Shakshuka Recipe (Easy & Traditional)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.94 out of 5 stars
(479)
Ingredients
6 servings
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 1 red bell pepper (seeded and diced)
- 4 garlic cloves (finely chopped)
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce can) whole peeled tomatoes
- 6 large eggs
- salt and pepper (to taste)
- 1 small bunch fresh cilantro (chopped)
- 1 small bunch fresh parsley (chopped)
How would you rate this recipe?
Preparation
Step 1
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Step 2
Add garlic and spices and cook an additional minute.
Step 3
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Step 4
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cook the eggs for 5 to 8 minutes, or until the eggs are done to your liking. You can also cover the pan with a lid to expedite the eggs cooking.
Step 5
Garnish with chopped cilantro and parsley before serving.
Step 6
Save recipe for the next time?
