Shakshuka
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
129 kcal
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Course
Breakfast
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Cuisine
Middle Eastern
Shakshuka
Description
Shakshuka combines a sautéed mixture of onion, garlic, and red bell pepper with a rich, spiced tomato base made from fresh or canned tomatoes and tomato paste. The inclusion of mild chili powder, cumin, paprika, and a pinch of cayenne creates a layered flavor profile that balances warmth and smoke with subtle heat. Sugar can be added to adjust acidity. The sauce is simmered to develop concentration.
Eggs are cracked directly over the simmering sauce and covered to gently poach. This method produces eggs with tender whites and runny yolks that blend well with the sauce. The dish is traditionally served warm, often accompanied by crusty or pita bread to scoop up the sauce and eggs. For a light dinner, pairing this with a green salad adds freshness.
Shakshuka is versatile and welcomed at any mealtime, making it suitable for breakfast, brunch, lunch, or dinner. Adjust the spice levels by varying the cayenne amount and adding sugar to balance flavors. The recipe also mentions an alternative version where the basic sauce ingredients can be mixed into scrambled eggs for a simpler dish.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion peeled and diced
- 1 clove garlic minced
- 1 red bell pepper seeded and chopped
- 4 cups tomato or 2 cans (14 oz. each) diced tomatoes, ripe, diced
- 2 tablespoons tomato paste
- 1 teaspoon chili powder mild
- 1 teaspoon cumin ground
- 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 to taste
- black pepper to taste
- 6 egg large
- 1/2 tablespoon parsley optional, for garnish, or cilantro, fresh chopped
Instructions
- 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.
- Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
- 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!).
- 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.
- 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.
- 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
- Serve shakshuka with warm crusty or pita bread for dipping, unless gluten-intolerant or observing Passover.
- Adjust cayenne pepper carefully as it can add intense heat.
- For dinners, a green side salad complements the dish for a light meal.
- Alternatively, make a shakshuka-style scramble by mixing the vegetables and tomatoes into scrambled eggs and topping with herbs and feta if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 129 kcal
% 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.
User Reviews
Overall Rating
4.9
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