5 from 78 votes
Shakshuka Recipe
Shakshuka is a spiced tomato and pepper sauce with eggs poached directly in the sauce, offering a hearty and savory dish. This recipe uses canned whole peeled tomatoes, cumin, paprika, and a hint of sugar to balance the flavors, with eggs added and gently cooked until set. The result is a rich, warming dish with tender eggs and a thick, flavorful sauce.
Prep Time
10 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
6
Calories:
149 kcal
Course:
Main Course, Breakfast
Cuisine:
Mediterranean, Israeli
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 149
% 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.