Shakshuka is one of my favorite breakfast dishes because it is so easy, affordable, healthy, and filling! This recipe is made all in one pan and is great for feeding a crowd or making ahead. You will love the luscious runny eggs poached right in the warmly spiced tomato sauce, especially paired with a slice of crusty bread to soak up all that saucy goodness!
Shakshuka originated in Northern Africa and was introduced to Israel where it became a staple. It is very similar in concept to the Italian “Eggs in Purgatory” although the two dishes have no direct connection. Shakshuka usually contains onions, peppers, and tomatoes, and a warm middle-eastern inspired spice blend. I am no expert on the cuisine, but I have adapted my own recipe that is quick and easy to make in one pan with ingredients I always have on hand in my pantry.
This recipe starts with diced onion, bell pepper and garlic, cooked in a cast iron or stainless steel pan until translucent. Then the spice blend is added and stirred into the veggies, and allowed to cook to bring out the flavors before adding the diced and crushed tomatoes. The combination of diced tomatoes along with crushed provides texture but also a nice saucy consistency. The sauce is simmered for at least 5-10 minutes to allow the flavors to meld.
Next comes the fun part – make 6 wells in the sauce to cradle 6 freshly cracked eggs. The eggs will simmer directly in the sauce until the whites have set but the yolks are still runny – about 5-7 minutes. You are left with perfectly cooked eggs and a delicious, veggie packed sauce. Garnish with crumbled feta cheese and lots of fresh parsley and serve with fresh bread – it’s amazing with a beautiful sourdough or a soft, buttery challah bread! An excuse to support those local bakeries!
This recipe is obviously perfect for breakfast but can be eaten any time of day. It’s so light and fresh while still feeling hearty and filling. You can even make the sauce ahead of time and it freezes great! Just thaw it in the fridge then heat it up in a pan and add your fresh eggs right before serving.
Shakshuka
Ingredients
- 1 Tbsp Avocado Oil
- 1 Half of a Yellow Onion, Diced
- 1 Bell Pepper, Diced
- 2 Cloves Garlic, Minced
- 1 Tsp Ground Cumin
- 1 Tsp Chili Powder
- 1/2 Tsp Oregano
- 1/2 Tsp Paprika
- 1/4 Tsp Cinnamon
- 28 Oz Can Diced Tomatoes, Drained
- 14 Oz Can Crushed Tomatoes
- Salt & Pepper to Taste
- 6 Eggs
- Crumbled Feta & Fresh Parsley for Garnish, Optional
Instructions
- Heat a large cast iron or stainless steel skillet over medium heat. Add oil to the pan and once hot, cook diced onions and bell peppers until slightly softened. Add garlic to the pan and stir, cooking for about one minute until fragrant.
- Add spices to the pan and stir. Cook for about a minute to let the spices deepen in flavor.
- Add diced and crushed tomatoes and scrape up any bits sticking to the bottom of the pan. Simmer sauce for 5-10 minutes. Season with salt & pepper to taste.
- Reduce heat to medium low and make 6 wells in the sauce. Crack an egg in each well. Simmer eggs for 5-7 minutes until whites are set and yolks are still runny.
- Garnish with crumbled feta and fresh parsley and serve.
Notes
The sauce can be made ahead of time and frozen. When ready to use, thaw in the fridge, heat up the sauce in a pan and add the eggs right before serving (don’t make the eggs ahead of time!)
Nutrition Facts
Shakshuka
Serves: 4-6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 173 | |
| % Daily Value* | ||
| Total Fat 10.4g | 15.4% | |
| Saturated Fat 2.5g | 10% | |
| Trans Fat | ||
| Cholesterol 246mg | 82% | |
| Sodium 352mg | 14.7% | |
| Total Carbohydrate 11.5g | 3.7% | |
| Dietary Fiber 3.3g | 12% | |
| Sugars 6.7g | ||
| Protein 10.2g | ||
| Vitamin A | Vitamin C | |
| Calcium 75mg | Iron 2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Inspired Oven
Made this tonight and basically doubled the recipe here. So good! Whipped up a quick beer bread and it went perfectly. Dinner in under an hour including the bread.
Beer bread sounds amazing with this!