Shakshuka with Warm Flatbread

A rustic and flavorful Middle Eastern dish of eggs poached in a rich, spiced tomato sauce with bell peppers and onions, perfect for dipping with warm flatbread.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4.5
• Cuisine: Middle Eastern
• Difficulty: Easy
• Cost: $2.14/serving

Dietary

• Gluten-Free
• Nut-Free

Tags

• one-pot
• quick
• healthy
• spicy
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 1 red bell pepper (diced)
• 3 clove garlic (minced)
• 1.5 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 28 ounce crushed tomatoes
• 0.5 cup chicken broth
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 5 eggs (large)
• 2 pita breads (warmed)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Sauté aromatics: Heat 1 tablespoon olive oil in a large oven-safe skillet or braiser over medium heat. Add 1 diced yellow onion and 1 diced red bell pepper and cook until softened, about 5-7 minutes.
2. Add spices and tomatoes: Stir in 3 minced cloves garlic, 1 1/2 teaspoons ground cumin, 1 teaspoon paprika, and 1/2 teaspoon cayenne pepper (if using). Cook for 1 minute until fragrant. Pour in 1 can crushed tomatoes and 1/2 cup chicken broth or water. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer.
3. Poach the eggs: Make 4-5 small wells in the simmering tomato sauce using the back of a spoon. Carefully crack 1 egg into each well. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your preference).
4. Serve: Garnish with fresh chopped cilantro or parsley if desired. Serve immediately with warm pita bread or flatbread for dipping.

Nutrition (per serving)

• Calories: 290
• Protein: 19.8 g
• Carbohydrates: 30.5 g
• Fat: 11.2 g
• Fiber: 7.3 g
• Sodium: 790 mg
• Saturated Fat: 3.2 g
• Sugar: 9 g
• Cholesterol: 185 mg