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Easy Shakshuka Recipe
Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 people (up to)
Calories: 111 kcal
Course:
Breakfast , Lunch
Cuisine:
Mediterranean , Middle Eastern , Tunisian
Ingredients
- extra virgin olive oil
- 1 large yellow onion chopped
- 2 green peppers chopped
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes optional
- salt and pepper
- 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
- 1/2 cup tomato sauce
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
Instructions
- Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.
Cup of Yum
Notes
- Make Ahead Tip: You can prepare the shakshuka tomato sauce one night in advance. Let cool completely, then store in the fridge in a tight lid glass container. When you are ready the next day, warm up the sauce in a skillet and add the eggs and follow the recipe from step #3 on.
- Leftovers Storage: Leftovers will keep for 1 to 2 days if stored properly in the fridge in tight-lid glass containers. Warm up over medium heat, adding a little more liquid to the shakshuka sauce if needed.
- To add meat: If you want to add meat, cook about 1/2 ground beef or ground lamb in some extra virgin olive oil. Season well with salt and pepper. Once fully cooked, remove the meat from the skillet, wipe the skillet well and follow steps #1 and #2 to make the shakshuka sauce, only this time, add the cooked ground meat to the skillet to simmer with the tomatoes for 15 minutes or so before adding the eggs.
- Visit Our Shop to browse quality Mediterranean ingredients including olive oils and all-natural and organic spices used in this recipe.
Nutrition Information
Calories
111kcal
(6%)
Carbohydrates
10.9g
(4%)
Protein
7.7g
(15%)
Fat
4.7g
(7%)
Saturated Fat
1.5g
(8%)
Monounsaturated Fat
1.7g
Trans Fat
0.1g
Cholesterol
163.7mg
(55%)
Sodium
170mg
(7%)
Potassium
550.3mg
(16%)
Fiber
3.2g
(13%)
Sugar
5.9g
(12%)
Vitamin A
1954.4IU
(39%)
Vitamin C
55.8mg
(62%)
Calcium
61.3mg
(6%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 111
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 10.9g | 4% |
| Protein | 7.7g | 15% |
| Fat | 4.7g | 7% |
| Saturated Fat | 1.5g | 8% |
| Monounsaturated Fat | 1.7g | 9% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163.7mg | 55% |
| Sodium | 170mg | 7% |
| Potassium | 550.3mg | 12% |
| Fiber | 3.2g | 13% |
| Sugar | 5.9g | 12% |
| Vitamin A | 1954.4IU | 39% |
| Vitamin C | 55.8mg | 62% |
| Calcium | 61.3mg | 6% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.