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Dave's Eats

Shakshuka Recipe (Easy & Traditional)

Recipe by user david

Traditional shakshuka with poached eggs simmered in a spiced tomato-pepper sauce, ready in about 30 minutes.

Prep: 10 min Cook: 20 min
½ x1 x2
or click any ingredient amount to scale
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Serves 6

This easy, traditional shakshuka features eggs gently poached in a simmering, warmly spiced tomato sauce with onions, bell pepper, garlic, paprika, cumin, and chili powder. It’s a healthy one-pan meal that’s perfect for breakfast, brunch, or a quick weeknight dinner, and it comes together in under 30 minutes. For best results, simmer the sauce until slightly thickened before adding the eggs, then cook just until the whites set; covering the pan helps the eggs cook faster and more evenly. Finish with fresh cilantro and parsley for brightness right before serving.

  • 2 Tbsp 2 Tbsp olive oil
  • 1 1 red bell peppers, seeded and diced
  • 1 1 onion, diced
  • 2 Tbsp 2 Tbsp olive oil
  • 1 1 red bell peppers, seeded and diced
  • 1 1 onion, diced

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

  • 4 cloves 4 cloves garlic, finely chopped
  • 2 tsp 2 tsp paprika
  • 1 tsp 1 tsp cumin
  • 1⁄4 tsp 1⁄4 tsp chili powder
  • 4 cloves 4 cloves garlic, finely chopped
  • 2 tsp 2 tsp paprika
  • 1 tsp 1 tsp cumin
  • 1⁄4 tsp 1⁄4 tsp chili powder

Add garlic and spices and cook an additional minute.

  • 1 1 can whole peeled tomatoes (28-ounce)
  • salt, to taste
  • black pepper, to taste
  • 1 1 can whole peeled tomatoes (28-ounce)
  • salt, to taste
  • black pepper, to taste

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

  • 6 6 (310 g) large eggs
  • 6 6 (310 g) large eggs

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.

  • 1 bunch 1 bunch fresh cilantro, small, chopped
  • 1 bunch 1 bunch fresh flat-leaf parsley, small, chopped
  • 1 bunch 1 bunch fresh cilantro, small, chopped
  • 1 bunch 1 bunch fresh flat-leaf parsley, small, chopped

Garnish with chopped cilantro and parsley before serving.

Sources:

Category:

Eggs, Breakfast, Brunch

Nutrition Information

Nutrient Per Serving Total
Calories 75 453
Protein 6.3g 37.9g
Fat 5.1g 30.5g
Saturated Fat 1.6g 9.8g
Carbohydrates 0.5g 2.9g
Fiber 0.0g 0.0g
Sugar 0.1g 0.6g
Sodium 66mg 395mg
Cholesterol 210mg 1258mg

Per serving values based on 6 servings.

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