Paprika Tomatoes with Poached Eggs Shakshouka

Transform your breakfast or brunch routine with this vibrant Paprika Tomatoes with Poached Eggs Shakshouka, a Mediterranean-inspired one-skillet dish bursting with bold flavors. Sweet diced tomatoes and red bell peppers simmer in a savory blend of smoky paprika, earthy cumin, and a hint of heat from crushed red pepper flakes, creating a rich and comforting sauce. Poached eggs nestle perfectly in the sauce, with creamy yolks adding luxurious texture to every bite. Finished with fresh parsley and served alongside crusty bread for dipping, this recipe is as satisfying as it is simple. Ready in just 35 minutes, this shakshouka is ideal for cozy weekend mornings or quick weeknight dinners. Keywords: paprika tomatoes, poached eggs, shakshouka recipe, Mediterranean breakfast, one-skillet meal.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 2

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic cloves, minced
• 2 teaspoons ground paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon crushed red pepper flakes
• 1 can canned diced tomatoes (14-ounce)
• 2 tablespoons tomato paste
• 0.25 cup water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 large eggs
• 2 tablespoons fresh parsley, chopped
• 4 slices crusty bread, for serving

Directions

Step 1

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

Step 2

Add the diced onion and red bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften.

Step 3

Stir in the minced garlic, ground paprika, ground cumin, and crushed red pepper flakes. Cook for another 1 minute until aromatic.

Step 4

Add the canned diced tomatoes, tomato paste, and water to the skillet. Stir to combine.

Step 5

Season the mixture with salt and black pepper. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 6

Using the back of a spoon, make four small wells in the sauce. Crack one egg into each well.

Step 7

Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set to your desired doneness (longer for fully cooked yolks, shorter for runny yolks).

Step 8

Remove the skillet from the heat and sprinkle with fresh parsley.

Step 9

Serve immediately with slices of crusty bread for dipping into the sauce and eggs.

Nutrition Facts

Serving size	(851.3g)

Amount per serving	% Daily Value*
Calories	1421.4

Total Fat 71.0g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 744mg	0%
Sodium 3916.4mg	0%
Total Carbohydrate 146.4g	0%
Dietary Fiber 12.8g	0%
Total Sugars 19.7g
Protein 51.3g	0%

Vitamin D 164IU	0%
Calcium 319.6mg	0%
Iron 15.0mg	0%
Potassium 1538.8mg	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: 44.7%

Protein: 14.4%

Carbs: 41.0%