Shakshuka Eggs

Shakshuka Eggs is a vibrant, flavorful dish featuring poached eggs nestled in a spicy tomato and bell pepper sauce, perfect for a late-night meal. This Kosher American rendition combines traditional Middle Eastern flavors with a touch of American comfort, making it a delightful dish for any time of day.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Red bell pepper - 1 medium, diced
• Garlic - 3 cloves, minced
• Canned diced tomatoes - 400 grams
• Tomato paste - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Eggs - 4 large
• Feta cheese - 100 grams, crumbled

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and red bell pepper, cooking until softened, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the canned diced tomatoes, tomato paste, ground cumin, paprika, cayenne pepper, salt, and black pepper to the skillet. Stir well to combine.
5. Bring the mixture to a simmer and cook for about 10-15 minutes, allowing the sauce to thicken slightly.
6. Make four small wells in the sauce and crack an egg into each well.
7. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
8. Remove from heat and sprinkle with chopped parsley and crumbled feta cheese.
9. Serve hot with crusty bread or pita for dipping.

Nutrition

• Calories: 370
• Protein: 22 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 24 g
• Saturated Fat: 7 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Rich in protein from eggs and feta cheese, supporting muscle health.
• Packed with vitamins and antioxidants from tomatoes and bell peppers.

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