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Shakshuka

Eggs poached in a spiced tomato and pepper sauce, served straight from the skillet with crusty bread for dipping. A North African and Middle Eastern breakfast staple.

BreakfastMiddle EasternEasy

10 min

Prep

25 min

Cook

35 min

Total

Servings

Easy

Difficulty

Instructions

Dice the onion and bell pepper. Mince the garlic. Heat olive oil in a large oven-safe skillet over medium heat.

Saute the onion and bell pepper for 5-6 minutes until softened. Add the garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.

Pour in the crushed tomatoes and season with salt. Stir well and simmer for 10 minutes until the sauce thickens slightly.

Make 6 small wells in the sauce with the back of a spoon. Crack an egg into each well.

Tip: Crack eggs into a small bowl first to avoid shell fragments in the sauce.

Cover the skillet and cook on medium-low for 6-8 minutes until the egg whites are set but the yolks are still runny.

Remove from heat, sprinkle with crumbled feta and chopped cilantro. Serve immediately with crusty bread for dipping.

Nutrition per Serving

310kcal

Calories

16g

Protein

28g

Carbs

15g

Fat

Fiber

Watch It Being Made

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Shakshuka

Ingredients

Instructions

Nutrition per Serving

Watch It Being Made

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