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.
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.
Add the sugar and tomatoes, and cook over medium heat for 3-4 mins, until the mixture is slightly pulpy. Season well.
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.
Scatter with parsley (and it’s best when served with bread!).
Ingredients
Directions
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.
Add the sugar and tomatoes, and cook over medium heat for 3-4 mins, until the mixture is slightly pulpy. Season well.
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.
Scatter with parsley (and it’s best when served with bread!).
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