Shakshuka Recipe – Eats Now

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup (1/4-inch-wide) strips red bell pepper; 1 cup (1/4-inch-wide) strips green bell pepper; 2 cups (1/4-inch-thick) vertically sliced red onion; 1/4 teaspoon kosher salt; 2 garlic cloves, minced; 2 cups lower-sodium marinara sauce; 1 teaspoon smoked paprika; 4 large eggs; 2 cups cooked brown rice; 1/4 cup fresh baby basil leaves; 2 tablespoons crumbled feta cheese

Servings: persons

1 tablespoon olive oil
1 cup (1/4-inch-wide) strips red bell pepper
1 cup (1/4-inch-wide) strips green bell pepper
2 cups (1/4-inch-thick) vertically sliced red onion
1/4 teaspoon kosher salt
2 garlic cloves, minced
2 cups lower-sodium marinara sauce
1 teaspoon smoked paprika
4 large eggs
2 cups cooked brown rice
1/4 cup fresh baby basil leaves
2 tablespoons crumbled feta cheese

1
Heat a 10-inch nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add bell peppers, onion, and salt; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds. Stir in marinara sauce and paprika. Bring to a boil; reduce heat, cover, and simmer 5 minutes.
2
Form 4 (2-inch) indentations in sauce, using the back of a spoon. Crack eggs, 1 at a time, into a small custard cup, and gently slip into each indentation. Cover and cook 6 minutes or until eggs are done.
3
Divide rice evenly among 4 shallow bowls. Spoon egg mixture evenly over rice, and sprinkle with basil and cheese.
4
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5
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.

706

kcal

Calories

Fat

110

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup (1/4-inch-wide) strips red bell pepper, 1 cup (1/4-inch-wide) strips green bell pepper, 2 cups (1/4-inch-thick) vertically sliced red onion, 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