Ingredients
diced
seeded and diced
finely chopped
to taste
chopped
chopped
Shakshuka Recipe (Easy & Traditional)
Downshiftology (Lisa Bryan)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 20 min | 30 min | 1 |
Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video below to see how I make it in my kitchen!
main mealbreakfast
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Equipment
Large spoon
Sauté pan
Instructions
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.
Add garlic and spices and cook an additional minute.
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.
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.
Garnish with chopped cilantro and parsley before serving.
Shakshuka Recipe (Easy & Traditional)
Downshiftology (Lisa Bryan)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 10 min | 20 min | 30 min | 1 |
Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make. Watch the video below to see how I make it in my kitchen!
main mealbreakfast
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Equipment
Large spoon
Sauté pan
Ingredients
diced
seeded and diced
finely chopped
to taste
chopped
chopped
Instructions
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.
Add garlic and spices and cook an additional minute.
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.
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.
Garnish with chopped cilantro and parsley before serving.