Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbsp olive oil, extra virgin; 1 yellow onion, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 1 tsp paprika; 1 tsp ground cumin; 1/2 tsp chili powder, or cayenne pepper, to taste; 1 lg can diced tomatoes (14/28 oz cans), canned, with juices; 2 tbsp tomato paste; 6 large eggs; 1/2 cup feta cheese, crumbled; 2 tbsp fresh cilantro, chopped; 2 tbsp fresh cilantro, chopped; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1 loaf crusty bread (for serving)

A flavorful Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. Perfect for breakfast, brunch, or dinner, served with crusty bread for dipping.

40 minMediumServes 4320 cal/serving

Middle EasternBreakfastStovetopVegetarianHigh ProteinHalal-friendlyPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 tbsp olive oil, extra virgin
1 yellow onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 tsp paprika
1 tsp ground cumin
1/2 tsp chili powder, or cayenne pepper, to taste
1 lg can diced tomatoes (14/28 oz cans), canned, with juices
2 tbsp tomato paste
6 large eggs
1/2 cup feta cheese, crumbled
2 tbsp fresh cilantro, chopped
2 tbsp fresh cilantro, chopped
1 tsp salt
1/2 tsp black pepper, freshly ground
1 loaf crusty bread (for serving)

Instructions

1

Heat 2 tbsp extra virgin olive oil in a large, deep skillet over medium heat.
2

Add 1 diced yellow onion and 1 diced red bell pepper, and cook until softened, about 5-7 minutes.
3

Add 4 minced garlic cloves, 1 tsp paprika, 1 tsp ground cumin, and 1/2 tsp or cayenne pepper, to taste chili powder. Cook for another minute until fragrant.
4

Pour in the 1 lg can canned, with juices diced tomatoes (14/28 oz cans) and add 2 tbsp tomato paste. Stir to combine.
5

Reduce heat to medium-low and simmer for 10-15 minutes, until the sauce has thickened slightly. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper to taste.
6

Using the back of a spoon, make 6 indentations in the sauce for the eggs.
7

Crack 6 large eggs into the indentations, keeping the yolks intact.
8

Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny (or cook longer if you prefer firmer yolks).
9

Sprinkle with 1/2 cup crumbled feta cheese, 2 tbsp chopped fresh cilantro, and 2 tbsp chopped fresh cilantro.
10

Serve immediately with 1 loaf crusty bread (for serving) for dipping into the sauce and eggs.

Questions

Can I make Shakshuka dairy-free?

Yes. The dairy in this entry is 1/2 cup feta cheese, crumbled. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Shakshuka gluten-free?

Yes. The gluten in this entry is 1 loaf crusty bread (for serving). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Shakshuka keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Shakshuka?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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