Description
Colorful bell peppers stuffed with a rich tomato and spice sauce, baked with tender eggs nestled inside. These shakshuka stuffed peppers are vibrant, comforting, and perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 4 large bell peppers, halved and seeds removed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a baking dish.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 3 to 4 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, ground cumin, paprika, salt, and black pepper. Simmer for 5 to 7 minutes until slightly thickened.
- Arrange halved bell peppers cut side up in the prepared baking dish.
- Spoon the tomato mixture evenly into each pepper half.
- Create a small well in the center of each and crack one egg into each pepper.
- Bake for 20 to 25 minutes, until egg whites are set and yolks reach desired doneness.
- Remove from oven and sprinkle with fresh chopped parsley before serving.
Notes
- Simmer the sauce before filling the peppers to prevent excess moisture.
- Check eggs during the last few minutes to avoid overcooking the yolks.
- Peppers that sit flat will bake more evenly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 185mg
Keywords: shakshuka stuffed peppers, baked eggs in peppers, healthy brunch recipe, Mediterranean stuffed peppers, easy egg and pepper dish