Shakshuka Recipe

Name: Shakshuka Recipe
Prep time: 5 min
Cook time: 34 min
Total time: 39 min
Yield: 4 servings (1.5 cups per serving)
Ingredients: 3 Tbsp olive oil; 1 large yellow onion, diced; 1 red bell pepper, diced; 2 jalapeño, seeded and diced; 5 ribs celery, diced; 2 tsp salt; 2 Tbsp smoked paprika; 1 ½ tsp cardamom; ¼ tsp cinnamon; ¼ tsp cayenne pepper; 1 tsp oregano; 1 tsp cumin; ½ tsp freshly cracked black pepper; 4 cloves garlic, minced; 1 14.5 oz can fire roasted diced tomatoes, with juices*; 2 Tbsp tomato paste; 1 lemon, zested + 1 Tbsp juice; 2 tsp sugar; 1 cup water, as needed; 3 eggs (optional)** (see note); 2 Tbsp Fresh parsley for garnish

User Reviews

4.3

12 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
39 mins
Servings
4 servings (1.5 cups per serving)
Calories
210 kcal
Course
Breakfast, Dinner
Cuisine
Tunisian

Shakshuka Recipe

Jeffrey Yu

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This simple Shakshuka recipe features poached eggs in a tomato sauce seasoned with warming spices. Easily customized and totally vegetarian!

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Ingredients

Servings

3 Tbsp olive oil $0.57
1 large yellow onion, diced $0.94
1 red bell pepper, diced $1.48
2 jalapeño, seeded and diced $0.80
5 ribs celery, diced $0.75
2 tsp salt $0.02
2 Tbsp smoked paprika $0.98
1 ½ tsp cardamom $1.02
¼ tsp cinnamon $0.02
¼ tsp cayenne pepper $0.06
1 tsp oregano $0.21
1 tsp cumin $0.08
½ tsp freshly cracked black pepper $0.04
4 cloves garlic, minced $0.12
1 14.5 oz can fire roasted diced tomatoes, with juices* $1.23
2 Tbsp tomato paste $0.14
1 lemon, zested + 1 Tbsp juice $0.68
2 tsp sugar $0.01
1 cup water, as needed $0.00
3 eggs (optional)** (see note) $0.90
2 Tbsp Fresh parsley for garnish $0.10

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Instructions

Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
Serve with toasted pita and fresh avocado (optional). Enjoy!

Notes

*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.
**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!
***If you’re planning to enjoy this without eggs, you can skip the oven step.