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The Best Shakshuka

The Best Shakshuka: A Flavor-Packed One-Pan Wonder

The Best Shakshuka is a delicious, quick one-pan meal featuring poached eggs in a rich tomato sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Mediterranean
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Can substitute with any cooking oil.
  • 1 medium Onion (diced) Yellow onions or shallots work too.
  • 1 medium Red Bell Pepper (seeded and diced) Swap in green bell pepper or zucchini if desired.
  • 2 cloves Garlic (finely chopped) Use garlic powder (1/8 teaspoon per clove) as an alternative.
  • 1 teaspoon Paprika Smoked paprika can deepen the flavor profile.
  • 1 teaspoon Cumin Consider coriander as a good substitute.
  • 1 teaspoon Chili Powder Adjust or omit based on your heat preference.
  • 1 28-ounce can Whole Peeled Tomatoes Fresh tomatoes (10-12) can replace canned if available.
For the Eggs
  • 4 large Eggs Adjust quantity based on the size of your pan.
  • Salt Always adjust to taste.
  • Pepper Always adjust to taste.
For the Garnish
  • Fresh Cilantro (chopped) Brightens the dish with herbal notes.
  • Fresh Parsley (chopped) Optional but recommended.

Equipment

  • sauté pan or skillet

Method
 

Step-by-Step Instructions for The Best Shakshuka
  1. Begin by heating 2 tablespoons of olive oil in a large sauté pan or skillet over medium heat. Let it warm for about 1-2 minutes until shimmering.
  2. Add 1 diced medium onion and 1 diced red bell pepper to the pan, stirring frequently for about 5 minutes until the onion turns translucent.
  3. Next, toss in 2 finely chopped garlic cloves, along with 1 teaspoon each of paprika and cumin, and a pinch of chili powder. Sauté for another minute.
  4. Pour in one 28-ounce can of whole peeled tomatoes, breaking them down with a spoon. Season with salt and pepper, and let it simmer for about 10 minutes.
  5. Make small wells in the sauce and carefully crack 4 large eggs into each well. Cover the pan and cook for about 5-8 minutes.
  6. Once the eggs are cooked, remove the lid and sprinkle freshly chopped cilantro and parsley over the top.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 18gProtein: 14gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 370mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Serve warm straight from the pan to the table, perhaps with warm pita bread for dipping.

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