Breakfast

Easy Eggs Shakshuka

Hearty eggs poached in a chunky tomato sauce with onions, peppers, garlic, and spices.
Recipe by Michigan Fitness Foundation
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Makes4 servings
Total timeTotal35 minutes
Prep 15 minutes Cook 20 minutes
Prep 15 minutes Cook 20 minutes
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Ingredients

Makes 4 servings. Check items off as you go.
  • 2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced, or 1 heaping tablespoon of jarred minced garlic
  • 2 medium onions, diced
  • 1 red bell pepper, diced
  • 4 large eggs
  • One (28-ounce) can diced tomatoes with juice
  • ¾ teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 to 3 tablespoons fresh cilantro, chopped (optional)

Directions

  1. Heat oil in a large deep-sided skillet over medium heat.
  2. Add garlic and cook for 1 minute.
  3. Add onion. Sauté until it starts to soften, then add bell pepper and cook for 3 more minutes.
  4. Add diced tomatoes (with juice), cumin, chili powder, salt, and pepper. Cook over medium-low heat for about 15 minutes, until tomatoes have cooked down and formed a thick sauce.
  5. Use a spoon to make 6 small holes in the sauce.
  6. Crack 1 egg into each hole.
  7. Turn heat to low. Cover the pan with a lid and cook until the egg whites are set.
  8. Turn off the heat. Sprinkle with cilantro. Serve with bread for dipping.
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