Shakshuka

Discover why Shakshuka is the ultimate dish for any occasion. Easy to make, healthy, and full of flavor, this one-pan wonder will quickly become a family favorite.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 people

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional) optional
1 can (28 ounces) crushed tomatoes
to taste Salt and pepper
6 large eggs
to taste Fresh parsley, chopped (for garnish)
to taste Feta cheese, crumbled (optional) optional

Equipment

Large nonstick skillet
Wooden spoon or spatula
Lid for the skillet

Method

Heat the olive oil in a large skillet over medium heat.
Add the onions and bell peppers, and let them soften slightly.
Toss in the garlic and spices, cooking until fragrant.
Pour in the crushed tomatoes and stir to combine.
Let the sauce simmer gently, seasoning with salt, pepper, and cayenne if desired.
Make little wells in the sauce and crack the eggs into them.
Cover the skillet and cook until the whites are set but the yolks remain runny.

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 15gFat: 18gSaturated Fat: 3gCholesterol: 370mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

For a twist, add a splash of harissa paste for extra flavor. Leftover sauce can be stored in an airtight container for up to three days, but avoid freezing eggs. Make it vegan by skipping the eggs or using plant-based substitutes like tofu. Roasting peppers and tomatoes beforehand enhances flavor. Enjoy experimenting with this dish!