Description
Shakshuka bursts with irresistible flavors from ripe tomatoes and spices, offering a quick and satisfying meal for any time of day. Perfect for breakfast or a healthy dinner!
Ingredients
Scale
- 2-3 tablespoons extra-virgin olive oil
- 1 medium onion (diced)
- 1 medium red bell pepper (seeded and diced)
- 4 garlic cloves (finely chopped)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 (28-ounce) can crushed tomatoes
- salt and ground black pepper to taste
- pinch of cayenne pepper or red pepper flakes (optional)
- 6 large eggs
- large handful chopped cilantro
- large handful chopped parsley
- crumbled feta cheese or goat cheese or sliced avocado or pitted olives
- pita bread or flatbread or crusty bread or challah or breakfast potatoes
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and bell pepper; cook until onions are translucent, about 4-5 minutes.
- Stir in garlic, paprika, ground cumin, and ground coriander; cook for another minute.
- Add crushed tomatoes to the skillet, combining well. If using whole peeled tomatoes, crush them in a bowl before adding them to the skillet.
- Season with salt, pepper, and optional cayenne or red pepper flakes; simmer until sauce reduces and thickens, about 10 minutes.
- Make wells in the sauce with a spoon and crack an egg into each well, spacing them out.
- Pour some sauce over the egg whites, leaving yolks exposed. Season and cover the skillet; cook until egg whites are set, about 5 minutes.
- Garnish with chopped cilantro and parsley, and add any optional toppings.
- Serve with toasted bread.
Notes
Olive oil can add depth; use extra for flavor.
For extra kick, adjust cayenne or red pepper flakes to your taste.
Serve with crusty bread for perfect dipping.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 200mg