Shakshuka with Tomato Sauce & Pepper

Serves: 6

This simple shakshuka is made from eggs that are lightly poached in a mixture of simmering tomatoes, peppers, onions and garlic. A few warm spices and some fresh herbs complete the satisfying one-skillet dish. Serve for breakfast, lunch or dinner!



3 tbsp. extra-virgin olive oil
1 large yellow onion, chopped
2 green bell peppers, chopped
2 cloves garlic, peeled and chopped
1 tsp. ground coriander
1 tsp. sweet paprika
½ tsp. ground cumin
salt and pepper, to taste
6 vine-ripe tomatoes, chopped (about 6 cups chopped tomatoes)
½ cup tomato sauce
6 large eggs
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
pinch of red pepper flakes (optional)



1. In a large skillet, heat the olive oil over medium heat. Add the onions, peppers, garlic, spices and a pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
2. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken, then taste and adjust the seasoning to your liking.
3. Use a wooden spoon to create 6 wells in the tomato mixture, making sure the indentations are well spaced out. Gently crack an egg into each well.
4. Lower the heat, cover the skillet, and cook on low until the egg whites are set, about 3–5 minutes.
5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you prefer. Serve with warm pita, challah bread or your choice of crusty bread.



Calories 154kcal
Total Carbohydrates 14g
Protein 9g
Total Fat 8g
Saturated Fat 4g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Trans Fat 1g
Cholesterol 192mg
Sodium 86mg
Potassium 100mg
Dietary Fiber 34g
Sugars 1g
Vitamin A 3% Daily Value
Vitamin C 18% Daily Value
Calcium 45% Daily Value
Iron 12% Daily Value


This AMAZING Recipe can be found in my Mediterranean Refresh Meal Plan Cookbook here

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