Description
A vibrant combination of juicy tomatoes, tender eggs, and delicate toast that promises a delightful flavor experience.
Ingredients
Scale
- 4 large eggs
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 4 slices of bread
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and bell pepper and sauté for 5-7 minutes until soft.
- Stir in the minced garlic and cook for another minute until fragrant.
- Incorporate the diced tomatoes and ground cumin and let simmer for about 5 minutes. Season with salt and pepper.
- Create small wells in the mixture and crack an egg into each well. Cover the pan and cook until the eggs are set but the yolk is still runny, about 5-6 minutes.
- Toast the bread until golden brown and crispy.
- Serve the Shakshuka mixture generously on the toasted bread and garnish with chopped parsley.
Notes
You can prepare the vegetable base a day or two in advance and keep it in the refrigerator. Add the eggs fresh when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 300mg