Name: Spiced tomato and poached egg shakshuka
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 large egg whites; 1 tsp olive oil; 1/2 medium yellow onion, diced; 3/4 red bell pepper, diced; 2 cloves garlic, minced; 3/4 cup canned crushed tomatoes; 1 tbsp tomato paste; 1 tsp ground cumin; 3/4 tsp smoked paprika; 1/2 tsp red pepper flakes; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 oz sourdough bread, toasted; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp water

Nutrition

Per serving

558 calories

Protein: 41g; 29% of calories
Carbs: 61g; 44% of calories
Fat: 17g; 27% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in the skillet over medium heat. Add the onion and bell pepper and cook for 8 minutes until softened, adding a splash of the water if the vegetables start to stick to the pan.
Stir in the garlic, tomato paste, cumin, smoked paprika, and red pepper flakes. Cook for 2 minutes, stirring often, until the paste darkens and the mixture is fragrant.
Stir in the crushed tomatoes, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes until the sauce has thickened slightly. Stir in the lemon juice.
Use a spoon to make two small wells in the sauce. Carefully crack the whole egg into each well, then pour the egg whites into the sauce surrounding the yolks. Cover the skillet and simmer for 5 to 7 minutes. Done when whites are opaque and set and the yolks still jiggle slightly.
Remove the skillet from the heat. Scatter the parsley over the top and serve immediately with the toasted sourdough bread for dipping.

Nutrition

Ingredients

Instructions

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