Easy Shakshuka Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
30 mins
-
Servings
6 people (up to)
-
Calories
111 kcal
-
Cuisine
Mediterranean, Middle Eastern, Tunisian
Easy Shakshuka Recipe
Description
This shakshuka begins with sautéing onion, green peppers, and garlic with spices including coriander, paprika, cumin, and optional red pepper flakes in olive oil. Adding chopped tomatoes and tomato sauce creates a flavorful base simmered on medium heat to reduce and thicken. Wells are then made in the sauce to crack in eggs, which cook gently under a covered lid till the whites set but yolks remain tender.
The resulting dish blends the richness of olive oil and spices with fresh herb notes from parsley and mint. The tomatoes produce a balanced sweet-acidic sauce, enriched by the earthy spices. The texture is thick and saucy with softly cooked eggs nestled within.
Shakshuka is traditionally served warm with pita, challah, or crusty bread for dipping. It can be prepared ahead by making the tomato sauce in advance and reheating before adding eggs. Leftovers may be refrigerated and gently reheated, adjusting moisture if needed. For meat lovers, ground beef or lamb can be cooked in and simmered with the sauce before adding eggs, deepening the flavor and heartiness.
Ingredients
- extra virgin olive oil
- 1 yellow onion chopped, large
- 2 green pepper chopped
- 2 garlic chopped, cloves
- 1 Coriander ground, tsp
- 1 tsp paprika sweet
- 1/2 tsp cumin ground
- Pinch red pepper flakes optional
- salt
- black pepper
- 6 tomato chopped (about 6 cups chopped tomatoes, medium
- 1/2 cup tomato sauce
- 6 egg large
- 1/4 cup parsley chopped fresh leaves
- 1/4 cup mint leaves chopped, fresh
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.
Notes
- Make the tomato sauce a day ahead; store in a sealed container in the fridge and warm before adding eggs.
- Leftover shakshuka keeps 1–2 days refrigerated; reheat gently, adding liquid if sauce thickens too much.
- To add meat, cook ground beef or lamb separately, then simmer it in the tomato sauce before adding eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 111 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
