Shakshuka with Tomatoes and Roasted Peppers
This recipe for Shakshuka with Tomatoes and Roasted Peppers is a delicious, savory side dish that features roasted peppers, fresh tomatoes and herbs, spices and poached eggs.
Servings: 4 servings
Calories: 170kcal
Ingredients
SHAKSHUKA
- 2 green bell peppers or 1 green + 1 red
- 5 tomatoes peeled, seeded, and roughly chopped
- 3 cloves finely chopped garlic
- 2 tbsp finely chopped parsley and cilantro
- 4 Tbsp olive oil
- ½ tsp cumin
- ½ tsp paprika
- Salt and pepper
- 1 bay leaf optional
- 1 pinch sugar optional
SHAKSHUKA WITH EGGS
- Eggs number according to number of people
- salt
- pepper
Instructions
SHAKSHUKA
- Roast the bell peppers in a 400 ° F oven for 15-20 minutes. Flip them over and roast another 20 minutes. (Alternatively, you can grill or fry them until they skins start to blacken and blister). Once they are cooked and cooled enough to touch, peel, deseed and roughly chop them.
- While the peppers are roasting, add the tomatoes to a skillet on low heat with the garlic, salt and pepper, and olive oil. Allow to cook five minutes then add the cumin and paprika. Cook five more minutes then add the bell pepper and cook 10-15 more minutes. Finish by adding the parsley and cilantro.
SHAKSHUKA WITH EGGS
- With the prepared shakshuka in a skillet, push a little bit of the sauce aside in the pan to make little spaces for the number of eggs you would like. You can also just crack the eggs over the shakshuka, but I like cooking them in these little “nests.” Crack the eggs right into those spots.
- Simmer gently, covered, on low heat. Sprinkle a little salt and pepper on the eggs and cook until the eggs are set and cooked to your preference.
Nutrition
Calories: 170kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 499mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1797IU | Vitamin C: 72mg | Calcium: 31mg | Iron: 1mg
