Shakshuka
Eggs poached in spiced tomato and pepper sauce. Breakfast or dinner.
- Hands-on
- 15 min
- Total time
38 min, show breakdown
- Prep 8 min
- Cook 25 min
- Clean up 5 min
- Pans
- 1
- Ingredients
- 9
- Cost/serving
- $2.66
Per serving
- Calories
- 359
- Protein
- 20 g
- Fiber
- 6.6 g
- Net carbs
- 20 g
- Fat
- 21 g
High in (% Daily Value per serving): Vitamin C 111%, Selenium 64%, Riboflavin (B2) 60%, Vitamin B6 50%, Vitamin B12 48%, Vitamin E 39%, Vitamin A 37%, Iron 33%, Folate 29%, Thiamin (B1) 24%, Zinc 24%, Niacin (B3) 22%, Potassium 21%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
4 large eggs (200 g)
Same amount as: about 5 medium, about 3 jumbo.
½ can canned crushed tomatoes (397 g)
Same amount as: about 1¾ cups.
- 1 medium onion (110 g)
- 1 medium red bell pepper (120 g)
2 cloves garlic, smashed (6 g)
Same amount as: 2 tsp fresh minced garlic, 1 tsp jarred minced garlic, ¼ tsp garlic powder.
1 tsp ground cumin (2.1 g)
Same amount as: 5 mL.
1 tsp paprika (2.3 g)
Same amount as: 5 mL.
1 tbsp olive oil (14 g)
Same amount as: 15 mL.
30 g feta, crumbled
Same amount as: 1 oz, about ¼ cup.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. 4 eggs fit a 30 cm (12 in) pan. For more, use two pans.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (441 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 359 | ||
| Total fat | 21 g | 27% | |
| Saturated fat | 6.4 g | 32% | |
| Cholesterol | 385 mg | 128% | |
| Sodium | 841 mg | 37% | |
| Total carbohydrate | 27 g | 10% | |
| Dietary fiber | 6.6 g | 24% | |
| Total sugars | 15 g | ||
| Net carbs† | 20 g | ||
| Protein | 20 g | 39% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 996 mg | 21% | |
| Vitamin A | 336 mcg | 37% | |
| Vitamin C | 100 mg | 111% | |
| Vitamin E | 5.9 mg | 39% | |
| Vitamin K | 15 mcg | 12% | |
| Thiamin (B1) | 0.29 mg | 24% | |
| Riboflavin (B2) | 0.77 mg | 60% | |
| Niacin (B3) | 3.5 mg | 22% | |
| Vitamin B6 | 0.84 mg | 50% | |
| Folate | 116 mcg | 29% | |
| Vitamin B12 | 1.1 mcg | 48% | |
| Magnesium | 74 mg | 18% | |
| Zinc | 2.6 mg | 24% | |
| Selenium | 35 mcg | 64% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Dice the onion and pepper. Mince the garlic.
Heat the oil in a pan that has a lid, on medium. Cook the onion and pepper 8 minutes.
Done looks like: Soft and sweet-smelling, starting to brown. Add the garlic, cumin and paprika and stir for 30 seconds. Add the tomatoes, salt and pepper. Simmer 8 minutes until slightly thick.
Make 4 hollows with a spoon and crack an egg into each. Cover and cook on low 5–8 minutes.
Done looks like: Whites set and opaque. Yolks still jiggle. Scatter the feta over and serve from the pan.
Equipment
Large frying pan or skillet, 30 cm (12 in) $25–60
What to look for
- Wide flat base so food cooks in one layer
- Stainless steel or cast iron for high heat
Skip: Woks on flat electric stoves; they do not heat evenly there.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Hard yolks | Cooked too long. They keep cooking off the heat. | Check at 5 minutes and take it off as soon as the whites are set. |
| Whites still runny near the yolk | No lid, or sauce too thin. | Cover the pan and spoon a little hot sauce over the whites. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 15 min, total 38 min. | 359 kcal 20 g protein 6.6 g fiber 20 g net carbs 21 g fat |
| Dairy-free | No feta. Hands-on 15 min, total 38 min. | 319 kcal 18 g protein 6.6 g fiber 20 g net carbs 17 g fat |
| Higher carb | Add bread. Hands-on 15 min, total 38 min. | 439 kcal 24 g protein 8.5 g fiber 32 g net carbs 22 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook until the yolks are firm, and use pasteurized feta.