Shakshuka Recipe
Shakshuka is an easy and delicious breakfast, lunch, or dinner recipe made from a simple combination of simmered onion, bell pepper, tomatoes, and spices with delicately poached eggs.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 red bell pepper seeded and diced
- 4 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1.5 teaspoon sweet paprika
- ½ teaspoon cayenne pepper less if you don't like spicy foods
- 1 (28 oz) can diced tomatoes
- 2 tablespoon tomato paste
- 6-8 eggs
- 2-3 tablespoon fresh parsley chopped (plus more for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the onion and diced bell pepper and sauté until soft and translucent, approximately 5 minutes. Stir frequently. Add the garlic and cook for 1 minute more, stirring continuously.
- Add the salt, black pepper, chili powder, ground cumin, paprika, and cayenne. Mix well to combine.
- Stir in the can of diced tomatoes with its juices and bring to a low simmer. Reduce heat to medium-low. Use a potato masher to break down the onion, bell peppers, and tomatoes into small bits and pieces. Continue to simmer, stirring occasionally, until liquid is reduced by at least half.
- Use a large spoon to make small wells within the sauce (see image). Carefully crack one egg into each well. Cover and cook for 6-10 minutes, or until eggs are cooked to your preference.
- Garnish with fresh chopped parsley, if desired.
Notes
- Crack eggs into each well starting around the outside. Finally, add the egg in the middle of the skillet last as that egg will get the most direct heat.
Nutrition
Calories: 164kcal | Carbohydrates: 8g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 245mg | Sodium: 754mg | Potassium: 336mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2235IU | Vitamin C: 45.2mg | Calcium: 59mg | Iron: 2.4mg
