BreakfastBrunchMain Course

Classic Shakshuka

Name: Classic Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: middle_eastern, mediterranean
Ingredients: 2 tbsp olive oil; 0.5 pcs yellow onion finely chopped; 1 pcs red bell pepper diced; 3 clove garlic minced; 1 tsp cumin ground; 1 tsp paprika ground; 0.5 tsp chili powder; 400 g crushed tomato canned; 0.25 cup water; 0.5 tsp sugar (optional); 0.75 tsp salt; 0.25 tsp black pepper freshly ground; 4 pcs egg; 2 tbsp fresh parsley chopped

This vibrant and flavorful shakshuka features eggs poached in a rich, spiced tomato sauce. It's a satisfying and hearty dish perfect for breakfast, brunch, or a light dinner. Serve with warm crusty bread for dipping.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Medium
Per serving: 402 kcal

VegetarianGluten-free

Allergen information: may contain eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspolive oil
0.5 pcsyellow onion, finely chopped
1 pcsred bell pepper, diced
3 clovegarlic, minced
1 tspcumin, ground
1 tsppaprika, ground
0.5 tspchili powder
400 gcrushed tomato, canned
0.25 cupwater
0.5 tspsugar(optional)
0.75 tspsalt
0.25 tspblack pepper, freshly ground
4 pcsegg

garnish

2 tbspfresh parsley, chopped

Equipment

large skillet · knife · cutting board · measuring spoons

The method

Step by step

1
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
About 1 min
2
Add the yellow onion and red bell pepper to the skillet and cook for 5-7 minutes until softened, stirring occasionally.
About 7 min
3
Stir in the garlic, cumin, paprika, and chili powder. Cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Pour in the crushed tomatoes and water. Add the sugar (if using), salt, and black pepper. Stir everything together.
About 1 min
5
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld.
About 15 min
6
Make four small wells in the tomato sauce using the back of a spoon. Carefully crack an egg into each well.
About 1 min
Cook’s note: Try to keep the yolks intact.
7
Cover the skillet and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still a little runny (or cooked to your preference).
About 8 min
Cook’s note: Cooking time will vary based on desired egg doneness.
8
Garnish with fresh parsley before serving.
Cook’s note: A sprinkle of crumbled feta cheese or red pepper flakes also makes a great addition.

Per serving

Nutrition

75%Score

Calories: 402kcal
Protein: 18.8g
Carbs: 25.6g
Fat: 26.9g
Fibre: 6g
Sugar: 13.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover shakshuka in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, or in the microwave, until warmed through.