Description
A delightful Middle Eastern dish combining rich flavors with crunchy toasted bread, perfect for breakfast or brunch.
Ingredients
Scale
- 2 large eggs
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- 4 slices of bread
Instructions
- Heat the olive oil in a skillet over medium heat for a couple of minutes.
- Sauté the diced onion and bell pepper until soft, about 5-7 minutes.
- Add the minced garlic, cumin, and paprika, and cook for another minute.
- Incorporate the diced tomatoes, season with salt and pepper, and let it simmer for about 5 minutes.
- Cook the eggs by creating small wells in the mixture, cracking the eggs into them, and covering until set to your liking, approximately 5 minutes.
- Toast the bread until golden brown.
- Assemble by placing the shakshouka mixture over the toasted bread and garnish with fresh parsley.
Notes
For added flavor, serve with avocado slices or Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 370mg