Eggs with tomatoes, red peppers & bacon
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
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Servings
4
-
Calories
278 kcal
-
Cuisine
American, gluten-free
Eggs with tomatoes, red peppers & bacon
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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
- 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 bell pepper or 1 red & 1 green or yellow
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- 2 bay leaf
- 1 tablespoon parsley chopped, plus another for sprinkling at the end, fresh
- 14 ounces canned tomatoes 1 can, can
- salt to taste
- black pepper to taste
- 4-6 egg
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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