Make-Ahead Shakshuka Recipe

Name: Make-Ahead Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups thinly sliced onion; 1 cup thinly sliced red bell pepper; 1 cup thinly sliced yellow bell pepper; 3 garlic cloves, minced; 1 1/2 cups unsalted crushed tomatoes; 1/3 cup chopped fresh cilantro; 2 tablespoons chopped fresh flat-leaf parsley; 1/2 teaspoon freshly ground black pepper; 3/4 teaspoon kosher salt; 2 teaspoons sherry vinegar; 1 teaspoon paprika; Cooking spray; 6 large eggs

Servings: persons

1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
3 garlic cloves, minced
1 1/2 cups unsalted crushed tomatoes
1/3 cup chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
2 teaspoons sherry vinegar
1 teaspoon paprika
Cooking spray
6 large eggs

1
Heat a large skillet over medium heat. Add oil; swirl to coat. Add onion, bell peppers, and garlic. Cook 10 minutes or until vegetables are very soft, stirring occasionally. Add tomatoes and next 6 ingredients (through paprika); cook 10 minutes, stirring occasionally. Divide mixture evenly among 6 (8-ounce) ramekins coated with cooking spray.
2
Working with 1 ramekin at a time, make a slight well in sauce. Crack 1 egg into well; pierce yolk with tip of a knife. Cover loosely with a paper towel. Microwave at HIGH 2 1/2 minutes or until desired degree of doneness.
3
To freeze: Place ramekins in refrigerator until cool. Remove; cover tightly with plastic wrap and heavy-duty aluminum foil. Transfer ramekins to freezer; freeze for up to 8 months.
4
To heat: Remove ramekins from wrapping. Microwave 1 ramekin, covered loosely with a damp paper towel, at HIGH for 2 minutes. -Remove from microwave, and stir. Make a slight well in sauce. Add 1 large egg; pierce yolk with the tip of a sharp knife. Cover loosely with paper towel. Microwave an additional 2 1/2 minutes or to desired degree of doneness.
5
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6
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460

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 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups thinly sliced onion, 1 cup thinly sliced red bell pepper, 1 cup thinly sliced yellow bell pepper, and more.

Yes, Make-Ahead Shakshuka falls under the General 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.

Make-Ahead Shakshuka

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