Homemade Shakshuka
User Reviews
5
-
Servings
4
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Calories
296 kcal
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Course
Main Course
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Cuisine
Indian
Homemade Shakshuka
Description
Shakshuka combines sautéed garlic, onions, and green bell peppers with canned diced and crushed tomatoes, vegetable broth, and spices including cumin, smoked paprika, oregano, and cayenne pepper. The mixture simmers until thickened, creating a robust, aromatic sauce. Eggs are cracked into wells in the sauce, topped with feta cheese, and cooked until the whites are set and yolks reach the desired consistency, usually runny but can be cooked longer.
The dish is finished with minced fresh parsley and typically served alongside fresh naan bread, which aids in scooping up the sauce and eggs. This adds a pleasant bread component to the meal, enhancing its heartiness.
Notes suggest flexibility in ingredient substitutions such as using fresh tomatoes or different types of peppers. The spice levels can be adjusted, and feta cheese may be seasoned or unseasoned depending on preference, allowing customization of the dish’s flavor.
Ingredients
- 1 tablespoon olive oil or butter
- 3-4 garlic minced, cloves
- 1/2 white onion diced, approx 1 cup
- 1 large green bell pepper chopped
- 14 oz diced tomatoes canned
- 14 oz crushed tomatoes canned
- 1/2 cup vegetable broth
- 1 teaspoons cumin
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon oregano dried
- 1/2 teaspoon kosher salt
- pinch cayenne pepper to taste
- 6 egg
- 1 cup feta cheese (seasoned or unseasoned, up to you!)
- parsley minced, fresh
- naan bread homemade
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic, onion, and bell peppers to skillet and sauté until onions were translucent, approximately 7 minutes.
- Add tomatoes, broth, cumin, paprika, oregano, garlic powder, and salt. Stir and let cook until it all comes to a simmer. Lower heat slightly and let simmer for 10-15 minutes until sauce is thickened.
- Make small wells in the sauce and gently crack an egg in each well. Top with feta. Cover and cook for 6-8 minutes until whites are set and yolks are thick but runny. If you don't want your yolks runny then cook 1-2 minutes more.
- Top with parsley and serve with fresh naan. Enjoy!
Notes
- Fresh tomatoes can replace canned diced and crushed tomatoes for similar results.
- Use Anaheim or colorful bell peppers to vary the sweetness and heat.
- Adjust cayenne pepper amount to control the spice level according to your taste.
- Select seasoned or unseasoned feta cheese to balance the dish's flavor without overpowering it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 279mg | 93% |
| Sodium | 1197mg | 50% |
| Potassium | 722mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1439IU | 29% |
| Vitamin C | 53mg | 59% |
| Calcium | 308mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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