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Shakshuka Photo

Shakshuka Recipe

Megan Myers
Shakshuka can serve two for brunch or more. So easy for a crowd.
3 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Mediterranean
Servings 2
Calories 313 kcal

Ingredients
  

  • 2 tablespoons Olive Oil
  • 1/4 cup Onion Diced
  • 1/2 Red Bell Pepper Diced
  • 1 clove Garlic Minced
  • 1 tablespoon Za'tar Seasoning
  • 1 teaspoon Salt
  • 1 tablespoon Tomato Paste
  • 15 ounces Diced Tomatoes
  • 4 large Egg

Instructions
 

  • Heat olive oil in a saucepan set over medium. When oil shimmers, add onion, red pepper, za’tar, salt, and tomato paste and mix thoroughly. Saute for 10 minutes, until vegetable are softened and the mixture is very fragrant.
  • Stir in tomatoes and cook for another 10 minutes, until tomatoes are breaking down and a sauce is formed.
  • Create four wells in the sauce, and carefully crack one egg into each well, taking care to not break the yolks. Simmer for about 10 minutes, until whites are set but yolks are still runny.
  • Serve with thick plain yogurt or crusty bread.

Nutrition

Calories: 313kcalCarbohydrates: 11gProtein: 12gFat: 29gSaturated Fat: 3gSodium: 1311mgSugar: 1g
Keyword Breakfasts, Brunches, Easy, Eggs, Mediterranean, Sauteed, Tomatoes
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