Description
This Spicy Scrambled Shakshuka combines a rich tomato and pepper base with soft scrambled eggs, infused with bold spices and garnished with fresh cilantro. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Units
Scale
- 1 large onion, finely chopped
- 1 large red bell pepper, sliced into thin strips
- 1 small hot pepper, sliced
- 4 garlic cloves, minced
- 4 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon hot paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 medium plum tomatoes, diced
- 4 large eggs
- 1/2 cup fresh cilantro, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent.
- Add the sliced red bell pepper and hot pepper, cook until softened.
- Stir in minced garlic, sweet paprika, hot paprika, turmeric, cumin, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- Add diced tomatoes and simmer 10 minutes until sauce thickens slightly.
- Crack eggs into a bowl, whisk lightly, and pour into the skillet. Gently stir to scramble eggs into the sauce, cooking until just set.
- Remove from heat and sprinkle with chopped fresh cilantro.
- Serve warm with crusty bread or pita.
Notes
- Adjust the heat by removing seeds from the hot pepper or reducing red paprika.
- Use ripe, juicy tomatoes for best results.
- Serve immediately for the best texture and flavor.
- Non-stick skillet is recommended to prevent sticking.
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 6g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 185mg