Shakshuka paired with Garlic Bread
Ingredients
6 Eggland’s Best eggs
3 large tomatoes
1 medium red bell pepper
2 chopped shallots
2 tablespoons olive oil
2 teaspoons crushed pepper flakes
2 teaspoons dried thyme leaves
2 bay leaves
1 teaspoon bouillon powder
salt to taste
Preparation
- Dice the tomatoes and red bell pepper. Finely chop the shallots.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped shallots and sauté for 2–3 minutes until soft and fragrant.
- Stir in the diced tomatoes and red bell pepper.
- Season with crushed red pepper flakes, dried thyme, bay leaves, bouillon powder, and salt to taste. Cook for 6–8 minutes, stirring occasionally, until the mixture softens and thickens into a sauce.
- Using a spoon, make 6 small wells in the sauce.
- Crack 6 Eggland’s Best eggs into each well.
- Cover the pan and cook on low heat for 5–7 minutes, or until the egg whites are set but yolks remain slightly runny (or to your preference).
- Taste and adjust seasoning if needed.
- Serve hot straight from the pan with garlic bread or toasted bread for dipping.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 eggs with sauce (about 1 cup of sauce per person) |
|---|---|
| Calories | 295 kcal |
| Fat | 20 g |
| Saturated Fat | 20 g |
| Cholesterol | 1,120 mg |
| Sodium | 870 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Protein | 15 g |
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