2019631300.8dd5717.7b162a8971ce4f3782bd2cd71409396c
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All mixed up: Shakshouka Poached Eggs in Tomato Sauce

Ah-ha, an one-pot dish! Too lazy to cook on a hot summer night and got bored with scrambled eggs for dinner? This one-pot Shakshouka Poached Eggs 🍳 sounds just perfect for you.

Yup, just some simple ingredients, and you will have this delicious and savory Mediterranean dish. I know you will like this egg-tomato combination (Well… Who doesn’t?😋). As you know, Mediterranean dish is often associated with healthfulness, this dish is no exception. Tomato 🍅 is rich in lycopene that can🥊ward off cancer and degenerative diseases, while egg is a good source of high quality protein with loads of vitamins and minerals (and for some, omega-3 too)!

Preserve the summer bounty ☀️ with this Shakshouka recipe adapted from Mediterranean Cookbook.


DifficultyBeginner

Yields3 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 2 tbsp Olive Oil
 1 Onion
 2 Red bell pepper (finely sliced)
 2 Garlic clove (finely chopped)
 1 tsp Paprika
 1 tsp Sugar
 2 Tomato (chopped)
 3 Eggs
 1 bunch of Parsley

1

Heat oil in a cast iron skillet. Cook the onion and peppers for 2-3 mins, until soft. Add the garlic and paprika, and cook until the vegetables begin to color.

2

Add the sugar and tomatoes, and cook over medium heat for 3-4 mins, until the mixture is slightly pulpy. Season well.

3

Make 4 indentations in the tomato mixture and crack an egg into each one. Reduce heat, cover the pan, and cook until the whites are set.

4

Scatter with parsley (and it’s best when served with bread!).

Ingredients

 2 tbsp Olive Oil
 1 Onion
 2 Red bell pepper (finely sliced)
 2 Garlic clove (finely chopped)
 1 tsp Paprika
 1 tsp Sugar
 2 Tomato (chopped)
 3 Eggs
 1 bunch of Parsley

Directions

1

Heat oil in a cast iron skillet. Cook the onion and peppers for 2-3 mins, until soft. Add the garlic and paprika, and cook until the vegetables begin to color.

2

Add the sugar and tomatoes, and cook over medium heat for 3-4 mins, until the mixture is slightly pulpy. Season well.

3

Make 4 indentations in the tomato mixture and crack an egg into each one. Reduce heat, cover the pan, and cook until the whites are set.

4

Scatter with parsley (and it’s best when served with bread!).

SHAKSHOUKA POACHED EGGS

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