Shakshuka with peppers and bread

Name: Shakshuka with peppers and bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Lebanese
Ingredients: 160 g White wheat bread; 200 g Egg, without shell; 400 g Chopped canned tomatoes; 180 g Bell pepper; 80 g Onion; 10 g Garlic; 20 g Olive oil; 3 g Ground cumin; 3 g Paprika powder; 10 g Fresh coriander; 3 g Salt; 1 g Black pepper

North African and Middle Eastern tomato-pepper skillet with gently poached eggs and bread; a regional favorite beyond Lebanon.

Estimated total time: 35 minutes2 portionsAbout 560 kcal per portion

Three poached eggs in a tomato shakshuka skillet, with bread alongside — Photo: Jarosław Ceborski (jarson) · CC0 · Photo source. Photograph shows three eggs in a shakshuka skillet and bread alongside; the written recipe uses four eggs and measured bread. Spices and exact ingredients in the photograph cannot be verified.

Ingredients for 2 portions

160 g White wheat bread
200 g Egg, without shell
400 g Chopped canned tomatoes
180 g Bell pepper
80 g Onion
10 g Garlic
20 g Olive oil
3 g Ground cumin
3 g Paprika powder
10 g Fresh coriander
3 g Salt
1 g Black pepper

Method

Dice 80 g onion and 180 g bell pepper and mince 10 g garlic. Warm 20 g olive oil in a wide lidded pan; soften onion and pepper over medium heat for 6–8 minutes, then stir in garlic, 3 g ground cumin, 3 g paprika and 1 g black pepper for 30 seconds.
Add 400 g chopped canned tomatoes and 3 g salt. Simmer uncovered for 10–12 minutes, stirring, until thick enough to hold shallow wells. If it dries before the eggs are ready, add a little water; water is not counted as a caloric ingredient.
Make four wells and crack in four eggs, about 200 g edible egg. Cover and cook gently for 5–8 minutes until the whites are set; cook longer if you prefer firm yolks. Sprinkle 10 g chopped fresh coriander over the pan and divide between two plates with 80 g plain bread each. Check the bread label for animal-derived additives and its actual allergens.

Adapted from Feel Good Foodie’s shakshuka. This dish has North African roots and is eaten across the Middle East; its placement in the Lebanese collection is a regional serving suggestion, not a claim of exclusive Lebanese origin. Plain wheat bread replaces optional pita. Photo shows three eggs rather than the four measured here. Time and nutrient values are estimates, not kitchen-tested.

Shakshuka

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Feel Good Foodie / Yumna Jawad — Shakshuka

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