Israeli Shakshuka Skillet Poached Eggs with Salsa
Elevate your breakfast or brunch game with this vibrant and flavorful Israeli Shakshuka Skillet Poached Eggs with Salsa. Perfectly poached eggs nestle into a rich, spiced tomato and red bell pepper sauce, infused with the earthy warmth of cumin, paprika, and ground coriander. A final flourish of fresh salsa adds a tangy, zesty twist that takes this dish to the next level. Ready in just 35 minutes, this one-pan wonder is a breeze to prepare, making it an ideal choice for busy mornings or lazy weekend gatherings. Garnish with fresh cilantro or parsley for a pop of color and serve with crusty bread or pita to soak up every last drop of the flavorful sauce. This Mediterranean-inspired recipe is a satisfying, wholesome meal that’s as stunning to serve as it is delicious to eat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely diced onion
- 1 medium, finely diced red bell pepper
- 3 cloves, minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 6 large eggs
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
- 0.5 cup salsa (store-bought or homemade)
- 1 loaf or multiple pieces for serving crusty bread or pita
Instructions
Step 1: Heat the olive oil in a large skillet over medium heat.
Step 2: Add the diced onion and red bell pepper, and sauté for 5-7 minutes, or until softened.
Step 3: Stir in the minced garlic, cumin, paprika, ground coriander, and cayenne pepper. Cook for 1-2 minutes, until the spices are fragrant.
Step 4: Add the canned diced tomatoes (with juices) and tomato paste to the skillet. Stir to combine.
Step 5: Season the sauce with salt and black pepper. Reduce the heat to low and let the mixture simmer for 10-12 minutes, stirring occasionally, until slightly thickened.
Step 6: Use a spoon to create small wells in the sauce. Crack one egg into each well.
Step 7: Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny, or to your desired doneness.
Step 8: Remove the skillet from heat and garnish with chopped cilantro and/or parsley if desired.
Step 9: Spoon the salsa over the cooked eggs and serve.
Step 10: Pair with crusty bread or pita for dipping into the flavorful sauce. Enjoy!
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1550 mg | 67% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 174 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 871 mg | 19% | |
*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.
