Middle Eastern · Brunch
Eggs with Tomato Pepper Stew
Two soft poached eggs finished in a simmering stew of tomatoes, red bell pepper, onion, garlic and cumin, spooned into shakshuka-style pockets and served with warm pita for scooping. The stew reduces to a thick, jammy base, finished with parsley and a drizzle of olive oil.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
432Calories
21.3gProtein
20.8gFat
41.1gCarbs
12.1gSugar
7.4gFiber
717mgSodium
422mgChol
4.2gSat Fat
900mgPotassium
120mgCalcium
4.5mgIron
1.1mcgVitamin B12
82mgVitamin C
vegetarian
low-calorie
high-fiber
mediterranean
all-time-classics
weekend-brunch
vegetarian
low-calorie
Instructions
1
Prep
Dice the tomato, red bell pepper, and onion; mince the garlic; measure out the spices and tomato paste.
2
Heat the olive oil in a small skillet over medium heat. Sweat the onion and bell pepper for 4 to 5 minutes, stirring often, until softened and translucent.
3
Stir the garlic, cumin, smoked paprika, and chili powder into the skillet and cook over medium heat for 1 minute until fragrant and the oil deepens in color.
4
Add the tomato and tomato paste to the skillet, season with salt, and simmer over medium-low heat for 8 to 10 minutes until the mixture thickens into a jammy stew.
5
Make two small wells in the stew with a spoon, crack the eggs into them, cover the skillet, and poach over low heat for 5 to 6 minutes until the whites are fully set but the yolks still jiggle.
6
Scatter the parsley over the top and serve the skillet with the warmed pita alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 300g300g tomato
- 150g150g red bell pepper
- 70g70g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp28g olive oil
- 4 tbsp60g canned tomato paste
- 4 tbsp4 tbsp parsley
- salt, to taste
- 22 pita bread (130g)
