Shakshuka
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
Shakshuka is a traditional Middle Eastern breakfast of eggs poached in a thick, richly spiced tomato sauce. It's a one-dish wonder that is quick to prepare and completely satisfying.
Ingredients
- 29.6 ml extra-virgin olive oil
- 1 medium yellow onion chopped
- 2 mild peppers (such as Anaheim) seeded and chopped
- 1 jalapeño seeded and finely chopped
- 1 can diced tomatoes
- 118 ml vegetable broth
- 4.93 ml ground cumin
- 4.93 ml smoked paprika
- 2.46 ml dried oregano
- 2.46 ml salt
- 1.23 ml freshly ground black pepper
- medium or large eggs
- 29.6 ml flat-leaf parsley chopped
- 59.1 ml feta cheese crumbled
- warm pita bread (store-bought or homemade) or baguette
Nutrition (per serving, estimated)
Estimated based off 9 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 80 mg
- Iron: 1.25 mg
- Magnesium: 23.4 mg
- Phosphorus: 95.8 mg
- Potassium: 132 mg
- Zinc: 0.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 1 can diced tomatoes
- 118 ml vegetable broth
- 4.93 ml ground cumin
- 4.93 ml smoked paprika
- 2.46 ml dried oregano
- 2.46 ml salt
- 1.23 ml freshly ground black pepper
- medium or large eggs
- warm pita bread (store-bought or homemade) or baguette
Prepare
- Chop 1 medium yellow onion
- 2 mild peppers (such as Anaheim), seeded and chopped
- 1 jalapeño, seeded and finely chopped
- Chop 29.6 ml flat-leaf parsley
- 59.1 ml feta cheese, crumbled
Let's Cook
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Step 1.
In a large, deep skillet, heat 2 tablespoons olive oil over medium-high heat. Add the chopped onion, seeded and chopped Anaheim peppers, and finely chopped jalapeño. Cook, stirring occasionally, until softened and beginning to brown, about 7 minutes.
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Step 2.
Add the can of diced tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper. Stir to combine, then reduce heat to low and let the sauce simmer, stirring occasionally, until thickened, 20 to 22 minutes.
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Step 3.
Crack the eggs one at a time over the simmering sauce, spacing them evenly. Cover the skillet and cook until the egg whites are set and yolks are thick but runny, 6 to 8 minutes. For firmer yolks, cook 1 to 2 minutes longer.
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Step 4.
Sprinkle the chopped parsley and crumbled feta cheese over the top. Serve the shakshuka family-style directly from the skillet with warm pita bread or crusty baguette for dipping.