Budget Gourmet Recipes

Shakshuka

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by

TheSousChef
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Looking for a healthy and delicious one-pan meal? Give this shakshuka recipe a try! It’s full of veggies, and topped with over-easy eggs. I made this dish for my fiance and I this week, and we just ate it straight out of the pan. I used my cast iron skillet, but you can use any oven-safe pot or pan.

Shakshuka is a popular Israeli dish. Its origins are disputed, but it likely dates back to a dish prepared by Jewish communites living in the Middle East during the Ottoman Empire. It was originally prepared with minced meat, but over time it evolved into the vegetarian dish that is popular today.

I hope you give it a try!

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Shakshuka

Shakshuka is a healthy and delicious one-pot weeknight meal. All you need is an oven safe pan, some veggies, a few eggs, and bread!
Course Dinner
Cuisine Israeli
Keyword One Pan Meal, Vegatarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 3 tbs extra-virgin olive oil
  • 1 large white onion thinly sliced
  • 1 large red bell pepper thinly sliced
  • 3 cups fresh tomatoes torn (see directions below), or 1 28 oz can whole tomatoes, torn
  • 3-4 cloves garlic thinly sliced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp smoked paprrika optional
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Red pepper flakes to taste
  • 4 oz feta or goat cheese crumbled
  • 6 large eggs
  • Cilantro hot sauce, or red pepper flakes to garnish
  • Bread for serving sourdough or rye work great!

Instructions

  1. Heat oven to 375 degrees.
  2. Heat oil in a large oven-safe skillet over medium-low heat. Add onions and bell pepper and cook until soft and slightly browned, about 20 minutes.
  3. Add garlic and cook 1 to 2 minutes, then stir in cumin, paprika, and red pepper flakes, and cook 1 minute.
  4. Pour in tomatoes and season with & pepper, then simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.
  5. Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  6. If you’re serving this dish with toast (which I recommend) toast up some bread during the last 5 minutes of the eggs cooking.
  7. Sprinkle with cilantro and serve with red pepper flakes or hot sauce if desired!

Modifications

  • Don’t eat dairy? Substitute in 1/2 cup coconut cream
  • Want a vegan dish? Top with avocado instead of eggs!
  • In a hurry? Cut down your prep time by using canned tomatoes.