Shakshuka Recipe | Vegetarian Times Skip to main content

Shakshuka

This poached egg dish is an Israeli favorite in restaurants and home kitchens. You can prepare the sauce in advance, and then reheat just before cooking the eggs.

Ingredients: 

Ingredients: 

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1 ½ tsp. olive oil
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1 medium onion, chopped (1 ⅓ cups)
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1 red bell pepper, diced (1 ⅓ cups)
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1 jalapeño chile, chopped (3 Tbs.)
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2 cloves garlic, minced (2 tsp.)
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8 Roma tomatoes, diced (4 ½ cups)
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½ tsp. ground cumin
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1 Tbs. tomato paste
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4 large eggs
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3 Tbs. chopped parsley, optional

Instructions: 

1. Heat oil in skillet over medium heat. Add onion and bell pepper, and sauté 7 to 9 minutes. Add jalapeño and garlic, and sauté 1 minute more. Add tomatoes and cumin, and season with salt and pepper, if desired. Cover, and cook 2 minutes. Uncover, and cook 6 to 8 minutes, or until mixture thickens. Stir in tomato paste, and cook 1 minute more.

2. Reduce heat to low. Make 4 cavities in mixture with spoon. Break 1 egg into small dish, and slip into cavity. Repeat with remaining eggs. Cover, and cook 8 to 10 minutes, or until egg whites are set. Sprinkle with parsley, if using.

Nutrition Information: 

Calories: 
151
Protein: 
9 g
Total Fat: 
7 g
Saturated Fat: 
2 g
Carbohydrates: 
15 g
Cholesterol: 
186 mg
Sodium: 
114 mg
Fiber: 
3 g
Sugar: 
8 g
Yield: 
Serves 4

Comments on this Recipe

This was egg-cellent! I made it for my hubby and I and we enjoyed it very much. Turned out just like the picture! I appreciate the nutrition info on all the recipes!

Fellow readers: Does anyone suggest eating this with a starch -- couscous or something else -- or is it best on its own?

This is one of my all time favorite dishes and we eat it for lunch every Friday

So good! I added some avocado slices on top when serving-- nice addition.

Very good - served this on top of a slice of multigrain bread, which provided a bit of substance. This is a keeper for my crew.

We eat it over brown rice. Everyone loves it.

looks good.

I used canned diced tomatoes and it was pretty good

Do you think you could make the tomato-pepper mixture in advance, then cook individual portions in the oven as required? If so, how long for and at what heat do people recommend please? :^D

This is a good site!