shakshuka eggs

<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

Perfect for breakfast or dinner. This variation of shakshuka is simple to make and filled with extra nutritional benefits from adding beans and fresh spinach.

Shakshuka with Spinach and White Beans

olive oil

onion,

garlic,

tomatoes

(15 ounces) can great northern beans, drained

smoked paprika

oregano

spinach

low-fat feta crumbles

fresh parsley, chopped

Heat oil in a large skillet, preferably cast-iron...

Heat oil in a large skillet, preferably cast-iron over medium-high heat. Add diced onions and cook 2-3 minutes until slightly tender and translucent.

Add minced garlic and cook an additional 30...

Add minced garlic and cook an additional 30 seconds.

Add and mix in diced tomatoes, beans, smoked...

Add and mix in diced tomatoes, beans, smoked paprika, and oregano. Cook for 3-4 minutes stirring occasionally for liquids to reduce slightly.

Add spinach to the top of the skillet...

Add spinach to the top of the skillet and slowly work the spinach leaves into the tomato sauce until they begin to cook and wilt, stirring occasionally 3-4 minutes.

Turn the heat down to medium. With a...

Turn the heat down to medium. With a large spoon make 4 wells in the tomato sauce for the eggs to be placed in. Carefully crack in egg into each of the wells. Cover* and let cook 4-5 minutes or until the eggs are done to your liking.

Take off the heat and garnish with feta...

Take off the heat and garnish with feta crumbles and fresh parsley. Best served with naan, crusty bread, or over rice (or other grains).

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

Experience the finest Shakshuka Eggs with lentils—try my effortless Moroccan Shakshuka! Eggs poached in a rich tomato-lentil sauce infused with smoked paprika and cumin, garnished with fresh cilantro and olives. High in protein, family-friendly, and oven-free. Serve as is or pair with toast, baguette, roti, naan or paratha.

High Protein Shakshuka Eggs With Lentils

tbsp olive oil (extra virgin, Benefits of olive oil)

garlic (large, crushed)

½ red onion (large, finely chopped)

red bell pepper (washed,

jalapenos (large, washed, deseeded,

1¼ tsp smoked paprika

cumin powder

tomato sauce (thick, homemade is best)

(sea

lentils (canned, unsalted)

cilantro (washed, finely chopped)

black olives (canned)

avocado

Heat oil in a large skillet on medium heat. Fry the garlic until it&#039;s lightly golden and begins to release its aroma.

Add the onion and continue to fry until it&#039;s light golden - about 3 minutes.

Stir in the pepper and jalapeno and cook for 2 minutes.

Turn the heat to low and add the paprika and cumin, stir for a few seconds. Be careful to not burn the spices.

Once the spices release their flavour, follow with the tomato sauce and ½ tsp salt followed by the lentils. Stir gently. Increase the heat to medium-low so the mixture begins to simmer.

Use a medium-sized spoon to create a well in the tomato-lentil sauce and crack an egg into it. Gently, pour some of the sauce over the egg whites in order to &quot;contain&quot; the egg. Repeat this process with the remaining five eggs. Sprinkle with ¼ tsp salt and cover immediately. Cook for 5-6 minutes on low heat.

Remove the cover and check that the eggs are cooked. The egg white should be opaque and the yolk soft, gooey and jiggly.

Remove from heat and finish by garnishing with olives and cilantro. Enjoy!

This tasted awesome and kept me for a long time. Why do you use passata in your recipes rather then canned tomatoes?

Hi Shahzadi. Made this dish for dinner. It was so quick and easy - perfect for a weeknight meal. Although I over-cooked the eggs, used red and yellow peppers, regular paprika (not smoked), crushed tomatoes (not passata), and red chilli flakes (not jalapenos), it tasted delicious! It’s quite a hearty dish. I know this is going to be a go-to comfort food in the colder months.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1599054187/kn1fptsoru8uuykyvaur.mp4

The best Shakshuka Eggs with lentils is served! Settle into back-to-routine with my fuss-free one-skillet marvel – Moroccan Shakshuka. Eggs gently poached in a thick tomato-lentil sauce infused with smoked paprika, cumin and garnished with fresh cilantro and olives. Loaded with nourishing ingredients, it’s family-friendly, satisfying and finger-licking good – No oven required. Serve “as is” or enjoy with toast, baguette roti or naan. Learn how to make shakshuka eggs below.

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Top 4 shakshuka eggs recipes from across the web

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The most viewed shakshuka eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine