Easy Simple Shakshuka Recipe
An Easy Shakshuka Recipe makes the perfect breakfast, lunch or dinner recipe. No matter what time of day you eat it, the simple ingredients always please.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, brunch, Dinner, Lunch, Main Course, Meals
Cuisine: African
Allergy: Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegan, Vegetarian
Servings: 2
Calories: 426kcal
- 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.
2 Tbsp olive oil, 1 onion,, 1 red pepper,
Add garlic, spices, a pinch of salt, and pepper. Stir and cook for 1 more minute.
2 cloves garlic,, 1 tsp paprika, ½ tsp red pepper flakes,
Add the tomatoes and stir. Cover and let simmer for about 7 minutes on low heat. Taste and adjust the seasoning to your liking.
28 oz canned tomatoes,
Using a wooden spoon, make 4 "wells" in the tomato mixture. Gently crack an egg into each one.
4 eggs
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.
½ tsp red pepper flakes,, parsley,
Calories: 426kcal | Carbohydrates: 41g | Protein: 20g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 671mg | Potassium: 1600mg | Fiber: 11g | Sugar: 23g | Vitamin A: 4682IU | Vitamin C: 141mg | Calcium: 229mg | Iron: 8mg