Shakshuka Recipe
User Reviews
5.0
78 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Calories
149 kcal
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Course
Main Course, Breakfast
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Cuisine
Mediterranean, Israeli
Shakshuka Recipe
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This delicious Shakshuka recipe is a blend of peppers, onions, spices, and tomatoes that are stewed down and served with poached eggs.
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Ingredients
- 2 tablespoons olive oil
- 1 peeled and small diced yellow onion
- 1 seeded and small diced red bell pepper
- 4 finely minced cloves garlic
- 2 28- ounce cans of whole peeled tomatoes crushed with hands
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon sugar
- 6 to 8 large eggs
- sea salt and fresh cracked pepper 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
- Make-Ahead: This is meant to be eaten as soon as it is done, or else the eggs will continue to cook. However, you can make the zesty red sauce without poaching the eggs in it one day ahead of time.
- How to Store: Cover and keep it in the refrigerator for up to 3 days with the eggs poached in the sauce. Cover without the eggs and keep it in the refrigerator for 5 to 7 days. You can freeze the sauce without having poached any eggs in it for up to 6 months. Thaw it in the refrigerator for 1 day or until thawed.
- How to Reheat: Add the desired amount of shakshuka to a small pan, cover it, and heat over low heat until hot. It is better to reheat it as a sauce without having poached the eggs.
- You can make little indents in the sauce of where you want to put the eggs while poaching them.
- Feel free to add 1 small seeded and small diced jalapeño or serrano pepper while sauteing the vegetables to add a little spice to the sauce.
- If you don’t have a lid for your cast iron skillet, like I don’t, I use a ½ sheet tray.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
10g
(3%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
164mg
(55%)
Sodium
268mg
(11%)
Potassium
423mg
(12%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1197IU
(24%)
Vitamin C
40mg
(44%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
78 reviews
Excellent
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