Eggs and Capsicum Peppers in Tomato Sauce
This hearty, delicious dish of Eggs and Capsicum Peppers in Tomato Sauce is easy to make and flavorful. Make it in 30 minutes and serve with crusty bread.
Servings: 4 people
Calories: 158kcal
Equipment
- Pan
- Chefs knife
Ingredients
- 1 can tomato chopped
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- ½ yellow bell pepper chopped
- 3 tablespoon of tomato purée
- ½ onion chopped
- 1-2 cloves garlic crushed
- 4 eggs
- ¼-1/2 teaspoon cumin
- ¼-1/2 teaspoon paprika
- Salt to taste
- vegetable oil a splash
- Feta
- parsley to garnish roughly chopped
Instructions
- Heat oil in a pan on a low/medium heat. Add garlic, onions and to the pan and sauté for a few minutes. Add cumin, paprika, salt and pepper to taste. Stir and cook for 1 minute.
- Then, add tomato purée and stir for 1 minute. Pour the tomatoes into the pan and stir. Bring to a boil and leave to simmer for 10 minutes (adjust the seasoning if necessary).
- Add a few bell peppers and stir. Create 4-5 wells and carefully crack an egg into each well.
- Add the remaining bell peppers. Cover the pot and cook for 5-7 minutes, until the eggs are set but soft.
- Sprinkle with feta, parsley and serve with crusty bread.
Notes
- Oven: You can make the Shakshuka in the oven if you do not want to use a hob or stovetop.
- Extras: Try adding extras to fully personalize your dish. Some options you can add include feta cheese, greens, lime and yogurt.
- To serve: Try serving your dish with pita bread, challah or naan bread
Nutrition
Serving: 178g | Calories: 158kcal | Carbohydrates: 8.91g | Protein: 8.52g | Fat: 10.26g | Saturated Fat: 3.622g | Polyunsaturated Fat: 2.978g | Monounsaturated Fat: 2.952g | Trans Fat: 0.035g | Cholesterol: 174mg | Sodium: 229mg | Potassium: 332mg | Fiber: 1.9g | Sugar: 5.39g | Vitamin A: 888IU | Vitamin C: 50.6mg | Calcium: 114mg | Iron: 1.81mg