Shikshuka Scrambled Eggs and Tomatoes
Wake up your taste buds with this savory and satisfying recipe for Shikshuka Scrambled Eggs and Tomatoes! Inspired by the bold flavors of Middle Eastern cuisine, this vibrant dish combines fluffy scrambled eggs with a rich, spiced tomato base made from sautéed onions, bell peppers, cumin, and paprika. With just a hint of optional cayenne for heat, this one-pan wonder delivers the perfect balance of warmth and zest. Ready in just 30 minutes, it’s ideal for breakfast, brunch, or even a quick dinner. Garnish with fresh parsley and serve with crusty bread or pita for scooping up every last bite. Perfect for two, this comforting dish is packed with flavor and simplicity, making it a must-try for any home cook.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 14 ounces canned diced tomatoes
- 6 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 loaf crusty bread or pita (optional, for serving)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet and sauté for 5-7 minutes, or until softened.
Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, until fragrant.
Pour the canned diced tomatoes into the skillet. Stir to combine and bring to a simmer. Let the mixture cook for 5-7 minutes, stirring occasionally, until slightly thickened.
In a medium bowl, crack the eggs and whisk them lightly with a pinch of salt and black pepper.
Lower the heat to medium-low and slowly pour the whisked eggs into the tomato mixture. Gently stir the mixture with a spatula to scramble the eggs and combine them with the spiced tomatoes. Cook for 3-5 minutes, stirring occasionally, until the eggs are just set.
Taste and adjust salt and black pepper as needed.
Remove from heat and sprinkle with fresh chopped parsley.
Serve hot with crusty bread or pita on the side for dipping.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 5317 mg | 231% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 31.7 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 514 mg | 40% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2230 mg | 47% | |
*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.
