Eggs in Tomato Pepper Sauce Aka Tunisian Shakshouka
Dive into the bold and vibrant flavors of Tunisian Shakshouka, a one-skillet wonder that combines perfectly poached eggs with a rich and spiced tomato-and-bell-pepper sauce. Infused with aromatic cumin, paprika, and coriander, and given a subtle kick with cayenne, this hearty dish is as comforting as it is flavorful. Simmered to perfection, the sauce is then crowned with eggs cooked until the whites are just set and the yolks remain luxuriously runny, making every bite irresistible. Topped with fresh parsley and optional crumbled feta, this versatile recipe can be served with crusty bread for scooping up every delicious drop. Ready in just 35 minutes, "Eggs in Tomato Pepper Sauce aka Tunisian Shakshouka" is a satisfying vegetarian meal that's perfect for breakfast, brunch, or dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium red bell pepper
- 3 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 4 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
- 0.25 cup feta cheese (optional)
- 4 slices bread (for serving, optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Finely dice the onion and red bell pepper. Add them to the skillet and sauté for about 5-7 minutes until softened.
Mince the garlic cloves and add them to the skillet. Sauté for an additional minute until fragrant.
Add the ground cumin, paprika, ground coriander, and cayenne pepper to the skillet. Stir well to coat the vegetables in the spices.
Pour in the canned diced tomatoes and add the tomato paste. Stir everything to combine, then bring the mixture to a gentle simmer.
Season the sauce with salt and black pepper, adjusting to taste. Let it simmer for 10 minutes, stirring occasionally, until slightly thickened.
Using the back of a spoon, create small wells in the sauce. Crack each egg into a separate well. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still slightly runny, about 5-7 minutes.
Garnish the shakshouka with chopped fresh parsley and crumbled feta cheese if desired.
Serve hot, accompanied by slices of bread for dipping.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 18.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
