Ingredients
Shakshuka
- 2 tbsp olive oil
- 1 medium yellow onion about 110 g, diced
- 1 red bell pepper about 150 g after trimming, diced
- 3 garlic cloves about 12 g, minced
- 1 tsp sweet paprika
- 0.5 tsp ground cumin
- 1 28-oz can whole peeled tomatoes 794 g, with their juice
- 0.5 tsp fine salt start with less if the tomatoes are heavily salted
- 0.25 tsp ground black pepper
- 6 large eggs
- 2 tbsp chopped fresh parsley divided
Equipment
- 1 12-inch stainless steel skillet with a lid At least 2 inches deep
- Wooden spoon or silicone spatula
- Knife and cutting board
- Instant-read food thermometer
- Small bowl
Instructions
Cook and serve
- Heat the oil in the skillet over medium heat. Add the onion and red pepper; cook, stirring, for 7–9 minutes, until softened. Reduce the heat if the onion starts browning.
- Stir in the garlic, paprika and cumin for 30 seconds. Add the tomatoes and their juice, breaking the tomatoes into small pieces with the spoon. Stir in the salt and black pepper.
- Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally, until a spoon drawn across the bottom leaves a brief trail. If the sauce begins sticking before it thickens, reduce the heat. Stir in 1 tablespoon of the parsley.
- Make six wells in the hot sauce. Crack each egg into the small bowl first, then slide it into a well. Cover and cook over low heat for about 8–12 minutes, checking frequently. Continue until both whites and yolks are firm; the egg mixture should reach 160°F (71°C). Timing varies with egg size and skillet heat.
- Scatter the remaining parsley over the eggs. Divide into three portions with two eggs and one-third of the sauce each, and serve promptly.
Nutrition
Serving: 1portion (2 eggs and sauce)Calories: 305kcalCarbohydrates: 19gProtein: 16gFat: 20gFiber: 7g
Video
Notes
Storage: Refrigerate promptly in shallow covered containers at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C). Keep room-temperature time below 2 hours, or 1 hour above 90°F (32°C). For better egg texture, prepare the sauce ahead and cook fresh eggs when serving.
Nutrition: Approximate values for one-third of the recipe, calculated using 6 large eggs, 27 g oil, 110 g onion, 150 g pepper, 12 g garlic, 794 g canned tomatoes and the small herb and spice quantities. Bread, cheese and other serving suggestions are excluded. Tomato brands and portion size change the estimate.
Cost: Illustrative US grocery budget estimate using only the portions consumed: eggs US$2.00 (half of a US$4.00 dozen), tomatoes US$2.49, pepper US$1.25, onion US$0.60, oil US$0.50, garlic US$0.20, spices and salt US$0.40, and parsley US$0.25. Total US$7.69, rounded to US$7.70. These are price assumptions, not a store quote; excludes energy, tax and delivery.
Video: Lisa Bryan of Downshiftology demonstrates the same tomato, pepper and egg method. Her seasoning amounts and herbs differ, and she offers a softer yolk; follow this card’s amounts, longer sauce reduction and fully cooked egg guidance.
