Vvivi_verde
Shakshuka
North African eggs poached in a spiced tomato and pepper sauce. One pan, twenty minutes, feeds a crowd. My go-to for lazy Sunday brunch.
VegetarianBreakfastQuick (30 min)
333 taste tests1 tweaks
2 tweaks·Latest: Replace red sauce with tomatillos, spinach, and green chiles. Top with avocado and cotija.
NameLast tweakUpdated
shakshuka
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Green Shakshuka
Tomatillos, green chiles, and spinach replace the tomato base. Topped with avocado and cotija. The verde version has its own identity.
MexicanVegetarianBreakfastQuick (30 min)
ingredients.json
4 servings
- 6 largeEggs
- 800 gCanned whole tomatoes
- 2 largeRed bell pepper, diced
- 1 largeYellow onion, diced
- 5 clovesGarlic, sliced
- 2 tspSmoked paprika
- 1 tspGround cumin
- 1 tbspHarissa paste
- 3 tbspOlive oil
- 1 handfulFresh coriander, chopped
- 100 gFeta cheese, crumbled(optional)
instructions.md
- 1
Heat olive oil in a large, wide skillet over medium heat. Cook onions until soft, 8 minutes. Add garlic and peppers, cook 5 more minutes.
- 2
Add smoked paprika, cumin, and harissa. Cook spices for 1 minute.
- 3
Crush tomatoes into the pan by hand. Season generously with salt. Simmer 15 minutes until sauce is thick.
- 4
Make 6 wells in the sauce. Crack an egg into each well.
- 5
Cover and cook on low until whites are set but yolks are still runny, 5-8 minutes.
- 6
Remove from heat. Scatter feta and fresh coriander over the top. Serve directly from the pan with crusty bread.
⚡macros.jsonper serving · 4 servings
270kcalCalories
15gProtein
22gCarbs
14gFat
5gFiber
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