description
Experience the vibrant flavors of Morocco with this easy and hearty Shakshuka. This dish features poached eggs nestled in a rich tomato sauce infused with spices, perfect for breakfast, brunch, or any meal of the day!
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced, seeds removed
- 4 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 6 large eggs
- Salt and black pepper, to taste
- 1 small bunch fresh cilantro, finely chopped
- 1 small bunch fresh parsley, finely chopped
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and chopped onion, cooking for about 5 minutes until the onion is translucent.
- Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking for an additional minute to release the flavors.
- Add the crushed tomatoes and their juice to the skillet, breaking up the tomatoes with a spoon. Season with salt and pepper, then let the mixture simmer for a few minutes.
- Create small indentations in the tomato sauce using the back of your spoon, then crack the eggs into these wells. Cook the eggs for 5 to 8 minutes, or until they reach your desired level of doneness. Covering the skillet with a lid can speed up the cooking process.
- Garnish with chopped cilantro and parsley before serving.
Notes
- Serve with crusty bread for a complete meal.
- Adjust spices to your heat preference by adding more cayenne or paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Skillet
- Cuisine: Moroccan
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 146
- Sugar: 7 g
- Sodium: 340 mg
- Fat: 10 g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 186 mg