Tomato-Pepper Shakshuka with Poached Eggs
Tomato-Pepper Shakshuka with Poached Eggs features a rich, cumin- and paprika-scented tomato base studded with sweet peppers and onions. The eggs set gently into the sauce, yielding creamy yolks that mingle with the bright, lightly spicy stew. Ideal for a cozy breakfast or brunch, it’s equally satisfying as a simple dinner with warm bread for dipping.
- Prep20 min
- Cook20 min
- Serves4
- DifficultyEasy
- 1
Gather all the ingredients.
- 2
Warm olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic; cook and stir until the vegetables soften and the onion is translucent, about 5 minutes.
- 3
Meanwhile, combine the tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
- 4
Stir the tomato mixture into the onion mixture. Simmer, uncovered, until the tomato juices have evaporated, about 10 minutes.
- 5
Make 4 wells in the tomato mixture; crack the eggs into the wells. Cover the skillet and cook until the eggs are set but not dry, about 5 minutes.
- 6
Serve and enjoy.
- Calories 296.23 kcal Moderate
- Protein 10.18 g Good Source
- Carbs 30.48 g Moderate
- Total Fat 15.64 g High
- Saturated Fat 2.75 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 175.0 mg High
- Sodium 406.93 mg Moderate
- Fiber 5.21 g Moderate
- Sugar 7.68 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 317.75 mg Good Source
- Iron 3.82 mg Good Source
- Potassium 645.79 mg Moderate
- Vitamin A 109.87 mcg_rae Moderate
- Vitamin C 38.93 mg Good Source
- Vitamin D 2.99 mcg Moderate
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
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