Breakfast Shakshouka Recipe

Name: Breakfast Shakshouka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1/4 cup extra-virgin olive oil, divided; 1 small onion, chopped; 3/4 cup chopped fresh Anaheim chiles or 1 can (4 oz.) chopped Anaheim chiles, drained; 2 garlic cloves, chopped; 1 teaspoon ground cumin; About 1/2 tsp. kosher salt; 1 tablespoon sweet or hot paprika; 1 can (28 oz.) crushed tomatoes; 2 teaspoons sugar; 1/4 cup chopped flat-leaf parsley, divided; 6 large eggs; Pepper; 1/2 cup crumbled feta cheese

Servings: persons

About 1/4 cup extra-virgin olive oil, divided
1 small onion, chopped
3/4 cup chopped fresh Anaheim chiles or 1 can (4 oz.) chopped Anaheim chiles, drained
2 garlic cloves, chopped
1 teaspoon ground cumin
About 1/2 tsp. kosher salt
1 tablespoon sweet or hot paprika
1 can (28 oz.) crushed tomatoes
2 teaspoons sugar
1/4 cup chopped flat-leaf parsley, divided
6 large eggs
Pepper
1/2 cup crumbled feta cheese

1
Heat 2 tbsp. oil in a 12-in. cast-iron skillet over medium-high heat on a camp stove. Saute onion and fresh chiles, if using, until softened, 7 to 8 minutes. Add canned chiles, if using, garlic, cumin, 1/2 tsp. salt, and the paprika; cook, stirring, until garlic is softened, about 1 minute.
2
Add tomatoes and sugar; bring to simmering, then reduce heat and cook until flavors are blended and mixture is a little thicker, about 15 minutes. Stir in 1 tbsp. parsley.
3
With a wooden spoon, make 6 depressions in tomato mixture. Crack 1 egg into each and sprinkle with salt and pepper. Cover skillet tightly with a lid or foil. Cook until eggs are set but yolks are still runny, rotating skillet 180u00b0 halfway through cooking, 5 to 9 minutes.
4
Scatter feta and remaining 3 tbsp. parsley over shakshouka, then drizzle with remaining 2 tbsp. oil. Serve with more oil at the table if you like.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: About 1/4 cup extra-virgin olive oil, divided, 1 small onion, chopped, 3/4 cup chopped fresh Anaheim chiles or 1 can (4 oz.) chopped Anaheim chiles, drained, 2 garlic cloves, chopped, and more.

Yes, Breakfast Shakshouka falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Breakfast Shakshouka

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