Shakshuka is a skillet of poached eggs in tomato sauce. It's a scrumptious Mediterranean comfort food dish that can be eaten for breakfast or dinner. It's the perfect breakfast while entertaining weekend guests!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1-cup servings
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 large Red Onion diced
- 1 medium Red Bell Pepper diced
- 3 cloves Garlic minced
- 1 28-oz can Reduced Sodium Diced Tomatoes do not drain
- 3 oz Tomato Paste
- 1/8 tsp Ground Cumin
- 1 Bay Leaf
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
- 4 Eggs
- 1 Tbsp Dried Parsley
To make Shakshuka sauce
Heat OLIVE OIL in a 10" skillet over medium heat until shimmering (about 2 min).
Add RED ONIONS, RED BELL PEPPER, and GARLIC; saute until tender (5 minutes).
Gently fold in DICED TOMATOES, TOMATO PASTE, CUMIN, BAY LEAF, SALT, and PEPPER; stir to combine.
Turn heat to low; cover; allow the mixture to simmer 10-20 minutes until tomato sauce thickens; stir as needed (and don't be afraid to add a little water if you feel like the moisture content needs a boost).
To poach the eggs
Using a large spoon, create divots in the surface of tomato mixture, evenly spaced; gently crack EGGS into these divots; top with DRIED PARSLEY.
Cover skillet and allow to simmer 8-15 minutes, or until the eggs reach your desired yolk doneness.
Serve warm; garnish with Feta Cheese and a squeeze of fresh lemon juice if desired.
Yield: 4 cups
Serving size: 1 cup
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.
Serving: 1cup | Calories: 162kcal | Carbohydrates: 8g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 380mg | Potassium: 379mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1493IU | Vitamin C: 45mg | Calcium: 44mg | Iron: 2mg