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4.67
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6
votes
Shakshuka Eggs Recipe
A simple and flavorful Middle Eastern dish of eggs simmered in a sauce of tomatoes, onion, peppers, and spices. Great for breakfast, lunch, or dinner!
Course:
Breakfast
Cuisine:
Israeli
Servings:
4
people
Calories:
238
kcal
Author:
Katie Wells
Ingredients
3
TBSP
olive oil
1
medium
onion
(chopped)
1
bell pepper
(seeded and thinly chopped)
2
cloves
garlic
(minced)
2
large
tomatoes
(chopped)
1
TBSP
cumin
1
tsp
paprika
1
tsp
salt
1
hot chile pepper
(seeded and finely chopped, optional)
6
eggs
Instructions
Heat the olive oil in a large skillet over medium high heat.
Stir in the onion and peppers, and cook until the vegetables soften, about 5 minutes.
Add the minced garlic and cook an additional minute.
Add the tomatoes, cumin, paprika, salt, and chili pepper and stir to combine.
Simmer for 10-12 minutes until the juices cook off.
Make 6 small holes in the mixture with the back of a spoon and crack the eggs into the indentations.
Cover the skillet and cook another 5-6 minutes until eggs are soft cooked.
Serve immediately.
Notes
Try serving shakshouka eggs with
my grain-free flatbread
.
Nutrition
Calories:
238
kcal
|
Carbohydrates:
11
g
|
Protein:
10
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Cholesterol:
246
mg
|
Sodium:
686
mg
|
Potassium:
484
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
2418
IU
|
Vitamin C:
69
mg
|
Calcium:
69
mg
|
Iron:
3
mg