Shakshuka originates in North Africa, specifically the Libyan-Tusinian region.
You can eat shakshuka with pita bread on the side, using it to dip and enjoy the tomato pepper sauce.
The eggs in shakshuka cook for about 5 minutes so that the egg whites set and the yolks are still runny.
Any large skillet works for shakshuka. I prefer to use my cast iron pan.
Shakshuka is the perfect breakfast recipe.
Putting together a perfect breakfast has some requirements. You need protein to start the day, and vegetables to give you necessary vitamins. It has to be easy to make without too much thought, but filling enough so it keeps you going until lunch. This is the formula to a perfect breakfast. To fulfill these requirements, I pull out my cast iron pan and get to work on this amazing shakshuka recipe.
There is many variations of shakshuka out there. Lots of these recipes call themselves “the ultimate classic North African dish of eggs”. But the reality is, there are so many alternatives to make this dish your own. While you can make it someone else’s way, I like to say that you can make it your own. If you like lots of feta cheese on top, artichoke hearts in it, or any more additions of fresh vegetables, I don’t mind at all if you make it your own version. There are so many different ways of making it!
My version of shakshuka starts off with onions, red bell pepper, garlic, and warm spices. I add in tomatoes and finally the large eggs. Once everything is cooked perfectly, I add in extra spices to make a spicy tomato sauce. Finally, we dig in! This is a great way to start incorporating healthy ingredients into your breakfast.
Here’s what you’ll need to make these amazing shakshuka eggs:
Red pepper is one of the most important ingredients in this healthy meal. You’ll need one pepper.
Onion adds a flavor base you can’t miss. It elevates any simple dish.
You’ll need olive oil for the sautéed onions and red pepper.
Chopped tomatoes are rich in lycopene and vitamin C, making this perfect recipe nutritious.
Fresh garlic fights inflammation and makes this great recipe so rich in flavor.
Paprika and red pepper flakes add in spice to the rich tomato sauce.
Fresh eggs are great choice for protein in any delicious dish. They’re very accessible in any grocery store and easy to cook for any quick meal!
Fresh parsley adds a nice addition of fresh herbs for the top once you’re done cooking.
Here are more tasty recipes you’re sure to enjoy!
An Easy Healthy Cabbage Cilantro Slaw Recipe is a delicious and fresh side salad.
If you’re a soup lover, this Green Herb Soup with Sorrel is the perfect lunch for you!
You can make Fish Tacos with an Easy Spicy Dipping Sauce for a fresh meal.
- cast iron skillet
- 2 Tbsp olive oil
- 1 red pepper, sliced
- 1 onion, chopped
- 28 oz canned tomatoes, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- ½ tsp red pepper flakes, or more to taste
- 4 eggs
- parsley, chopped for serving
- Heat 2 tablespoons of olive oil in a cast iron skillet. Add the onions and peppers. Cook, stirring occasionally until the vegetables have softened, about 2 minutes.
- Add garlic, spices, a pinch of salt, and pepper. Stir and cook for 1 more minute.
- Add the tomatoes and stir. Cover and let simmer for about 7 minutes on low heat. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 4 "wells" in the tomato mixture. Gently crack an egg into each one.
- Cover the skillet, and cook on low until the egg whites are set and the egg yolks are still runny about 5 min.
- You can add more black pepper or crushed red pepper if you like. Serve with bread and chopped parsley.