Description
Bright, smoky tomatoes and glossy, just-set eggs make the best shakshuka, a comfort-dinner or breakfast that cooks in under 30 minutes.
Ingredients
Scale
- 800 g canned whole tomatoes (or 1.2 kg fresh ripe tomatoes)
- 30 ml olive oil (2 tbsp)
- 1 medium yellow onion, finely chopped (about 150 g)
- 1 medium bell pepper, diced (about 150 g)
- 3 cloves garlic, minced
- 28 g tomato paste (1 tbsp)
- 1 tsp ground cumin (2 g)
- 1 tsp smoked paprika (2 g)
- ¼–½ tsp Aleppo pepper or crushed red pepper (0.5–1 g)
- 1 tsp sugar (optional, 4 g)
- 1½ tsp kosher salt (8 g)
- ½ tsp freshly ground black pepper (1 g)
- 8 large eggs
- 15 g fresh cilantro or parsley, chopped (½ cup)
- 75 g feta cheese, crumbled (optional, 2.6 oz)
Instructions
- Prep the aromatics and tomatoes by chopping the onion and bell pepper, and crushing the canned tomatoes.
- Heat olive oil in a skillet over medium heat, add onion and pepper, and sweat until translucent.
- Push the veggies to the side, add spices, and toast briefly before adding minced garlic.
- Stir in tomato paste, add crushed tomatoes, seasonings, and bring to a simmer.
- Simmer uncovered until sauce thickens, about 10–12 minutes.
- Make wells in the sauce and crack eggs into each, seasoning lightly.
- Cover and steam eggs until set, checking for desired doneness.
- Sprinkle with chopped herbs and crumbled feta before serving.
Notes
For perfectly runny yolks, use room-temperature eggs and avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 10g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 190mg