CentMenu / Dinner · Lunch
Shakshuka with bread
Eggs cook gently in a thick pepper and tomato sauce, with bread for scooping.
VegetarianNo dairy ingredients
Ingredients
4 servings · US + metric
- 8 eggs
- 1.76 lb (800 g) canned chopped tomatoes
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- 2 tbsp (30 ml) olive oil
- 1½ tsp (3 g) ground cumin
- 1¾ tsp (4 g) sweet paprika
- ½ tsp (3 g) salt
- 8.47 oz (240 g) wholegrain bread
Let’s cook
Heat 2 tbsp (30 ml) olive oil in a large pan over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Dice 1 red bell pepper, add with 1½ tsp (3 g) ground cumin and 1¾ tsp (4 g) sweet paprika and cook over medium heat for 5 minutes.
Add 1.76 lb (800 g) canned chopped tomatoes and ½ tsp (3 g) salt; simmer uncovered over low heat for 15 minutes, until thick.
Make wells, crack in 8 eggs, cover and cook over low heat for 7–9 minutes, until whites and yolks are set; serve with 8.47 oz (240 g) wholegrain bread.