Tomato Shakshuka

Name: Tomato Shakshuka
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 5 cups Tomatoes, crushed or diced; 6 Eggs; 1 medium Onion, sliced; 1 Bell pepper, sliced; 3 Garlic cloves, minced; 2 tbsp Olive oil; 1 tsp Ground cumin; 1 tsp Paprika; 1/4 tsp Cayenne pepper; 1 tsp Salt; 1/2 tsp Black pepper; 2 tbsp Fresh cilantro or parsley

Made with: Tomato

Eggs gently poached in a spiced tomato sauce make for a bold, comforting skillet breakfast or dinner. Serve with crusty bread for scooping up every last bit.

Prep10 min

Cook25 min

Serves4

LevelEasy

Contains EggsVegetarianSpicy

Ingredients

Tomatoes, crushed or diced5 cups
Eggs6
Onion, sliced1 medium
Bell pepper, sliced1
Garlic cloves, minced3
Olive oil2 tbsp
Ground cumin1 tsp
Paprika1 tsp
Cayenne pepper1/4 tsp
Salt1 tsp
Black pepper1/2 tsp
Fresh cilantro or parsley2 tbsp

Substitutions

Eggs → firm tofu cubes
Cayenne pepper → sweet paprika
Bell pepper → zucchini
Cilantro → parsley

Instructions

1Heat olive oil in a large skillet over medium heat and cook the onion and bell pepper until softened.
2Add the garlic, cumin, paprika, cayenne, salt, and black pepper; cook for 30 seconds.
3Stir in the tomatoes and simmer until the sauce thickens slightly, about 10 minutes.
4Make small wells in the sauce and crack the eggs into them.
5Cover and cook until the whites are set but the yolks are still runny, about 5 to 7 minutes.
6Garnish with cilantro or parsley and serve hot.

Want recipes like this from your own ingredients? Try Pantamo