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.

Lisa

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

294 calories; protein 13.1g 26% DV; carbohydrates 40.9g 13% DV; fat 9.4g 14% DV; cholesterol 186mg 62% DV; sodium 654.2mg 26% DV. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/21/2010
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 grocery store sprinkling with Za'atar spice mix really makes it so tasty... Or you can make your own as well... This recipe is awesome on its own but you should try the more traditional way sometime just for fun! Read More
(34)

Most helpful critical review

Rating: 3 stars
06/23/2017
not bad i would add some type of meat to it next time Read More
(1)
46 Ratings
  • 5 star values: 21
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
06/21/2010
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 grocery store sprinkling with Za'atar spice mix really makes it so tasty... Or you can make your own as well... This recipe is awesome on its own but you should try the more traditional way sometime just for fun! Read More
(34)
Rating: 4 stars
08/25/2011
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 28oz can of fire roasted tomatoes w green chilies. I add baby Bella mushrooms heads of asparagus and onions to the sauce along with garlic cumin and spicy paprika. I have even used okra in place of asparagus if you want to go another route. If I am unhappy with spice level I will add some chipotle to give it some kick or throw some dried chilies into the mix. Salt and pepper to taste. Add parsley on top and enjoy. Read More
(21)
Rating: 5 stars
11/23/2010
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! Read More
(20)
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Rating: 5 stars
05/13/2010
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 tomatoes. The paprika which I normally don't like added a nice background flavor. Only other change was to add a teeny pinch of sugar to the tomatoes to cut the acidity. I liked this a lot and will make again! Thanks Lisa! Read More
(9)
Rating: 5 stars
01/11/2010
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 tomatoes (no salt or seasoning added). This provided just the right amount af seasoning for us. Read More
(7)
Rating: 4 stars
05/24/2010
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 though and finally had to cover the pan after more than five minutes of cooking and the whites on top were still transparent. I didn't have whole tomatoes so I used chunky crushed tomatoes. I diced up my onion and peppers very small as I prefer them that way. I will definitely make this again it was very very good. Thanks for sharing this wonderful recipe what a great dish! Read More
(5)
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Rating: 4 stars
01/11/2011
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 around with some spices. Read More
(4)
Rating: 4 stars
07/22/2018
This is a beautiful dish, but In the video, she is cooking this dish in a cast iron skillet. That is a no-no! Acidic foods like tomatoes can react with the metal in a cast-iron skillet and absorb iron molecules from the pan. The greater the acidity of the food and the longer you cook it, the more iron is transferred to the food. Read More
(3)
Rating: 5 stars
05/11/2015
I give this recipe 5 stars It was a great alternative to my usual breakfast I will make this from now on least once a week it was delicious easy and fast to make and it is vegetarian and healthy Thank you for sharing Read More
(2)
Rating: 3 stars
06/23/2017
not bad i would add some type of meat to it next time Read More
(1)
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