Go Back
–+ servings
A cast iron with shakshuka with sliced bread beside it on a serving board.
Print

Shakshuka

Made with simple everyday ingredients, this shakshuka recipe is a healthy and delicious way to start the day. Hearty and cozy, you'll love how easy it is to make.
Course Breakfast
Cuisine Middle Eastern, North African
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 262kcal
Author John Kanell

Equipment

  • Cast iron skillet

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion diced
  • 1 large red bell pepper diced
  • 4 garlic cloves grated
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 can whole peeled tomatoes (28-ounce)
  • ¼ cup cilantro or parsley plus more for garnish
  • 6 large eggs

Instructions

  • In a 10-inch cast-iron skillet over medium heat, add oil. When the oil is hot, add the onion and bell pepper. Cook, stirring occasionally, until vegetables are very tender and lightly browned, about 12 to 15 minutes.
  • Add the garlic, paprika, cumin, chili powder, salt, and pepper. Cook, stirring constantly for 2 minutes.
  • Stir in the tomatoes, using a wooden spoon to break up into small chunks. Bring the mixture to a boil over medium heat. Reduce heat to low and simmer until mixture is slightly reduced, about 20 minutes. Stir in parsley.
  • Using the back of a large spoon, create a well slightly larger than an egg. Place one egg in the well. Repeat the process with the remaining 5 eggs. Cover and cook until the egg whites are set but the yolks are still runny, about 12 to 15 minutes. Garnish with parsley and serve immediately with crusty bread.

Video

Notes

  • If you are concerned about getting eggshells into your pan, you can crack your eggs into a small bowl first and then bowl the egg from the bowl into the well.
  • A large sauté pan will work just as well if you don’t have a cast-iron skillet.
  • While I love serving this with crusty bread, garlic bread is also a delicious option!
  • Other vegetables such as mushrooms, spinach, kale, and brussels sprouts make a great addition to the shakshuka. Just make sure to cook them with the onion and bell pepper, so all the moisture is cooked out.
  • If you’re a fan of cheese, a sprinkling of mozzarella cheese, feta cheese, or goat cheese goes well with this shakshuka recipe.
  • For a prettier dish, try straining the egg in a fine-mesh sieve before adding it to the pan to keep your whites from looking messy on top of the tomatoes. Doing so allows any runny whites to pass through the sieve, leaving only the firmer egg whites behind.
  • If you find shakshuka too acidic for you, try lightening it up by simmering it with honey.

Nutrition

Calories: 262kcal | Carbohydrates: 14g | Protein: 12g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 561mg | Potassium: 542mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3150IU | Vitamin C: 71mg | Calcium: 112mg | Iron: 4mg