Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (400g) diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper, cooking until softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, and paprika, cooking for another minute until fragrant.
- Add the canned tomatoes, season with salt and pepper, and let simmer for 10 minutes, allowing the flavors to meld.
- Make small wells in the sauce and crack an egg into each well.
- Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny.
- Garnish with fresh parsley and serve hot.
Notes
- Serve with crusty bread for dipping.
- Feel free to add feta cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 210 mg
Keywords: shakshuka, breakfast, easy one pan