Ingredients
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For the shakshuka base:
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1 large onion, thinly sliced
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4 cloves garlic, minced
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1 bell pepper (any color), cored and sliced into large pieces
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1 can (14.5 oz) diced tomatoes
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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For the poached eggs:
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4 large eggs
Directions
Subtitle: A Veggie-Packed One-Skillet Meal Perfect for Your Busy Mornings!
Ingredients:
For the shakshuka base:
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 bell pepper (any color), cored and sliced into large pieces
• 1 can (14.5 oz) diced tomatoes
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
For the poached eggs:
• 4 large eggs
Instructions:
1. Heat a large non-stick skillet over medium-high heat. Add the oil to the pan and swirl to coat the bottom evenly.
2. Add the sliced onions and cook until they are translucent and starting to brown around the edges, about 5-7 minutes.
3. Reduce the heat to low and stir in the minced garlic. Cook for another minute, being careful not to let the mixture burn.
4. Direction:
Add the diced tomatoes, water, sugar, cumin, paprika, salt, and black pepper to the pan. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer uncovered for 10-12 minutes.
5. Meanwhile, fill a small bowl with hot water and place it in the skillet next to the stove. Crack each egg into a separate hole in the saucepan using a spoon or your fingers. Carefully pour enough of the hot water from the bowl over the eggs to cover them completely. Set the timer for 5 minutes.
6. After 5 minutes, use a slotted spoon to gently scoop out one of the cooked eggs onto a plate. Discard the excess liquid underneath if desired. Continue cooking the remaining eggs in the same manner every 3-4 minutes until all four are cooked to your liking.
7. To serve, divide the warm shakshuka among two plates or bowls. Top each serving with a dollop of Greek yogurt (if using), crumbled feta cheese (optional), and a sprinkling of chopped fresh parsley. Garnish with a few extra slices of bread cubes and serve immediately.
Difficulty Level: Easy
Serving Size: Serves 2
Nutrition Information per Serving:
Calories: 400kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 160mg | Sodium: 640mg | Potassium: 1020mg | Fiber: 8g | Sugar: 10g
Total Time Needed: 15-20 minutes, plus 5-minute resting time for the eggs
Steps
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1
Done
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Heat a large non-stick skillet over medium-high heat. Add the oil to the pan and swirl to coat the bottom evenly. |
|
2
Done
|
Add the sliced onions and cook until they are translucent and starting to brown around the edges, about 5-7 minutes. |
|
3
Done
|
Reduce the heat to low and stir in the minced garlic. Cook for another minute, being careful not to let the mixture burn. |
|
4
Done
|
Direction: |
|
5
Done
|
Meanwhile, fill a small bowl with hot water and place it in the skillet next to the stove. Crack each egg into a separate hole in the saucepan using a spoon or your fingers. Carefully pour enough of the hot water from the bowl over the eggs to cover them completely. Set the timer for 5 minutes. |
|
6
Done
|
After 5 minutes, use a slotted spoon to gently scoop out one of the cooked eggs onto a plate. Discard the excess liquid underneath if desired. Continue cooking the remaining eggs in the same manner every 3-4 minutes until all four are cooked to your liking. |
|
7
Done
|
To serve, divide the warm shakshuka among two plates or bowls. Top each serving with a dollop of Greek yogurt (if using), crumbled feta cheese (optional), and a sprinkling of chopped fresh parsley. Garnish with a few extra slices of bread cubes and serve immediately. |
