Shakshuka (Eggs In Tomato Sauce)

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
Advertisement - Continue Reading Below

Ingredients

  • 1 large onion, sliced
  • 1 large red bell pepper, cut into ½-inch strips
  • 3 garlic cloves, sliced
  • 2 tbsp. olive oil
  • 1 (28-oz) can diced plum tomatoes
  • ½ tsp. coarse salt
  • ¼ tsp. pepper
  • 1 tsp. cumin
  • 1 tsp. paprika
  • pinch of cayenne pepper
  • 4 large eggs
  • ¼ c. chopped parsley
  • whole wheat pita, for serving (optional)

Directions

  1. Cook onion, bell pepper, and garlic in oil in a large skillet over medium-high heat until onion is golden-brown and pepper is tender, 8 to 10 min.
  2. Stir in tomatoes and any juice, salt, pepper, and remaining spices. Simmer for 15 min.
  3. Make 4 indentations in the sauce and crack an egg into each. Reduce heat to low, and cover pan. Cook 8 to 10 min, or until eggs are set to your liking.
  4. Sprinkle with parsley, and serve with pita.

213 cal, 12 g fat (3 g saturated), 9 g protein, 14 g carb, 10 g sugar, 4 g fiber, 761 mg sodium, 186 mg cholesterol per serving

This recipe originally appeared in the April 2015 issue of Dr. Oz The Good Life.

More recipes like this
Gingery Chickpea and Tomato Stew
Gingery Chickpea and Tomato Stew
creamy red lentil sweet potato and tomato soup
'Creamy' Red Lentil, Sweet Potato and Tomato Soup
Asparagus, Mint, and Parmesan Scramble
Asparagus, Mint, and Parmesan Scramble
Supersoup
Tomato Soup with Quinoa and Fried Eggs
Salmon and Summer Squash in Parchment
Salmon and Summer Squash in Parchment