Shakshuka
Eggs poached in a spiced tomato and bell pepper sauce. A warming, protein-rich breakfast inspired by North African cuisine.
StandardWhole FoodsPaleo
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Nutrition per serving
Protein 16g
Carbs 14g
Fat 18g
Ingredients
- 200g (4 eggs)Whole Egg
- 300gTomato
- 30gTomato Paste
- 80gBell Pepper
- 80gOnion
- 6gGarlic
- 15mlOlive Oil (Extra Virgin)
- 2gCumin
- 2gPaprika
- 5gParsley(optional)
Instructions
- 1
Dice onion and bell pepper. Mince the garlic.
- 2
Heat olive oil in a deep skillet over medium heat.
- 3
Saute onion and bell pepper for 5 minutes until softened.
- 4
Add garlic, cumin, and paprika; cook for 1 minute until fragrant.
- 5
Pour in crushed tomatoes (use tomato paste + diced tomato), season with salt, and simmer for 10 minutes.
- 6
Make 4 wells in the sauce and crack an egg into each.
- 7
Cover and cook for 5-7 minutes until egg whites are set but yolks are runny.
- 8
Garnish with fresh parsley and serve with sourdough.
Evidence behind key ingredients
Per-ingredient research grade, not a composite recipe score.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.