Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, large diced
- 1 large green bell pepper, large diced
- 2 large garlic cloves, minced
- 3 large vine-ripened tomatoes, seeds removed, chopped
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground cinnamon
- 4 large organic eggs
- 3 tablespoons fresh flat-leaf parsley leaves
Instructions
- Heat the oil in a 10-inch cast iron or other deep skillet over medium. Add the onion and pepper and sauté until the onion is fully softened, about 10 minutes. Add the garlic and sauté until fragrant, about 1 minute.
- Stir in the tomatoes, salt, paprika, cumin, cayenne, and cinnamon and cook covered until the mixture is stew-like, about 12 minutes, stirring twice during cooking. Adjust seasoning.
- Crack the eggs directly onto the tomato mixture in the skillet. Cook uncovered until the eggs are desired doneness, about 8 minutes. (Note: If you prefer eggs to be firm, cover the skillet at least part of the time after adding eggs.) Add a pinch more sea salt to the eggs, if desired.
- Sprinkle with the parsley and serve from the hot skillet.
Notes
Per serving: 370 calories, 24g total fat, 5g saturated fat, 0g trans fat, 370mg cholesterol, 610mg sodium, 24g total carbohydrate, 6g dietary fiber, 13g sugars, 17g protein
Hint: Make shakshuka seasoning mixture in advance to save time next time. Mix together 1 teaspoon each sea salt, paprika, and cumin and 1/2 teaspoon each cayenne and cinnamon. It’ll make 4 teaspoons total. Use 1 teaspoon (or a bit more!) of the seasoning for each recipe.
Nutrition
- Serving Size: 1 3/4 cups vegetable mixture + 2 eggs