Description
A delightful breakfast adventure featuring creamy eggs nestled in a spiced tomato sauce and served over crispy toast.
Ingredients
Scale
- 4 slices of bread (sourdough, whole grain, or gluten-free)
- 4 eggs
- 1 can of diced tomatoes (14 oz)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Toss in the chopped onion and bell pepper, stirring frequently for about 5-7 minutes until they become soft and slightly caramelized.
- Add the minced garlic and sauté for an additional minute.
- Pour in the can of diced tomatoes along with their juices. Sprinkle the paprika, cumin, salt, and pepper into the mix. Stir to combine.
- Let this fragrant mixture simmer for about 10 minutes, stirring occasionally.
- Use a spoon to create little wells in the sauce for the eggs. Crack an egg into each well.
- Cover the skillet with a lid and let the eggs cook for about 5-8 minutes until the whites are set and the yolks are still runny.
- Toast your bread slices to your desired crispness.
- Use a spatula to gently transfer the shakshouka to your toasted bread.
Notes
Serve with a side of sliced avocado or mixed greens for a refreshing accompaniment. Try variations with feta cheese, chorizo, or veggies for a twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 200mg
Keywords: breakfast, shakshouka, toast, eggs, tomato sauce, brunch