Shakshuka – a delicious recipe with olive oil, onions, garlic, red peppers, tomatoes, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the onion in half lengthwise and then lay flat and cut into thin 1/2 rings. mince the garlic and slice the red pepper into thin strips. Saute all of the above in a hot pan in the olive oil adding salt and pepper to taste. You can also add some dried red pepper or harissa at this point if you like spicy food. When the vegetables are soft add in the canned tomatoes and their juices, crushing the whole tomatoes with your hands as they go in. Let the mixture stew for 1/2 hour or so til it comes together and tastes delicious. Then break each egg gently setting it whole on top of the tomato base . Now cover and let the eggs cook to your desired doneness. This can be served right out of the pot for a homey supper and served with warm pita bread and salad.
324
kcal
Calories
18
g
Fat
26
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 onions, 2 garlic cloves, 2 red peppers, 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.
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