Easy Shakshuka Recipe
A simple one-pan dish of eggs cooked in a flavorful tomato and pepper sauce with warm spices and feta cheese.
Servings: 6 servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1½ cups chopped red bell pepper
- 1 cup chopped sweet onion
- 1 medium jalapeño pepper, seeded and chopped
- 3 medium garlic cloves, sliced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- One 28-ounce can whole plum tomatoes with juices, undrained and coarsely chopped
- 6 large eggs
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh oregano
Instructions
- In a 10-inch enamel-lined cast-iron skillet, heat the oil over medium-heat. Add all ingredients through black pepper, and stir. Cook for 10 minutes, until vegetables are softened, stirring occasionally. Stir in the tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally.
- Break the eggs into a small dish (being careful not to break the yolks) and slip the eggs into the tomato mixture. Reduce the heat. Cook, covered, 5 to 10 minutes or until the whites are completely set and the yolks are of desired doneness. Sprinkle cheese and oregano on top.
Notes
- Use a large skillet for even cooking
- Simmer sauce for best flavor
- Cook eggs to your preference
- Serve with bread for dipping
- Great for brunch or dinner
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 13g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 197mg | Sodium: 602mg | Potassium: 492mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1867IU | Vitamin C: 65mg | Calcium: 173mg | Iron: 4mg