Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Recipe

Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Recipe
13 Ingredients
  • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, thinly sliced
  • 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced
  • 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced
  • 2 to 3 cloves garlic, thinly sliced
  • 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
  • 2 teaspoons (8g) whole or ground cumin seed
  • 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note above)
  • Kosher salt and freshly ground black pepper
  • Large handful minced cilantro, parsley, or a mix
  • 6 eggs
  • Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional)
  • Crusty bread, for serving
Nutrition
311
16% daily value
4 servings
                                       
                                            low-​carb
     

Fat

37% 24

Saturated

28% 6

Trans

- 0

Monounsaturated

- 13

Polyunsaturated

- 4

Carbs

4% 11

Carbs (net)

- 7

Fiber

14% 4

Sugars

- 4

Sugars, added

- 0

Protein

29% 14

Cholesterol

87% 262

Sodium

21% 498

Calcium

9% 93

Magnesium

10% 41

Potassium

15% 517

Iron

24% 4

Zinc

14% 2

Phosphorus

31% 220

Vitamin A

33% 294

Vitamin C

109% 66

Thiamin (B1)

13% 0

Riboflavin (B2)

28% 0

Niacin (B3)

12% 2

Vitamin B6

28% 1

Folate equivalent (total)

17% 68

Folate (food)

- 68

Folic acid

- 0

Vitamin B12

11% 1

Vitamin D

0% 2

Vitamin E

21% 4

Vitamin K

115% 92
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