Hardboiled Eggs a La Alexandria Shakshukat Beed Iskandarani
Experience the bold and aromatic flavors of coastal Egypt with Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani), a vibrant twist on traditional shakshuka. This quick and easy recipe combines perfectly cooked hardboiled eggs nestled into a spiced, tomato-based sauce infused with the warm, earthy notes of cumin, paprika, and ground coriander. Sweet bell peppers, caramelized onions, and a touch of chili flakes add depth and a subtle kick to this hearty dish, while a sprinkle of fresh parsley brightens every bite. Ready in just 30 minutes, it’s an ideal option for a satisfying breakfast, brunch, or light dinner. Serve it with warm pita bread for scooping up the rich tomato sauce, and enjoy a taste of Alexandria's culinary heritage in every mouthful.
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons olive oil
- 1 large, diced onion
- 1 large, diced (preferably red or green) bell peppers
- 4 cloves, minced garlic
- 4 medium, finely diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 4 pieces (optional, for serving) warm pita bread
Instructions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat, then reduce the heat and let the eggs simmer for 8-10 minutes. Once cooked, immediately transfer the eggs to a bowl of ice water to cool. Peel the shells and set the eggs aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes until softened and fragrant.
Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to avoid burning.
Stir in the diced tomatoes and tomato paste, mixing well. Let the mixture cook for 5-6 minutes, allowing the tomatoes to break down into a hearty sauce.
Add the cumin, paprika, ground coriander, red chili flakes, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed in the sauce.
Slice the hardboiled eggs in half and gently nestle them into the sauce, yolk-side up. Reduce the heat to low and cover the skillet. Allow the eggs to heat through for about 3-4 minutes.
Remove the skillet from the heat and sprinkle the dish with freshly chopped parsley for garnish.
Serve immediately with warm pita bread on the side, if desired.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 37.5 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 441 mg | 34% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3025 mg | 64% | |
*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.
