Traditional Shakshuka Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
235 kcal
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Course
Main Course, Breakfast
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Cuisine
Mediterranean, Middle Eastern, Turkish
Traditional Shakshuka Recipe
Description
The Traditional Shakshuka Recipe starts by sautéing green and red bell peppers with sliced red onions in butter and olive oil, allowing the vegetables to soften and lightly caramelize. Tomato paste and chili add concentrated tomato flavor and heat, then fresh chopped tomatoes are added along with black pepper and salt. This mixture simmers until thickened, creating a robust sauce.
Eggs are cracked directly into the sauce and the pan is covered to poach them gently until the whites are set and yolks reach desired doneness. The result balances tender eggs with a chunky, slightly sweet and mildly spicy sauce. Grated feta or other cheeses added after cooking provide a salty, creamy contrast to the tomato base.
Shakshuka is typically served immediately while eggs remain tender and sauce hot. It works well for breakfast, lunch, or dinner and can be complemented with bread for sopping. Adding minced meats or sausage variations extends the dish for heartier meals.
The notes advise eating promptly to avoid overcooked eggs upon reheating. Fresh summer tomatoes may allow omitting the tomato paste for a fresher flavor. The eggs carry cooking forward even after heat is removed, so timing can affect yolk consistency.
Ingredients
- 20 g butter
- 1 tablespoon olive oil
- 150 g green bell pepper chopped, or 4 Turkish green chilies
- 150 g red bell pepper chopped, sweet
- 1 small red onion (sliced)
- 1 tablespoon tomato paste
- 1 red chili adjust to your taste, chopped, or ¼ teaspoon chili flakes
- 6 medium tomato chopped or grated / 800 grams
- ½ teaspoon black pepper freshly ground
- 1 ½ teaspoon salt
- 4 to 6 egg
- 100 g feta cheese grated, or kasar (kashkaval) or cheddar cheese
Instructions
- Melt the butter in a large heavy skillet or pan on medium heat and add olive oil.
- Add the green peppers and red peppers and saute for five minutes.
- Add the onions and saute for another 5 minutes or until they are lightly caramelized.
- Stir in the tomato paste and cook for a minute before adding the chili, chopped tomatoes, freshly ground black pepper, and salt, stir well.
- Cook on low to medium heat for 15 minutes, until it starts to reduce then crack the eggs in the tomato mixture one at a time.
- Cover the pan with a lid and let it simmer until the eggs are cooked to your liking.
- Turn the heat off and sprinkle some cheese on top before serving.
Notes
- Serve Shakshuka immediately because reheating can overcook the eggs.
- You may add minced meat or sucuk to the sauce for a meaty variation suitable for dinner.
- Fresh summer tomatoes can replace tomato paste for a fresher sauce flavor.
- Eggs will continue cooking slightly in the hot sauce after the heat is turned off; timing affects yolk firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 186mg | 62% |
| Sodium | 1264mg | 53% |
| Potassium | 785mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 3371IU | 67% |
| Vitamin C | 122mg | 136% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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