How To Make Foolproof Shakshuka
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
165 kcal
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Course
Side Dish, Main Course, Breakfast
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Cuisine
Middle Eastern
How To Make Foolproof Shakshuka
Description
This shakshuka starts by sautéing diced onion, garlic, and red bell pepper in olive oil until softened. Canned diced tomatoes are added and simmered to develop a chunky, thick sauce. Cumin, smoked paprika, salt, and black pepper season the sauce, enhancing its warm, savory flavor profile.
Eggs are cracked into indentations formed in the sauce and the pan is transferred to the oven to bake until the egg whites are mostly set but still slightly jiggly. The residual heat finishes cooking the eggs after removal. The dish is finished with crumbled feta and fresh herbs such as parsley or cilantro for brightness and creaminess.
Shakshuka is traditionally served with pita or other bread to scoop up the sauce and eggs, making it a hearty and satisfying meal. Variations allow for additions like chickpeas, harissa paste for heat, or vegetables like zucchini and eggplant. The recipe includes tips for making a dairy-free version using marinated tofu feta.
Leftovers store well for a few days, though acidic tomato sauce may affect cast iron seasoning if stored inside such cookware. Preparation can be made ahead by cooking the sauce base in advance and adding the eggs just before serving.
Ingredients
- 1 Tbsp olive oil 15 mL
- 1 cup onion about 1 medium onion, white, diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 2 .5-oz cans diced tomatoes can sub crushed or whole canned tomatoes
- 1 tsp cumin
- 1 tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- 4 to 5 large egg
- feta cheese parsley or cilantro; crushed black pepper; toppings
- parsley
- black pepper
- pita bread
- bread
Instructions
- Veggies: Preheat oven to 375°F (190°C). Heat oil in an oven-safe skillet over medium heat, then add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Tomato: Add canned tomatoes, gently mashing them with a fork if needed to form a chunky sauce. Allow tomatoes to simmer, uncovered, until a thick sauce develops, 10 to 15 minutes. Stir in spices, salt, and pepper. Taste and adjust seasonings as needed.
- Eggs: Using the back of a spoon, form a few holes in the tomato mixture. Crack an egg into each hole (use as many eggs as you want).
- Bake: Transfer the skillet to a preheated oven and cook, uncovered, for 8 to 12 minutes, or until egg whites are mostly cooked. They should be white and still a little jiggly (they'll continue to cook some after removing from the oven). Serve immediately, topped with crumbled feta and herbs and bread on the side for dipping.Alternative Method: You can also cook the eggs on the stove by covering the pan and reducing the heat to medium/low. Cook for 8 to 12 minutes or until eggs are cooked. This method produces less consistently perfect eggs!
Notes
- To make dairy-free, omit feta cheese or substitute with marinated tofu feta, prepared by soaking firm tofu in a vinegar-lemon juice-salt mixture.
- Add heat by stirring ½ to 1 teaspoon of harissa paste into the tomato sauce.
- Increase nutritional content by adding chickpeas into the tomato sauce before baking.
- For extra vegetables, sauté diced zucchini or eggplant along with the bell pepper at the start.
- Store leftovers in an airtight container refrigerated for up to three days; avoid storing in cast iron to protect its seasoning from acidic tomato sauce.
- For convenience, prepare the tomato and vegetable base ahead and add eggs right before baking to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 165kcal | 8% |
| Carbohydrates | 14.4g | 5% |
| Protein | 9g | 18% |
| Fat | 9.2g | 14% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 186mg | 62% |
| Sodium | 231mg | 10% |
| Potassium | 680mg | 14% |
| Fiber | 3.8g | 15% |
| Sugar | 8.6g | 17% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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