Description
A quick and hearty shakshuka recipe perfect for a weeknight dinner. Eggs are poached in a flavorful spiced tomato sauce, offering a satisfying meal in about 20 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- Salt and black pepper to taste
- 4 large eggs
- Fresh cilantro or parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt and pepper. Bring to a simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.
- Make four wells in the sauce. Crack one egg into each well.
- Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny.
- Garnish with fresh cilantro or parsley. Serve immediately.
Notes
- Adjust cayenne pepper to your spice preference.
- For a heartier meal, serve with crusty bread for dipping.
- You can add other vegetables like bell peppers or spinach along with the onion.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300 calories (estimate)
- Sugar: Approx. 10-15g (estimate)
- Sodium: Approx. 400-600mg (estimate)
- Fat: Approx. 15-20g (estimate)
- Saturated Fat: Approx. 4-6g (estimate)
- Unsaturated Fat: Approx. 10-14g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g (estimate)
- Fiber: Approx. 3-5g (estimate)
- Protein: Approx. 15-20g (estimate)
- Cholesterol: Approx. 180-200mg (estimate)