Shakshuka (Spiced Tomato & Egg Skillet)

Ingredients 🛒

• 2 tbsp olive oil

• 3 large eggs

• 4 ripe tomatoes (peeled and chopped)

• 1 medium onion, chopped

• 1/2 red bell pepper, chopped

• 2 garlic cloves, minced

• 1 tsp paprika

• 1/2 tsp cumin

• 1/2 tsp chili powder

• 1/2 tsp oregano

• Salt & pepper, to taste

• Fresh parsley, coriander, feta cheese, mint leaves, for topping

Instructions 🧑‍🍳

• Heat olive oil in a skillet over medium heat.

• Add chopped tomatoes, red onion, red bell pepper, and garlic. Cover and cook for 10 minutes (if the sauce looks dry, add a splash of water).

• Uncover and cook for another 5 minutes.

• Peel and mash the tomatoes until you get a chunky sauce.

• Stir in paprika, cumin, chili powder, oregano, salt, and pepper.

• Make small wells in the sauce and crack in the eggs. Cover and cook for about 5 minutes, or until the whites are set and the yolk is slightly runny.

• Top with coriander, parsley, crumbled feta, and fresh mint.

Want to see how it's done step by step?

Head over to my Pinterest for the full video tutorial 😊👇!

Calories (Per serving)

Approx. 210 calories per serving (based on 2 servings)...

How To Serve 🍴

• With sourdough, baguette, or pita bread.

• Alongside a fresh cucumber-tomato salad.

• With avocado slices for extra creaminess.

Ingredient Modifications & Substitutions

• Use canned chopped tomatoes if fresh ones aren't available.

• Swap red bell pepper for yellow or green, or you can even use all if desired.

• Add chili flakes or fresh chili for extra spice.

• For a richer sauce, stir in 1 tbsp tomato sauce.

• Skip feta for a dairy-free version.