Shakshuka
User Reviews
5
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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
4 servings
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Calories
308 kcal
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Cuisine
Mediterranean, North African
Shakshuka
Description
This Shakshuka recipe cooks diced onion, red bell pepper, and garlic in olive oil to form a fragrant base. Canned chopped tomatoes and cooked butter beans are added with cayenne, cumin, and smoked paprika, producing a rich tomato sauce with smoky, earthy notes and gentle heat. Four wells are made in the sauce for cracking eggs, which cook until the whites are set but yolks remain tender.
Finished with salty feta cheese, briny olives, and fresh parsley, the dish balances creamy beans, tender eggs, and savory spices. Serving it with whole wheat pita allows for scooping the sauce and eggs, creating a satisfying hand-held meal.
Though commonly eaten for breakfast or brunch, Shakshuka works for any meal. The recipe encourages flexibility in vegetables and beans used, allowing ingredient substitutions based on what’s available. Cooking eggs either covered on the stovetop or baked in the oven is possible.
Using quality canned tomatoes improves sauce thickness and flavor. To adapt for vegans, omit eggs and use chickpeas instead of butter beans. The dish is straightforward to prepare and can accommodate ingredient variations without losing its hearty character.
Ingredients
- 4 egg
- 200 g butter beans you could use chickpeas or any bean though, cooked
- 800 g tomato canned, chopped
- 3 garlic crushed, clove
- 1 onion diced
- 1 red bell pepper diced
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon cumin ground
- 0.5 tablespoon smoked paprika
- 30 g feta cheese
- 4 tablespoon parsley chopped, fresh
- 2 tablespoon green olives sliced
- 2 whole wheat pita bread
- 0.5 tablespoon olive oil
Instructions
- Heat 0.5 tablespoon Olive oil in a large pan and cook 1 Onion, 1 Red bell pepper and 3 Garlic clove for 5 minutes.
- Add 800 g Chopped tomatoes, 200 g Cooked butter beans, 0.5 teaspoon Cayenne pepper, 0.5 teaspoon Ground cumin and 0.5 tablespoon Smoked paprika. Cook for a further 5 minutes. This will make your tomato sauce base.
- Make four wells in the sauce and crack 4 Eggs into them.
- Put a lid on and cook until the egg whites have cooked - about 10 minutes.
- Top with 30 g Feta, 4 tablespoon Fresh parsley and 2 tablespoon Green olives.
- Serve with 2 Whole wheat pita breads for dipping.
Notes
- Shakshuka can be enjoyed any time of day—breakfast, lunch, or dinner.
- Feel free to swap butter beans with chickpeas or other cooked beans as preferred.
- Use quality canned tomatoes to avoid a watery sauce base.
- The dish can be cooked on the stovetop or baked in the oven to cook the eggs.
- Omit eggs and use chickpeas for a vegan version.
- Serve with pita, flatbread, or crusty bread for dipping into the sauce and eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 308kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 18g | 36% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 170mg | 57% |
| Sodium | 603mg | 25% |
| Potassium | 1103mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 1646IU | 33% |
| Vitamin C | 81mg | 90% |
| Calcium | 162mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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