Middle Eastern Shakshuka

Poached eggs in a savory, spiced tomato and bell pepper sauce topped with fresh cilantro.

Nutrition per serving

• 4 largeEggs
• 2 cupsCrushed Tomatoes
• 1 dicedRed Bell Pepper
• 1/2 dicedYellow Onion
• 1 tspCumin
• 1 tspSmoked Paprika
• 2 cloves mincedGarlic

1. 1

   Sauté onions and peppers in olive oil until soft.

2. 2

   Add garlic and spices, cooking for 1 minute.

3. 3

   Pour in tomatoes and simmer until thickened.

4. 4

   Create small wells and crack eggs directly into the sauce.

5. 5

   Cover and cook for 5-8 minutes until whites are set but yolks are runny.

💡 Tips for Middle Eastern Shakshuka

• • Prepare ingredients the night before for a quicker morning routine.
• • Use room-temperature eggs for more even cooking and better volume.
• • Don't let garlic burn - add it after other aromatics and cook briefly.

Frequently Asked Questions

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