Easy Shakshuka Recipe
A delicious and nutritious meal option for any time of day, whether you’re eating solo or entertaining company. Tag us @culinahealth on Instagram to show us your creations!
Ingredients
- 2 tablespoons olive oil
- 4 cloves of garlic finely chopped
- 1 medium onion chopped
- 1 red bell pepper diced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons paprika
- ¼ teaspoon chili powder
- 1 can diced tomatoes, crushed tomatoes, or roasted tomatoes
- 1 pinch sea salt and pepper
- 4-6 whole eggs
- 1 small bunch parsley or cilantro chopped
Instructions
- To start, heat the olive oil in a sauté pan on medium heat and add the chopped red pepper and onion.
- Once the onions are translucent, add your spices and chopped garlic. You can also add red pepper flakes or cayenne pepper if you prefer a spicy tomato sauce.
- Add the canned tomatoes and break them up using a large spoon. Season them with some salt and black pepper and bring the tomato sauce to a simmer.
- Make small holes in the tomato mixture with a wooden spoon.
- Crack the eggs into each hole and cook until the eggs are done to your liking. Shakshuka traditionally contains poached egg, so shorten your cook time if you like a runny yolk.
- Garnish with fresh cilantro or fresh parsley, and enjoy!
Notes
- Serve with pita bread and hummus or tahini.
- If you’re watching your sodium intake, opt for no-salt-added, whole peeled tomatoes or use fresh whole peeled tomatoes.
- To make this recipe vegan, use tofu instead of eggs.
- If you’re not eating whole eggs, you can use egg whites.
- If you don’t like or eat tomatoes, you can make a green shakshuka using zucchini, spinach, and/or shaved brussel sprouts.
- Add toppings like chickpeas, spinach, feta cheese, olives, eggplant, or sliced avocado.