Easy Shakshuka

Easy Shakshuka

18
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"This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry."

Ingredients

45 m {{adjustedServings}} servings 294 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
  2. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Footnotes

  • Cook's Note
  • The tomato base can be made ahead of time (it actually is better the longer it sits so it is great if you have leftovers). The next morning I reheat the mixture and add the eggs.
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Reviews

18
  1. 24 Ratings

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Combine this recipe with this more traditional one http://www.grouprecipes.com/38465/shakshuka.html and woo hooo. You wont be able to stop making it... If you have access to a middle eastern gr...

This is a variation of a very old Italian dish my Grandmother made. Of course, she used left over pasta sauce from Sundays dinner & served it with crunchy italian bread toast!

I am a big fan of shakshuka but like this recipe, I like to improvise on just about any recipe I read. Just some options for you all... I make it a few ways but my favorite is made by using 28o...