Eggs in Tomato Pepper Sauce Aka Tunisian Shakshouka

Dive into the bold and vibrant flavors of Tunisian Shakshouka, a one-skillet wonder that combines perfectly poached eggs with a rich and spiced tomato-and-bell-pepper sauce. Infused with aromatic cumin, paprika, and coriander, and given a subtle kick with cayenne, this hearty dish is as comforting as it is flavorful. Simmered to perfection, the sauce is then crowned with eggs cooked until the whites are just set and the yolks remain luxuriously runny, making every bite irresistible. Topped with fresh parsley and optional crumbled feta, this versatile recipe can be served with crusty bread for scooping up every delicious drop. Ready in just 35 minutes, "Eggs in Tomato Pepper Sauce aka Tunisian Shakshouka" is a satisfying vegetarian meal that's perfect for breakfast, brunch, or dinner.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 1 medium red bell pepper
• 3 pieces garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 4 large eggs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley (for garnish)
• 0.25 cup feta cheese (optional)
• 4 slices bread (for serving, optional)

Directions

Step 1

Heat the olive oil in a large skillet over medium heat.

Step 2

Finely dice the onion and red bell pepper. Add them to the skillet and sauté for about 5-7 minutes until softened.

Step 3

Mince the garlic cloves and add them to the skillet. Sauté for an additional minute until fragrant.

Step 4

Add the ground cumin, paprika, ground coriander, and cayenne pepper to the skillet. Stir well to coat the vegetables in the spices.

Step 5

Pour in the canned diced tomatoes and add the tomato paste. Stir everything to combine, then bring the mixture to a gentle simmer.

Step 6

Season the sauce with salt and black pepper, adjusting to taste. Let it simmer for 10 minutes, stirring occasionally, until slightly thickened.

Step 7

Using the back of a spoon, create small wells in the sauce. Crack each egg into a separate well. Cover the skillet with a lid and cook until the egg whites are set but the yolks are still slightly runny, about 5-7 minutes.

Step 8

Garnish the shakshouka with chopped fresh parsley and crumbled feta cheese if desired.

Step 9

Serve hot, accompanied by slices of bread for dipping.

Nutrition Facts

Serving size	(728.1g)

Amount per serving	% Daily Value*
Calories	1170.7

Total Fat 66.0g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 797.4mg	0%
Sodium 3877.3mg	0%
Total Carbohydrate 96.0g	0%
Dietary Fiber 11.9g	0%
Total Sugars 23.5g
Protein 50.2g	0%

Vitamin D 164IU	0%
Calcium 610.8mg	0%
Iron 12.4mg	0%
Potassium 1464.0mg	0%

*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.

Source of Calories

Fat: 50.4%

Protein: 17.0%

Carbs: 32.6%