Easy Shakshuka: Eggs Poached in Spiced Tomato Sauce
Eggs gently cooked in a smoky tomato and pepper sauce. A high-protein breakfast or a 30-minute dinner from a can of tomatoes and four eggs.
Published
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
Shakshuka is one of the best ways to turn a few eggs and a can of tomatoes into something special. It works for a slow weekend breakfast and for a quick weeknight dinner, and it uses just one pan.
Good to know
At around 350 kcal and 20 g of protein per serving, shakshuka fits easily into a calorie goal. In RecipeMe you can add it to your meal plan and the calories are counted for you.
Ingredients
- 4 eggs
- 1 can (400 g / 14 oz) chopped tomatoes
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet or smoked paprika
- Pinch of chili flakes
- 50 g feta, crumbled (optional)
- Salt, pepper, and parsley or cilantro
Instructions
- Heat the oil in a 26 cm (10 inch) pan with a lid over medium heat. Cook the onion and pepper for 6–7 minutes until soft.
- Add the garlic, cumin, paprika and chili and cook for 1 minute.
- Add the tomatoes, season with salt and pepper and simmer for 8–10 minutes until the sauce thickens.
- Make 4 small wells in the sauce with a spoon and crack an egg into each.
- Cover and cook on low heat for 5–7 minutes, until the whites are set and the yolks are still runny.
- Top with feta and herbs and serve straight from the pan with bread.
Nutrition per serving
- kcal
- 350
- Protein
- 20 g
- Carbs
- 19 g
- Fat
- 22 g
Tips
- The nutrition does not include bread. A slice of crusty bread adds about 80–100 kcal.
- Want firm yolks? Cook covered for 9–10 minutes.
- Stir a handful of spinach into the sauce before adding the eggs for extra greens.
