Shakshouka
User Reviews
5.0
9 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
6 servings (1 egg + sauce)
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Calories
221 kcal
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Course
Main Course, Breakfast
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Cuisine
Mediterranean
Shakshouka
Report
My 30-minute homemade Shakshouka recipe is the ultimate one-skillet breakfast, lunch, or dinner. The vegetarian meal is incredible on its own, and only gets better when you scoop it up inside warm, fluffy pita bread.
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Ingredients
- 6 (8-inch) pita breads divided (see note 1)
- 28 ounces whole peeled tomatoes drained
- 24 ounces roasted red peppers drained and divided (about 3 cups, see note 2)
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1-2 Jalapeno peppers stemmed, seeded if desired, and chopped into 1/4-inch pieces (see note 3)
- 1 tablespoon red harissa paste (see note 4)
- 1 tablespoon tomato paste
- 2 teaspoons Coriander
- 2 teaspoons smoked paprika (see note 5)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 6 large eggs
- 1/2 cup cilantro leaves and stems, coarsely chopped
- 1 ounce feta cheese
- 1/2 cup pitted kalamata olives for serving, optional
- Zhoug Sauce for serving, optional (see note 6)
Instructions
- Tear half of 1 pita into pieces and add to a food processor. Cut all remaining pita into wedges and set aside for serving (place in a 200-degree oven to warm if desired).
- To the food processor with the pita pieces, add tomatoes and half (1 1/2 cups or 12 ounces) of the roasted red peppers. Process until smooth, about 1 to 2 minutes. Chop remaining red peppers into 1/4-inch pieces and set aside.
- In a 12-inch skillet over medium heat, heat oil until shimmering. Add garlic and jalapeños and cook until softened, about 1 to 2 minutes. Stir in harissa paste, tomato paste, coriander, smoked paprika, cumin, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Cook until mixture is darkened and rust-colored, about 1 to 2 minutes.
- Stir in the tomato-pepper mixture (be careful; the mixture may splatter) and reserved red peppers and bring to a simmer. Reduce heat to low and simmer until thickened, about 10 to 12 minutes, stirring occasionally.
- Remove skillet from heat. Using the back of a spoon, make 6 indentations in the sauce. Crack one egg into a small bowl and slowly pour into one of the indentations. Repeat with remaining eggs.
- Spoon some of the sauce over the egg whites. Return to heat, cover, and cook until egg whites are set and yolks are soft, about 4 to 5 minutes. Remove from heat and garnish with cilantro, feta, and olives. Serve immediately with pita bread.
Notes
- Pita bread: Find this at the bakery section of your supermarket, or if you have time, mix up a batch of Homemade Pita Bread or Pita Chips. Whether you opt for purchased or from-scratch pita, warm them in the oven or brush with olive oil and grill until the pita are just beginning to get toasty.
- Roasted red peppers: You have my full permission to use jarred roasted red peppers. But if you're feeling ambitious, go forth and roast peppers yourself.
- Jalapeño peppers: Bring the heat by adding the seeds from the jalapeños to the sauce, and use 2 jalapeños instead of 1. Or omit the jalapeños entirely for a mild Shakshouka.
- Red harissa paste: Harissa is a dried chili paste from Tunisia made with garlic, spices, and olive oil. Again, scale back or omit this if you prefer a milder Shakshouka.
- Smoked paprika: The smoky layer of flavor this lends is key, in my opinion, but in a pinch, substitute sweet paprika.
- Zhoug: Shakshouka is often served with a green spicy garlic sauce called zhoug. You can find this pre-made at many supermarkets, including Trader Joe's.
- Yield: My homemade Shakshoua recipe makes six servings, each with 1 egg and a generous scoop of the tomato mixture.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 egg with sauce
Calories
221kcal
(11%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
190mg
(63%)
Sodium
1927mg
(80%)
Potassium
566mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1542IU
(31%)
Vitamin C
70mg
(78%)
Calcium
151mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings (1 egg + sauce)
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1 egg with sauce | |
| Calories | 221kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 1927mg | 80% |
| Potassium | 566mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1542IU | 31% |
| Vitamin C | 70mg | 78% |
| Calcium | 151mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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