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.
Vegetables + eggs
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 red bell pepper
- 1 small red jalapeño
- 28 oz crushed tomatoes
- 1/3 cup cilantro chopped
- 6 eggs
Add tomato and spices to the sauce
Add the crushed tomatoes, salt, and pepper. Sauté on medium low heat for about 10 minutes.
Add the eggs and bake
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.
What to serve it with?
This shakshuka dish tastes great with bread for dipping, whether it's pita bread or a rustic bread. You can serve it alongside other dishes as well, such as this delicious chakhokhbili at dinner, or another egg dish in the morning, like this easy khachapuri (video), spinach mushroom frittata, or quiche Lorraine. With such versatile ingredients, this shakshuka recipe goes well with almost anything.
How to reheat leftovers
The best way to reheat this shakshuka dish is to place it in a pan and heat it over medium-low heat, watching it closely to make sure it doesn't overcook. The eggs will become more cooked than they were the first time around, but by not overheating it, you can avoid rubbery eggs and too-hard yolks. Then just sprinkle some fresh garnish on top and enjoy.
Calories: 285kcal | Carbohydrates: 29g | Protein: 19g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 338mg | Sodium: 1007mg | Potassium: 1073mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2856IU | Vitamin C: 80mg | Calcium: 217mg | Iron: 6mg