Shakshuka Recipe
Shakshuka is a vibrant, one-pan dish of poached eggs nestled in a spiced tomato and pepper sauce, bursting with bold flavors. Perfect for any meal, it’s hearty, healthy, and endlessly adaptable with fresh herbs and your favorite toppings.
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Calories: 250kcal
Servings: 4
Equipment
- Cutting Board and Knife
- Lid for Skillet
- Serving Utensils
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- ¼ teaspoon sea salt plus more to taste
- Freshly ground black pepper
- 1 red bell pepper stemmed, seeded, and diced
- 3 garlic cloves minced
- ½ teaspoon smoked paprika
- ¼ cup fresh parsley leaves
- Pinch cayenne pepper optional
- 1 28-ounce can crushed tomatoes
- 2 tablespoons harissa paste
- ½ teaspoon ground cumin
- 1 cup fresh spinach chopped
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- 1 avocado sliced
- Microgreens for garnish, optional
- Toasted bread for serving
Instructions
- Heat oil in a 12-inch skillet over medium heat. Sauté onion, red pepper, salt, and black pepper for 6-8 minutes until soft and translucent.
- Lower the heat to medium-low, add garlic, paprika, cumin, and optional cayenne. Stir for 30 seconds.
- Mix in tomatoes and harissa paste, then simmer for 15 minutes until the sauce thickens.
- Stir in spinach and cook until wilted. Make 3-5 wells in the sauce with a spoon.
- Crack eggs into the wells, cover, and cook for 5-8 minutes to your preferred yolk doneness.
- Season with salt and pepper, then top with feta, parsley, avocado, and microgreens if desired. Serve with toasted bread.
Nutrition
Calories: 250kcal | Carbohydrates: 15g | Protein: 12g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 210mg | Sodium: 550mg | Potassium: 800mg | Fiber: 6g | Sugar: 8g | Vitamin C: 45mg | Calcium: 150mg | Iron: 3mg