Poached Egg Shakshuka

READY IN: 40mins


  • 4tablespoonsolive oil
  • 1 12 cupswhite onions, diced
  • 1teaspoonsea salt, ground
  • 12 cupbell pepper, diced
  • 4garlic cloves, pressed
  • 1tablespoontomato paste
  • 5tomatoes, washed and cubed
  • 1teaspoonblack pepper (to taste)
  • 1 12 teaspoonsharissa
  • 1teaspoonsmoked paprika
  • 6eggs
  • 1tablespooncilantro, roughly chopped

    Serving Size: 1 (221) g

    Servings Per Recipe:6

    Calories: 195.2

    Calories from Fat 126 g 65 %

    Total Fat 14.1 g 21 %

    Saturated Fat 2.9 g 14 %

    Cholesterol 186 mg 62 %

    Sodium 487.8 mg 20 %

    Total Carbohydrate10.3 g 3 %

    Dietary Fiber 2.5 g 10 %

    Sugars 5.3 g 21 %

    Protein 8.1 g 16 %


  • In a cast iron pan over medium heat, add olive oil. When hot, add onions and season with a pinch of salt. Sauté them for about 7 minutes or until translucent and soft, stirring often. 2 minutes later, add bell peppers and continue sautéing for the remaining 5 minutes.
  • Add garlic and sauté for 1 minute. Add tomato paste and stir until the ingredients are coated. Add tomatoes and sprinkle with ground sea salt. Stir the ingredients very well before seasoning with freshly ground black pepper. Cover and simmer for 5 minutes and then season with harissa and smoked paprika. Cover and cook for another 5 minutes. Remove the lid, stir and let it cook down for 5 minutes.
  • When time is up, taste and adjust if necessary. With a spoon, make a small well and crack an egg in it so it holds together. Repeat with each egg by making a small well and cracking an egg in it. Cover and poach the eggs for 5 minutes.
  • Remove from the heat and sprinkle with fresh chopped cilantro. Serve with crusty bread.
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