Spicy One-Pot Shakshouka recipe

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Ingredients

2 tablespoons olive oil
1 onion, halved and finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 red chile pepper, seeded and finely chopped
2 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 teaspoon white sugar
salt and freshly ground black pepper to taste
4 large eggs
2 green onions, finely chopped

Nutrition Info

202.7 calories
carbohydrate: 15.2 g
cholesterol: 186 mg
fat: 12 g
fiber: 3.3 g
protein: 8.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 271.5 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a heavy-bottomed frying pan. Saute onion and bell peppers in the hot oil for 2 to 3 minutes. Add chile pepper and garlic, cook and stir the peppers start to caramelize, 2 to 3 minutes. Add tomatoes and sugar. Cook over medium heat for 3 to 4 minutes. Season with salt and pepper.

  2. Make indentations in the sauce using a wooden spoon. Crack eggs into indentations in the sauce. Cover and cook until whites are firm and yolks reach desired doneness, 5 to 8 minutes. Uncover and garnish with green onions.

Recipe Yield

4 servings

Recipe Note

Easy and delicious eggs poached in a spicy tomato sauce. A popular Middle Eastern dish that has become a favorite with my family as well. Don't forget flatbreads or crusty bread for dipping!

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