Quick Mediterranean Shakshuka with Crusty Bread
Quick Mediterranean Shakshuka with Crusty Bread
Ingredients
For the Shakshuka
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 28-ounce can canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 large eggs
- 1/4 cup fresh parsley, chopped, for garnish
For Serving
- 1 loaf crusty bread, sliced or torn
Instructions
- 1
Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and red bell pepper, and sauté for 5-7 minutes, until softened.
⏱️ 7 min
- 2
Add the minced garlic, smoked paprika, cumin, and cayenne pepper to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Stir in the canned diced tomatoes (undrained) and tomato paste. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.
⏱️ 10 min
- 4
Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack one egg into each well.
⏱️ 2 min
- 5
Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
⏱️ 8 min
- 6
Garnish generously with fresh chopped parsley. Serve immediately directly from the skillet with plenty of crusty bread for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Mediterranean Shakshuka with Crusty Bread
Ingredients
For the Shakshuka
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 28-ounce can canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 large eggs
- 1/4 cup fresh parsley, chopped, for garnish
For Serving
- 1 loaf crusty bread, sliced or torn
Instructions
- 1
Heat the olive oil in a large skillet or cast-iron pan over medium heat. Add the chopped onion and red bell pepper, and sauté for 5-7 minutes, until softened.
⏱️ 7 min - 2
Add the minced garlic, smoked paprika, cumin, and cayenne pepper to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the canned diced tomatoes (undrained) and tomato paste. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and black pepper to taste.
⏱️ 10 min - 4
Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack one egg into each well.
⏱️ 2 min - 5
Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).
⏱️ 8 min - 6
Garnish generously with fresh chopped parsley. Serve immediately directly from the skillet with plenty of crusty bread for dipping.
⏱️ 2 min