0 from 15 votes
Traditional Shakshuka Recipe
This delicious egg-based dish can be served for breakfast/brunch or a light meal for lunch or dinner and the best way to enjoy it is with a piece of crusty bread.
Prep Time
5 mins
Cook Time
5 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 pepper or 4 Turkish green chilies ( chopped)
- 150 g sweet red pepper (chopped)
- 1 small red onion (sliced)
- 1 tablespoon tomato paste
- 1 chopped red chili or ¼ teaspoon chili flakes (adjust to your taste)
- 6 medium tomatoes (chopped or grated / 800 grams)
- ½ teaspoon freshly ground black pepper
- 1 ½ teaspoon salt
- 4 to 6 eggs
- 100 g feta, kasar (kashkaval), or cheddar cheese grated
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
- Shakshuka is best served immediately. The leftover eggs will get overcooked when you want to reheat them.
- This simple yet satisfying dish is filling, nutritious and ready in just half an hour!
- Shakshuka is considerably low calorie and contains vitamins A and C as well as lots of calcium and protein.
- You can add some minced meat or sucuk to your Shakshuka and serve it as dinner.
- Keep in mind that the eggs will carry on cooking in the tomato sauce even after you take them off the heat.
- If you are lucky enough to have ripened summer tomatoes in your fridge, you can skip the tomato paste.
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
17g
(6%)
Protein
12g
(24%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
186mg
(62%)
Sodium
1264mg
(53%)
Potassium
785mg
(22%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
3371IU
(67%)
Vitamin C
122mg
(136%)
Calcium
189mg
(19%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
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.