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A serving spoon lifts a spoonful of Shakshuka above the cast iron pan it was cooked in.
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Shakshuka Recipe

A delicious breakfast you can serve with whole grain toast for a filling and satisfying start to your day.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: African, Mediterranean
Servings: 5 servings
Calories: 207kcal

Equipment

  • 1 Large Skillet

Ingredients

  • 2 tbsp. olive oil
  • 1½ cup finely chopped onions
  • 1 cup diced red bell pepper
  • 6 large garlic cloves (pressed or finely minced)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground smoked paprika
  • ½ tsp. cayenne pepper
  • 28 oz. can crushed tomatoes (no sugar added)
  • salt
  • ground black pepper
  • 5 large eggs
  • feta cheese crumbles
  • fresh, chopped parsley

Instructions

  • Gather and measure all your ingredients.
    Shakshuka recipe ingredients gathered on a cutting board.
  • Heat the olive oil in a large cast-iron pan over medium heat. Add the chopped onions and red bell peppers and sauté them until the onions become translucent. About 5 minutes.
    Diced onion and red bell pepper in a cast iron skillet.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant, then add the ground cumin, paprika, ground coriander, and cayenne pepper.
    Pressed garlic added to sautéd, diced, bell pepper and onion.
  • Pour in the crushed tomatoes and stir. Let it simmer over medium heat for about 10-15 minutes to allow the flavors to meld and the sauce to thicken. Taste and season with salt and pepper to your liking.
    A cast iron skillet full of Shakshuka sauce. A serving spoon rests in the sauce.
  • Make small wells in the tomato mixture and carefully crack the eggs into each well. I found it easiest to crack each egg into a bowl, then make the well and quickly pour the egg into it before it could close up again.
    Raw eggs nestled into wells made in the Shakshuka sauce.
  • Cover the skillet and let the eggs cook in the simmering tomato sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny (adjust the cooking time if you prefer firmer yolks).
    The finished Shakshuka garnished with fresh, chopped parsley and feta cheese crumbles.
  • Garnish with chopped fresh parsley and crumbled feta cheese (if using). Serve the Shakshuka hot, directly from the skillet, with crusty bread or pita on the side.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 207kcal | Carbohydrates: 20g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 285mg | Potassium: 703mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1832IU | Vitamin C: 58mg | Calcium: 107mg | Iron: 4mg