Shakshuka with Warm Flatbread

Name: Shakshuka with Warm Flatbread
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1 yellow onion (chopped); 1 red bell pepper (cored and diced); 2 clove garlic (minced); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper (or to taste); 28 ounce diced tomatoes (undrained); 0.5 cup vegetable broth; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 4 eggs; 2 whole wheat flatbreads (warmed); 2 tablespoon fresh cilantro (chopped, for garnish)

Eggs gently poached in a rich, spiced tomato sauce with bell peppers and onions, served hot with warm whole wheat flatbread for a comforting and flavorful meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Middle Eastern
Difficulty: Easy
Cost: $2.42/serving

Dietary

High-Fiber
Vegetarian
Dairy-Free
Nut-Free
Soy-Free
Pescatarian

Ingredients

1 tablespoon olive oil
1 yellow onion (chopped)
1 red bell pepper (cored and diced)
2 clove garlic (minced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.25 teaspoon cayenne pepper (or to taste)
28 ounce diced tomatoes (undrained)
0.5 cup vegetable broth
0.5 teaspoon salt
0.25 teaspoon black pepper
4 eggs
2 whole wheat flatbreads (warmed)
2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

Heat 1 tablespoon of olive oil in a large oven-safe skillet or sauté pan over medium heat. Add the chopped yellow onion and diced red bell pepper and cook for 5-7 minutes until softened.
Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Pour in the undrained canned diced tomatoes and vegetable broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and cook for 8-10 minutes, allowing the sauce to thicken slightly.
Carefully crack the 4 large eggs directly into the simmering sauce, spacing them out. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness).
Remove from heat. Serve immediately with warm whole wheat flatbread and, if desired, garnish with chopped fresh cilantro or parsley.

Notes

For a tangier flavor, add a squeeze of lemon juice at the end. Any leftover sauce can be stored in the fridge and makes a delicious base for other dishes.

Nutrition (per serving)

Calories: 280
Protein: 17.5 g
Carbohydrates: 31.9 g
Fat: 10.5 g
Fiber: 9.8 g
Sodium: 795 mg
Saturated Fat: 2.8 g
Sugar: 10.3 g
Cholesterol: 186 mg