Shakshuka
User Reviews
4.8
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
334 kcal
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Cuisine
Middle Eastern
Shakshuka
Description
This Shakshuka recipe builds on a savory base of olive oil-sautéed onion and garlic combined with marinara sauce enhanced by fresh basil and red pepper flakes. The sauce simmers briefly before eggs are cracked on top and fresh mozzarella slices are nestled around them. Baking the skillet until the eggs are just set preserves tender whites and optionally runny yolks, creating a rich contrast to the tomato sauce. The use of store-bought marinara keeps preparation accessible, while fresh basil adds bright notes.
The dish is served warm, with fresh herbs as garnish. It pairs well with pita or crusty bread for dipping into the sauce and eggs, making it suitable for breakfast, brunch, or light dinner.
For variations, crumbled feta or goat cheese can be substituted for mozzarella for added texture. Leftovers should be cooled, stored in airtight containers, and kept refrigerated up to 3 to 4 days.
Ingredients
- 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 black pepper or to taste
- 6 egg
- 4 ounce mozzarella cheese fresh, cut into slices
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.
Notes
- Cooking the eggs with runny yolks is traditional, but adjust baking time to your preferred doneness.
- Using homemade marinara enhances flavor, though store-bought sauce works well for convenience.
- Substitute fresh mozzarella with crumbled feta or goat cheese for a different texture.
- Serve with pita or crusty bread to scoop up sauce and eggs.
- Store leftovers in airtight containers in the fridge for 3-4 days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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