Dr Shakshoukahs Shakshoukah
Savor the vibrant flavors of the Middle East with Dr. Shakshoukah’s Shakshoukah, a one-pan wonder that's as visually stunning as it is delicious. This classic shakshuka recipe features a rich, spiced tomato base made from sautéed onions, red bell peppers, and aromatic spices like cumin, paprika, and coriander. Simmered to perfection, the sauce forms the ideal backdrop for gently poached eggs with irresistibly runny yolks. Garnished with fresh parsley or cilantro, this dish is a celebration of bold, hearty flavors that pairs perfectly with crusty bread or warm pita for dipping. Ready in just 35 minutes and perfect for any meal of the day, it’s a delightful blend of comfort and sophistication that will transport your taste buds straight to the Mediterranean. Perfect keywords: shakshuka recipe, poached eggs, Mediterranean dish, spiced tomato sauce, one-pan breakfast, Middle Eastern recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 3 whole garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground coriander
- 0.25 teaspoon cayenne pepper (optional)
- 800 grams canned crushed tomatoes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 large eggs
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
- 1 loaf/piece crusty bread or pita (for serving)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and red bell pepper, and sauté until softened, about 5-7 minutes.
Stir in the minced garlic, cumin, paprika, ground coriander, and cayenne pepper (if using), and cook for 1 minute until fragrant.
Add the crushed tomatoes, salt, and black pepper to the pan, and stir to combine. Reduce the heat to medium-low and let the mixture simmer for 10 minutes, stirring occasionally.
Use a spoon to create small wells in the tomato sauce. Crack one egg into each well and cover the skillet with a lid. Allow the eggs to cook until the whites are set but the yolks remain runny, about 5-7 minutes. For firmer yolks, cook for a few minutes longer.
Remove the skillet from heat and sprinkle the dish with fresh parsley or cilantro.
Serve immediately, directly from the skillet, with crusty bread or pita on the side for scooping up the sauce and eggs.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5909 mg | 257% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 51.2 g | ||
| Protein | 86.9 g | 174% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 604 mg | 46% | |
| Iron | 26.0 mg | 144% | |
| Potassium | 4018 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
