5 from 10 votes
Traditional Shakshuka Recipe
Traditional Shakshuka combines bell peppers, tomatoes, and spices into a thick sauce where eggs are gently poached to a tender finish. Butter and olive oil form a flavorful base for caramelized vegetables and a rich, spiced tomato sauce. Cheese sprinkled on top adds a creamy finish. This recipe delivers a wholesome, hearty meal where the softly cooked eggs and textured vegetable sauce complement each other.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
people
Calories:
235 kcal
Course:
Main Course, Breakfast
Cuisine:
Mediterranean, Middle Eastern, Turkish
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 235
% 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.