Shakshuka
Shakshuka is a Maghrebi dish I grew up on, and it’s been a staple in Middle Eastern cooking for generations. It’s simple, full of flavor, and easy to adapt to your own palate. Here’s one of my favorite easy versions — just keep an eye on those egg yolks; they cook faster than you think. I’ve been making this dish for 30 years and still almost burned mine, haha!
Ingredients
- 1 tablespoon oil for sautéing (you can use ½ the oil to reduce the fat, I do not recommend using non-stick spray with cast iron)
- 50g chopped onion (white preferred)
- 2 garlic cloves, finely chopped and smashed
- Spices: paprika, cumin, chili powder, salt, pepper (season with your heart!)
- 1 can whole tomatoes or equivalent amount of fresh ripe tomatoes (with juice)
- 4 eggs
- Optional fresh herbs: basil, cilantro, parsley
- Optional add-ins: bell pepper, harissa paste, feta cheese (omit for dairy free)
Instructions
1
Heat a sauté pan or cast iron over medium and add olive oil. (For a more poached-style egg, use a deeper pan.)
2
Once hot, add chopped onion, garlic, and (if using) bell pepper. Cook until the onion and garlic become translucent.
3
Stir in paprika, cumin, chili powder, salt, and pepper.
4
If using canned tomatoes: pour the tomatoes into the pan and break them up with your spatula. If using fresh tomatoes: smash or blend them beforehand to release juices, then add to the pan.
5
Add harissa into the sauce if you want extra spice.
6
Stir everything together and bring to a simmer. Cook until the tomato mixture thickens and starts breaking down.
7
Make four small wells in the sauce and gently crack an egg into each one. Add feta if using.
8
Cover and cook ~5 minutes, or until eggs reach your preferred doneness.
9
Garnish with fresh herbs.
10
Serve hot and enjoy!
Nutrition Facts
Per serving (1 of 2)
310
Calories
17g
Protein
16g
Carbs
20g
Fat
4g
Fiber
