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–+ servings
A skillet with four sunny-side-up eggs cooked in a tomato and pepper sauce, garnished with fresh herbs. A piece of flatbread rests on the edge of the pan, and the eggs are slightly runny.
5 from 3 ratings

Tomato Shakshuka

Yield: 2 servings
Prep: 5 minutes
Cook: 10 minutes
Author: Amina Al-Saigh
A traditional dish of eggs poached in fried tomatoes
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Ingredients
 

  • 2 large tomatoes
  • 2 tablespoon olive oil
  • 4 eggs
  • salt & pepper, to taste
  • parsley, for garnish

Instructions
 

  • Start by chopping the tomatoes into small cubes.
  • Place 2 tbsp of olive oil in a non-stick pan and turn on the heat to medium. Place the tomato in the pan and allow to cook uncovered for 3 minutes.
  • Cover and cook the tomato for a further 4 minutes until they disintegrate and release juices. Season with salt (about 1/4 tsp).
  • Uncover and make 4 wells. Crack the eggs in the wells and allow to cook uncovered for 2-3 minutes.
  • Cover for the last 30 seconds to 1 minute of cooking time. Ensure that you don’t over cook the yolk to a solid state (unless you prefer it that way). Season eggs with salt & pepper. Serve with pita bread & enjoy!
Serving: 1serving, Calories: 272kcal, Carbohydrates: 5g, Protein: 12g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.04g, Cholesterol: 327mg, Sodium: 131mg, Potassium: 413mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1500IU, Vitamin C: 17mg, Calcium: 62mg, Iron: 2mg
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