February 08, 2015
Categories: Fresh Tomatoes, Breakfast, Dinner, Lunch, Eggs, Fruit, Tomato, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Brunch, Fall/Autumn, Passover, Summer, Winter, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Heart Healthy, High Protein, Kosher, Low Calorie, Low Carbohydrate, Low Fat, Low Glycemic, Non-Dairy, Vegetarian, Canned Tomatoes, Make it from scratch, Spring more
"Shakshuka is an Israeli recipe that can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. If you’re gluten-intolerant or celebrating Passover, skip the bread. For dinner, serve with a green side salad for a light, easy meal. It is Dairy-Free, Gluten-Free and Low-Carb. The spiciness of the sauce depends on the amount of chili powder and cayenne you use, so add a little at a time until you get the heat you like. If you don't like spicy, just cut back on the chili powder and cayenne. I got this recipe on Pinterest and really like it."
- Serving Size: 1 (220.5 g)
- Calories 148.6
- Total Fat - 9.1 g
- Saturated Fat - 2.3 g
- Cholesterol - 209.5 mg
- Sodium - 111.9 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 2.5 g
- Sugars - 5.4 g
- Protein - 8.7 g
- Calcium - 56.7 mg
- Iron - 1.9 mg
- Vitamin C - 37 mg
- Thiamin - 0.1 mg
Step by Step Method
Heat a deep, large skillet or saute pan on medium heat.
Slowly warm olive oil in the pan.
Add chopped onion, and saute for a few minutes, until the onion begins to soften. Add garlic, and continue to saute until mixture is fragrant.
Add the bell pepper, and saute for 5-7 minutes, over medium heat, until softened.
Add tomatoes and tomato paste to pan, and stir until blended.
Add spices and sugar, and stir well. Allow mixture to simmer over medium heat for 5-7 minutes, until it starts to reduce. At this point, you can taste the mixture and season to your liking. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier Shakshuka (be careful with the cayenne. It is extremely spicy!).
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce, placing 4-5 eggs around the outer edge, and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
Cover the pan, and allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced.
Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
Some people prefer their Shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top, then cover the pan and cook the eggs, to taste.
Garnish with the chopped parsley, if desired.
Tips & Variations
No special items needed.