Hardboiled Eggs a La Alexandria Shakshukat Beed Iskandarani

Experience the bold and aromatic flavors of coastal Egypt with Hardboiled Eggs a La Alexandria (Shakshukat Beed Iskandarani), a vibrant twist on traditional shakshuka. This quick and easy recipe combines perfectly cooked hardboiled eggs nestled into a spiced, tomato-based sauce infused with the warm, earthy notes of cumin, paprika, and ground coriander. Sweet bell peppers, caramelized onions, and a touch of chili flakes add depth and a subtle kick to this hearty dish, while a sprinkle of fresh parsley brightens every bite. Ready in just 30 minutes, it’s an ideal option for a satisfying breakfast, brunch, or light dinner. Serve it with warm pita bread for scooping up the rich tomato sauce, and enjoy a taste of Alexandria's culinary heritage in every mouthful.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 3

Ingredients

• 6 large eggs
• 3 tablespoons olive oil
• 1 large, diced onion
• 1 large, diced (preferably red or green) bell peppers
• 4 cloves, minced garlic
• 4 medium, finely diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 0.5 teaspoon red chili flakes
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper
• 2 tablespoons, chopped (for garnish) fresh parsley
• 4 pieces (optional, for serving) warm pita bread

Directions

Step 1

Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat, then reduce the heat and let the eggs simmer for 8-10 minutes. Once cooked, immediately transfer the eggs to a bowl of ice water to cool. Peel the shells and set the eggs aside.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes until softened and fragrant.

Step 3

Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently to avoid burning.

Step 4

Stir in the diced tomatoes and tomato paste, mixing well. Let the mixture cook for 5-6 minutes, allowing the tomatoes to break down into a hearty sauce.

Step 5

Add the cumin, paprika, ground coriander, red chili flakes, salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed in the sauce.

Step 6

Slice the hardboiled eggs in half and gently nestle them into the sauce, yolk-side up. Reduce the heat to low and cover the skillet. Allow the eggs to heat through for about 3-4 minutes.

Step 7

Remove the skillet from the heat and sprinkle the dish with freshly chopped parsley for garnish.

Step 8

Serve immediately with warm pita bread on the side, if desired.

Nutrition Facts

Serving size	(1536.8g)

Amount per serving	% Daily Value*
Calories	1760.8

Total Fat 79.9g	0%
Saturated Fat 17.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 1116mg	0%
Sodium 3006.8mg	0%
Total Carbohydrate 196.5g	0%
Dietary Fiber 21.5g	0%
Total Sugars 37.5g
Protein 71.3g	0%

Vitamin D 246IU	0%
Calcium 441.2mg	0%
Iron 17.9mg	0%
Potassium 3025.0mg	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: 40.2%

Protein: 15.9%

Carbs: 43.9%