Smoky Skillet Shakshuka

Eggs poached straight into a smoky tomato-and-pepper sauce, all in one skillet. Ten minutes of simmering does the heavy lifting; the eggs finish gently under a lid.

Serves 230 minutes veggielow-carbgluten-freemediterranean

• ✓Eggs bring complete protein plus choline.
• ✓Tomatoes are a source of lycopene and vitamin C.
• ✓Red bell peppers are among the most concentrated everyday sources of vitamin C.
• ✓Made with olive oil, the everyday fat of the Mediterranean table.

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Ingredients

• •2 tbsp olive oil
• •1 onion, thinly sliced
• •1 red bell pepper, in strips
• •2 cloves garlic, sliced
• •1 tsp smoked paprika
• •1 tsp ground cumin
• •1 can (14 oz / 400 g) chopped tomatoes
• •4 eggs
• •small bunch parsley or cilantro, chopped
• •salt and black pepper
• •pinch of chili flakes (optional)

Method

1. Soften the onion and pepper in the oil over medium heat, 6–7 minutes, until sweet and floppy.
2. Add garlic and the spices for one minute, then the tomatoes with a splash of water. Simmer 8 minutes until thickened; season properly.
3. Make four wells with a spoon and crack an egg into each. Lid on, heat low, 5–7 minutes until the whites set and the yolks still wobble.
4. Scatter the herbs and chili flakes and bring the whole pan to the table.

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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.