When I was first introduced to shakshuka I fell in love. Who doesn’t love tomatoes, red bell peppers, onions and spices all wrapped into a wonderful sauce that serves as a base for runny yolk eggs, and a side of bread.

Everything about this dish is perfect, especially the spices you put in it. I love using cumin and paprika, so this dish is a winner.

I not only make it as breakfast but also as lunch or dinner, since it’s so easy and so delicious to make. Add a couple of slices of crusty bread and you’re in heaven.

 

This recipe makes about 5 servings, and even including the slices of bread, all of this goodness comes in under 500 calories a portion. 

If you’ve read some of my recipes before you know I always count calories. But not in a restrictive way. All I want is to make people see that when you eat healthy foods, you naturally eat a lot less calories. And this is amazing!

 

This classic shakshuka is an arabic dish that has become so popular you can find many version of it online. However, I like the classic version the best! 

Let me know what you think of it if you try it!

 

Classic Shakshuka

Who doesn’t love tomatoes, red bell peppers, onions and spices all wrapped into a wonderful sauce that serves as a base for runny yolk eggs, and a side of bread.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Servings: 5
Calories: 400kcal

Ingredients

  • 5 eggs
  • 2 small white onions diced or finely chopped
  • 1 big bell pepper diced
  • 1 large 28 ounce can of crushed tomatoes
  • 1 tsp tomato paste
  • 1 tsp paprika
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • 3 tbsp olive oil
  • 2 garlic cloves, diced  or minced
  • Parsley or cilantro to garnish
  • 10 slices of crusty bread/multi-grain bread

Instructions

  • Add the diced onions, bell pepper, garlic and olive oil to a large frying pan. Let it stir-fry over medium heat for about 2-3 minutes. 
  • Add the spices, the crushed tomatoes and a tsp of tomato paste. Mix well and let it cook for another 2-3 minutes.
  • Add in the crushed tomatoes and let simmer for about 10-15 minutes. You want the sauce to thicken enough to hold the eggs.
  • Make small wells to place the eggs in. Add them one at a time.
  • Bake for 5 minutes at 350ºF. Let it bake more time if you like your eggs done well.
  • Garnish with parsley/cilantro and serve with 2 slices of bread per serving!