Shakshuka Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
6
-
Calories
149 kcal
-
Course
Main Course, Breakfast
-
Cuisine
Mediterranean, Israeli
Shakshuka Recipe
Description
Shakshuka Recipe features a base of sautéed onions, red bell peppers, and garlic cooked down in olive oil before adding crushed canned tomatoes seasoned with ground cumin, paprika, and a little sugar. The sauce is simmered gently to meld the flavors. Eggs are cracked evenly over the sauce and cooked until the whites are set but yolks remain runny or to preferred doneness, covered to steam them through.
The sauce has a balanced savory and slightly sweet taste with smoky, earthy spices complementing the bright tomato and tender bell peppers. The eggs provide a creamy contrast to the spiced sauce with their soft texture.
Shakshuka is often served warm with fresh artisan bread to soak up the eggs and sauce, making it a satisfying breakfast, brunch, or light dinner option. Optional garnishes like fresh parsley add freshness to the dish.
For convenience, the tomato sauce can be prepared a day ahead without eggs, stored up to a week refrigerated or frozen for longer. Eggs can be poached fresh before serving. Reheat the sauce gently before adding eggs, and use a lid or tray to trap steam while cooking eggs if lacking a proper cover.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion peeled and small diced
- 1 red bell pepper seeded and small diced
- 4 garlic finely minced cloves
- 2 28- ounce whole peeled tomatoes crushed with hands, canned
- 2 teaspoons cumin ground
- 1 teaspoon paprika
- ½ teaspoon sugar
- 6 to 8 egg large
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Add the olive to a large 10” to 12” cast-iron skillet or rondeaux over medium heat.
- Pour in the onions, peppers, and garlic into the pan and sauté until they are lightly browned. Which takes about 5 to 7 minutes while frequently stirring.
- Add in the tomatoes, cumin, paprika, sugar, and salt and pepper, and mix until combined.
- Simmer the mixture over low heat for 10 minutes.
- Add the eggs 1 at a time to the tomato sauce evenly spreading out the eggs not to completely cover the tomato mixture.
- Cover the skillet with a lid and simmer over low heat for 8 to 12 minutes or until the desired internal temperature is achieved.
- Garnish with optional chopped fresh parsley and serve with fresh sliced artisan bread.
Notes
- Prepare the tomato sauce a day ahead without eggs to save time; it keeps refrigerated for 5 to 7 days or frozen for up to 6 months.
- Poach the eggs fresh in the sauce just before serving to maintain their texture.
- Use a lid or a half sheet tray to cover the pan while cooking eggs if your skillet lacks a lid.
- Add diced jalapeño or serrano pepper with the vegetables for a spicier shakshuka.
- Serve immediately to prevent overcooking the eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 268mg | 11% |
| Potassium | 423mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1197IU | 24% |
| Vitamin C | 40mg | 44% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
