Shakshuka Recipe
This shakshuka recipe is a classic one-pan dish featuring eggs poached in a rich, spiced tomato and bell pepper sauce. It is easy, healthy, and perfect for breakfast, brunch, or dinner. Serve with warm bread for a satisfying and flavorful meal.
Equipment
- Skillet
- Lid
- Wooden Spoon
Ingredients
Shakshuka Sauce
- 2 tbsp olive oil
- 1 small yellow onion finely diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/4 tsp chili flakes or cayenne optional
- 1 can (28 oz) crushed tomatoes
- salt and pepper to taste
Eggs and Garnish
- 4 large eggs
- fresh parsley or cilantro for garnish
- pita, flatbread, or sourdough for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper. Sauté for 5 to 7 minutes until soft.
- Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until thickened.
- Make small wells in the sauce with a spoon. Crack one egg into each well. Cover the skillet and cook for 5 to 7 minutes until whites are set but yolks remain soft.
- Remove from heat. Garnish with chopped parsley or cilantro. Serve with warm bread.
Notes
For a vegan version, omit the eggs and use tofu or chickpeas. To increase heat, add harissa or more chili flakes. The tomato base can be made ahead and stored in the fridge for up to 3 days.
Nutrition Facts (Per Serving):
- Calories: 240
- Carbohydrates: 15 g
- Protein: 12 g
- Fat: 13 g
- Saturated Fat: 3 g
- Cholesterol: 186 mg
- Sodium: 420 mg
- Potassium: 610 mg
- Fiber: 4 g
- Sugar: 7 g
- Vitamin A: 950 IU
- Vitamin C: 70 mg
- Calcium: 80 mg
- Iron: 3 mg