Name: Black Pepper Shakshuka with Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 large eggs 4 large eggs; 400 g 400 g canned diced tomatoes; 1 medium 1 medium onion, finely chopped (150 g); 2 cloves 2 cloves garlic, minced; 1 red bell pepper 1 red bell pepper, diced (150 g); 2 tbsp 2 tbsp olive oil; 1 tsp 1 tsp ground black pepper; 1 tsp 1 tsp smoked paprika; 1 tsp 1 tsp cumin; Salt, to taste; Fresh parsley or cilantro, for garnish; Crumbled feta cheese (optional) (optional); Sliced avocado (optional) (optional)

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Black Pepper Shakshuka with Eggs

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Dive into the vibrant world of Shakshuka with this delightful Black Pepper version! This dish features eggs lovingly nestled in a rich, tomato-based sauce, perfectly seasoned with a generous kick of black pepper. It’s comforting, filling, and absolutely perfect for breakfast or brunch. Served straight from the skillet and accompanied by warm bread or fluffy pita for dipping, don’t hesitate to sprinkle some fresh herbs on top for that extra touch of freshness. Feel free to get creative with spices or herbs to make this dish your own. Get cooking—your morning just got an upgrade!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Daily Breakfast Recipes

Cuisine: Middle Eastern

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

4 large eggs 4 large eggs
400 g 400 g canned diced tomatoes
1 medium 1 medium onion, finely chopped (150 g)
2 cloves 2 cloves garlic, minced
1 red bell pepper 1 red bell pepper, diced (150 g)
2 tbsp 2 tbsp olive oil
1 tsp 1 tsp ground black pepper
1 tsp 1 tsp smoked paprika
1 tsp 1 tsp cumin
Salt, to taste
Fresh parsley or cilantro, for garnish
Crumbled feta cheese (optional) optional
Sliced avocado (optional) optional

Equipment

Skillet (preferably cast iron)
Chef's knife
Mixing spoon
Wooden spatula

Method

Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the diced red bell pepper and minced garlic, cooking for an additional 2-3 minutes until fragrant.
Stir in the canned diced tomatoes, ground black pepper, smoked paprika, cumin, and salt. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Using the back of a spoon, create four small wells in the sauce. Crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook an additional 2-3 minutes.
Remove from heat, garnish with fresh parsley or cilantro, and serve hot directly from the skillet with warm bread or pita.

Nutrition

Calories: 210kcalCarbohydrates: 14gProtein: 10gFat: 12gSodium: 285mgPotassium: 360mgFiber: 3gSugar: 3gVitamin A: 900IUVitamin C: 45mgCalcium: 60mgIron: 2mg

Notes

Feel free to substitute eggs with silken tofu for a vegan version!
Experiment with adding spices such as coriander or chili flakes if you're looking for more heat.
This dish keeps well in the fridge, so feel free to make it ahead and reheat it gently in a skillet over low heat.
Remember, Shakshuka is all about personal flair, so don’t hesitate to add your favorite toppings before serving.
Happy cooking!

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Black Pepper Shakshuka with Eggs