Red Pepper Shakshuka with Smoked Paprika

Eggs poached straight in a skillet of slow-cooked peppers, tomatoes and smoked paprika. One pan, and it works as well at noon as it does at eight.

Serves 340 minutes mediterraneanveggielow-carbone-pan

• ✓Eggs bring complete protein — six of them across three servings.
• ✓Red bell peppers are a concentrated source of vitamin C.
• ✓The sauce is built from olive oil, peppers, onion, garlic, tomato and spice — nothing else.
• ✓Smoked paprika and cumin carry the flavor without any added sugar.

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Ingredients

• •3 tbsp olive oil
• •2 red bell peppers, thinly sliced
• •1 onion, thinly sliced
• •3 cloves garlic, sliced
• •2 tsp smoked paprika
• •1 tsp ground cumin
• •1 can (28 oz / 800 g) crushed tomatoes
• •6 eggs
• •small bunch cilantro or parsley, chopped
• •salt, black pepper, chili flakes

Method

1. Cook the peppers and onion in the oil over medium heat, 12–15 minutes, until soft and sweet — do not rush this part.
2. Add the garlic and spices for one minute, then the tomatoes. Season with salt, pepper and chili flakes if you like; simmer 10 minutes, until thick enough to hold a spoon-line.
3. Make six wells and crack an egg into each. Lid on, low heat, 6–8 minutes until the whites set and the yolks still shiver.
4. Herbs over the top; bring the skillet to the table.

Take this recipe home

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.