Shakshuka Recipe

Shakshuka Recipe - healthy and hearty breakfast, lunch or dinner meal made with poached eggs in a well-spiced tomato-based stew. Pair it with bread or any of your favorite salad and you'll have one nourishing meal all made in one pan!

Course Breakfast

Cuisine Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 190kcal

Author Imma

Ingredients

3-4 tablespoons oil
1 medium onion , diced
3-4 garlic cloves , finely chopped
1 large or 2 small bell pepper , seeded and diced
1 28-ounce can roast or whole peeled tomatoes
1 teaspoon cumin
2 teaspoons paprika
½ teaspoon chili powder
salt and pepper to taste
5-6 large eggs
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
for serving avocado slices, bread, and crumbled cheese

Instructions

Heat a large cast-iron (12 inches) or saute pan over medium heat.
Pour in oil into the pan. As soon as oil sizzles, add diced onions and garlic saute for about 1-2 minutes until fragrant.
Throw in bell pepper and continue cooking for about 10 minutes, stirring occasionally, until onion and bell pepper mixture is soft and slightly browned. If needed, add an extra 1 to 2 tablespoons oil or as needed. Do not let it burn.
Add whole tomatoes together with all its juice smashed with a wooden spoon to desired texture, followed by all the spices - cumin, paprika, and chili pepper,
Bring to a boil, reduce heat to low and continue cooking stirring for about 2-3 minutes.
Season to taste with salt and pepper.
Crack one egg at a time in a small ramekin and then dig a small well with a spoon or spatula in the shakshuka.
Gently pour the egg into the well. Repeat the same process with all the remaining eggs (crack eggs, make a well and add whole eggs).
Simmer over medium heat for about 10 or more minutes or until you have reached the desired doneness. For me, the yolks have to firm up, so I cook a little longer.
Serve immediately with cilantro, avocado and a drizzle of olive oil!

Notes

Shakshuka is best served immediately. If serving this for just 2 or 3 people, cut the recipe in half or as necessary.
Adjust cooking times depending on how you want your eggs. If you want it to be a little bit runny (but not undercooked), make sure that the yolks have risen a bit and would jiggle a little when you move the pan.
For a beatifully formed poached eggs, makes sure to make a well first, before you pour down the egg.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition