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shakshuka in a skillet topped with fresh herbs
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5 from 1 vote

Shakshuka

Poached eggs in a tomato sauce with beautiful flavors and a handful of fresh herbs - that's Shakshuka! Serve it with fresh bread, and you have a wonderful one-pot meal!
Course Breakfast
Cuisine Vegetarian
Keyword shakshuka, shakshuka recipe, shakshuka with fresh tomatoes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 -3
Calories 242kcal
Author Aline Cueni

Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 onion minced
  • ½ red bell pepper seeded and diced
  • 1 tbsp tomato paste
  • 1 tsp ground paprika
  • ½ tsp ground cumin
  • ¼ tsp cayenne pepper
  • ½ tsp sugar
  • 14 oz ripe tomatoes chopped OR a 14.5oz can of peeled tomatoes
  • ½ cup water skip if using canned tomatoes
  • ½ bunch fresh mint chopped
  • ½ brunch fresh parsley chopped
  • 3 eggs
  • salt & pepper

Instructions

  • Heat a skillet with olive oil. Add garlic, onion, and bell pepper, sauté for a few minutes until fragrant. Stir in tomato paste, paprika, cumin, cayenne pepper, and sugar, cook for an additional minute while stirring constantly.
  • Add diced tomatoes, water, and half of the mint and parsley. Cook for 15-20 minutes, stirring occasionally. Season to taste with salt and pepper.
  • Use a spoon to make three wells in the sauce and crack an egg into each well.
  • Cover and cook for another 5-10 minutes over low to medium heat until the eggs are almost cooked through (or done to your liking). → Keep in mind that the eggs will still cook a little more once you take the skillet from the heat.
  • Sprinkle with the remaining mint and parsley and serve with fresh bread.

Notes

Fresh Tomatoes: I love to use fresh and ripe tomatoes to make shakshuka. It's ideal to use up leftover tomatoes, which you wouldn't want to use for salad anymore.
Canned Tomatoes: Feel free to replace fresh tomatoes with a can of peeled tomatoes. If so, skip the water used in the recipe and reduce the cooking time in step 2 to 10 minutes.
Skillet: I recommend using a 9.5 inch (24cm) skillet to fit 3 eggs.
Leftovers can be stored for up to two days in the refrigerator.

Nutrition

Calories: 242kcal | Carbohydrates: 19g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 175mg | Potassium: 808mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3649IU | Vitamin C: 71mg | Calcium: 69mg | Iron: 3mg