Easy Shakshuka Recipe
Looking to change up your breakfast routine? This Easy Shakshuka Recipe will be a fun, refreshing, and unique way to start your day! It takes just 20 minutes to make from start to finish.
Servings: 6
Calories: 161kcal
Ingredients
- 2 tbsp olive oil
- 1 medium onion white or yellow
- 1 large red bell pepper
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 4 cloves garlic minced
- 1 tbsp paprika
- 1 1/2 tsp cumin
- 1 tbsp harissa paste use as per your spice tolerance
- 28 oz whole tomatoes 1 can
- 6 large eggs
- 3 tbsp fresh cilantro chopped
- 3 tbsp fresh parsley chopped
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the onion, bell pepper, salt, and pepper. Sauté for 3-4 minutes, stirring occasionally, until the onion begins to brown.
- Add the garlic, paprika, cumin, and harissa, Cook for about 1 minute, while stirring, then add the can of tomatoes with all the juice. Use a spatula to break the tomatoes apart.
- Turn the heat down to medium-low and let the mixture simmer for 3-4 minutes or until it has reduced slightly. Taste for salt and season as needed. Create a pocket in the sauce and crack an egg into it. Repeat with the rest of the eggs.
- Reduce the heat to low and cover the skillet with a lid. Let the eggs cook for 3-6 minutes or until they are cooked to your preference. Garnish generously with cilantro and parsley. Serve with Moroccan khobz or bread of your choice.
Notes
You can use 4 or 5 eggs instead of 6 if you prefer. I would still follow the recipe with the same amounts of the rest of the ingredients even if you use fewer eggs.
- Calories per serving if you use 5 eggs (calculated at 5 servings): 179
- Calories per serving if you use 4 eggs (calculated at 4 servings): 206
Nutrition
Calories: 161kcal | Carbohydrates: 11g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 212mg | Potassium: 511mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2483IU | Vitamin C: 60mg | Calcium: 60mg | Iron: 2mg