Shakshuka Poached Eggs

Ingredients

5 eggs

One small onion sliced

3 chopped garlic cloves

1 sweet red bell pepper sliced in to strips

1 sweet green pepper sliced in to strips

4 puréed tomatoes

2 finely diced tomatoes

3 TBSP canola oil

1 ½ cup water

1 tsp salt

¾ tsp black pepper

1 tsp paprika

½ tsp Cumin

½ cup fresh Cilantro leaves

5 eggs

1 small onion sliced

3 chopped garlic cloves

1 sweet red bell pepper sliced in - strips

1 sweet green pepper sliced in - strips

4 puréed tomatoes

2 finely diced tomatoes

3 TBSP (45 ml) canola oil

355 ml water

1 tsp (5 ml) salt

¾ tsp (3.75 ml) black pepper

1 tsp (5 ml) paprika

½ tsp (2.5 ml) cumin

8 grams fresh Cilantro leaves

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

CDED P2

SCD

mSCD

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Nut Free

Soy Free

Recipe PDF

Instructions

Heat a deep frying pan with canola oil
Add the onion, garlic and peppers in to the pan and fry until the vegetables are soft
Add the tomatoes (both pureed and diced tomatoes) to the pan
Add all of the spices, and the water. Bring to a boil, then lower the heat and simmer for about 10 minutes.
Add the fresh chopped herbs and stir until the sauce becomes slightly thick.
Crack open each egg gently in to the simmering bubbling sauce so that the egg is immersed in the sauce keeping the yolk intact. Cook for 10 minutes.
Serve the egg with the sauce in a bowl without breaking the yolk.