Breakfast
Shakshuka
40 minServes 3Nutri-Score B€€
B
40 min
40 minShakshuka
what you need
Ingredients
red bell pepper (deseeded, sliced)Produce1 piece
onion (sliced)Produce1 piece
tomatoes (fresh, chopped)Produce400 g
fire roasted canned tomatoes (canned)Pantry400 g
garlic (minced)Produce3 pieces
paprika (ground)Spices5 g
coriander (ground)Spices3 g
cumin (seeds or ground)Spices4 g
chili powderSpices3 g
oregano (dried)Spices2 g
saltSpices5 g
eggsOther4 pieces
parsley (chopped)Produce10 g- mint (chopped)Produce8 g
yogurtDairy100 g
olive oilPantry30 ml
crusty bread (for serving)Bakery200 g
per serving
Nutrition
368kcal
- Carbs
- 43 g
- Proteins
- 15 g
- Fat
- 15 g
what you’ll use
Tools
Frying pan
Spatula
step by step
Method
- Step 1
Soften the vegetables
- Heat the olive oil in a frying pan over medium heat.
- Add the onion and red bell pepper and cook until softened.
- Step 2
Add the aromatics
- Stir in the garlic, paprika, coriander, cumin, chili powder and oregano.
- Cook until fragrant.
- Step 3
Cook down the tomatoes
- Add the fresh tomatoes and the fire roasted canned tomatoes.
- Season with salt and simmer, stirring occasionally, until thick and reduced.
- Step 4
Poach the eggs
- Make wells in the sauce and crack an egg into each.
- Cover and cook until the whites are set and the yolks still runny.
- Step 5
Serve
- Scatter the parsley and mint over the top.
- Add dollops of yogurt and serve with crusty bread or pita.