This content contains affiliate links, which helps hangrywoman.com to provide free recipes and resources. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog.
I wish that the circumstances of a global pandemic wasn’t the reason that most of us are enjoying home cooking, but here we are.
I’ve been focusing on basics because you can do a lot with a few simple ingredients. I had some fresh eggs, tomatoes, garlic and parsley lying around, so I decided to whip up a one-pan shakshuka.
What is shakshuka?
Traditional shakshuka (shakshouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper and nutmeg. The dish has existed in Mediterranean cultures for centuries.
Since my husband is a little picky, I altered this dish for his tastes, and I have to say it was pretty wonderful.
Poaching the eggs in a flavorful tomato sauce makes eggs much better than eggs could ever be.
Also, this dish takes less than 15 minutes, and it’s hearty.
Grab some whole grain bread, and start dipping right into that rich yolk. Thank me once you’ve cleared your plate.
How to make Shakshuka
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Low Calorie
Description
A delicious breakfast of poached eggs in tomato sauce.
Ingredients
Instructions
- Begin by heating a pan over medium high heat.
- Add olive oil to your pan.
- In a blender, blend garlic, tomato and spices together. You want to leave some texture, so don’t blend it completely smooth.
- Add your sauce to your pan and let it cook until the sauce turns a deep orange/red color and thickens a little bit, about 5 minutes.
- Turn the stove down and let the sauce simmer on low heat, about 5 minutes.
- Crack your eggs directly into the pan.
- Cover with a lid and cook for for 5 more minutes (more if you’d like a harder/well done egg).
- Turn the heat off completely.
- Season the eggs with salt, pepper and finely chopped parsley.
- Enjoy!
Notes
- You can dip some great bread into this shakshuka, or feel free to eat it by the spoonful.
- Prep Time: 5
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 pan
- Calories: 243
- Sugar: 4.5 g
- Sodium: 1317.9 mg
- Fat: 17 g
- Carbohydrates: 9.1 g
- Fiber: 2.5 g
- Protein: 14.5 g
- Cholesterol: 372 mg
![Garlic Parmesan Creamed Spinach and Pan Roasted Chicken [Keto Friendly]](https://hangrywoman.com/wp-content/uploads/2017/12/SAM_4630.jpg)
12 Responses
I made this for breakfast today and it was so easy and super delicious. Thank you so much, it is going on my weekly menu.
I’m so glad you loved it! It’s one of my favorite ways to jazz up eggs!
I’ve been trying to make every meal exciting while staying at home and this is the best breakfast inspiration!
I love me some shakshouka and i love your take on it!!
Thanks for always putting us on to new things! I’d never heard of shakshuka before now!
You introduced me to something new!! Great Recipe!!
I love this recipe for brunch! It’s such a great dish to take to our ladies brunch, or just make for the family!
I love eggs but never tried making shakshuku. I think your recipe is an indication that its about time I try making this beautiful recipe. Thanks for sharing
Filing, Tasty, and easy to make! Amazing recipe
OMG tomato sauce and eggs are like my 2 favorite things. Why didn’t I know about this dish before!?
Shakshuka is definitely an, “I’m stuck in the doggone house with no food,” recipe! LOL!!
I always order shakshuka off a menu, but never made it myself. Now I’m inspired to try!! Looks so good!