Shakshuka

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Shakshuka is an easy one pan breakfast or brunch dish that can also be enjoyed for lunch or dinner. It's super flavorful and easily customizable to everyone's tastes.

Prep Time5

Cook Time30

Total Time35

Course: Main Dish

Cuisine: Mediterranean

Servings:

Calories: 184kcal

Author: Catherine McCord

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, diced
1 red, orange or yellow bell pepper, diced
1/2 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon ground coriander
3 tablespoons tomato paste
1 28 ounce can crushed tomatoes
1/4 cup fresh cilantro or parsley, roughly chopped (whichever you prefer)
4 large eggs
1/4 cup feta cheese, crumbled
bread or pita, toasted for serving
avocado, sliced for serving

Instructions

Heat the olive oil in a large sauté pan over medium heat. Add the onion and saute for 5 minutes or until becoming translucent. Add the bell pepper, garlic and salt and continue sautéing for 3 more minutes or until vegetables have softened.
Add the smoked paprika, cumin and coriander and sauté for 1 minute to toast the herbs. Add the tomato paste, crushed tomatoes and stir the sauce until combined. Simmer the sauce over medium low for 15 minutes to meld the flavors.
Using the back of a large spoon make 4 indents spaced out in the sauce and gently crack eggs into these “wells”. Cook the eggs and sauce for 5-6 minutes or until the whites are set and the eggs yolks are still jiggly. If you want your egg yolks fully cooked through cook for a total of 8-9 minutes.
Serve in bowls with toast and sliced avocado if desired or eat right out of the skillet like we do.

Notes

Add sliced avocado (just a few slices of avocado make it even richer and more satisfying)
Serve with plenty of toasted bread or pita to mob up each bite of egg and sauce
To get in more greens stir a handful or two of fresh spinach to wilt into the sauce before cracking in the eggs
If you’re serving it at dinner time add a side of hummus

Nutrition

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