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Bell pepper shakshuka

Bell pepper shakshuka

Recipe Book: Diets

Eggs poached right in a tomato and bell pepper sauce with cumin and smoked paprika. A Mediterranean classic, as good for breakfast as for dinner.

Per serving: 270 kcal · 17 g protein · 16 g carbohydrates, including 4 g fibre and 10 g sugars · 16 g fat.
Main Course Breakfast Simmer Mediterranean Diet Vegetarian Gluten-free Sugar-Free Low-Calorie Low-Carb

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Cooking for
4 people

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Preparation


1

In a large, deep 30 cm (12 in) skillet with a lid, heat the oil over medium heat. Cook the onion and peppers for 8 to 10 minutes, until tender.

2

Add the garlic, cumin, paprika and chili flakes. Cook for 1 minute, stirring.

3

Add the tomatoes. Season with salt and pepper and simmer, uncovered, for 10 minutes, until the sauce has thickened slightly.

4

With the back of a spoon, make 8 wells in the sauce and crack an egg into each. Cover and cook over low heat for 6 to 8 minutes, until the whites are set and the yolks are still runny.

5

Sprinkle with the feta and herbs. Serve right away, straight from the skillet.

Notes

For firm yolks, cook 3 to 4 minutes longer. The sauce can be made ahead and keeps 4 days in the fridge: reheat it before cooking the eggs in it. For a strictly vegetarian version, choose a feta made without animal rennet.

Version française : https://cookmoi.com/recipes/shakshuka-poivrons

  • Prep Time

    10 min
  • Cook Time

    30 min
  • Serves

    4 people
  • Calories

    270
Recipe By

Recipe By

Cookmoi

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