Easy Shakshuka
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
284 kcal
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Course
Lunch
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Cuisine
Middle Eastern
Easy Shakshuka
Description
Easy Shakshuka brings together sautéed onions and bell peppers enriched with garlic and warmed through spices such as cumin, paprika, cayenne, curry powder, and turmeric. These flavors meld with a simmered canned diced tomato base that thickens into a robust sauce. Feta cheese stirred into the sauce adds creaminess and tang. Eggs are cracked directly into the sauce and gently cooked by simmering until the whites are set, creating tender pockets of cooked eggs within the savory tomato mixture. The dish is garnished with fresh cilantro and parsley, adding a fresh herbal note.
The tomato and spice sauce provides a layered taste, balancing warmth from the spices and brightness from the tomatoes and herbs. The texture contrasts between the saucy base, the soft cooked eggs, and the crumbly feta. Preparation mostly involves stovetop cooking in one skillet, creating a comforting, colorful, and wholesome meal.
Served with crusty toast, brown rice, or quinoa, this shakshuka suits varied meal occasions. The spicy tomato base complements the richness of the eggs, making it flavorful enough to serve on its own or with sides of vegetables or grains to round out the plate.
Variations include omitting the curry powder for a more traditional flavor or experimenting with different vegetables or greens added to the sauce. The feta cheese is optional for dairy-free adaptations. The dish can be customized easily depending on ingredient availability and taste preferences.
Ingredients
- 2 Tablespoons olive oil
- 1 onion chopped, large
- 1 bell pepper chopped, orange
- 4 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1-2 teaspoons curry powder
- ¼ teaspoon Turmeric
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper ground
- 28 ounce diced tomatoes canned
- 4-5 egg
- ½ cup feta cheese
- cilantro for serving, fresh
- parsley for serving, fresh
Instructions
- Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic to the skillet and cook until onions are soft and fragrant — about 5 to 10 minutes.
- Add cumin, paprika, cayenne, curry, turmeric, salt and pepper. Give the mixture a stir and cook for about 1 minute more. Add diced tomatoes to the skillet and bring sauce to a boil. Reduce heat to a simmer and cook until the sauce thickens up a bit, about 10 minutes. Add feta cheese to the tomato mixture and stir.
- Crack eggs into tomato sauce. You should be able to fit 4-5 eggs in a large skillet. Cover and let the eggs cook for about 5 minutes, or until the egg whites are completely cooked through. Remove skillet from heat, uncover and let sit for a 1-2 minutes before serving.
- Spoon 1-2 eggs along with a big serving of tomato sauce on to each plate. Garnish with extra feta cheese and fresh cilantro and parsley. Serve with toast, veggies or over a whole grain like quinoa or brown rice for a complete meal.
Notes
- Curry powder adds a unique flavor; omit if undesired for a more classic shakshuka taste.
- You can customize the sauce by adding or substituting vegetables, such as omitting bell peppers or adding leafy greens with the tomatoes.
- Feta cheese adds creaminess but can be left out to make the dish dairy-free or paleo-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 284kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 224mg | 75% |
| Sodium | 620mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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