My Shakshuka with Whole Wheat Toast
A vibrant, flavorful shakshuka with perfectly poached eggs and wholesome toast.
⏱️ 35 min🍽️ Serves 1
🔥 420 kcal💪 20g protein🍚 45g carbs🥑 18g fat🌾 10g fibreper serving
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servings
Ingredients
- 🥚2 large eggs
- 🫒1 tbsp olive oil
- 🧅½ medium onion, chopped
- 🫑1 bell pepper (red or yellow), diced
- 🧄2 cloves garlic, minced
- 🍚1 tsp cumin
- 🌶️½ tsp paprika
- 🌶️¼ tsp cayenne pepper (optional)
- 🍅400 g canned diced tomatoes
- 💧½ cup water or vegetable broth
- 🌿¼ cup fresh parsley or cilantro, chopped, for garnish
- 🍞2 slices whole wheat toast
- 🧂 salt and black pepper, to taste
Pro tips
- For extra flavor, add a pinch of dried oregano or a splash of lemon juice to the tomato sauce.
- If you prefer a spicier shakshuka, add a few red pepper flakes with the other spices.
- Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days, though eggs are best fresh.
Method
- 1Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper, sauté for 5-7 minutes until softened.
- 2Stir in minced garlic, cumin, paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- 3Pour in diced tomatoes and water/broth. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the sauce to thicken slightly.
- 4Make two small wells in the tomato sauce and crack one egg into each well. Season with salt and pepper.
- 5Cover the skillet and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or to your desired doneness).
- 6While the eggs are cooking, toast the whole wheat bread.
- 7Garnish the shakshuka with fresh parsley or cilantro. Serve immediately with whole wheat toast for dipping.