Description
A delicious and easy gluten-free shakshuka with crusty bread. Perfect for breakfast or brunch.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili flakes
- 1 can (400g) crushed tomatoes
- 4 eggs
- Salt and pepper to taste
- Fresh parsley, chopped
- Gluten-free crusty bread, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper. Cook for 5 minutes until softened.
- Add garlic, cumin, paprika, and chili flakes. Cook for 1 minute.
- Pour in crushed tomatoes. Simmer for 10 minutes.
- Make small wells in the sauce and crack eggs into them.
- Cover and cook for 5-7 minutes until eggs are set.
- Season with salt and pepper.
- Garnish with fresh parsley.
- Serve with gluten-free crusty bread.
Notes
- Use ripe tomatoes for best flavor.
- Adjust chili flakes to your spice preference.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 recipe
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 190mg