This Shakshuka is made in just 30 minutes using simple, healthy ingredients and is totally vegetarian! Poached eggs are nestled in a rich & savory, spiced tomato sauce, topped off with crumbled feta cheese.
- 2 tbsp olive oil
- 1 large onion chopped
- 1 large red bell pepper chopped
- 4 cloves garlic minced
- ½ tsp chili powder
- 1 tsp cumin ground
- 1 tsp sweet paprika
- 1 tsp turmeric ground
- ½ tsp salt
- ½ tsp pepper ground
- 28 oz whole peeled tomatoes undrained and coarsely chopped
- 6 large eggs
- ½ cup feta cheese crumbled
- fresh oregano for garnish
Cook Ingredients: Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, chili powder, cumin, paprika, turmeric salt and pepper. Stir everything together and cook for 10 minutes or until the vegetables are softened.
Add Tomatoes: Add the chopped tomatoes and stir. Bring to a boil then reduce heat and simmer, uncovered for 10 minutes or until the sauce is slightly thickened, stirring occasionally.
Make Wells & Add Eggs: Use a wooden spoon to make 6 small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 7 to 10 minutes, or until the eggs are done to your liking.
Finish & Serve: Top with crumbled feta and fresh oregano and serve.
- If you don't have a cast iron pan, just use a skillet with higher sides to hold everything together.
- I cooked my eggs so that the yolk was still runny, feel free to cook them however you prefer.
- Instead of canned whole tomatoes, you can use your own homemade marinara sauce as a substitute!
- I find shakshuka is best served fresh, therefore I do not recommend saving leftovers. If you do have leftovers and are adamant you want to keep them: Transfer to an airtight container and store in the fridge for maximum 2 days.
Serving: 1serving | Calories: 194kcal | Carbohydrates: 12g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 197mg | Sodium: 600mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1547IU | Vitamin C: 50mg | Calcium: 145mg | Iron: 3mg