Shakshuka is a popular Middle Eastern and North African breakfast dish that consists of eggs poached in a rich and flavorful tomato sauce. This hearty and nutritious meal is perfect for a lazy weekend brunch or a quick and easy dinner. With a few simple ingredients and some basic cooking skills, you can whip up a delicious and satisfying shakshuka in no time. In this recipe, we'll show you how to make a classic version of this dish that's sure to become a new favorite in your recipe repertoire.
Ingredients
Servings 4 servings
- ⅓ cup olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 1 can or jar crushed tomatoes
- 1 teaspoon cumin
- 1 teaspoon Aleppo pepper optional
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cups boiling water
- 6-8 eggs
- Chopped cilantro for garnish
Nutritional Facts
Nutrition Facts
Shakshuka
Amount per Serving
Calories
272
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
16
g
Cholesterol
246
mg
82
%
Sodium
686
mg
30
%
Potassium
162
mg
5
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
9
g
18
%
Vitamin A
513
IU
10
%
Vitamin C
3
mg
4
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat a wide pan over medium heat. Add olive oil and sauté onion until translucent. Add garlic and cook until fragrant, 1 minute. Add crushed tomatoes, season with cumin, Aleppo pepper, salt, and pepper. Cook for 2 to 3 minutes and add water if the mixture is too thick.
- Using a spoon, make small little wells in the tomato mixture. Drop an egg into each well. Cover; reduce heat to medium low and cook 5 minutes (if you like a runny yolk) to 8 minutes (for a firm yolk). Garnish with cilantro and serve hot.
