The first time I had shakshuka was at Tupelo Honey in Asheville, North Carolina, which is an amazing restaurant. I fell in love at the first bite. Essentially, shakshuka is eggs poached in a tomato-based sauce. Additions and spice combinations can vary quite a bit.
This simple preparation makes an easy weeknight meal. Shakshuka is excellent served with grits, bread, rice, and/or many different veggies. For a grain-free dinner, I suggest serving it over roasted cauliflower or mashed potatoes.
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Shakshuka
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 bell peppers (red, orange, or yellow)
- 1 medium onion (about 1 cup chopped)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1/8 - 1/4 teaspoon cayenne pepper (more or less depending on spice preference)
- 3 cloves garlic, minced
- 28 oz. can crushed tomatoes
- 4 eggs (you can add more if you'd like)
Instructions
Heat olive oil in a 12" iron skillet (must be an oven-safe skillet) over medium heat.
Dice bell peppers and onions, and then add to the hot skillet. Saute for about 10 minutes, until onion is translucent and peppers are softened.
Sprinkle peppers and onion with the salt, cumin, coriander, smoked paprika, and cayenne pepper. Add the bay leaf and minced garlic to the pan.
Cook with spices for 1-2 minutes, and then add the crushed tomatoes to the pan. Simmer for 15-20 minutes, stirring occasionally.
Reduce heat to low.
Use a spatula to form little wells for the eggs, and then crack the eggs into individual wells. Cover and cook on the stove for 5 minutes.
Transfer iron skillet to the oven and broil for 3-5 minutes, watching closely. Be aware that eggs will continue to cook once removed from the oven. I like to make sure there are no runny spots, but eggs still wiggle some when you shake the pan.
Serve immediately. Optional: Garnish with cilantro and avocado.
Nutrition
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Serving Size: 1 cup + 1 egg
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310 Calories
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38g Carbohydrates
-
12g Fat
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9g Fiber
-
16g Protein
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2.5g Saturated fat
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21g Sugar
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2 Comments
Di-Di | The Foxy Flexitarian
May 17, 2019 at 5:56 amGreat recipe Maria. Fresh flat-leaf parsley and basil will also be good garnishes. Especially with the cilantro and avocado. Please check the recipe title on the recipe card.
Maria
May 17, 2019 at 6:56 amThanks for letting me know, Di-Di! It is hard to edit my own work because my brain often reads what is supposed to be there instead of what’s actually there. Great suggestions for garnishing!