easy shakshuka recipe

<p>Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!</p>

Shakshuka Recipe

Extra virgin olive oil (I used Private Reserve EVOO)

yellow onion, chopped

green peppers, chopped

garlic cloves, peeled, chopped

tsp coriander

tsp sweet paprika

tsp cumin

red pepper flakes (optional)

Salt and pepper

Vine-ripe tomatoes, chopped (about 6 cups chopped tomatoes)

tomato sauce

eggs

parsley leaves

mint leaves

Heat 3 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Using a wooden spoon, make 6 indentations, or &#8220;wells,&#8221; in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.

Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah bread, or your choice of crusty bread.

I've been eyeing this recipe for awhile..today was the day to try it..changed the spices up a bit and added chopped fresh spinach! Loved it. Even my picky doesn't try much new food husband liked it even with the eggs, which he is not too fond of..served pan sautéed mixed fresh veggies as the side with nan..yummy

Just made this for dinner tonight and my husband and I loved it lots! We’ll be adding this to our regular dinners

I made this today for breakfast and it was FANTASTIC! I chopped the veggies the night before, and putting everything together this morning to cook was super easy.  I wish I could attach a photo, it was so beautiful! :) This is 100% going to be a repeat dish in our house. (And I definitely second the recommendation of serving it with Challah bread - it was perfect.)

This was so delicious! I can eat it every day! 🤤😍

As a French Tunisian, Shakshuka (which we called Chachuka), is one of my favorite dishes my grandmother makes.  I made yours last night as well as a batch of your pita and tahini sauce, and my mom made some batata harra. Shukran for our second Middle Eastern feast this week!

Thank you so much for this delicious recipe!

I just made this for breakfast
Super easy
And it turned out great 
I love it
Thank you

I made this and it was tasty. I had to make some adjustments to recipe. I added smoked paprika and Swiss cheese since feta was not in fridge also used chili powder for my spices. Was very impressive for brinner. Served with fried potatoes and crusty bread. Will make again.

This recipe is super easy and amazingly tasty!  My entire family LOVED it! The flavors compliment each other perfectly.  All I kept hearing during our meal was, "Oh my gosh! This is (wonderful), (incredible), (amazing).  Thank you!  I'll be making this one a LOT!

Loved this recipe Suzy! We had it as an evening meal with a salad and a hunk of homemade bread. What was, even better is my partner made it so I could put my feet up!

Such an easy  recipe to follow and the result is so yummie!!! Will absolutely prepare this again 😋

Super easy and delicious! I make a similar dish (eggs in purgatory) but this was a wonderful alternative &amp; was a show-stopper at Sunday breakfast. I really liked that there was a ton of veggies in it and how the flavors married together. Definitely adding this into my meal planning rotation!

This recipe is so delicious! I used canned tomatoes, added a couple grates of nutmeg, and tons of cayenne. Topped it off with a little feta too. I love the warm flavors of this dish!

https://content.jwplatform.com/videos/&rdquo;9fN4s6mb&rdquo;.mp4

”Shakshuka

This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make!

Easy One Pot Shakshuka Recipe

grape seed oil

poblano pepper, diced

red pepper, diced

yellow pepper, diced

onion

garlic cloves,

smoked paprika

cumin

tomatoes

salt and pepper

queso fresco

cilantro

green onion

jalapeno

Heat 10&#8243; cast iron skillet to medium high heat, add grape seed oil.

Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.

Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.

Then add the diced tomatoes. Simmer for about 5 minutes.

Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.

Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.

Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

(you could serve with sliced baguette bread)

If you gently fry 2-3 corn tortillas in the oil before adding the rest of the ingredients, you'll end up with Huevos Rancheros, just top  off with more cheese of your choice!

This one looks really delicious - and that nutrition composition is very good in my opinion! The best part here is that kids loved it! I never thought I'd have them eat a mostly vegetable dish!

So, if you're  single, here's what you do: On a Sunday afternoon, you make the shakshuka sauce. When it's suppertime, you warm it up and add three eggs for your dinner. When you clean up, you put the leftover sauce in a container and put it in the fridge or freezer. On another day, heat it up, add 3 eggs, and have another supper! Easy peasy.

Another one-pan meal for a single -- tracos. Get cooked beef tritips from the refrigerated meat case, heat up tortillas, cut up some romaine, mix shredded beef with salsa and romaine, tacos!

This was fantastic, I cooked it for a dinner date and she loved it.

Your dish look so delicious! I’ve never tried making shakshuka before, but after reading your recipe I feel like I have to. Thank you for sharing!

