Ingredients
Scale
- 2 tablespoons olive oil – For sautéing the veggies and providing a smooth base.
- 1 medium onion, diced – Adds a sweet, savory flavor.
- 1 red bell pepper, seeded and diced – Offers color and a slight crunch.
- 4 garlic cloves, finely chopped – For bold, aromatic flavor.
- 2 teaspoons paprika – Adds a smoky, slightly sweet vibe.
- 1 teaspoon cumin – Brings warmth and depth.
- ¼ teaspoon chili powder – A hint of heat.
- 1 (28-ounce) can whole peeled tomatoes – The heart of the sauce, rich and tangy.
- 6 large eggs – The main protein source, making the dish hearty.
- Salt and pepper, to taste – Essential for flavor enhancement.
- 1 small bunch fresh cilantro, chopped – Adds a fresh, herby finish.
- 1 small bunch fresh parsley, chopped – Provides a clean, bright flavor.
Instructions
- Heat the olive oil in a stainless steel pan over medium heat.
- Sauté the onion and bell pepper until soft and fragrant, creating the base for the sauce.
- Add the garlic, paprika, cumin, and chili powder, stirring well to coat the vegetables and enhance the flavors.
- Pour in the tomatoes, breaking them up with a spoon as they cook, allowing the sauce to thicken.
- Crack the eggs into the sauce, making little wells for them to sit in. Cover the pan and cook until the eggs are just set.
- Season with salt and pepper to taste, then garnish with cilantro and parsley before serving.
Notes
- For extra texture, try adding bell peppers, spinach, or kale to the mix.
- If you like creaminess, top with crumbled feta or avocado slices.
- For a spicy kick, include a pinch of cayenne or red pepper flakes.
- Serve with crusty bread, pita, or baguette for dipping.
- Leftovers can be stored in the fridge for up to 3 days. Reheat and add fresh eggs for a quick meal.
- Note: Nutrition facts are estimates and may vary based on ingredients and portion sizes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Stovetop, Baked
- Cuisine: Middle Eastern, North African
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion (approx. 2 eggs + sauce)
- Calories: 250
- Sodium: 400mg
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 14g
Keywords: shakshuka, easy shakshuka recipe, one-pan meal, healthy breakfast, shakshuka with eggs, Middle Eastern recipes, shakshuka ingredients, how to make shakshuka, shakshuka with tomatoes, vegetarian shakshuka, shakshuka recipe for beginners, healthy shakshuka, poached eggs in sauce, shakshuka with spices, shakshuka with veggies, homemade shakshuka, shakshuka dish, shakshuka with garlic, shakshuka recipe simple, shakshuka with cilantro, shakshuka with parsley, shakshuka with bread, shakshuka for brunch, shakshuka with feta, shakshuka for lunch, shakshuka dinner, shakshuka recipe, shakshuka easy meal
