shakshouka Recipe

Name: shakshouka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano, anaheim or sweet red or yellow peppers; 2 tbsp olive oil; 1 red onion, diced; 1 quart crushed tomatoes; 1 splash red wine vinegar; 1 tbsp paprika; 1/2 tsp ground cumin; 1/4 tsp ground corriander; 2 pinch red pepper flakes; 1 salt and pepper; 6 eggs; 4 tbsp creamy goat cheese

Servings: persons

3 poblano, anaheim or sweet red or yellow peppers
2 tbsp olive oil
1 red onion, diced
1 quart crushed tomatoes
1 splash red wine vinegar
1 tbsp paprika
1/2 tsp ground cumin
1/4 tsp ground corriander
2 pinch red pepper flakes
1 salt and pepper
6 eggs
4 tbsp creamy goat cheese

1
roast peppers over open flame until skin is blackened.
2
close them in a paper bag so they can steam for 10 minutes.
3
pull off the skin under cold running water.
4
remove stems and seeds and dice.
5
in 9 inch deep skillet, heat oil over medium-high.
6
saute onions for ~5 minutes.
7
add peppers and saute for another 3.
8
add all spices and cook for another minute.
9
pour in tomatoes and vinegar.
10
let sauce simmer for 15 minutes.
11
until it thickens a bit.
12
crack each egg into small, shallow bowl and slide into sauce one at a time.
13
cover and cook eggs until whites are set, 6 minutes.
14
after 3 minutes, add cheese in several dollops and recover.
15
spoon into bowls over big slices of toasted bread

420

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 poblano, anaheim or sweet red or yellow peppers, 2 tbsp olive oil, 1 red onion, diced, 1 quart crushed tomatoes, and more.

Yes, shakshouka 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.

shakshouka

How did you like this recipe?

Frequently Asked Questions