Shakshuka (Eggs Poached in Spicy Tomato Sauce - Morocco)
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 red pepper, chopped
- 1 jalapeno pepper, chopped (optional)
- 4 tomatoes, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 cup fresh parsley, chopped
- 4 large eggs
- Salt and pepper, to taste
- Bread for serving (whole grain baguette, pita, or gluten-free bread for dipping)
Instructions
- Heat olive oil over medium heat in a large skillet. Add chopped onions and garlic, sauté for 2-3 minutes until softened and fragrant.
- Stir in red bell pepper and jalapeño (if using). Cook for another 2-3 minutes until the peppers soften slightly.
- Add the chopped tomatoes (or canned tomatoes), cumin, and smoked paprika. Stir to combine, then reduce the heat to low. Simmer for 15-20 minutes until the tomato mixture thickens and becomes a sauce. Season with salt and pepper to taste.
- Using the back of a spoon, create small wells in the sauce. Crack the eggs into the wells, spacing them evenly. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. (For firmer yolks, cook for an additional 1-2 minutes.)
- Remove the skillet from heat. Sprinkle the shakshuka with freshly chopped parsley. Serve hot with bread on the side for dipping.
Nutrition
Calories: 230kcalCarbohydrates: 25gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 164mgSodium: 655mgPotassium: 1012mgFiber: 7gSugar: 13gVitamin A: 1992IUVitamin C: 83mgCalcium: 219mgIron: 7mg
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