Paprika Tomatoes with Eggs (Shakshuka)

Preparation time: 15 minutes

Cook time: 15 minutes

Nutrition facts (per serving): 256 cal (5.2g fat, 23g protein, 18g fiber)

Have you tried Shakshuka for breakfast? Well, here’s a Hungarian delight that adds eggs and tomatoes to your morning meal in a delicious way.

Ingredients (6 servings)

1 ½ teaspoon coriander seeds

1 teaspoon cumin seeds

1 ½ tablespoon hot paprika

½ teaspoons salt

3 large garlic cloves, peeled

1 large poblano chile, seeded and chopped

2 tablespoons olive oil

2 tablespoons tomato paste

1 ½ pound Roma tomatoes, halved lengthwise

4 large eggs

Black pepper, to taste

Preparation

Grind the cumin, coriander, ½ teaspoons, and paprika in a mortar with a pestle. Mix the garlic with the spice mixture in a bowl. Sauté the chile with 1 tablespoon oil in a skillet for 12 minutes. Stir in the spice mixture and tomato paste, and then cook for almost 1 minute. Add tomatoes and ¾ cup water, and then cook for almost 20 minutes.

Make 4 wells in this mixture and crack one egg into each well. Next, drizzle the black pepper and salt on top. Put on the lid and continue cooking for about 5 minutes until the eggs are set. Serve warm.