Shakshuka eggs are quick, easy, healthy, and absolutely loaded with bold flavors. Start your day off right with perfectly cooked eggs, nestled in a rich red tomato sauce and topped with bright, fresh herbs. Eat it with pita, or just dig straight in with a fork.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 6
Calories: 144kcal
Ingredients
1tablespoonolive oil
1onionfinely diced
1red bell pepperfinely diced
3clovesgarlic
2teaspoonspaprika
1teaspooncumin
1/2teaspoonsalt
28ouncescrushed tomatoes
6eggs
Garnish
Freshly chopped cilantro
Freshly chopped parsley
Instructions
Heat the olive oil in a large pan over medium heat. Once hot add the onion, bell pepper. Saute around 3-5 minutes or until the onion is clear.
Stir in the garlic, paprika, cumin, and salt. Then add the crushed tomatoes and mix to combine. Reduce heat to low.
Use the back of a spoon to create a hole, then crack an egg to fill the hole. Repeat with each egg. Then cover the pan and cook until the eggs reach your desired level of doneness.Cooking time can vary, but I find a minimum 3-5 minutes gives me an over easy egg, 6-8 is over medium, and 9-12 will make an over hard egg.
Garnish the top with a generous amount of chopped cilantro and parsley and serve warm with pita or just dig in with a fork.