Description
This shakshuka recipe bursts with bright tomato, warm spices, and silky eggs set right in the skillet, perfect for brunch.
Ingredients
Scale
- 30 ml (2 tbsp) olive oil
- 1 medium yellow onion (150 g), diced
- 1 medium bell pepper (150 g), diced
- 3 cloves garlic (9 g), minced
- 33 g (2 tbsp) tomato paste
- 800 g (28 oz) canned crushed tomatoes
- 2 tsp (4 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 1/4 tsp (0.5 g) cayenne (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) black pepper
- 6 large eggs (about 300 g total)
- 15 g fresh parsley or cilantro, chopped
- 1/2 lemon (optional), for squeezing
- 70 g feta cheese (optional), crumbled
Instructions
- Prep the produce and spices by dicing onion and bell pepper, and mincing garlic.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper; sauté until golden.
- Add garlic and cook until fragrant.
- Stir in tomato paste and cook until it darkens. Add crushed tomatoes and spices, then simmer.
- Taste the sauce and adjust seasoning if needed.
- Create wells in the sauce and crack eggs into each well. Cover and cook until whites are set.
- Broil if desired for 2–4 minutes to cook the tops of the eggs.
- Sprinkle with herbs and feta, then serve immediately.
Notes
For vegan option, omit eggs and add chickpeas towards the end. Store leftovers in the fridge for 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 9g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 185mg