Egyptian Shakshuka (Dairy-Free)
A flavorful Egyptian take on shakshuka with eggs poached in a rich tomato and pepper sauce, spiced with cumin and coriander. Naturally dairy and nut-free.
Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 medium Bell Peppers
- 3 cloves Garlic
- about 790 g Canned Crushed Tomatoes
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 8 large Eggs
- 2 tablespoons Fresh Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add chopped onion and bell peppers and cook until softened, about 5-7 minutes.
- 3Add minced garlic, cumin, coriander, paprika, salt, and pepper. Cook for another minute until fragrant.
- 4Pour in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally.
- 5Create 8 small wells in the sauce using a spoon.
- 6Crack an egg into each well.
- 7Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
- 8Garnish with fresh cilantro and serve hot with crusty bread (ensure bread is dairy and nut-free).
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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