Shakshuka has risen in popularity around the world, and with good reason. Originally from Tunisia, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It’s a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 onion, chopped
- 1/2 red bell pepper, thinly sliced
- 1/4 small bunch cilantro, leaves and tender stems separated, chopped
- 2 small cloves garlic, thinly sliced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon paprika
- Pinch red pepper flakes
- Kosher salt and freshly ground pepper
- 1 15-ounce can whole peeled tomatoes, crushed by hand
- 4 large eggs
- Warm pita bread, for serving
Instructions
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 383 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 19 g |
| Cholesterol | 372 mg |
| Sodium | 987 mg |
Reviews
So tasty! I added harissa to mine to give it some extra spice. 15 minutes was too much though for the cook time. Other than that, I will definitely be making this again.
So good! Makes me hungry even looking at the picture!
This was very good. For my oven, 15-18 minutes was too much for the last step; need to watch closely to not overcook yolks. Delicious with Trader Joe’s garlic naan warmed up in the toaster oven.
This is super easy to make and a real crowd pleaser…give it a try
This was absolutely delicious! I did add eggplant from a friends garden and it was wonderful!
Well balanced essential shakshuka recipe. Turned our perfect just following the instructions
Tried this tonight and it was awesome. I don’t like when people change the recipe unless they have tried the original but I will say I minced the garlic because I don’t want a big bite of garlic. I also just shaved the tops of the cilantro and chopped the leaves and whatever stems came off because there is no point to do otherwise.
This is a delicious and easy to prepare meal. We enjoy it for dinner as well.
I love this recipe. I make extra and freeze the tomato base for the future. Healthy breakfast and I enjoy the egg more in this too. I have added spinach occasionally, just because I love spinach.
This was great! The flavors meld really well. I added some chopped zucchini, served over hash browns and turned it into dinner topped with shrimp.