Shakshuka Recipe – Eats Now

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Thinly sliced onion; 4 Cloves minced garlic; 1 Thinly sliced red bell pepper; 1 Thinly sliced green bell pepper; 2 tablespoons Grass Feds butter (I've also enjoyed using bacon fat, tallow, or avocado oil); 1 1/2 teaspoons Spanish paprika; 1/8 teaspoon Cayenne pepper (adjust to taste); 1 1/2 teaspoons Cumin; 1 14 oz can organic diced tomatoes; 6-8 Pasture raised eggs; Chopped green onion, for garnish; Chopped parsley, for garnish; Cholula hot sauce, for garnish

Servings: persons

1 Thinly sliced onion
4 Cloves minced garlic
1 Thinly sliced red bell pepper
1 Thinly sliced green bell pepper
2 tablespoons Grass Feds butter (I've also enjoyed using bacon fat, tallow, or avocado oil)
1 1/2 teaspoons Spanish paprika
1/8 teaspoon Cayenne pepper (adjust to taste)
1 1/2 teaspoons Cumin
1 14 oz can organic diced tomatoes
6-8 Pasture raised eggs
Chopped green onion, for garnish
Chopped parsley, for garnish
Cholula hot sauce, for garnish

1
Pre-heat oven to 375.. Warm your fat in an oven safe skillet on medium-low heat.
2
Add onions and garlic. Cook until softened, stirring 3-5 minutes.
3
Add the green and red bell peppers. Continue to cook, stirring infrequently, 5-7 minutes.
4
Season with salt and pepper then stir in cumin, paprika and cayenne. Stir for 2 minutes to release aromatics.
5
Pour in diced tomatoes (do not drain). Increase heat and bring sauce to a boil. Reduce heat to medium-low and cook additional 5 minutes, until sauce thickens. Taste for seasoning, adjust to preference ( I usually end up adding slightly more cumin and salt here).
6
Crack your eggs in the pan directly over sauce minding the yolks. DO NOT STIR. The eggs are going to bake nestled in the sauce.
7
Place skillet in middle rack. Turn on oven light so you can watch the eggs. For creamy soft baked eggs bake for 8-10 minutes. For a more well done, solid yolk increase bake time. Check doneness by shaking pan gently to see how yolks respond. A well done yolk will not wiggle.
8
Once desired done-ness is achieved remove pan and allow to set for 5 minutes.
9
Using a large serving spoon, serve eggs two at a time garnished with fresh herbs.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 Thinly sliced onion, 4 Cloves minced garlic, 1 Thinly sliced red bell pepper, 1 Thinly sliced green bell pepper, and more.

Yes, 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.

That's it — enjoy your meal!

Shakshuka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions