Shakshuka with Peppers and Tomatoes

Eggs gently cooked in a chunky pepper and tomato base, with toast for scooping.

From Alexa's kitchen
Cook
20 min
Serves
2
Jump to recipe
Shakshuka with Peppers and Tomatoes

Method

  1. Heat a drizzle of olive oil in a pan and begin sautéing the peppers and onion.

  2. Season with salt, paprika, chili powder, and garlic powder to taste. Cover and let the vegetables stew for about 5 minutes, adding water if needed. I used about 1/4 cup extra.

  3. Add the crushed tomatoes and cook for another 5-10 minutes.

  4. Use a potato masher to break the vegetables into smaller pieces. If using breakfast sausage, cook it through separately before stirring it into the tomato mixture.

  5. Crack the eggs over the vegetables and season with a little more salt and paprika. Cover and cook until the egg whites are set, keeping the yolks soft if that is how you like them.

  6. Sprinkle with cheese if using and serve with toast.

Alexa's notes

I made this when my parents were visiting. It is easy to scale the eggs for your table; I usually plan on one or two per person.

  • breakfast
  • eggs
  • shakshuka
  • tomatoes

With love, Alexa

With Love, Alexa Recipes from Alexa's kitchen

Shakshuka with Peppers and Tomatoes

Cook
20 min
Serves
2
www.withlovealexa.us

Ingredients

Shakshuka

  • Olive oil, for the pan
  • 2 bell peppers, chopped
  • 1/2 yellow onion, chopped
  • 1 16 oz. can crushed tomatoes
  • Salt
  • Paprika
  • Chili powder
  • Garlic powder
  • 5 eggs
  • Water, as needed

Optional additions

  • 2 breakfast sausages, chopped
  • Cheese, for sprinkling
  • Toasted bread, for serving

Method

  1. Heat a drizzle of olive oil in a pan and begin sautéing the peppers and onion.
  2. Season with salt, paprika, chili powder, and garlic powder to taste. Cover and let the vegetables stew for about 5 minutes, adding water if needed. I used about 1/4 cup extra.
  3. Add the crushed tomatoes and cook for another 5-10 minutes.
  4. Use a potato masher to break the vegetables into smaller pieces. If using breakfast sausage, cook it through separately before stirring it into the tomato mixture.
  5. Crack the eggs over the vegetables and season with a little more salt and paprika. Cover and cook until the egg whites are set, keeping the yolks soft if that is how you like them.
  6. Sprinkle with cheese if using and serve with toast.

Notes

I made this when my parents were visiting. It is easy to scale the eggs for your table; I usually plan on one or two per person.