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4.9 from 870 votes

Shakshuka

A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 servings
Calories: 129 kcal
Course: Breakfast
Cuisine: Middle Eastern

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon mild chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Pinch of cayenne pepper, or more to taste (careful, it's spicy!)
  • Pinch of sugar (optional, to taste - omit for low carb)
  • Kosher salt and pepper, to taste
  • 6 large eggs
  • 1/2 tablespoon fresh chopped parsley or cilantro (optional, for garnish)

Instructions

    Cup of Yum
  1. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.   
  2. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  3. Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
  4. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
  5. Cover the pan with a lid. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
  6. Some people prefer their shakshuka with more runny yolks. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste, making sure the egg whites are set before serving. Garnish with the chopped parsley or cilantro, if desired. A sprinkle of feta cheese on top is also nice!

Notes

  • Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita bread that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal. 
  • Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita bread that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal. 
  • Quick tip: You can also make this into a simple, shakshuka-inspired scramble my mixing sauteed onion, garlic, green bell pepper, and diced tomatoes into my world famous scrambled eggs. Serve topped with fresh herbs and a sprinkle of feta, if desired.

Nutrition Information

Calories 129kcal (6%) Carbohydrates 10g (3%) Protein 7g (14%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 163mg (54%) Sodium 343mg (14%) Potassium 494mg (14%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1475IU (30%) Vitamin C 42.7mg (47%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 129

% Daily Value*

Calories 129kcal 6%
Carbohydrates 10g 3%
Protein 7g 14%
Fat 7g 11%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 343mg 14%
Potassium 494mg 11%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 1475IU 30%
Vitamin C 42.7mg 47%
Calcium 81mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.