Classic North African Shakshuka
A vibrant and savory dish of eggs poached in a spiced tomato and bell pepper sauce, traditionally served in a cast-iron skillet.
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Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 whole Large yellow onion, diced
- 1 whole Red bell pepper, seeded and diced
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 tablespoon Harissa paste(optional)
- 28 ounces Crushed tomatoes
- 6 whole Large eggs
- 1/4 cup Fresh cilantro or parsley, chopped
- 1/2 cup Feta cheese, crumbled(optional)
- 1 to taste Salt and black pepper
Instructions
- 1
Heat the olive oil in a large deep skillet or cast-iron pan over medium heat.
- 2
Add the diced onion and bell pepper; sauté for about 5-7 minutes until softened and the onions are translucent.
- 3
Stir in the garlic, cumin, smoked paprika, and harissa paste, cooking for 1-2 minutes until fragrant.
- 4
Pour in the crushed tomatoes, season with salt and pepper, and bring to a gentle simmer for 10-15 minutes until the sauce thickens.
- 5
Use a large spoon to make six small wells in the tomato sauce and carefully crack an egg into each indentation.
- 6
Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
- 7
Remove from heat and garnish immediately with crumbled feta cheese and fresh chopped cilantro.
- 8
Serve warm directly from the pan with crusty bread or pita for dipping.
Nutrition per Serving
285
Calories
14g
Protein
18g
Carbs
19g
Fat
5g
Fiber
9g
Sugar
620mg
Sodium
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