Paprika Tomatoes with Poached Eggs Shakshouka
Transform your breakfast or brunch routine with this vibrant Paprika Tomatoes with Poached Eggs Shakshouka, a Mediterranean-inspired one-skillet dish bursting with bold flavors. Sweet diced tomatoes and red bell peppers simmer in a savory blend of smoky paprika, earthy cumin, and a hint of heat from crushed red pepper flakes, creating a rich and comforting sauce. Poached eggs nestle perfectly in the sauce, with creamy yolks adding luxurious texture to every bite. Finished with fresh parsley and served alongside crusty bread for dipping, this recipe is as satisfying as it is simple. Ready in just 35 minutes, this shakshouka is ideal for cozy weekend mornings or quick weeknight dinners. Keywords: paprika tomatoes, poached eggs, shakshouka recipe, Mediterranean breakfast, one-skillet meal.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon crushed red pepper flakes
- 1 can canned diced tomatoes (14-ounce)
- 2 tablespoons tomato paste
- 0.25 cup water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 large eggs
- 2 tablespoons fresh parsley, chopped
- 4 slices crusty bread, for serving
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
Stir in the minced garlic, ground paprika, ground cumin, and crushed red pepper flakes. Cook for another 1 minute until aromatic.
Add the canned diced tomatoes, tomato paste, and water to the skillet. Stir to combine.
Season the mixture with salt and black pepper. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Using the back of a spoon, make four small wells in the sauce. Crack one egg into each well.
Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set to your desired doneness (longer for fully cooked yolks, shorter for runny yolks).
Remove the skillet from the heat and sprinkle with fresh parsley.
Serve immediately with slices of crusty bread for dipping into the sauce and eggs.
Nutrition Facts
Calories |
1421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3916 mg | 170% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 19.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 320 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1539 mg | 33% | |
*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.
