Shakshuka with Peppers and Baked Eggs
Breakfast
Eggs baked in a rich tomato and pepper sauce with cumin and paprika. A one-pan vegetable-heavy breakfast that eats like a weekend treat.
Serves
2 people
Prep Time
30 minutes
Instructions
1. Soften the sliced onion and pepper in the olive oil for 8 minutes. Add the garlic, cumin and paprika and cook for 1 minute. 2. Pour in the chopped tomatoes and simmer for 10 minutes until thickened. 3. Make four wells in the sauce and crack an egg into each. 4. Cover and cook gently for 6-8 minutes until the whites are set but the yolks still run.
Ingredients
- 4 whole eggs
- 400 g chopped tomatoes
- 1 whole red pepper
- 1 whole onion
- 2 whole garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp olive oil
Nutrition Facts
Calories
310 kcal
Protein
17g
Fat
18g
Carbs
18g
Fiber
5g
Sugar
12g
Sodium
260mg