Our Favorite Shakshuka
User Reviews
5
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Prep Time
15 mins
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Cook Time
26 mins
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Total Time
41 mins
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Servings
4
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Calories
187 kcal
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Course
Main Course, Breakfast, Dinner
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Cuisine
American, Middle Eastern
Our Favorite Shakshuka
Description
This Shakshuka recipe starts by sautéing diced onion and garlic in olive oil until tender, then cooking diced red bell peppers until very soft. The spice blend of paprika, cumin, ground coriander, and cayenne pepper is added to release aroma before incorporating canned whole tomatoes crushed by hand, which are simmered to thicken the sauce. This results in a richly flavored, mildly spiced tomato base with tender vegetables.
Wells are gently formed in the sauce to crack eggs into, which are then gently simmered under a lid until the whites are set but yolks remain soft. This creates a pleasing contrast between the luscious sauce and the rich, runny eggs. Fresh cilantro sprinkled on top adds a bright, herbal finish.
The dish is typically served hot with bread such as toast to scoop up the sauce and eggs, making it a satisfying breakfast or light meal. Leftovers can be stored refrigerated for up to three days and reheated gently, with seasoning refreshened as needed.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 small bell pepper diced, red
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ⅛ teaspoon cayenne pepper or to taste
- salt to taste
- black pepper to taste
- 28 ounces whole tomatoes with juices, 1 can, canned
- 6 egg
- 1 tablespoon cilantro for serving, chopped, fresh
Instructions
- Crush tomatoes with your hands until they're broken up, set aside.
- In a 10" skillet, cook onion and garlic in oil until tender. Add bell pepper and cook an additional 6-7 minutes or until very soft.
- Add seasonings and cook until fragrant, about 1 minute. Add tomatoes and simmer until thickened, about 10 minutes.
- Use the back of a spoon to gently create wells for the eggs. Crack an egg into each well.
- Turn the skillet down to simmer, cover and gently simmer 4-6 minutes or just until eggs are set.
- Garnish with fresh cilantro and serve with toast.
Notes
- Store leftover Shakshuka in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave and adjust salt and pepper to refresh the flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187 | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 246mg | 82% |
| Sodium | 382mg | 16% |
| Potassium | 603mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2019IU | 40% |
| Vitamin C | 68mg | 76% |
| Calcium | 115mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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