Shakshouka is one of my all time favourite breakfast or lunch options! Truth be told, we have often enjoyed it for supper as well.

The eggs are poached in a blend of tomatoes and bell peppers, and the whole dish is fragrant with welcoming spices.

Ingredients

6 large eggs
2 red, orange or yellow bell peppers, diced
1 vine tomato, diced
1/4 cup onion, diced
1/4 cup fresh parsley or cilantro, chopped
1/4 cup water
2 garlic cloves, minced
2 Tbsp butter
1 ½ tsp Hungarian paprika
1 ½ tsp ground cumin
1 tsp chili powder
1/2 tsp kosher salt
1/2 tsp pepper

Yields: 3 servings
Per serving*:
Calories: 272
Net carbs: 8
Protein (grams): 15
Fat (grams): 19

Prep time: 5 min
Cook time: 25 min
Total time: 30 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small bowl, combine the paprika, cumin, chili powder, salt and pepper. Set aside.

In a large skillet, melt the butter over medium-high heat, then add the onion and garlic, and sautee in the butter for 2 min.

Add the spice mixture and toast for 1 min to release the fragrance.

Add the diced bell peppers and tomato, then the water and bring to a low boil. Allow the mixture to simmer 8-10 min, to thicken.

Reduce the heat to medium, then make 6 spaced out indents in the thickened sauce with the back of a spoon. Crack the eggs and gently pour each into one of the indents.

Cover the skillet and allow the eggs to poach 8-10 min.

Uncover and sprinkle with fresh parsley, cilantro or a mix of both. Serve immediately.