Shakshuka eggs
Eggs poached in a spiced tomato-pepper sauce with butter, cumin, paprika, and a touch of cayenne. Use less crushed tomato than a full large can so the sauce stays thick; make small wells in the sauce before adding the eggs. Serve with whole-grain toast.
Product list ingredients
- eggs
- onions
- garlic
- bell peppers
- cilantro
- paprika
- cumin
- cayenne
- canned tomatoes
Ingredients
- •14 oz (about 400 g) crushed tomatoes — half of a 28 oz can; use less if you want a thicker sauce
- •3 tablespoons (42 g) butter
- •1 bell pepper, diced
- •1 onion, diced
- •4 garlic cloves, minced
- •6 eggs
- •1 teaspoon (2 g) ground cumin
- •1 teaspoon (2 g) sweet paprika
- •1/2 teaspoon (1 g) cayenne
- •Salt and black pepper, to taste
- •Fresh cilantro, for garnish (optional)
- •Whole-grain toast, for serving
Directions
Dice the bell pepper and onion; mince the garlic.
Melt the butter in a wide skillet over medium heat. Cook the onion and bell pepper until softened, 5 to 7 minutes. Stir in the garlic, cumin, sweet paprika, and cayenne; cook about 1 minute until fragrant.
Add the crushed tomatoes (half a large can — not the full 28 oz). Season with salt and pepper. Simmer 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
With a spoon, make six small wells in the sauce. Crack one egg into each well.
Cover the pan and cook on medium-low until the whites are set and the yolks are still runny, about 5 to 8 minutes. Garnish with cilantro if using and serve straight from the pan with whole-grain toast.
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