Shakshuka

Name: Shakshuka
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 serving
Ingredients: 1 tablespoon olive oil; 1 small onion; 2 cloves garlic; 2 cups marinara sauce; 4 leaves basil; 1 teaspoon red pepper flakes; ½ teaspoon salt; ¼ teaspoon pepper; 6 eggs; 4 ounce mozzarella cheese

User Reviews

4.8

84 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
3
Calories
334 kcal
Course
Breakfast, Brunch
Cuisine
Middle Eastern

Shakshuka

Joseph Powell

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This Shakshuka is a spicy and savory breakfast also known as Eggs in Cheesy Purgatory. With just a few ingredients and very easy to follow steps, this recipe of baked eggs in a delicious spicy tomato sauce, fully loaded with cheese, is the perfect start to any day!

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Ingredients

Servings

1 tablespoon olive oil
1 small onion chopped
2 cloves garlic minced
2 cups marinara sauce store-bought
4 leaves basil fresh, chopped
1 teaspoon red pepper flakes
½ teaspoon salt or to taste
¼ teaspoon pepper or to taste
6 eggs
4 ounce mozzarella cheese fresh, cut into slices

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Instructions

Prep oven: Preheat oven to 375°F.
Cook onion and garlic: In a large ovenproof skillet heat the olive oil and add the chopped onion and cook for 5 minutes, or until the onion becomes soft and translucent. Add the garlic and cook for another 30 seconds just until the garlic becomes aromatic.
Make the sauce: Add the marinara sauce, chopped basil, red pepper flakes and season with salt and pepper. For more heat add more red pepper flakes. Bring the sauce to a boil the remove the skillet from the heat.
Add the eggs and cheese: Gently crack the eggs in the skillet over the tomatoes and top the fresh Mozzarella cheese around the eggs.
Bake and serve: Transfer the skillet to the oven and bake for 8 to 10 minutes or until the eggs are just set. Garnish with additional basil and serve warm.

Equipments used:

Notes

I cooked my eggs so that the yolk was still runny, but you can cook them however you prefer.
While store bought marinara sauce works very well with this recipe, I preferred to use my homemade recipe of Marinara Sauce to keep the flavors as bold and fresh as possible.
If you would like to add a bit more texture to your dish, you can sub the mozzarella with crumbled feta or goat cheese, then serve it with a pita on the side to dip into that heavenly sauce.
This recipe is best served fresh. If you do end up with any leftovers, you can let your dish cool down at room temperature, before adding it to an airtight container. You can store it in the fridge for up to 3-4 days.

Nutrition Information

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Serving 1serving Calories 334kcal (17%) Carbohydrates 14g (5%) Protein 22g (44%) Fat 22g (34%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 357mg (119%) Sodium 1618mg (67%) Potassium 750mg (21%) Fiber 3g (12%) Sugar 9g (18%) Vitamin A 1672IU (33%) Vitamin C 14mg (16%) Calcium 275mg (28%) Iron 4mg (22%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 334 kcal

% Daily Value*

Serving	1serving
Calories	334kcal	17%
Carbohydrates	14g	5%
Protein	22g	44%
Fat	22g	34%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	357mg	119%
Sodium	1618mg	67%
Potassium	750mg	16%
Fiber	3g	12%
Sugar	9g	18%
Vitamin A	1672IU	33%
Vitamin C	14mg	16%
Calcium	275mg	28%
Iron	4mg	22%