Shakshuka Recipe
A rich and flavourful one-pan shakshuka with eggs gently poached in a spiced tomato sauce, finished with briny olives, creamy feta, and fresh herbs.
Servings 4 - 6
Calories 292kcal
Ingredients
For the shakshuka
- 2 tbsp extra-virgin olive oil
- 1 small red onion, diced (about 1 heaping cup diced onions)
- 1 large red pepper, diced
- 3 large garlic cloves, thinly sliced
- ½ tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp chili flakes
- ½ tsp kosher salt
- 4 tomatoes on the vine, chopped
- 28 oz can crushed tomatoes
- 4-6 large eggs
- ⅓ cup pitted and halved kalamata olives
- ⅓ cup crumbled feta cheese
For the garnishes
- ¼ cup fresh parsley leaves
- 3 tbsp minced fresh dill
For serving
- Toasted thick pita bread
- Greek yogurt if desired
Instructions
- Add the extra-virgin olive oil to a medium skillet (with a lid) over medium heat. When the oil is hot, add the diced onion and diced pepper and a big pinch of salt and cook, stirring often until quite soft and starting to caramelize / brown, about 8-10 minutes.
- Add the sliced garlic, dried oregano, ground cumin, smoked paprika, chili flakes, salt, and chopped tomatoes, stir and cook until fragrant and the tomatoes are starting to soften, about 2-3 minutes.
- Bring to a simmer over medium-high heat, once simmering, turn to medium-low heat, cover and let simmer on medium-low heat for 8-10 minutes until the tomato sauce has slightly thickened.
- With the back of a spoon, make 4 small indents (or ‘wells’) in the sauce. Crack an egg into each well and then scatter the olives and feta in and around the eggs. Cover and cook until eggs are set (egg whites set and yolks a bit runny), about 4-7 minutes - the timing depends on how runny you like the egg yolks. If you like firmer yolks add another 1-2 minutes.
- Garnish with fresh chopped dill, parsley leaves and fresh cracked pepper. Serve with toasted thick pita bread or another thick toasted bread and a dollop of greek yogurt if desired.
Notes
- Depending on how many people you're serving, you can adjust the amount of eggs to use from 4-6.
- You can enjoy this dish for breakfast, lunch or dinner!
- If you don't have a red onion, you can easily swap for a yellow onion.
Nutrition
Serving: 1egg with sauce | Calories: 292kcal | Carbohydrates: 26.6g | Protein: 13.7g | Fat: 16.9g | Saturated Fat: 4.8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 8.5g | Cholesterol: 197.1mg | Sodium: 777.4mg | Fiber: 7.3g | Sugar: 14.5g
