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–+ servings

Shakshuka Recipe

Lori Mauer
Prepare a quick, yet delicious meal for breakfast, brunch, or anytime with this simple recipe.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Mediterranean
Servings 6
Calories 135 kcal

Ingredients
  

  • 1 1/2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper seeded and diced
  • 4 garlic cloves minced
  • 2 teaspoons paprika
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 pinch cayenne pepper
  • 1 pinch granulated sugar optional
  • 1 can whole peeled tomatoes (28 ounces)
  • Salt and pepper to taste
  • 6 large eggs
  • Fresh parsley or cilantro chopped (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook for about 5 minutes until the onion becomes soft and translucent.
  • Stir in the minced garlic, paprika, ground cumin, chili powder, cayenne, and sugar, if using. Cook for another minute until the spices are fragrant.
  • Pour in the can of whole peeled tomatoes and use a spoon to break the tomatoes into smaller pieces. Season the sauce with salt and pepper. Bring the sauce to a simmer. Create small wells in the sauce and crack an egg into each well. Adjust seasonings as needed.
  • Cover the skillet and cook for 5 to 7 minutes or until the egg whites are set. Garnish with chopped cilantro or parsley before serving.

Nutrition

Calories: 135kcalCarbohydrates: 9gProtein: 7gFat: 8gSaturated Fat: 2gSodium: 73mgFiber: 2g
Keyword Shakshuka
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