Classic Tomato and Pepper Shakshuka
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 20 min · vegetarian, gluten-free, dairy-free, low-carb
316 cal
16g protein
18g carbs
20g fat
per serving · estimated
Ingredients
- 4 large eggs
- 1 can (14 oz) canned crushed tomatoes
- 1, diced red bell pepper
- 1, diced yellow onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 2 tbsp extra-virgin olive oil
- 2 tbsp, chopped fresh flat-leaf parsley
Method (tap to check — screen stays awake)
- Heat olive oil in a large skillet over medium heat and cook the onion and bell pepper for 6 minutes until softened.
- Add garlic, cumin, and paprika and stir for 1 minute until fragrant.
- Pour in the crushed tomatoes, season with salt, and simmer for 5 minutes until thickened.
- Make 4 wells in the sauce and crack an egg into each.
- Cover and cook for 5 to 7 minutes until the whites are set but the yolks remain runny.
- Scatter parsley over the top and serve straight from the pan.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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