Middle Eastern Shakshuka

    Middle Eastern Shakshuka

    Poached eggs in a savory, spiced tomato and bell pepper sauce topped with fresh parsley.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    30 minsEasy2 servings

    Nutrition per serving

    280

    Calories

    16g

    Protein

    14g

    Carbs

    18g

    Fat

    Ingredients

    • 4 largeEggs
    • 1 can (14 oz)Crushed Tomatoes
    • 1 large, dicedRed Bell Pepper
    • 3 cloves, mincedGarlic
    • 1 tspCumin
    • 1 tspPaprika
    • 1/4 cup, crumbledFeta Cheese

    Instructions

    1. 1

      Sauté peppers and onions until soft, then add garlic and spices.

    2. 2

      Pour in tomatoes and simmer for 10 minutes until thickened.

    3. 3

      Create small wells in the sauce and crack eggs into them.

    4. 4

      Cover and cook for 5-8 minutes until whites are set but yolks are runny.

    5. 5

      Garnish with feta and serve with crusty bread.

    Nutrition Facts

    Servings 2Serving Size 1

    Amount Per Serving

    Calories280

    % Daily Value *

    Total Fat 18g23%
    Saturated Fat 8.1g41%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 14g5%
    Dietary Fiber 1g4%
    Sugars 2.1g
    Protein 16g32%
    Vitamin A 500 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Middle Eastern Shakshuka

    • • Prepare ingredients the night before for a quicker morning routine.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Don't let garlic burn — add it after other aromatics and cook briefly.
    • • Grate cheese fresh rather than pre-shredded for better melting and flavor.

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