Shakshuka Recipe (Eggs Poached in Spicy Tomato Sauce)
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
2
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Calories
386 kcal
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Course
Main Course, Breakfast
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Cuisine
Middle Eastern
Shakshuka Recipe (Eggs Poached in Spicy Tomato Sauce)
Description
The Shakshuka Recipe (Eggs Poached in Spicy Tomato Sauce) brings together simple pantry staples and fresh ingredients to create a warm, comforting meal. Onion and peppers are cooked down until caramelized, which adds natural sweetness and depth. The inclusion of spices like paprika and cumin, plus optional hot chili peppers, infuses the tomato sauce with layered heat and smoky notes. Slow simmering further develops the flavors while concentrating the sauce. Eggs are cracked directly into the sauce and cooked gently, resulting in tender whites and runny or firm yolks, depending on preference.
The recipe ends with a sprinkle of fresh cilantro and crumbled feta cheese, offering contrast in texture and a refreshing saltiness. Serving the shakshuka with crusty bread helps to scoop up the sauce and eggs, making it a hearty breakfast, brunch, or light dinner option. The combination of poached eggs and spiced tomato sauce balances richness with acidity and spice.
Adjusting the simmer time allows control over egg doneness, and adding hot sauce on top can boost heat levels for those who prefer spicier dishes. This recipe distinctly brings vegetables, spices, and eggs together in a layered, satisfying way.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped, medium
- 1 red bell pepper chopped
- 1-2 hot chili 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 cumin ground
- salt to taste
- black pepper to taste
- 1 28- ounce whole tomatoes chopped (fire roasted tomatoes are GREAT here, canned or equivalent fresh tomatoes
- 3 tablespoons cilantro chopped
- 6 egg
- feta cheese crumbled, or other crumbly white cheese; fresh chopped herbs and hot sauce for topping
- bread crusty, for serving
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
- The nutritional information does not include the crusty bread served alongside.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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