Shakshuka
Eggs poached in a spicy tomato and pepper sauce, served with crusty bread for dipping.
25 minEasy2 servings
Nutrition per serving
240
Calories
16g
Protein
18g
Carbs
12g
Fat
Ingredients
- 400gCanned crushed tomatoes
- 4Eggs
- 1Onion, diced
- 1Bell pepper, diced
- 2Garlic cloves
- 1 tspCumin
- 1 tspPaprika
Instructions
- 1
Sauté onion and pepper in olive oil until soft, about 5 minutes.
- 2
Add garlic, cumin, and paprika. Cook 1 minute.
- 3
Pour in crushed tomatoes, season, and simmer 10 minutes.
- 4
Make wells in the sauce, crack eggs in, cover and cook 5–7 minutes until set.
Nutrition Facts
Servings 2Serving Size 1
Amount Per Serving
Calories240
% Daily Value *
Total Fat 12g15%
Saturated Fat 3.6g18%
Trans Fat 0g
Cholesterol 185mg62%
Sodium 310mg13%
Total Carbohydrate 18g7%
Dietary Fiber 1g4%
Sugars 2.7g
Protein 16g32%
Vitamin A 500 IUVitamin C 28 mgCalcium 45 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 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.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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