Amazing Shakshuka: 1 Pan, Bursting Flavors
A vibrant and comforting Shakshuka recipe featuring poached eggs simmered in a flavorful, spiced tomato and bell pepper sauce. This easy and traditional dish is packed with Mediterranean flavors, perfect for breakfast, brunch, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch, Dinner
- Method: Sautéing and Simmering
- Cuisine: Middle Eastern, Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add onion and red bell pepper, cooking for about 5 minutes until softened.
- Stir in garlic, paprika, cumin, and chili powder. Cook for 1 minute until fragrant.
- Pour in whole peeled tomatoes with their juice. Crush tomatoes with a spoon. Season with salt and pepper. Simmer for 10 minutes.
- Create wells in the sauce and crack an egg into each. Cover and cook for 5-8 minutes until eggs are poached to your liking.
- Sprinkle with fresh cilantro and parsley before serving.
Notes
- Adjust chili powder for desired spice level.
- Covering the pan helps eggs cook evenly.
- Add crumbled feta cheese for extra flavor.
- Shakshuka can be refrigerated for up to 2 days.
- Serve with crusty bread or pita for dipping.
Nutrition
- Serving Size: 1 serving (1 egg with sauce)
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 185 mg
Find it online: https://keepityummy.com/shakshuka-recipe/