Prepful
Shakshuka
A North African dish of spicy tomatoes, rich eggs, and crusty bread, perfect for brunch. The combination of flavors and textures is a delight to the senses. Let the tomatoes simmer to develop a deep, slightly smoky flavor and keep the eggs runny.
Ingredients
- 2 cups canned crushed tomatoes 475g
- ¼ cup olive oil 60g
- 1 large onion 150g
- 1 large red bell pepper 120g
- 3 cloves garlic 15g
- 1 tsp smoked paprika 5g
- 1 tsp ground cumin 5g
- 1 tsp salt 5g
- ½ tsp black pepper 2g
- 4 large eggs 240g
- ¼ cup fresh parsley 15g
- 1 loaf crusty bread 250g
Steps
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Step 1
Heat the olive oil in a large cast-iron skillet over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
- ¼ cupolive oil
- 1 largelarge onion
-
Step 2
Add the sliced red bell pepper and cook for another 5 minutes, until tender.
- 1 largelarge red bell pepper
-
Step 3
Add the minced garlic and cook for 1 minute, until fragrant.
- 3 clovesgarlic cloves
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Step 4
Stir in the smoked paprika, ground cumin, salt, and black pepper. Cook for 1 minute.
- 1 tspsmoked paprika
- 1 tspground cumin
- 1 tspsalt
- ½ tspblack pepper
-
Step 5
Add the crushed tomatoes and stir to combine. Bring the mixture to a simmer and let cook for 20-25 minutes, stirring occasionally, until the sauce has thickened and developed a deep flavor.
- 2 cupscanned crushed tomatoes
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Step 6
Create 4 wells in the tomato sauce and crack an egg into each well.
- 4 largelarge eggs
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Step 7
Cover the skillet and cook for 10-15 minutes, or until the whites are set and the yolks are still runny.
-
Step 8
Garnish with fresh parsley and serve with crusty bread.
- ¼ cupfresh parsley
- 1 loafcrusty bread
Nutritional info
Estimated nutritional value per serving. Not medical advice. Learn more.
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