Skillet Shakshuka
An easy Mediterranean recipe, Skillet Shakshuka takes about 30 minutes and makes 4 servings. Eggs, crushed tomatoes and red bell pepper carry the flavour. The cooking is mostly simmering and sautéing. It is vegetarian and gluten-free. It is on the lighter side, at about 290 calories and 16 g of protein per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 290 kcal
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Ingredients
For 4 servings
- 6eggs
- 800 gcrushed tomatoes
- 1red bell pepper
- 1onion
- 3 clovesgarlic
- 1 tspcumin
- 1 tsppaprika
- 2 tbspolive oil
- 1 handfulfresh parsley
- ½ tspsalt
Instructions
- Dice the onion and red bell pepper. Mince the garlic. Heat olive oil in a large oven-safe skillet over medium heat.
- Saute the onion and bell pepper for 5 minutes until softened. Add garlic, cumin, paprika, and salt. Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and stir well. Simmer for 10 minutes until the sauce thickens slightly.
- Make six wells in the sauce with the back of a spoon. Crack an egg into each well. Cover the skillet and cook over medium-low heat for 6-8 minutes until the egg whites are set but yolks are still runny.
- Chop the fresh parsley and scatter it over the top. Serve directly from the skillet.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 16 g
- Fat
- 18 g
- Carbs
- 18 g
Approximate values for one serving.
About this recipe
- Cuisine: Mediterranean
- Diet: vegetarian, gluten-free
- In cookbook: One-Pan Wonders
