- Serves 4-6
- Preperation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- olive oil, ½ tbsp or any oil you like
- medium onion, 1 diced
- garlic, 2 cloves minced
- medium red bell pepper, 1 chopped
- diced tomatoes, 800 g 2 cans
- tomato paste, 2 tbsp
- chili powder, 1 tsp or more if you can handle the heat
- ground cumin, 1 tsp
- paprika, 1 tsp
- chili flakes, to taste
- sugar, 1 tsp
- salt and freshly ground black pepper,
- eggs, 6
- fresh parsley/cilantro for garnish,
Heat olive oil in a cast iron skillet or a frying pan over medium heat. Add the chopped onion and cook until the onion softens.
Stir in garlic, taking care not to burn it.
Add red bell pepper and continue to cook for 6 minutes over medium heat until softened.
Stir in the tomato paste and the canned tomatoes and then add in all of the spices, as well as the sugar.
Season to taste with salt and pepper and allow to simmer over medium heat for 15 minutes until it starts to reduce.
Create wells in the sauce and crack the eggs in to the wells. If your frying pan is not oven-proof then simply cover with a lid to assist the eggs with cooking through. If you have a cast iron skillet then you can transfer it to the oven until the eggs are cooked to your liking.
Garnish with coriander and feta cheese if you wish.
Remember to add any extras, like bread and feta cheese, to your calorie count.
Shakshuka is a breakfast enjoyed by people in all parts of the world. Although many variations of this dish have been created, this recipe is a traditional option.
I usually get 6 servings out of the amount of sauce it makes, however you would need to adjust your calories according to the amount of eggs eaten and the bread used.
The calories per serving for this are roughly 202, excluding bread for two eggs based on 6 servings.