Shakshuka (Eggs Poached in Tomato Sauce) – My new favourite Brunch
Shakshuka (Eggs Poached in Tomato Sauce) – My new favourite Brunch could be just the gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe you've been looking for. This morn meal has 431 calories, 21g of protein, and 26g of fat per serving. For $2.58 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. This recipe is liked by 484 foodies and cooks. If you have capsicum, tomatoes, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Just as Delish. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 96%, this dish is super. Try Eggs Poached in Tomato Sauce (Shakshuka), Shakshuka (Eggs Poached In Tomato Sauce), and Shakshuka {Eggs in Spicy Tomato Sauce} for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 small green Capsicum - roughly diced
1 teaspoon Cumin Powder
4 large Eggs
4 Garlic cloves - chopped
Olive Oil
1 big Onion - sliced
1 teaspoon Paprika Powder
Parsley for garnish
Sea salt & freshly cracked Black Pepper to taste
a pinch of Oregano / Thyme
100 ml Tomato paste (I replaced with 1 more tomato)
600g (about 4 large) ripe Tomatoes - roughly diced
Equipment:
frying pan
Cooking instruction summary:
In a medium frying pan, add the olive oil and fry the onion translucent throw in the Garlic too.Add in the tomatoes and cook for 5 minutes.Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame. If it is dry and stick to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.minutes before serving, make 4 gaps in vegetable mixture and crack in the egg, one at a time. Cover the pan and cook on low flame for 5 minutes. The eggyolks should not be hard but soft cooked, so be careful not to overcook the eggs.Garnish with parley & serve immediately with bread or just as delicious on this own.
Step by step:
1. In a medium frying pan, add the olive oil and fry the onion translucent throw in the Garlic too.
2. Add in the tomatoes and cook for 5 minutes.
3. Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame. If it is dry and stick to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.minutes before serving, make 4 gaps in vegetable mixture and crack in the egg, one at a time. Cover the pan and cook on low flame for 5 minutes. The eggyolks should not be hard but soft cooked, so be careful not to overcook the eggs.
4. Garnish with parley & serve immediately with bread or just as delicious on this own.
Nutrition Information:
covered percent of daily need
