Shakshouka
Dive into the bold and vibrant flavors of Shakshouka, a Middle Eastern and North African classic that's perfect for breakfast, brunch, or even dinner! This one-pan dish combines tender sautéed onions and bell peppers with a rich, spicy tomato sauce infused with fragrant cumin, paprika, and coriander. Topped with perfectly poached eggs and finished with fresh parsley and creamy crumbled feta, Shakshouka is as visually stunning as it is delicious. Quick to prepare and full of wholesome ingredients, this hearty recipe is best served with warm crusty bread or fluffy pita to soak up every bite of the flavorful sauce. Ideal for those seeking easy comfort food with a global twist, Shakshouka is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 1 medium, diced red bell pepper
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 800 grams canned crushed tomatoes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 large eggs
- 2 tablespoons, chopped fresh parsley
- 100 grams, crumbled feta cheese
Instructions
Heat the olive oil in a large skillet or frying pan over medium heat.
Add the diced onion and red bell pepper, and sauté for about 5-7 minutes or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Mix in the ground cumin, paprika, coriander, and cayenne pepper, and continue to cook for another minute to toast the spices.
Pour in the canned crushed tomatoes, then season with salt and black pepper. Stir well to combine.
Reduce the heat to medium-low and let the sauce simmer for about 15 minutes, allowing it to thicken and the flavors to meld.
Use a spoon to make small wells in the sauce, then crack an egg into each well.
Cover the skillet with a lid and allow the eggs to poach in the simmering sauce for about 5-7 minutes until the whites are set and the yolks are cooked to your liking.
Remove from heat and garnish with chopped fresh parsley and crumbled feta cheese.
Serve the shakshouka hot with crusty bread or pita for dipping.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 1205 mg | 402% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 82.3 g | 30% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 46.2 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 966 mg | 74% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 3873 mg | 82% | |
*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.
