Shakshuka Recipe – Eats Now

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon olive oil; 1 medium onion, roughly chopped; 2 garlic cloves, minced; 1 teaspoon jalapeno, minced and seeded (or more to taste); 2 red peppers or 2 green peppers, roughly chopped; 8 fresh plum tomatoes, roughly chopped; 2 (28 ounce) cans Italian plum tomatoes, strained (peeled); 1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper; 2 teaspoons sweet paprika; 1 teaspoon turmeric; 1 teaspoon salt, more to taste; 1 teaspoon fresh ground black pepper, more to taste; 1 teaspoon sugar; 1 cup canned tomato juice; 1/2 cup vegetable broth; 4 large eggs; za'atar spice mix, for serving; 4 pita breads, warmed

Servings: persons

1 tablespoon olive oil
1 medium onion, roughly chopped
2 garlic cloves, minced
1 teaspoon jalapeno, minced and seeded (or more to taste)
2 red peppers or 2 green peppers, roughly chopped
8 fresh plum tomatoes, roughly chopped
2 (28 ounce) cans Italian plum tomatoes, strained (peeled)
1/2 teaspoon hot paprika or 1/2 teaspoon cayenne pepper
2 teaspoons sweet paprika
1 teaspoon turmeric
1 teaspoon salt, more to taste
1 teaspoon fresh ground black pepper, more to taste
1 teaspoon sugar
1 cup canned tomato juice
1/2 cup vegetable broth
4 large eggs
za'atar spice mix, for serving
4 pita breads, warmed

1
Place large saute pan over medium heat, add and heat oil. Add onion and saute until lightly browned.
2
Add garlic, jalapeno and bell peppers, and saute 2 minutes more.
3
Add fresh and canned tomatoes, reduce heat to low and simmer for 5 minutes.
4
Add hot and sweet paprika, turmeric, salt, pepper and sugar. Stir for 1 minute.
5
Add tomato juice and vegetable broth and bring to a full boil. Reduce heat to low and simmer, uncovered, until mixture is very thick and has little liquid left, about 1 hour; stir occasionally to make sure vegetables do not stick to bottom of pan, and add more tomato juice or vegetable broth as needed. Taste and season with salt and pepper.
6
Gently crack eggs into pan, taking care not to break yolks. Simmer until whites solidify but yolks remain runny, about 8 minutes, or as per personal preference (I would put this under the broiler for a couple more minutes because I hate undercooked eggs).
7
Ladle equal portions of vegetables and eggs into 4 serving bowls. Sprinkle with zaatar to taste, and serve with warm pita bread.

No nutrition data on file — estimate from the ingredient list.

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 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, roughly chopped, 2 garlic cloves, minced, 1 teaspoon jalapeno, minced and seeded (or more to taste), and more.

Yes, Shakshuka falls under the Soups & Stews 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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