Easy Shakshuka

Name: Easy Shakshuka
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 red bell pepper (or green bell pepper, deseeded and diced); 1/2 white onion (diced); 6 cloves garlic (finely minced); 1 teaspoon sugar; 1/2 teaspoon paprika; 1/2 teaspoon cumin powder; 1/2 teaspoon cayenne red pepper ({optional}); 1/2 teaspoon salt; 1/2 teaspoon chili powder ({more for a spicier richer dish}); 1/2 teaspoon ground coriander; 1 - 28 oz diced tomatoes (with the juice {try fire roasted for a smoky flavor}); 1 tablespoon cilantro (freshly chopped); 1 tablespoon parsley (freshly chopped); 6 eggs

Easy Shakshuka is a traditional spicy and delicious dish, packed with a range of savory flavors that marry together to make the perfect one pan meal. Eggs, vegetables, warm spices, fresh herbs and tomatoes are combined into the perfect breakfast or dish to serve at brunch!

Prep10 min
Cook15 min
Total25 min
Makes4 servings
Calories155

Ingredients

4 servings

1 tablespoon olive oil
1 red bell pepper (or green bell pepper, deseeded and diced)
1/2 white onion (diced)
6 cloves garlic (finely minced)
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon cumin powder
1/2 teaspoon cayenne red pepper ({optional})
1/2 teaspoon salt
1/2 teaspoon chili powder ({more for a spicier richer dish})
1/2 teaspoon ground coriander
1 - 28 oz diced tomatoes (with the juice {try fire roasted for a smoky flavor})
1 tablespoon cilantro (freshly chopped)
1 tablespoon parsley (freshly chopped)
6 eggs

Method

1
Heat the olive oil in a large skillet over medium heat. Add the bell pepper and onion and stir and cook until the onion starts to soften and become translucent, about 5 minutes.
2
Add the garlic, sugar, paprika, cumin, cayenne pepper, salt, chili powder and coriander powder then stir and cook until the garlic becomes fragrant, about 2 minutes.
3
Add the tomatoes, cilantro and parsley and cook until it starts to simmer then make 6 semi-equally spaced crevasses in the sauce.
4
Crack an egg into each of the crevasses and cover the pan with a lid.
5
Let the eggs cook to your liking, mine took about 6 minutes, then remove the lid and turn the heat off.
6
Serve with additional chopped parsley or cilantro for garnish and toasted bread or pita if desired.

Notes

This shakshuka can be stored in an airtight container in the fridge for up to 3 days. Spoon some of the tomato sauce onto the whites of the eggs to help it cook. If you like the eggs to be runny it takes about 10 minutes but you can adjust to your desired consistency.