Shakshuka Recipe

Vertical image of Shakshuka in a cast iron pan topped with feta cheese and cilantro.

Shakshuka is a flavorful Middle Eastern recipe that is easy to make & tastes delicious. Whether you eat it for breakfast or dinner, you'll love this egg dish.

Course Breakfast

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 285kcal

Author Dina

Ingredients

Vegetables + eggs

1 cup yellow onion chopped
2 garlic cloves minced
1 red bell pepper
1 small red jalapeño
28 oz crushed tomatoes
1/3 cup cilantro chopped
6 eggs

Spices and toppings

1/2 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1/4 cup feta cheese crumbled

US Customary - Metric

Instructions

In a skillet, bring 2 tbsp of olive to medium heat then sauté garlic and onion until translucent.
Add the chopped bell pepper, jalapeño, cumin, paprika, and cayenne. Sauté for another 5 minutes.
Add the crushed tomatoes, salt, and pepper. Sauté on medium-low heat for about 10 minutes.
Make 6 small welts in the tomato mixture using the back of a spoon. Drop 1 egg in each welt.
Bake at 360 degrees Fahrenheit for about 10 minutes or until the egg whites are no longer translucent. Garnish with freshly chopped cilantro and crumbled feta cheese.

Notes

Make a welt for the egg- So that the eggs don't slide along the top of the thick sauce, make a divot to drop them into. This will hold them in place until they cook more.
Break the eggs into a bowl- If you're worried you may break the yolk or drop an eggshell into the Shakshuka, break the egg into a small bowl and then carefully slide it into the sauce.
Cook the egg whites- Don't skip the oven-baking at the end because it isn't safe to eat raw egg whites. This will allow the whites to cook, but the yolks remain runny.

Nutrition