Shakshuka Recipe

This shakshuka recipe is an easy, flavorful dish that's made entirely in one skillet.

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Course: Main Course

Cuisine: Mediterranean

Keyword: easy shakshuka recipe, shakshuka recipe

Prep Time: 10

Cook Time: 24

Total Time: 34

Servings: servings

Calories: 170kcal

Author: Kate Dean

In a deep 10-inch skillet, heat oil over medium heat.
2 tablespoons olive oil
Add bell pepper and onion, cook for about 3-4 minutes, or until the vegetables have softened.
1¼ cups seeded and diced red bell pepper, 1 cup diced white or yellow onion
Add the garlic, cumin, paprika, cayenne pepper, if using, salt, and pepper. Cook for 30 seconds, stirring the entire time.
4 cloves garlic, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, Pinch cayenne pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Add the crushed tomatoes and stir in.
28 ounce can crushed tomatoes
Bring to a boil.
Reduce heat to medium-low, and simmer, uncovered, about 10 minutes or until slightly thickened, stirring occasionally.
Break eggs, one at a time, into a small dish and gently add to the tomato mixture.
6 large eggs
Cook, covered, for about 5-10 minutes or until whites are set and yolks are cooked to desired doneness.
Sprinkle with feta cheese and fresh cilantro or oregano just before serving.

Garlic: I'm a big believer in using as much or as little garlic as you like in a recipe. Feel free to adjust the amount of garlic according to your tastes.

Feta cheese: The feta adds a lovely bite of saltiness and creaminess to help balance out some of the acidity in the sauce
Nutrition values are estimates.