BreakfastBrunchMain Course

Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: north_african, middle_eastern
Ingredients: 2 tbsp olive oil; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 1 pcs bell pepper diced; 1 tsp cumin; 1 tsp paprika; 0.5 tsp cayenne pepper; 400 g canned crushed tomatoes; 0.25 cup water; 0.5 tsp salt; 0.25 tsp black pepper; 4 pcs egg; 2 tbsp fresh parsley chopped (optional)

A flavorful and hearty vegetarian dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a comforting breakfast or a light dinner, this shakshuka is packed with aromatic spices and fresh vegetables.

An original recipe by Forkin

Total time: 40 min
Serves: 2
Difficulty: Medium
Per serving: 388 kcal

VegetarianGluten-free

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

Mise en place

Ingredients

2 tbspolive oil
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
1 pcsbell pepper, diced
1 tspcumin
1 tsppaprika
0.5 tspcayenne pepper
400 gcanned crushed tomatoes
0.25 cupwater
0.5 tspsalt
0.25 tspblack pepper
4 pcsegg

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

large skillet · cutting board · knife

The method

Step by step

1
Heat the olive oil in a large skillet or cast-iron pan over medium heat.
About 1 min
Cook’s note: Using a non-stick skillet can make poaching eggs easier.
2
Add the yellow onion and bell pepper to the pan and cook for 5-7 minutes, until softened.
About 7 min
3
Stir in the garlic, cumin, paprika, and cayenne pepper, and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Pour in the canned crushed tomatoes and water, then season with salt and black pepper.
About 1 min
5
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
About 15 min
Cook’s note: The sauce should be thick and slightly reduced.
6
Make four small wells in the tomato sauce and carefully crack one egg into each well.
About 1 min
Cook’s note: Crack each egg into a small bowl first to avoid shells and ensure freshness before adding to the pan.
7
Cover the pan and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny, or cooked to your preference.
About 8 min
Cook’s note: For firmer yolks, cook for a few extra minutes.
8
Garnish with fresh parsley, if desired, and serve immediately.
Cook’s note: Serve with crusty bread for dipping.

Per serving

Nutrition

70%Score

Calories: 387.5kcal
Protein: 17.3g
Carbs: 24.1g
Fat: 25.7g
Fibre: 5.1g
Sugar: 13.2g

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 until warmed through, or in the microwave. Eggs may cook further upon reheating.