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EASY SHAKSHUKA RECIPE

This Shakshuka Recipe is a delicious one-pot meal that can be made easily in just 30 minutes. It’s celebrated for its bold flavors that come from the perfect combination of spices used in the recipe. The dish has a delicious and rich sauce that’s full of amazing flavors and is warm and slightly smoky. The best part is that it’s versatile and can be enjoyed for breakfast, brunch, lunch, or dinner. You can easily adjust the recipe to suit your needs. Just use some crusty bread to scoop up all the delicious richness of the sauce.
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Course: Breakfast, Brunch
Cuisine: Mediterranean
Keyword: Shakshuka
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 SERVINGS
Calories: 135kcal
Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper seeded and diced
  • 4 garlic cloves finely chopped
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 28-ounce can diced tomatoes
  • 5 large eggs
  • salt and pepper to taste
  • 1 small bunch fresh parsley chopped

Instructions

How to Make SHAKSHUKA

  • Heat oil in a skillet over medium heat. Once hot, add the onion and sauté for 3 minutes.
  • Then, add the bell pepper and continue cooking. Stir occasionally until the vegetables are very tender and lightly browned. This should take about 12 to 15 minutes.
  • Add garlic, paprika, cumin, chili powder, salt, and pepper. Cook for 2 minutes, stirring constantly.
  • Stir in the tomatoes, using a wooden spoon to break them into small chunks. Place the mixture on medium heat and wait until it boils.
  • Once it starts boiling, reduce the heat to low and let it simmer for around 20 minutes, or until the mixture is slightly reduced. Add parsley and stir it in.
  • Using the back of a large spoon, create a well that’s slightly larger than an egg. Place one egg in each well, and repeat the process with the remaining five eggs.
  • Cover the mixture and cook until the egg whites are set, but the yolks are still runny. This should take around 8 to 10 minutes, depending on the heat of your burner. If you prefer a more firm egg yolk, cook for a little longer, about 10 to 12 minutes.
  • Garnish with parsley, and serve hot with some crusty bread.

Nutrition

Calories: 135kcal | Carbohydrates: 5g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 68mg | Potassium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1429IU | Vitamin C: 33mg | Calcium: 42mg | Iron: 1mg