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5.0 from 6 votes

Shakshuka hummus

Just what the name suggests: shakshuka hummus is the egg in pepper and tomato sauce over hummus. So comforting and tasty!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2
Calories: 303 kcal
Course: Brunch
Cuisine: Israeli

Ingredients

  • ½ onion large or 1 small
  • 1 red pepper
  • 1 ½ tablespoon olive oil
  • 1 clove garlic finely chopped/crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1 tablespoon parsley chopped
  • 2 tablespoon cilantro (coriander) chopped, divided
  • 14 oz chopped tomatoes (14oz = 1 regular can, not the larger size) or can use fresh tomatoes
  • 2 eggs
  • 6 tablespoon hummus or more to taste

Instructions

    Cup of Yum
  1. Peel and slice the onions in half or quarter rings, depending on size. Core the peppers and cut in slices.
  2. Heat the oil in a large shallow pan or skillet and add the onions. Cook for 2-3 minutes until they start to soften. Add the peppers and cook, stirring now and then, for another 5 minutes.
  3. Add the garlic, cumin, paprika, parsley and 1tbsp cilantro and stir. Cook for another couple minutes.
  4. Add the tomatoes and cook for around 10 minutes to allow the flavors to mingle (a little longer if using fresh tomatoes to let them break up). Up to this point can be made in advance and chilled or frozen.
  5. When ready to serve, re-heat the sauce if needed then gently push two indentations in the sauce with the back of a serving spoon and crack an egg into each one. Cover the pan with a lid and allow the eggs to cook in the sauce for around 5 minutes, basting the whites with the sauce part-way if needed. Ideally you want the whites just cooked and the yolks still a little soft so they will mingle with the sauce when you serve up.
  6. When the eggs are ready, put around 3 tablespoon of hummus in the bottom of two bowls. Carefully scoop an egg along with around half the sauce, taking care not to break the egg, on top/slightly to the side of the hummus in each bowl.  Sprinkle the remaining cilantro over the top. Works well served with bread on the side to mop up the sauces.

Notes

  • Instead of chunkier chopped tomatoes, you can also use finely chopped or tomato passata, as I used here since that's what I had. 

Nutrition Information

Calories 303kcal (15%) Carbohydrates 22g (7%) Protein 12g (24%) Fat 19g (29%) Saturated Fat 3g (15%) Cholesterol 163mg (54%) Sodium 524mg (22%) Potassium 746mg (21%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 3085IU (62%) Vitamin C 99.5mg (111%) Calcium 119mg (12%) Iron 5.1mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 303

% Daily Value*

Calories 303kcal 15%
Carbohydrates 22g 7%
Protein 12g 24%
Fat 19g 29%
Saturated Fat 3g 15%
Cholesterol 163mg 54%
Sodium 524mg 22%
Potassium 746mg 16%
Fiber 6g 24%
Sugar 8g 16%
Vitamin A 3085IU 62%
Vitamin C 99.5mg 111%
Calcium 119mg 12%
Iron 5.1mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.