Ingredients for Shakshuka Yemani Basted Eggs
- Olive Oil
- 1 medium onion, chopped
- Red Bell Pepper
- Green Bell Pepper
- 28 ounces (one 28-ounce can) crushed tomatoes
- 4-6 large eggs
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How to Make Shakshuka Yemani Basted Eggs
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet or covered pan over medium heat.
- Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 1 bell pepper (any color), chopped, and cook for another 1 minute.
- Stir in 28 ounces (one 28-ounce can) crushed tomatoes, 1 teaspoon ground cumin, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper (optional).
- Season generously with salt and black pepper to taste.
- Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 10 minutes.
- Carefully crack 4-6 large eggs on top of the simmering sauce.
- Cover the skillet and cook until the egg whites are set and the yolks are cooked to your liking (about 5-7 minutes for runny yolks, longer for firmer yolks).
- Garnish with fresh cilantro or parsley (optional) and serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
12g
Carbs
3g
