Hearty Shakshuka Recipe
This flavorful, hearty shakshuka comes together in 30 minutes and uses simple pantry ingredients.
Servings 3 servings
Calories 277kcal
Ingredients
- 2 tablespoons olive oil extra-virgin
- 1 medium onion chopped; 6 ounces
- ½ teaspoon sea salt divided, plus a pinch for the eggs
- 1 tablespoon garlic minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes ¼ teaspoon you don’t like spicy food
- 26 ounces Pomi chopped tomatoes see notes below for substitutes
- ¼ teaspoon black pepper plus a pinch for the eggs
- 6 medium eggs see notes below
- 2 tablespoons cilantro or parsley, chopped, for garnish
Instructions
- Heat the oil in a large, heavy skillet over medium-high heat. I like to use a well-seasoned 12-inch cast-iron skillet.2 tablespoons olive oil
- Add the onions and half the salt and cook, stirring often, until golden, about 5 minutes.1 medium onion, ½ teaspoon sea salt
- Reduce the heat to medium. Add the garlic, paprika, cumin, and red pepper flakes and cook, stirring, for 30 seconds.1 tablespoon garlic, 1 teaspoon paprika, ½ teaspoon ground cumin, ½ teaspoon red pepper flakes
- Add the tomatoes (undrained), the remaining salt, and black pepper. Cook for 10 more minutes, uncovered, stirring frequently, to thicken the sauce and meld the flavors. Taste and decide whether to add more salt, paprika, or red pepper flakes.26 ounces Pomi chopped tomatoes, ¼ teaspoon black pepper
- Crack the eggs into small bowls. With the back of a spoon, make a well in the sauce and carefully pour an egg into it. Gently push the tomato sauce over the edges of the egg white to keep it from spreading too much. Repeat with the remaining eggs, spacing them apart evenly.6 medium eggs
- Reduce the heat to medium-low and keep cooking the shakshuka, uncovered and undisturbed, until the egg whites are set but the yolks are still soft, 5-10 more minutes. You can cover the skillet briefly to speed things up, but watch it carefully, as this creates a milky white film on the egg yolks. If the tomato sauce becomes too dry, drizzle it with water.
- Sprinkle the eggs with salt and pepper to taste, garnish with cilantro or parsley, and serve.2 tablespoons cilantro
Video
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- Eggs: It's best to use medium eggs. If you use large eggs, the volume of egg whites will be too high for the tomato sauce to contain. If you only have large eggs, crack each egg into a small bowl and pour off some of the egg white before adding it to the skillet.
- Tomatoes: Pomi chopped tomatoes are wonderfully sweet, with a texture that is a hybrid of diced tomatoes and canned tomato sauce. If you can't find this brand, use one 15-ounce can of plain tomato sauce and one 14-ounce can of petite-diced tomatoes, undrained.
- Optional ingredients: You can add 1-2 chopped bell peppers and cook them with the onions. You can also sprinkle the finished dish with ¼ cup of crumbled feta.
- Storage: You can keep the tomato sauce, but not the eggs. So, you can make as much of the sauce as you wish and keep it in a sealed container in the fridge for up to 4 days, but only poach as many eggs as you'll eat right away. Then, when you serve the reheated sauce (I splash it with water and reheat it in the microwave, covered), fry or poach the eggs separately.
Nutrition
Serving: 0.3recipe | Calories: 277kcal | Carbohydrates: 16g | Protein: 14g | Fat: 18g | Saturated Fat: 4g | Sodium: 885mg | Fiber: 4g | Sugar: 8g
