Shakshuka recipe — a fragrant North African/Tunisian skillet of spiced tomato sauce studded with tender bell peppers and perfectly poached eggs. Serve with crusty bread to mop up the sauce for breakfast, lunch or casual dinner.
Prep Time: 20 mins • Cook Time: 20 mins • Total Time: 40 mins • Servings: 4
Ingredients
- 3 tbsp olive oil
- 1 1/3 cups chopped onion
- 1 cup thinly sliced bell peppers (any color)
- 2 cloves garlic, minced
- 2 1/2 cups chopped tomatoes (or canned drained tomatoes)
- 1 hot chile pepper, seeded & chopped (optional)
- 1 tsp ground cumin
- 1 tsp paprika (smoked if possible)
- 1 tsp salt (adjust to taste)
- 4 large eggs
- Fresh cilantro or parsley for garnish
- Crusty bread, for serving
Directions
- Heat olive oil in a large skillet over medium. Sauté onion, bell pepper and garlic until softened (about 5 minutes).
- In a bowl mix chopped tomatoes, chile (if using), cumin, paprika and salt.
- Stir tomato mix into the skillet; simmer uncovered 10 minutes until sauce thickens and flavors concentrate.
- Create 4 wells in the sauce and crack an egg into each. Cover and cook 4–6 minutes until egg whites are set but yolks still tender (cook less for runny yolks).
- Garnish with herbs and serve hot with bread.
Nutrition Facts (per serving)
- Calories: 209
- Total Fat: 15 g
- Saturated Fat: 3 g
- Cholesterol: 164 mg
- Sodium: 654 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 3 g
- Total Sugars: 7 g
- Protein: 8 g
- Vitamin C: 65 mg
- Calcium: 60 mg
- Iron: 2 mg
- Potassium: 511 mg