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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 417kcal 20%
Fat 26g 40%
Saturated Fat 7g 35%
Carbohydrates 21g 7%
Fiber 5g 20%
Sugar 13g 26%
Protein 24g 48%
Cholesterol 360mg 120%
Sodium 480mg 20%

Percent Daily Values are based on a 2,000 calorie diet.

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Shakshuka

Name: Shakshuka
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling; 1 medium onion, thinly sliced; 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced; 1 fresh small hot chile (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced; 2 to 3 cloves garlic, thinly sliced; 1 1/2 tablespoons (15 g) sweet Hungarian or smoked Spanish paprika; 2 teaspoons (8 g) whole or ground cumin seeds; 1 (28-ounce; 800 g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note); Kosher salt and freshly ground black pepper; Large handful minced cilantro, parsley, or a mix; 6 eggs; Sliced oil-cured black olives, feta cheese, and/or artichoke hearts, for serving (all optional); Crusty bread, for serving

Cook 35m

Total 35m

This vibrant Shakshuka features poached eggs nestled in a spicy tomato sauce, enhanced with bell peppers, garlic, and fragrant spices. Topped with fresh herbs and optional olives or feta, it’s a delightful dish perfect for brunch or a cozy dinner, best enjoyed with crusty bread to soak up the flavorful sauce.

Ingredients

6 servings

Select All

3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling

1 medium onion, thinly sliced

1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced

1 fresh small hot chile (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced

2 to 3 cloves garlic, thinly sliced

1 1/2 tablespoons (15 g) sweet Hungarian or smoked Spanish paprika

2 teaspoons (8 g) whole or ground cumin seeds

1 (28-ounce; 800 g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note)

Kosher salt and freshly ground black pepper

Large handful minced cilantro, parsley, or a mix

6 eggs

Sliced oil-cured black olives, feta cheese, and/or artichoke hearts, for serving (all optional)

Crusty bread, for serving