One Pan Shakshuka (Eggs in Hell)
This One Pan Shakshuka (Eggs in Hell) recipe features eggs poached in a spicy tomato sauce for a hearty meal.
Equipment
- skillet
Ingredients
Base Ingredients
- 2 tablespoon vegetable oil
- 5-6 eggs eggs preferably at room temperature
- 1 medium onion diced
- ½ medium red bell pepper diced
- 1 medium potato diced
- 4 cloves garlic minced
- 1 28-ounce can crushed tomatoes about 795g
- ½ teaspoon salt more to taste
- ½ teaspoon pepper more to taste
- ½ teaspoon sugar more to taste
- ½ teaspoon paprika
- ½ teaspoon cumin
- to taste fresh cilantro or parsley for garnish
- 1 sliced avocado and/or your choice of cheese optional garnish (Feta, Parmesan, Mozzarella, etc)
- to taste toasted bread for serving
Instructions
Cooking Instructions
- Heat oil into a skillet on medium heat, and add onion, bell pepper, and potato. Cook for about 4-5 minutes, stirring continuously.
- Add garlic and cook until fragrant, about 1 minute. Add in crushed tomatoes, salt, black pepper, sugar, paprika, and cumin. Stir well to combine.
- Reduce heat to low, cover, simmer the sauce for about 3-4 minutes. With a wooden spoon, make small wells in the sauce and crack in the eggs (using ramekins if needed). Lightly season the eggs with salt and pepper.
- Cover and cook for about 5-8 minutes on low heat, until the whites are set and the eggs are cooked to your desired consistency. Top with cilantro and parsley, and serve immediately with a side of toasted bread.
Notes
This dish is best served immediately, so please ensure to have your dipping bread ready upon completion!
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 370mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 3mg
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