Shakshuka Recipe – Eats Now

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 2 medium yellow onions, chopped; 1 large green bell pepper, cored, seeded, and chopped; 1 large jalapeno chile, cored, seeded, and chopped; 7 garlic cloves, finely chopped; 1/4 cup tomato paste; One 28-ounce can whole peeled tomatoes, crushed by hand; 1 bay leaf; 2 1/2 tablespoons sugar; 1 1/2 tablespoons kosher salt; 1 tablespoon sweet Hungarian paprika; 1 tablespoon ground cumin; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon ground caraway; 1/2 bunch Swiss chard, stemmed and chopped, or spinach; 8 to 12 large eggs

Servings: persons

3 tablespoons canola oil
2 medium yellow onions, chopped
1 large green bell pepper, cored, seeded, and chopped
1 large jalapeno chile, cored, seeded, and chopped
7 garlic cloves, finely chopped
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes, crushed by hand
1 bay leaf
2 1/2 tablespoons sugar
1 1/2 tablespoons kosher salt
1 tablespoon sweet Hungarian paprika
1 tablespoon ground cumin
1 1/2 teaspoons freshly ground black pepper
1 teaspoon ground caraway
1/2 bunch Swiss chard, stemmed and chopped, or spinach
8 to 12 large eggs

1
1. Heat the oil in a large skillet. Add the onions and saute over medium heat until translucent, 5 to 10 minutes. Add the bell peppers and jalapeno and cook just until softened, 3 to 5 minutes. Stir in the garlic and tomato paste and saute for another 2 minutes.
2
2. Slowly pour in the tomatoes. Stir in the bay leaf, sugar, salt, paprika, cumin, pepper, and caraway and let the mixture simmer for 20 minutes. Layer the Swiss chard leaves on top.
3
3. Crack the eggs into the tomato mixture. Cover and simmer for approximately 10 minutes or until the whites of the eggs are no longer translucent.

737

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 16 ingredients. The key ingredients include: 3 tablespoons canola oil, 2 medium yellow onions, chopped, 1 large green bell pepper, cored, seeded, and chopped, 1 large jalapeno chile, cored, seeded, and chopped, 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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