Shakshuka Recipe (Eggs Poached in Spicy Tomato Sauce)

Name: Shakshuka Recipe (Eggs Poached in Spicy Tomato Sauce)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 serving
Ingredients: 1 tablespoon olive oil; 1 medium onion; 1 red bell pepper; 1-2 spicy peppers; 3 cloves garlic; 1 tablespoon paprika; ½ teaspoon ground cumin; salt and pepper to taste; 1 28- ounce can whole tomatoes (or equivalent of fresh tomatoes); 3 tablespoons chopped cilantro; 6 eggs; Crumbled feta (or other crumbly white cheese) cheese and fresh chopped herbs for topping, hot sauce to taste; Crusty bread, for serving

User Reviews

5.0

51 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
2
Calories
386 kcal
Course
Main Course, Breakfast
Cuisine
Middle Eastern

Shakshuka Recipe (Eggs Poached in Spicy Tomato Sauce)

Winston Rice

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Shakshuka is a popular Middle Eastern dish of eggs poached in a spicy tomato sauce, perfect for breakfast or any time of day, a healthy, easy dish to make.

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Ingredients

Servings

1 tablespoon olive oil
1 medium onion chopped
1 red bell pepper chopped
1-2 spicy peppers chopped – Use a couple jalapenos or spicy red peppers (optional, for extra spicy)
3 cloves garlic chopped
1 tablespoon paprika (use hot, sweet, or smoked - add cayenne pepper for extra spicy)
½ teaspoon ground cumin
salt and pepper to taste
1 28- ounce can whole tomatoes (or equivalent of fresh tomatoes) chopped (fire roasted tomatoes are GREAT here)
3 tablespoons chopped cilantro
6 eggs
Crumbled feta (or other crumbly white cheese) cheese and fresh chopped herbs for topping, hot sauce to taste
Crusty bread, for serving

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Instructions

Heat a 10-inch skillet to medium heat and add olive oil.
Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize.
Add garlic, paprika, cumin, cumin, and salt and pepper. Cook another minute.
Add tomatoes and break apart with a wooden spoon.
Bring to a boil, then reduce heat and simmer 10 minutes or up to 30 minutes to let the flavors develop nicely.
Stir in 2 tablespoons of the chopped cilantro.
With a small spoon, form 6 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set and cover.
Simmer, covered, about 7-8 minutes, or until the eggs whites have set.
Remove from heat and let sit a couple more minutes for the yolks to set to your preference.
Top with remaining cilantro and crumbled feta cheese. Serve with crusty bread. And hot sauce to taste!

Notes

Nutritional information estimated without bread.

Nutrition Information

Show Details

Calories 386kcal (19%) Carbohydrates 32g (11%) Protein 22g (44%) Fat 21g (32%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 10g Trans Fat 0.1g Cholesterol 491mg (164%) Sodium 786mg (33%) Potassium 1343mg (38%) Fiber 8g (32%) Sugar 17g (34%) Vitamin A 5043IU (101%) Vitamin C 152mg (169%) Calcium 243mg (24%) Iron 8mg (44%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 386 kcal

% Daily Value*

Calories	386kcal	19%
Carbohydrates	32g	11%
Protein	22g	44%
Fat	21g	32%
Saturated Fat	5g	25%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	10g	50%
Trans Fat	0.1g	5%
Cholesterol	491mg	164%
Sodium	786mg	33%
Potassium	1343mg	29%
Fiber	8g	32%
Sugar	17g	34%
Vitamin A	5043IU	101%
Vitamin C	152mg	169%
Calcium	243mg	24%
Iron	8mg	44%