Eggs with tomatoes, red peppers & bacon

Name: Eggs with tomatoes, red peppers & bacon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1/2 teaspoon cumin seeds; 1.5-3.5 ounces bacon or pancetta, chopped; 1 onion; 1/3 cup olive oil; 2 red peppers; 2 teaspoons brown sugar; 1 teaspoon paprika; 2 bay leaves; 1 tablespoon chopped fresh parsley plus another for sprinking at the end; 14 ounces can of tomatoes; salt and pepper to taste; 4-6 eggs

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
278 kcal
Course
Breakfast, Others
Cuisine
American, gluten-free

Eggs with tomatoes, red peppers & bacon

Emmett Bennett

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Inspired by North African/Middle Eastern Shakshuka, this is a delicious and healthy weekend brunch of eggs cooked in a tomato, red pepper and bacon sauce lightly spiced with paprika and cumin.

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Ingredients

Servings

1/2 teaspoon cumin seeds
1.5-3.5 ounces bacon or pancetta, chopped
1 onion
1/3 cup olive oil plus a little more for drizzling
2 red peppers or 1 red & 1 green or yellow
2 teaspoons brown sugar
1 teaspoon paprika
2 bay leaves
1 tablespoon chopped fresh parsley plus another for sprinking at the end
14 ounces can of tomatoes (1 can)
salt and pepper to taste
4-6 eggs

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Instructions

In a large skillet/frying pan (choose one that has a lid), dry-roast the cumin for a couple of minutes to bring out the flavour.
Add the oil and bacon and fry for a few more minutes.
Add the onion and cook for yet another couple of minutes, then add the peppers, paprika, bay leaves, parsley & sugar and cook for a little longer to bring out the colour.
Now add the tin of tomatoes, then half-fill the empty can with water, swirl it around and add the water to the pan as well. Bring the mixture to a boil, then lower the heat and let it all simmer for about 20 minutes. Add a little more water if it starts to get too dry (the consistency should match that of a pasta sauce).
Add a little salt and pepper to taste, then crack 4 to 6 eggs into the pan. Put the pan lid on and cook until the eggs are set to your liking (about 10 to 12 minutes – I cooked mine for about 12 minutes and I would have liked them a little runnier!)
Drizzle a little more olive oil over, sprinkle with the reserved fresh parsley and serve immediately, with pitta/flat bread (or any other kind of bread) if you like.

Notes

A few tips were taken from Yotam Ottolenghi's wonderful book Jerusalem: A Cookbook to make this dish.
You can leave the bacon out and add a pinch of cayenne pepper or a little chopped chili if you would like it to more closely resemble the more traditional North African/Middle Eastern shakshuka.

Nutrition Information

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Calories 278kcal (14%) Carbohydrates 12g (4%) Protein 7g (14%) Fat 22g (34%) Saturated Fat 3g (15%) Cholesterol 163mg (54%) Sodium 210mg (9%) Potassium 424mg (12%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 2545IU (51%) Vitamin C 88.6mg (98%) Calcium 66mg (7%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 278 kcal

% Daily Value*

Calories	278kcal	14%
Carbohydrates	12g	4%
Protein	7g	14%
Fat	22g	34%
Saturated Fat	3g	15%
Cholesterol	163mg	54%
Sodium	210mg	9%
Potassium	424mg	9%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	2545IU	51%
Vitamin C	88.6mg	98%
Calcium	66mg	7%
Iron	2.5mg	14%