Shakshuka with peppers
Eggs poached directly in a tomato sauce with peppers, cumin and paprika.
40minPrep 15minCooking 25min 4 servings🟢 EasyINDUCTIONVegetarianGluten-free
A
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Heat the oil over medium heat and sauté the onion and peppers for 8 minutes.
🌡 170°C⏱ 8 min🔧 poêle induction - 2
Add the tomatoes and spices, then simmer until the sauce is thick.
🌡 110°C⏱ 10 min🔧 poêle induction - 3
Make six wells, crack in the eggs, cover and cook until the whites are set.
🌡 105°C⏱ 7 min🔧 poêle induction - 4
Serve immediately with fresh herbs if desired.
Frequently asked questions
Can the sauce be made ahead?▾
Yes, keep it chilled and reheat it before adding the eggs.
How should this recipe be stored?▾
Promptly refrigerate leftovers in an airtight container and reheat them thoroughly when appropriate for the recipe.
