Classic Shakshuka
Classic Shakshuka
Ingredients
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 28 ounces crushed tomatoes, 1 can
- 4 large eggs
- 1/4 cup fresh parsley, chopped, for garnish
- 4 pieces pita bread, warmed, for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Chop the red bell pepper and onion. Mince the garlic cloves.
⏱️ 5 min
- 2
Heat the olive oil in a large skillet or pan over medium heat. Add the chopped red bell pepper and onion. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min
- 3
Add the minced garlic to the sautéing vegetables and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the cumin, paprika, chili powder, salt, and black pepper. Cook for 1 minute more, allowing the spices to become fragrant.
⏱️ 1 min
- 5
Pour in the can of crushed tomatoes. Stir all the ingredients together to combine. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 6
Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack one egg into each well.
⏱️ 1 min
- 7
Cover the pan with a lid and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runnier yolks will take less time).
⏱️ 7 min
- 8
Uncover the pan. Garnish the shakshuka generously with fresh chopped parsley.
⏱️ 1 min
- 9
Serve the shakshuka immediately, directly from the pan, with warm pita bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Shakshuka
- 1 red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 28 ounces crushed tomatoes, 1 can
- 4 large eggs
- 1/4 cup fresh parsley, chopped, for garnish
- 4 pieces pita bread, warmed, for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Chop the red bell pepper and onion. Mince the garlic cloves.
⏱️ 5 min - 2
Heat the olive oil in a large skillet or pan over medium heat. Add the chopped red bell pepper and onion. Sauté for 5-7 minutes, or until softened.
⏱️ 7 min - 3
Add the minced garlic to the sautéing vegetables and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the cumin, paprika, chili powder, salt, and black pepper. Cook for 1 minute more, allowing the spices to become fragrant.
⏱️ 1 min - 5
Pour in the can of crushed tomatoes. Stir all the ingredients together to combine. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 6
Using the back of a spoon, create four small wells in the tomato sauce. Carefully crack one egg into each well.
⏱️ 1 min - 7
Cover the pan with a lid and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runnier yolks will take less time).
⏱️ 7 min - 8
Uncover the pan. Garnish the shakshuka generously with fresh chopped parsley.
⏱️ 1 min - 9
Serve the shakshuka immediately, directly from the pan, with warm pita bread for dipping.
⏱️ 1 min