Spiced Egg Shakshuka
A vibrant and comforting one-pan dish where eggs are poached in a rich, savory tomato sauce spiced with cumin and paprika, served with warm pita bread.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 7.5
- Cuisine: Middle Eastern
- Difficulty: Easy
- Cost: $1.43/serving
Dietary
- Vegetarian
- Nut-Free
- Soy-Free
- Pescatarian
- Low-Carb
- Low-Fat
- Low-Sugar
- Low-Saturated-Fat
- Low-Calorie
Tags
- one-pot
- stir-fry
- quick
- healthy
- comfort food
- budget-friendly
Ingredients
- 2 tablespoon olive oil
- 1 yellow onion (large, diced)
- 4 clove garlic (minced)
- 1 red bell pepper (diced)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 can crushed tomatoes (28 ounce)
- 0.5 cup vegetable broth
- 1 teaspoon salt
- 8 eggs (large)
- 0.25 cup fresh cilantro (chopped)
- 6 pita breads (warmed, for serving)
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced yellow onion and red bell pepper, and cook until softened, about 5-7 minutes.
- Stir in the minced garlic, ground cumin, and paprika. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and vegetable broth. Season with salt and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
- Make 8 indentations in the tomato sauce using the back of a spoon. Carefully crack one egg into each indentation.
- 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 desired doneness).
- Garnish generously with chopped fresh cilantro. Serve immediately with warm pita bread.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition (per serving)
- Calories: 152
- Protein: 8.9 g
- Carbohydrates: 11.6 g
- Fat: 8.1 g
- Fiber: 2.8 g
- Sodium: 680 mg
- Saturated Fat: 1.6 g
- Sugar: 7.5 g
- Cholesterol: 180 mg