Egg and Tomato Shakshuka (Gluten-Free)
A Middle Eastern and North African dish of eggs poached in a spicy tomato sauce, made gluten-free and wheat-free by serving with rice instead of pita.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion (diced)
- 1 medium Bell Pepper (diced)
- 2 cloves Garlic (minced)
- about 790 g Canned Crushed Tomatoes
- 2 tablespoons Tomato Paste
- 1 teaspoon Chili Powder
- 1/2 teaspoon Cumin
- 1/2 teaspoon Paprika
- 8 large Eggs
- 2 tablespoons Fresh Cilantro (chopped)
- 4 cups Cooked Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add onion and bell pepper and cook until softened, about 5 minutes.
- 3Add garlic and cook for 1 minute more.
- 4Stir in crushed tomatoes, tomato paste, chili powder, cumin, and paprika. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 5Make 8 wells in the tomato sauce and crack an egg into each well.
- 6Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
- 7Garnish with fresh cilantro and serve with cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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