One-Pot Shakshuka

Name: One-Pot Shakshuka
Prep time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: North African
Ingredients: 3 tbsp Olive oil; 1 piece Yellow onion, finely diced; 2 pieces Red bell pepper, diced; 4 clove Garlic, minced; 1.5 tsp Ground cumin; 1.5 tsp Sweet paprika; 1 tsp Ground coriander; 0.5 tsp Chili flakes; 1 can Crushed tomatoes; 1 tbsp Tomato paste; 0.5 tsp Sugar; 1 tsp Salt; 6 pieces Eggs; 0.25 cup Fresh parsley, chopped (garnish); 1 tbsp Lemon juice; 6 slice Crusty bread, for serving

North African · 40 mins

Eggs poached in a warmly spiced tomato and pepper sauce.

S By Skinwalker84

Servings

3 tbsp Olive oil
1 piece Yellow onion, finely diced
2 pieces Red bell pepper, diced
4 clove Garlic, minced
1.5 tsp Ground cumin
1.5 tsp Sweet paprika
1 tsp Ground coriander
0.5 tsp Chili flakes
1 can Crushed tomatoes
1 tbsp Tomato paste
0.5 tsp Sugar
1 tsp Salt
6 pieces Eggs
0.25 cup Fresh parsley, chopped (garnish)
1 tbsp Lemon juice
6 slice Crusty bread, for serving

Calories

834 kcal

Protein

23g

Carbs

112g

Fat

34g

Fiber

11g

Sugar

15g

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Build the Sauce

1. Heat the olive oil in a large, deep skillet over medium heat. Add the yellow onion and red bell pepper with a pinch of the salt and cook, stirring often, for 8 to 10 minutes until soft and lightly golden.

3 tbsp Olive oil, 1 piece Yellow onion, finely diced, 2 pieces Red bell pepper, diced, 1 tsp Salt
2. Stir in the garlic, ground cumin, sweet paprika, ground coriander, chili flakes and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.

4 clove Garlic, minced, 1.5 tsp Ground cumin, 1.5 tsp Sweet paprika, 1 tsp Ground coriander, 0.5 tsp Chili flakes, 1 tbsp Tomato paste
3. Pour in the crushed tomatoes and add the sugar and remaining salt. Simmer over medium-low heat, uncovered, for 12 to 15 minutes, stirring occasionally, until thick and jammy. Taste and adjust the seasoning.

1 can Crushed tomatoes, 0.5 tsp Sugar, 1 tsp Salt
Poach the Eggs

4. Use a spoon to make 6 wells in the sauce and crack an egg into each. Season the eggs lightly with salt, cover the pan and cook over low heat for 5 to 8 minutes, until the whites are set but the yolks are still runny.

1 tsp Salt, 6 pieces Eggs
To Serve

5. Drizzle the lemon juice over the shakshuka to brighten the sauce and scatter the fresh parsley on top. Serve straight from the pan with the crusty bread for scooping.

0.2 cup Fresh parsley, chopped (garnish), 1 tbsp Lemon juice, 6 slice Crusty bread, for serving

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