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: $1.36/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Pescatarian

Tags

• one-pot
• stir-fry
• quick
• savory
• healthy
• comfort food

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

1. 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.
2. Stir in the minced garlic, ground cumin, and paprika. Cook for 1 minute until fragrant.
3. 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.
4. Make 8 indentations in the tomato sauce using the back of a spoon. Carefully crack one egg into each indentation.
5. 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).
6. 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: 250
• Protein: 13.7 g
• Carbohydrates: 26.5 g
• Fat: 11.2 g
• Fiber: 5.1 g
• Sodium: 760 mg
• Saturated Fat: 3.2 g
• Sugar: 8.1 g
• Cholesterol: 230 mg