Eggs Shakshuka

Eggs Shakshuka is a vibrant Moroccan baked dish featuring poached eggs nestled in a spicy tomato and bell pepper sauce, making it both hearty and flavorful. This high-protein dish is perfect for breakfast, brunch, or a light dinner, packed with nutrients and spices that awaken the senses.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Red bell pepper - 1, diced
• Green bell pepper - 1, diced
• Canned diced tomatoes - 400 grams
• Tomato paste - 2 tablespoons
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Harissa - 1 teaspoon (optional for spice)
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Eggs - 4 large
• Fresh parsley - 2 tablespoons, chopped
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat your oven to 190°C (375°F).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the diced red and green bell peppers and cook for about 5-7 minutes until softened.
6. Mix in the canned diced tomatoes, tomato paste, ground cumin, paprika, harissa (if using), salt, and black pepper.
7. Allow the mixture to simmer for about 10 minutes, stirring occasionally until it thickens slightly.
8. Using a spoon, create small wells in the sauce and crack an egg into each well.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
10. Remove from the oven, sprinkle with chopped parsley and crumbled feta cheese if desired, and serve hot.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 20 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Rich in vitamins and antioxidants from the vegetables and tomatoes.

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