This recipe is out of this world! My family loved it! I will be making this recipe MANY times!!

This is so tasty! I think next time I might add some meaty beans like kidney beans or black beans and maybe some corn. Thank you for a meal that I can have fun with!

Great recipe! Prep time is very seriously more like 45 minutes, though! No way to chop and measure all that stuff, then do the stovetop part in 5 minutes!

This Vegan Shakshuka (or Shakshouka) is a quick and easy dish takes less than 45 minutes and is a flavourful and delicious breakfast or brunch! Vegan tofu eggs are cooked in flavourful tomato sauce and is sure to be a crowd pleaser!

Vegan Shakshuka Recipe

oz diced tomatoes (fresh

red pepper flakes (or more)

garlic (peeled and chopped finely)

onion (finely diced)

medium bell pepper (finely diced)

parsley

sea salt

black pepper

vegan feta cheese

lb block of extra firm tofu (pressed

garlic powder

onion powder

nutritional yeast

vegan milk

½ teaspoon kala namak

In your Blacklock 4 Quart Deep Skillet, over medium high heat, heat the oil.

Add the onions and bell peppers and stir. Cook for about 5 to 7 minutes until translucent and a bit softer.

While this is cooking, make the tofu egg mixture. Add the tofu, nutritional yeast, kala namak, garlic powder, onion powder, milk and blend. Taste and adjust seasonings if necessary. Set aside until needed.

Add the garlic and stir for about 2 minutes until fragrant.

Add the tomato sauce, the cumin, the red pepper flakes and a pinch of salt and ground black pepper. Reduce the heat to medium and stir everything together. Cover your Blacklock 4 Quart Deep Skillet with the lid, and cook for another 2 minutes.

Remove the lid, make some small wells, and scoop in your tofu egg mixture. I like to do about 5 on the outside areas, and one in the middle.

Bring heat to medium (ensure it’s simmering) and cover your Deep Skillet with the lid. Cook the shakshuka for 5 minutes with the lid on to cook through, and then five to 8 minutes with the lid off, allowing all the excess liquid to escape until the tofu egg mixture is set.

Remove from heat and allow to cool until set (around 5 minutes at least as it&#039;ll be very hot). Top with vegan feta and chopped parsley. Serve with pita bread or any kind of crusty bread, and enjoy!

Easy shakshuka made with eggs that are gently poached in a simmering mixture of tomatoes, bell peppers, onions, and garlic. A few warm spices and some fresh herbs complete this satisfying one-skillet dish!

Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.

Great shakshouka recipe! Thank you for being transparent with its origins, many of the other recipes I found online claim otherwise. However authenticity is evident in this ones taste!

Second time making this and it is amazing. I made a few changes this time round-- used three sweet peppers (green, red, and yellow) and stirred in some crumbled feta cheese before adding the eggs. Creamy and delicious!! Thanks, Suzy, for all the wonderful recipes 💜

easy and tasty; very I found this recipe and thank you for sharing!

Would it be okay if I subbed the seasonings for zataar?

https://content.jwplatform.com/videos/9fN4s6mb.mp4

&lt;em&gt;This easy Shakshuka recipe is traditional and full of flavor. Great for breakfast, lunch or dinner and only takes minutes to make!&lt;/em&gt;

Easy Shakshuka Recipe

onion,

olive oil

red bell pepper, chopped

yellow bell pepper, chopped

garlic,

cayenne,

smoky paprika

nutmeg

tomatoes, chopped, with juice

white pepper, optional

salt

vegan chorizo crumbles, optional

eggs,

feta, crumbled

Fresh cilantro, chopped

Preheat oven to 375F.

In a large skillet (I use cast iron), heat the oil over medium-low. Add the onion and  peppers. Cook gently until soft, about 15 to 20 minutes. Add garlic and cook 1 to 2 minutes, just until tender. Stir in the cayenne, cumin, paprika, and dash of nutmeg and cook for 1 minute. Pour in the can of tomatoes and season with salt and pepper. Simmer until the tomatoes and the juices have thickened, about 10 minutes. Taste and add more salt and pepper if needed.

Make 6 small wells in the top of the tomato mixture. Gently crack eggs into the wells. Transfer the skillet to the oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with feta and cilantro and serve directly out of the pan.

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Shakshuka Recipe

Easy One Pot Shakshuka Recipe

Vegan Shakshuka Recipe

Shakshuka Recipe

Easy Shakshuka Recipe

The most viewed easy shakshuka recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine