SHAKSHUKA

Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

Shakshuka is an easy, healthy breakfast recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.

SHAKSHUKA
The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.

There’s gorgeous Mediterranean weather year round in Tel Aviv, but let me tell you, the food scene is definitely something to write home about. I ate. And ate. And ate. Everything is fresh, veggie-heavy, loaded with herbs and layered with flavor. It’s a dream city for vegetarians and those who just like phenomenal food.

Today, you can find many variations of shakshuka, like my Green Shakshuka with Brussels Sprouts and Spinach and Orange Shakshuka with Butternut Squash. You can also add feta or goat cheese and adapt it to your taste. The options are endless – which is what makes this dish such a national favorite (of so many countries!).

IS SHAKSHUKA SPICY?
Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.

HOW DO YOU MAKE SHAKSHUKA
It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well). Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil on medium heat. Stir the veggies for about 5 minutes or until the onions become translucent.

Then add the garlic and spices and stir for another minute until they’re nice and fragrant. Pour in a 28-ounce can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top.

SHAKSHUKA RECIPE (EASY & TRADITIONAL)

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It’s easy, healthy and takes less than 30 minutes to make. Watch the video above to see how quickly it comes together!
INGREDIENTS

2 tablespoons olive oil

1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoon paprika
1 teaspoon cumin
¼ teaspoon chili powder
1 28-ounce can whole peeled tomatoes
6 large eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
INSTRUCTIONS
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro and parsley.
LISA’S TIPS
If you’re not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it’s also served with pita, but I love to serve it with slices of avocado.
Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.
NUTRITION
CALORIES: 146kcal, CARBOHYDRATES: 10g, PROTEIN: 7g, FAT: 9g, SATURATED FAT: 2g, POLYUNSATURATED FAT: 1g, MONOUNSATURATED FAT: 5g, TRANS FAT: 1g, CHOLESTEROL: 164mg, SODIUM: 256mg, POTASSIUM: 409mg, FIBER: 2g, SUGAR: 5g, VITAMIN A: 1371iu, VITAMIN C: 40mg, CALCIUM: 80mg, IRON: 3mg