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Shakshuka  (Not yet rated)

Stewed Tomatoes and eggs. A popular Middle Eastern dish that works well for brunch of dinner.

Cal: 339 Fat: 18g Carbs: 32g Protein: 17g Fiber: 7g

Original recipe serves 2
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 2)

  • 2 cloves garlic ; crushed
  • 1 cup onions ; diced
  • 1 cup red bell pepper ; seeded and diced
  • 1 cup cherry tomatoes ; cut in half
  • 2 cups tomatoes ; canned, diced
  • 1 tablespoon olive oil
  • 2 tablespoons parsley ; fresh, chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon coriander ; ground
  • 1/4 teaspoon cayenne pepper ; ground
  • 1 teaspoon cumin
  • 1/2 tablespoon honey
  • 4 large egg(s)
  • 2 teaspoons paprika ; smoked
  • In My Kitchen

  • Directions

    1. Heat oil in a large skillet over medium heat.
    2. Add the onion, bell pepper and garlic. Saute for 5 minutes, stirring constantly to avoid burning.
    3. Stir in the canned tomatoes, cherry tomatoes, and tomato paste.
    4. Stir in the paprika, coriander, honey, and cayenne pepper.
    5. Cook for about 5 minutes or until the sauce thickens slightly.
    6. Make 4 wells in the sauce using the back of a spoon. Break an egg into a bowl, and slide it whole into one of the wells. Repeat with the other 3 eggs to fill all wells.
    7. Cover the skillet and simmer for 10 minutes for a runny yolk, or 15 for a firm yolk.
    8. Sprinkle with parsely and serve.
    Hint: Serve with a baguette to dip into the sauce!

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