Shakshuka aux oeufs et tomates
A delicious and hearty shakshuka made with eggs and tomatoes, perfect for any meal.
Equipment
- large skillet
Ingredients
Vegetables
- 800 g tomatoes
- 250 g red bell peppers
- 1 onion
- 4 cloves garlic, minced
- 1 teaspoon cumin
- to taste Espelette pepper
- 8 large organic eggs
- ½ bunch coriander, chopped
- ½ bunch parsley, chopped
- to taste olive oil
- to taste salt, fleur de sel
- 4 pita bread for serving
Instructions
Preparation Steps
- Chop the tomatoes, bell peppers, and onion. Heat a drizzle of olive oil in a large skillet and sauté the chopped tomatoes, peppers, and onion. Add the minced garlic, cumin, 1 teaspoon of Espelette pepper, and 1 teaspoon of salt. Cook for 20 minutes, stirring occasionally.
- Blend half of the mixture with an immersion blender and return it to the skillet.
- Crack the eggs into the skillet. Reduce the heat and continue cooking for 7 to 10 minutes.
- Sprinkle with chopped herbs, a bit of fleur de sel, and more Espelette pepper. Serve hot, dipping the pita bread into the sauce.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 300mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 1000IUVitamin C: 50mgCalcium: 50mgIron: 5mg
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