Shakshuka Recipe – Eats Now

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. sunflower oil; 2 chopped onions; 2 garlic cloves, minced; 2 red peppers, sliced; 2 yellow peppers, sliced; 2 tbsp. Middle Eastern spice mix; 1 tbsp. light brown sugar; 6 tomatoes, chopped roughly; 6 large eggs; Fresh cilantro for garnish

Servings: persons

1 tbsp. sunflower oil
2 chopped onions
2 garlic cloves, minced
2 red peppers, sliced
2 yellow peppers, sliced
2 tbsp. Middle Eastern spice mix
1 tbsp. light brown sugar
6 tomatoes, chopped roughly
6 large eggs
Fresh cilantro for garnish

1
Heat oil in a large frying pan. Add onions, and cook until soft. Add garlic and peppers and cook for 5 minutes.
2
Add spice mix, turn up the heat, and cook for a few more minutes.
3
Add sugar, tomatoes, and 2/3 cup water. Season and simmer for 15 minutes, until thickened.
4
Make 6 wells in the mix, and crack an egg into each. Sprinkle some salt on top of each egg, and then turn the heat down as low as it will go. Cover the pan, and allow the eggs to cook for 12-15 minutes, until the whites should be just set and the yolks still runny. To serve, sprinkle with fresh cilantro.

403

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 10 ingredients. The key ingredients include: 1 tbsp. sunflower oil, 2 chopped onions, 2 garlic cloves, minced, 2 red peppers, sliced, 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.

Shakshuka

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