Shakshuka

4.91 from 11 votes

Recipe from Two Peas and Their Pod

Shakshuka is a flavorful, warm, savory Middle Eastern dish filled with tomatoes, eggs, and spices. I love serving it with crusty bread for a satisfying breakfast, lunch, or dinner!

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: Mediterranean

Servings:

Calories: 183kcal

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 red bell pepper, stemmed, seeded, and chopped
3 cloves garlic, minced
14 ounces diced tomatoes
14 ounces fire roasted tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
6 large eggs
1/2 cup crumbled feta cheese
3 tablespoons chopped cilantro or parsley, for garnish
Avocado slices for garnish, optional
Crushed red pepper flakes, if desired
Crusty bread, for serving

Instructions

In a large skillet, heat the olive oil over medium heat. Add the onion and red pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic and cook for one more minute.
Add the tomatoes, cumin, paprika, smoked paprika, chili powder, salt, and crushed red pepper flakes. Stir and simmer on low for 10 minutes.
Use a large spoon to make 6 small wells in the sauce for the eggs. Crack the eggs into each well. Pro tip-you can crack the egg in a glass and then pour into the pan, this makes it easier to pour.
Cover the pan with a lid and cook for 5 to 8 minutes, or until egg whites are opaque and yolks are soft (or until desired doneness, you can cook longer if you prefer hard eggs).
Remove the lid and garnish with feta cheese, cilantro or parsley, red pepper flakes, and avocado slices, if using. Season with additional salt and pepper, if desired. Serve warm with crusty bread.

Notes

If your skillet doesn’t have a lid, you can lay a baking sheet over the pan.

Nutrition