Israeli Shakshuka Skillet Poached Eggs with Salsa

Elevate your breakfast or brunch game with this vibrant and flavorful Israeli Shakshuka Skillet Poached Eggs with Salsa. Perfectly poached eggs nestle into a rich, spiced tomato and red bell pepper sauce, infused with the earthy warmth of cumin, paprika, and ground coriander. A final flourish of fresh salsa adds a tangy, zesty twist that takes this dish to the next level. Ready in just 35 minutes, this one-pan wonder is a breeze to prepare, making it an ideal choice for busy mornings or lazy weekend gatherings. Garnish with fresh cilantro or parsley for a pop of color and serve with crusty bread or pita to soak up every last drop of the flavorful sauce. This Mediterranean-inspired recipe is a satisfying, wholesome meal that’s as stunning to serve as it is delicious to eat!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely diced onion
• 1 medium, finely diced red bell pepper
• 3 cloves, minced garlic
• 1 teaspoon cumin
• 1 teaspoon paprika
• 0.5 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper
• 28 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 6 large eggs
• 2 tablespoons, chopped (optional, for garnish) fresh cilantro
• 2 tablespoons, chopped (optional, for garnish) fresh parsley
• 0.5 cup salsa (store-bought or homemade)
• 1 loaf or multiple pieces for serving crusty bread or pita

Directions

Step 1

Step 1: Heat the olive oil in a large skillet over medium heat.

Step 2

Step 2: Add the diced onion and red bell pepper, and sauté for 5-7 minutes, or until softened.

Step 3

Step 3: Stir in the minced garlic, cumin, paprika, ground coriander, and cayenne pepper. Cook for 1-2 minutes, until the spices are fragrant.

Step 4

Step 4: Add the canned diced tomatoes (with juices) and tomato paste to the skillet. Stir to combine.

Step 5

Step 5: Season the sauce with salt and black pepper. Reduce the heat to low and let the mixture simmer for 10-12 minutes, stirring occasionally, until slightly thickened.

Step 6

Step 6: Use a spoon to create small wells in the sauce. Crack one egg into each well.

Step 7

Step 7: Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny, or to your desired doneness.

Step 8

Step 8: Remove the skillet from heat and garnish with chopped cilantro and/or parsley if desired.

Step 9

Step 9: Spoon the salsa over the cooked eggs and serve.

Step 10

Step 10: Pair with crusty bread or pita for dipping into the flavorful sauce. Enjoy!

Nutrition Facts

Serving size	(1638.0g)

Amount per serving	% Daily Value*
Calories	1388.3

Total Fat 85.0g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 9.5g
Cholesterol 1131.9mg	0%
Sodium 4822.5mg	0%
Total Carbohydrate 99.9g	0%
Dietary Fiber 25.9g	0%
Total Sugars 46.5g
Protein 57.6g	0%

Vitamin D 246IU	0%
Calcium 564.6mg	0%
Iron 17.2mg	0%
Potassium 3335.8mg	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: 54.8%

Protein: 16.5%

Carbs: 28.6%