Hot Shakshouka

A vegetarian egg-based breakfast, or even a glorious main course, this one is coming right from the North-African cuisine, which can be regarded as Mediterranean, too, you know. What you do here, is cooking eggs right in the middle of the simmering tomato mixture. It’s called Shakshouka and it's savory, comforting, and meant to be shared.
A vegetarian egg-based breakfast, or even a glorious main course, this one is coming right from the North-African cuisine, which can be regarded as Mediterranean, too, you know. What you do here, is cooking eggs right in the middle of the simmering tomato mixture. It’s called Shakshouka and it's savory, comforting, and meant to be shared.

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Ingredients

1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, sliced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 teaspoon paprika
1 teaspoon cumin seeds
2 cups of canned tomatoes
salt
pepper
6 eggs
2 tablespoons of fresh parsley, chopped
1 medium spring onion, chopped
2 ounces of queso fresco, crumbled

Ingredients

Steps

1
Done

Heat the olive oil in a saucepan over low heat, then add the onion. Cook and stir until tender.

2
Done

Add the garlic and stir for 30 seconds. Add the chopped bell peppers and stir them in. Add the paprika and cumin seeds and do the same.

3
Done

Add the canned tomatoes. Cook and stir until it bubbles. Season with salt and pepper in the process.

4
Done

Carefully add the eggs on top of the cooking mixture. Cover with the lid and simmer for 8 minutes.

5
Done

Garnish with fresh parsley, spring onion, and queso fresco. Bake for 10 minutes at 340⁰F/170⁰C.

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Nutritional Chart

306 kcal
Calories
18 g
Protein
20 g
Fat
16 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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