Description
A delightful dish combining poached eggs with a spicy, savory tomato and pepper mix served on crispy toast.
Ingredients
Scale
- 2 slices of bread (your favorite kind)
- 4 eggs
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 bell pepper, chopped (red or yellow)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onion and bell pepper. Sauté until they soften, about 5 minutes.
- Stir in the minced garlic along with cumin and paprika, allowing the mixture to become fragrant.
- Pour in the diced tomatoes, season with salt and pepper, and let it simmer for 5-10 minutes so the flavors meld together.
- Create small wells in the simmering mixture and crack an egg into each well. Cover with a lid and cook until the eggs are set to your liking.
- Toast your bread until golden brown and crispy.
- Serve the shakshouka over the toast and garnish with freshly chopped parsley.
Notes
Feel free to swap out the bread for gluten-free options or use different types of peppers for varied flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 300mg