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a white plate loaded with a large serving of shakshuka topped with fresh herbs

Shakshuka Recipe

This easy shakshuka recipe is a comforting and hearty meal! This is an easy breakfast recipe for beginners and only requires one pan and 30 minutes!
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine Middle Eastern, North African, Tunisian
Servings 3 servings
Calories 368 kcal

Equipment

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced small
  • 1 red bell pepper cut into very thin strips
  • 4 garlic cloves minced
  • 2 teaspoons paprika
  • 1 teaspoon EACH dried oregano, cumin, and kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon pepper
  • 1 28-ounce can crushed tomatoes Fire Roasted version is great here
  • 1/4 cup chopped parsley
  • 6 large eggs*
  • 1/4 cup crumbled feta

Instructions
 

  • In a large, deep skillet over medium heat, add the oil, diced onion and peppers. Sauté for 8-10 minutes, mixing occasionally, until softened and lightly charred.
  • Add the minced garlic, oregano, paprika, cumin, turmeric, pepper and salt. Stir in the crushed tomatoes and increase the heat, bringing the mixture to a simmer. Place a lid on the sauce and reduce the heat to low and allow the mixture to cook covered for 10-15 minutes.
  • Once the sauce has simmered remove the lid and stir well. Use your spoon to create wells in the sauce and very carefully crack an egg into each well. Cover and allow the eggs to cook for 5-8 minutes until the eggs reach your desired consistency.
  • Serve this dish immediately once the eggs reach your desired consistency because they will continue to cook in the sauce. Sprinkle with freshly chopped parsley and crumbled feta.

Notes

  • If you have a well-seasoned, well-cared-for cast iron skillet that is perfectly fine to use. If your cast iron isn’t well-seasoned, skip it and use a nonstick or stainless steel pan. The acidity from the tomatoes may impact cast iron that hasn’t been prepped properly.
  • The eggs continue to cook with residual heat. Depending on how you like your eggs you may want to remove the skillet from heat when the eggs are slightly underdone.
  • If you need to stretch this recipe to serve 4 you can add an additional 2 eggs. The new serving size will be 2 eggs and about 1/2 cup sauce.

Nutrition

Serving: 2 eggs + 3/4 cup sauceCalories: 368kcalCarbohydrates: 25.9gProtein: 19.6gFat: 22.6gCholesterol: 383.1mgSodium: 755.5mgFiber: 6.7gSugar: 15.1g
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