A healthy, very filling dish of eggs poached in a spicy tomato sauce, shakshuka is wonderful whether served for a crowd or for one!
Shakshuka (pronounced shahk-shoo-kah, emphasis on the middle syllable) is an Israeli dish of eggs poached in a spicy tomato sauce. It’s delicious, healthy, and very filling.
Shakshuka is great for dinner!
Outside of Israel, it’s usually considered as a breakfast food. But in Israel, it is often served for dinner. Israelis tend to eat their main meal for lunch, then have a lighter meatless dinner.
So I often serve this dish for dinner. And while the spicy tomato sauce and runny egg yolks practically beg for crusty bread, bread is not mandatory!
A fork and a knife (plus a spoon) are just as efficient, as my husband and I have discovered after we stopped eating bread. Sometimes, however, we enjoy this dish with almond flour bread or with cheese biscuits.
By the way, a lighter, egg-based dinner, is wonderful. Another light dinner that I make quite often is this tasty dish of creamed spinach baked eggs.
The ingredients you’ll need
The list of ingredients needed to make this recipe is very simple. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
- Olive oil
- Aromatics: onion and garlic
- Vegetables: peppers and tomatoes
- Salt and pepper
- Spices: paprika, cumin, cayenne, dried parsley
How to make this shakshuka recipe
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Cook the onion and bell pepper in olive oil with some salt.
- Add the garlic, paprika, cumin and cayenne pepper.
- Add the tomato and a little water.
- Cook the sauce for 10 minutes.
- Add the eggs and cook for 5-10 minutes, until set.
- Sprinkle with salt, pepper, and dried parsley, then serve.
Is it low carb?
While this is not a low carb recipe, I feel that the carbs here are the good, healthy, slow-digesting carbs. So I do eat this meal frequently.
But I’m on a moderate carb diet (80 grams or so per day). This is obviously not a good choice for you if you’re on a very low carb, ketogenic diet.
Shakshuka for one in mini cast iron skillets
Most shakshuka recipes are written for a crowd and are thus prepared in a large, heavy-bottomed skillet, then spooned into individual plates.
But I have a set of adorable mini cast iron skillets and I like to use them to make individual portions.
In addition, I often make this recipe as my own lunch. Accordingly, This recipe makes a single serving. But you can easily double or triple it and cook it in a large skillet.
Either way, plan to poach 1-2 eggs per person. It’s good that eggs are now considered healthy. Although if you have a specific issue that requires you to limit your cholesterol intake, you might want to cut back on the eggs.
Don’t cover the skillet
Here’s a tip: at the very last step, after you add the eggs to have them poached in the tomato sauce, it’s tempting to cover the skillet so that the egg whites can cook faster.
However, covering the skillet will result in a milky film forming on the egg yolks. Still tasty, but not as pretty.
So I think it’s best to patiently cook the eggs uncovered. If it seems like the tomato sauce is drying out while the eggs cook, lower the heat to medium-low.
You can also drizzle a bit of water on the tomato sauce of it’s drying out and the egg whites are still not fully cooked.
An easier alternative
If you’re too lazy to make this shakshuka recipe, a similar but easier recipe is this recipe for baked eggs in tomato sauce.
Shakshuka For One
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 medium bell pepper, chopped
- 1/4 teaspoon kosher salt, plus a pinch for the eggs
- 1 teaspoon minced garlic
- 1/2 teaspoons paprika
- 1/2 teaspoons ground cumin
- Pinch cayenne pepper
- 1 large tomato, chopped (1 cup)
- 2 tablespoons water
- 1-2 large eggs
- Pinch freshly ground black pepper
- Pinch dried parsley for garnish
- Heat the olive oil in a medium skillet over medium-high heat, about 2 minutes. Add the onion, bell pepper and salt. Cook, stirring often, until onion and peppers are soft, about 5 minutes.
- Add the garlic, paprika, cumin and cayenne pepper. Cook, stirring, 30 seconds, until fragrant. Reduce heat to medium and stir in the tomato and water. Cook 10 more minutes over medium heat, stirring often, to allow the sauce to thicken and flavors to meld.
- Break the eggs on top of the shakshuka. Cook, uncovered, until the whites are set and the yolks are still soft, 5-10 minutes.
- Season the eggs with a pinch of kosher salt and freshly ground black pepper, sprinkle with dried parsley, and serve.