Middle Eastern Shakshuka

    Middle Eastern Shakshuka

    Poached eggs in a spicy tomato and bell pepper sauce finished with fresh cilantro and feta.

    35 minsMedium4 servings

    Nutrition per serving

    210

    Calories

    14g

    Protein

    16g

    Carbs

    11g

    Fat

    Ingredients

    • 6Large Eggs
    • 28 ozCrushed Tomatoes
    • 1 large, dicedRed Bell Pepper
    • 1 medium, dicedYellow Onion
    • 3 cloves, mincedGarlic
    • 1 tspCumin
    • 1 tspSmoked Paprika
    • 1/2 cup, crumbledFeta Cheese

    Instructions

    1. 1

      Saute onions and peppers in olive oil until soft.

    2. 2

      Add garlic and spices, cooking for 1 minute until fragrant.

    3. 3

      Pour in tomatoes and simmer for 15 minutes until thickened.

    4. 4

      Crack eggs into small wells in the sauce.

    5. 5

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

    6. 6

      Top with feta and serve with crusty bread.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories210

    % Daily Value *

    Total Fat 11g14%
    Saturated Fat 5g25%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 16g6%
    Dietary Fiber 1g4%
    Sugars 2.4g
    Protein 14g28%
    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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