New this month
Get the Allrecipes magazine

Easy Shakshuka

Lisa

"This is a slightly modified version of a popular Middle Eastern breakfast dish. I love this recipe because it is easy, healthy, and satisfying. You can also make this with fresh tomato and jalapeno, but I like to use the canned version so I can make it whenever I want with ingredients from my pantry."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 294 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
  2. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Footnotes

  • Cook's Note
  • The tomato base can be made ahead of time (it actually is better the longer it sits so it is great if you have leftovers). The next morning I reheat the mixture and add the eggs.

Nutrition Facts


Per Serving: 294 calories; 9.4 g fat; 40.9 g carbohydrates; 13.1 g protein; 186 mg cholesterol; 654 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 24
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Combine this recipe with this more traditional one http://www.grouprecipes.com/38465/shakshuka.html and woo hooo. You wont be able to stop making it... If you have access to a middle eastern gr...

Most helpful critical review

not bad, i would add some type of meat to it next time

Most helpful
Most positive
Least positive
Newest

Combine this recipe with this more traditional one http://www.grouprecipes.com/38465/shakshuka.html and woo hooo. You wont be able to stop making it... If you have access to a middle eastern gr...

I am a big fan of shakshuka but like this recipe, I like to improvise on just about any recipe I read. Just some options for you all... I make it a few ways but my favorite is made by using 28o...

This is a variation of a very old Italian dish my Grandmother made. Of course, she used left over pasta sauce from Sundays dinner & served it with crunchy italian bread toast!

I thought this was very good - a nice change of pace breakfast dish that works exceptionally well for those "breakfast for dinner" days! I cut down to two servings, using a 14 oz. can of diced t...

Just made this dish for the second time this morning. It is awesome...my husband and I love it. I used one can of stewed/seasoned tomatoes (oregano, celery, basil) and one can of diced tomatoe...

I made this for dinner last night. It was very simple and tasty but not as spicy as I would have liked. I did use regular jalapenos since I couldn't find pickled. I will make again and play ar...

This was very good. If you like eggs with salsa you'll like this dish. I served mine with flour tortillas as I didn't have time to make pita bread. I had trouble getting the egg to cook on top t...

Pretty good with a slice of toast, since we didn't have pita or tortilla. Also didn't have paprika or cumin, so I basically did the following...sauteed garlic, onion, and 1 jalapeno in olive oil...

I made Shakshuka for 12 people last night in less then an hour. This recipe is indeed easy and fast. When I went to the grocey store though I couldn't find pickeld Jalapeno peppers. Not having...