Shakshuka Recipe – Eats Now

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Extra Virgin Olive Oil; 2 cups Diced Yellow Onions; 1/3 cups Diced Green Bell Pepper; 3 cloves Garlic, Minced; 1 Large Jalapeno Pepper, Seeded And Minced (seeds Left In For More Heat); 1 Tablespoon Smoked Paprika; 28 ounces, weight Crushed Tomatoes With Herbs; 1 cup Water; 2-1/2 Tablespoons Tabasco Garlic Pepper Sauce; 1 pinch Sugar; 1 teaspoon Kosher Salt; 1/2 teaspoons Ground Black Pepper; 6 Eggs, Cracked Into Individual Bowls; 6 slices Thick Toast; 2 Tablespoons Chopped Flatleaf Parsley; 1/2 cups Goat Or Feta Cheese, Crumbled

Servings: persons

2 Tablespoons Extra Virgin Olive Oil
2 cups Diced Yellow Onions
1/3 cups Diced Green Bell Pepper
3 cloves Garlic, Minced
1 Large Jalapeno Pepper, Seeded And Minced (seeds Left In For More Heat)
1 Tablespoon Smoked Paprika
28 ounces, weight Crushed Tomatoes With Herbs
1 cup Water
2-1/2 Tablespoons Tabasco Garlic Pepper Sauce
1 pinch Sugar
1 teaspoon Kosher Salt
1/2 teaspoons Ground Black Pepper
6 Eggs, Cracked Into Individual Bowls
6 slices Thick Toast
2 Tablespoons Chopped Flatleaf Parsley
1/2 cups Goat Or Feta Cheese, Crumbled

1
1. Heat the oil in a large skillet over medium high heat. Add the onions and saute for about 10 minutes on their own, until lightly browned and very soft. Add the bell pepper and saute another 4 minutes.
2
2. Add the garlic and jalapeno and saute 2 minutes, until softened. Add the paprika and stir for a minute (things should smell really good right now).
3
3. Pour in the crushed tomatoes, water, and Tabasco garlic sauce. Add the pinch of sugar, salt, and black pepper. Partially cover and simmer over medium-low heat for about 15 minutes, until very saucy. Taste to adjust seasoning now, because once you add the eggs, you really can't stir it again.
4
4. Carefully pour each egg from its container onto the sauce, spacing evenly. Cover the skillet and simmer over low heat, without disturbing, for 7 to 10 minutes, until whites are cooked and the yolks are to your desired degree of doneness (I cooked them 8 minutes for partially runny yolks).
5
5. Serve over toast slices, with parsley and goat cheese scattered over the top.

623

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 2 cups Diced Yellow Onions, 1/3 cups Diced Green Bell Pepper, 3 cloves Garlic, Minced, 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