Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4
When a friend introduced me to this dish the first word I said was “lovely”. I became obsessed and no one can complain because they enjoy and love this Easy Shakshuka as I do. Poached eggs in a flavorful tomato sauce, just wow!
INGREDIENTS
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
2 tbsp olive oil
1 large onion, chopped
1 orange bell pepper, chopped
4 cloves garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
1–2 tsp curry powder
1/4 tsp turmeric
1/2 tsp sea salt
1/4 tsp ground pepper
28 oz can diced tomatoes
4–5 Eggs
1/2 c. feta cheese
fresh cilantro and parsley, for serving
How to make Easy Shakshuka
Step 1: In a large skillet, heat oil over medium heat. Once the oil is hot, add the onion, bell pepper, and garlic. Cook for about 5 to 10 minutes until the onions are soft and aromatic.
Step 2: Stir in the cumin, paprika, cayenne, curry, turmeric, salt, and pepper. Cook for another minute before adding in the diced tomatoes. Bring to a boil, then decrease the heat to a simmer. Cook for 10 minutes more until the is slightly thick. Add in the feta cheese and stir.
Step 3: Into the tomato sauce, crack the eggs. A large skillet can accommodate 4 to 5 eggs. Cover and cook the eggs for approximately 5 minutes. Take out of the heat, remove the cover, and allow it to sit for at least a minute or two before serving.
Step 4: Onto each plate, spoon 1 to 2 eggs with a huge serving of tomato sauce. Garnish with more feta cheese and some fresh cilantro and parsley. Enjoy with toast and veggies. For a complete meal, serve over a whole grain such as quinoa or brown rice.
NUTRITION FACTS:
Serving Size: 1/4 of recipe
Calories: 284 | Sugar: 8g | Sodium: 620mg | Fat: 18g | Saturated Fat: 6g | Unsaturated Fat: 6g | Trans Fat: 0g | Carbohydrates: 17g | Fiber: 3g | Protein: 14g | Cholesterol: 224mg
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 orange bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1–2 tsp curry powder
- 1/4 tsp turmeric
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 28 oz can diced tomatoes
- 4–5 Eggs
- 1/2 c. feta cheese
- fresh cilantro and parsley, for serving
Instructions
Step 1: In a large skillet, heat oil over medium heat. Once the oil is hot, add the onion, bell pepper, and garlic. Cook for about 5 to 10 minutes until the onions are soft and aromatic.
Step 2: Stir in the cumin, paprika, cayenne, curry, turmeric, salt, and pepper. Cook for another minute before adding in the diced tomatoes. Bring to a boil, then decrease the heat to a simmer. Cook for 10 minutes more until the is slightly thick. Add in the feta cheese and stir.
Step 3: Into the tomato sauce, crack the eggs. A large skillet can accommodate 4 to 5 eggs. Cover and cook the eggs for approximately 5 minutes. Take out of the heat, remove the cover, and allow it to sit for at least a minute or two before serving.
Step 4: Onto each plate, spoon 1 to 2 eggs with a huge serving of tomato sauce. Garnish with more feta cheese and some fresh cilantro and parsley. Enjoy with toast and veggies. For a complete meal, serve over a whole grain such as quinoa or brown rice.
