Shakshuka Recipe
Shakshuka is a bright and vibrant tomato based egg dish made with poached eggs cooked in a bed of chunky tomato and vegetable sauce that's spiced with the perfect amount of cumin, paprika, and red pepper flakes.
Servings: 6 (serves 4-6)
Calories: 171kcal
Ingredients
- 2-3 tbsp olive oil
- 1 yellow onion
- 1 red bell pepper
- 4 garlic cloves
- 28 oz can whole peeled plum tomatoes
- 1 1/2 tsp cumin
- 2 tsp paprika
- 1/2-1 tsp crushed red pepper flakes
- 1/2 tsp white granulated sugar
- black pepper
- salt to taste
- 6 eggs
- 2-3 tbsp fresh minced cilantro
- bread for serving
- 1/3 cup crumbled feta cheese* optional
Instructions
- Finely chop onion and bell pepper. Smash and mince garlic cloves.
- Preheat a large skillet over medium heat and add olive oil.
- Add onion and pepper and cook for a few minutes, until completely softened.
- Push vegetables aside and add garlic to the pan. Sauté garlic until fragrant and mix it in.
- Add the entire can if whole plum tomatoes to the pan and carefully crush and bread up the tomatoes with a wooden spoon.
- Mix in salt, pepper, cumin, paprika, sugar, and red pepper flakes. Mix everything well and lower the heat to medium-low. Stew the vegetables for 20-25 minutes. Make sure to stir them from time to time to avoid burning on the bottom.
- Make a small well (not too deep) with the back of a spoon in the tomato stew and crack and egg into it. Cover the pan with a lid and cook for 7-10 minutes, depending on how well done you like your eggs.
- Take off the heat when the eggs are done enough.
- Sprinkle some fresh cilantro on top and if you wish, sprinkle some crumbled feta cheese as well.
- Serve with bread.
Video
Notes
- Spice Level: Shakshuka can be spicy or mild – it all depends how much heat you want to add. Some people use cayenne pepper to spice up this dish. Or, you can use red pepper flakes because it adds heat to the dish without overpowering other flavors and completely numbing your tongue!
- Make Ahead: You can make the tomato stew ahead of time, just don’t let it stew for quite as long. Cool and store it in the refrigerator until ready to make the dish for up to 2 days. It’s easy to reheat it in the skillet over medium to medium-low heat, then poach the eggs as described in the recipe.
Nutrition
Calories: 171kcal | Carbohydrates: 11g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 351mg | Potassium: 419mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1442IU | Vitamin C: 40mg | Calcium: 123mg | Iron: 3mg