Shakshuka Recipe
Eggs have never looked better, this easy Shakshuka recipe guarantees love at first bite! Its absolutely wonderful for a weekend brunch or even dinner.
Servings: 2 Servings
Calories: 205kcal
Ingredients
- 1.5 tsp Olive oil
- 1/2 tsp Cumin seeds
- 1 cup Tomato sauce
- 1/2 Yellow pepper, diced
- 1/2 Red pepper, diced
- 1 cup Purslane, chopped You can use spinach or kale as well
- 1/2 tsp Cumin powder
- 1 tsp Chilli flakes Add more if you prefer
- Salt & Pepper to taste
- 4 Eggs
- Feta cheese crumbled, roasted pine nuts , Fresh Cilantro for sprinkling on top
Instructions
- Heat the olive oil in a cast iron skillet. Add the cumin seeds.
- Add the bell peppers and cook for a couple minutes. Now stir in the tomato sauce.
- Mix in the cumin powder, chilli flakes, salt and pepper. Cook for another 2-3 minutes.
- Stir in the chopped purslane and let it all cook and thicken, about 4-5 minutes.
- Create little wells or indentations in the sauce and gently crack the eggs into the sauce. Make sure the eggs are evenly spaced.
- Cover the pan till the eggs are almost cooked. Now place the skillet under the broiler for 2-3 minutes to finish the eggs. You may finish cooking them on the stove top too.
- Sprinkle the feta cheese on the hot eggs immediately and serve with cilantro and nuts on top. Eat warm with hot buttered toast. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 205kcal | Carbohydrates: 12g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 734mg | Potassium: 654mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2313IU | Vitamin C: 101mg | Calcium: 85mg | Iron: 4mg