This is a slightly altered version of a well-liked breakfast meal from the Middle East. This recipe is simple, wholesome, and fulfilling, which is why I adore it. This recipe may also be made using fresh tomatoes and jalapenos, but I prefer to use the canned variety so I always have the ingredients on hand.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, cut into 2 inch pieces
- 1 green bell pepper, cut into 2 inch pieces
- 1 (28 ounce) can whole peeled plum tomatoes with juice
- 1 teaspoon paprika, or to taste
- 2 slices pickled jalapeno pepper, finely chopped
- 4 eggs
- 4 (6 inch) pita bread (Optional)
Instructions
- Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
- Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
- The tomato base can be made ahead of time (it actually is better the longer it sits so it is great if you have leftovers). The next morning I reheat the mixture and add the eggs.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 4 g |
| Protein | 13 g |
| Saturated Fat | 2 g |
| Sodium | 654 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe- followed as directed but eggs were still not cooked after 5 minutes. I put a little on the or and let it go another 5 minutes- perfect!
Oh my, I loved it. Easy to make, not real spicy. I used exactly the measurments as listed. It is so good. I did put the egg on top while it was cooking at the end. I will make this again.
Loved it just as is. I only added 1/2 an eggplant. Very good, recipe is a keeper.
First time ever making shakshuka. Very good base recipe. I used what I had in the house – diced Cajun tomatoes, half an onion… added cumin, both spicy and smoked paprika, turmeric and chili powder. We had some garlic naan bread in the freezer and it was fantastic with the naan! I will be making this again and again.
This is a solid recipe, but mine came out too sour/acidic. I think it was all down to the can of tomatoes I used. I will make this again with a different brand or with sweeter fresh tomatoes when they come out. I still enjoyed it and it looks and smells great. Thank you.
Easy recipe
I added sliced green onions on top. Yum!
This is a beautiful dish, but In the video, she is cooking this dish in a cast iron skillet. That is a no-no! Acidic foods like tomatoes can react with the metal in a cast-iron skillet and absorb iron molecules from the pan. The greater the acidity of the food and the longer you cook it, the more iron is transferred to the food.
not bad, i would add some type of meat to it next time
Healthy, home-made and delicious! Excellent substitute for your regular breakfast menu. Also this dish can be served for lunch or dinner. For all those who like Indian cuisine, you can add a pinch or two of ‘garam masala’ for more flavour.
awesome recipe with stuff you normally have in the cupboard (except maybe the jalapeños )!
This was great! I used a frozen pepper and onion mix, which made it super-easy! Like the video suggests, I used the fire-roasted tomatoes. I also added a teaspoon of cumin. I didn’t have feta, so I added some shredded cheddar just a few minutes before it was done. It had a great smoky taste, and tasted delicious with some toasted French bread. I love this easy, economical meal! We will be having it again.
Easy and delicious. I added some chopped bell peppers and tomato paste.
This turned out fantastic! I changed this recipe quite a bit, hence the 4 stars. To the sauce I added salt and pepper, cumin, a splash of red wine and a pinch of sugar. While the sauce was simmering, I browned up some chorizo and added it to the sauce while it simmered. Also I steamed some chopped asparagus and chopped kale, then added it to the sauce at the end along with some feta. The eggs didn’t cook very well, next time I will fry then separately and add it afterwards. But wow! This turned out amazing! My husband was thoroughly impressed and he doesn’t normally have a very adventurous palate. I think this recipe is a good starting point, but needs some additions to make it exceptional.
I give this recipe 5 stars It was a great alternative to my usual breakfast I will make this from now on least once a week it was delicious easy and fast to make and it is vegetarian and healthy Thank you for sharing
NOT BAD BUT I ADDED CHICK PEAS AND ZUCCHINI AND MUSHROOMS
this was very good, but the eggs took awhile to set. ended up putting a lid on to speed them up. Next time I will just do the eggs separate. Did use the tomatoes with basil and garlic per other suggestions.
Love this dish. As a matter of taste I like mine with more garlic and with more hot peppers.
I really liked this for a meatless option. It was easy to make and tasted great. Nice for a hot weather meal.
Pretty good with a slice of toast, since we didn’t have pita or tortilla. Also didn’t have paprika or cumin, so I basically did the following…sauteed garlic, onion, and 1 jalapeno in olive oil, then stirred in a 14-oz can of fire-roasted tomatoes with some cayenne and garlic powder, a handful of cherry tomatoes, and 5 pieces of pickled jalapeno diced. After sauteing a while, it got dry, so I added a dash of tomato sauce and maybe 1/4-1/2 cup of chicken stock. After about 15 minutes total, I cracked 4 eggs into a small bowl and slid them in, then covered and cooked for 2-3 minutes more. The yolks were runny and it was perfect. I spooned them onto a plate and topped with crumbled feta.
I tried this dish, using crushed tomatoes because that’s what I had. It was still great. Didn’t have pita bread, so I made garlic bread. Delicious!