Easy Shakshuka

This shakshuka recipe perfectly poaches eggs in a mildly spicy homemade tomato paprika sauce to make the popular Middle Eastern breakfast dish.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 294 Calories

Ingredients

• 4 eggs
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, cut into 2 inch pieces
• 1 green bell pepper, cut into 2 inch pieces
• 1 (28 ounce) can whole peeled plum tomatoes with juice
• 1 teaspoon paprika, or to taste
• 2 slices pickled jalapeno pepper, finely chopped
• 4 (6 inch) pita bread

Recipe Instructions

Step 1

Enjoy!

Step 2

Gather the ingredients.

Step 3

Heat vegetable oil in a deep skillet over medium heat. Stir in garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika, and jalapeños; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.

Step 4

Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with remaining eggs.

Step 5

Poach the eggs in the sauce until the whites are firm and the yolks have thickened but are not hard, 2 ½ to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the poached eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.