Shakshuka Recipe (Easy & Traditional)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
146 kcal
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Course
Main Course, Breakfast
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Cuisine
Mediterranean, Middle Eastern
Shakshuka Recipe (Easy & Traditional)
Description
Shakshuka Recipe (Easy & Traditional) is prepared by sautéing diced onion and red bell pepper in olive oil until softened. Garlic and warm spices like paprika, cumin, and chili powder are added for depth. A can of whole peeled tomatoes is crushed into the pan and simmered to develop a rich, fragrant sauce seasoned with salt and pepper.
Instead of frying or boiling eggs separately, eggs are cracked directly into wells made in the simmering tomato sauce and cooked gently until the whites have set and yolks remain tender. The dish is garnished with chopped fresh cilantro and parsley, which add a fresh, herbaceous contrast to the spiced tomato base.
Traditionally served with pita or crusty bread, shakshuka balances spicy, savory, and tangy flavors with the creamy texture of softly cooked eggs. While many cooks use cast iron, this recipe recommends stainless steel to avoid any metallic taste or damage from the acidic tomatoes. Optional toppings like crumbled feta or goat cheese can enrich the dish further, and slices of avocado add creaminess when serving.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, medium
- 1 red bell pepper seeded and diced
- 4 garlic finely chopped, cloves
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce can) whole peeled tomatoes
- 6 egg large
- salt to taste
- black pepper to taste
- 1 cilantro chopped, small bunch; fresh
- 1 parsley chopped, small bunch, fresh
Instructions
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
- Garnish with chopped cilantro and parsley before serving.
Notes
- Consider adding crumbled feta or goat cheese topping if dairy is acceptable for extra creaminess.
- Serve with pita bread or avocado slices for a more complete meal.
- Use a stainless steel pan instead of cast iron to prevent metallic flavors and protect pan seasoning from the acidic tomato sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 256mg | 11% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1371IU | 27% |
| Vitamin C | 40mg | 44% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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