Description
A delicious Mediterranean dish featuring eggs poached in a flavorful tomato and pepper stew.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) crushed tomatoes, with juices
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 6 large eggs
- Chopped fresh basil or mint, for garnish
Instructions
- Warm the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Incorporate the red and green bell peppers, cooking for an additional 5 minutes until softened.
- Stir in the minced garlic, cumin, coriander, smoked paprika, and red pepper flakes (if using), and cook for another 1-2 minutes.
- Pour in the crushed tomatoes, season with salt and black pepper, and let simmer for about 10 minutes, stirring occasionally.
- Create small indentations in the sauce and crack an egg into each indentation.
- Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your preference.
- Sprinkle with fresh basil or mint before serving.
- Enjoy hot with warm pita or crusty bread for dipping.
Notes
- For added texture, mix in some cooked lentils or kale before adding the eggs.
- For extra heat, add diced jalapeños or a splash of hot sauce to the tomato mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 370mg
Keywords: Tunisian Eggs in Tomato-Pepper Stew, Mediterranean Shakshuka