Shakshuka
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
298 kcal
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Course
Brunch
Shakshuka
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Shakshuka is quintessential brunch fare. You can make the sauce up to 12 hours in advance. Reheat the sauce and then add the eggs. This dish is not terribly spicy, but if you want very little to no spice, cut back on the jalapeno and the cayenne.
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Ingredients
- ¼ cup olive oil
- 1 jalapeño fresh, seeded, and chopped
- 1 medium onion chopped
- 1 red bell pepper cored, seeded, and chopped
- 5 cloves garlic minced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin ground
- ½ teaspoon cayenne pepper optional
- 1 oz can whole tomatoes San Marzano is great
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 egg
- ½ cup feta cheese crumbled (optional)
- 2 tablespoon parsley fresh, chopped, for garnish
Instructions
- Heat the oil in a large skillet (with lid) over medium heat until shimmering. Add the onions, jalapeno, and bell peppers and sauté, stirring often, until soft, about 5 minutes.
- Add the garlic and cook for another 30 seconds.
- Transfer the tomatoes into a medium bowl and use your hands to crush the tomatoes into the skillet. Add the juice from the tomatoes. Allow to simmer for 10 minutes, until slightly thickened.
- Use the handle of a large wooden spoon to make a small well in the sauce. Add a whole egg into the well. Repeat this with the remaining eggs, evenly distributing around the pan. Cover and cook for 5 minutes for a slightly runny yolk. Cook for 7 to 8 minutes for a solid yolk.
- Uncover and sprinkle with feta (if using) and parsley. Serve at once with toasted lightly salted pita triangles.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
- subscribe to our YouTube channel.
- This dish has a fairly low spice level, but there is a bit of warming heat. If you want little spice or no heat at all, then pull back on the fresh jalapeno and/or cayenne.
- We think this dish is best when served fresh, but you can make the sauce the night before and then reheat it the next morning and then add the eggs once simmering.
- While the addition of feta cheese is not traditional, we think it is a wonderful complement to the dish.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
9g
(3%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
262mg
(87%)
Sodium
895mg
(37%)
Potassium
298mg
(6%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2550IU
(51%)
Vitamin C
48mg
(53%)
Calcium
158mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 262mg | 87% |
| Sodium | 895mg | 37% |
| Potassium | 298mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2550IU | 51% |
| Vitamin C | 48mg | 53% |
| Calcium | 158mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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