Saudi Egg and Tomato Scramble (Shakshuka)

A Middle Eastern and North African dish of eggs poached in a spicy tomato sauce. This version is shellfish free and perfect for a quick and easy lunch.

20m2 servings

Contains eggSHELLFISH-free

280 cal|15g protein|15g carbs|18g fat|4g fiber

Ingredients

4 large Eggs
1 can (14 oz) Tomatoes
1/2 medium Onion
2 cloves Garlic
1/2 medium Bell pepper
2 tablespoons Olive oil
1/2 teaspoon Cumin
1/2 teaspoon Paprika
1/4 teaspoon Cayenne pepper
1 tablespoon 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 pepper and sauté until softened, about 5 minutes.
3Add minced garlic and cook for 1 minute.
4Add canned tomatoes (crushed or diced), cumin, paprika, and cayenne pepper. Simmer for 5 minutes.
5Make small wells in the tomato sauce and crack an egg into each well.
6Cover the skillet and cook until the eggs are set to your liking, about 5-7 minutes.
7Garnish with fresh cilantro before serving.

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