Shakshuka is an egg and tomato dish cooked on the stovetop. This delicious recipe is served over crusty bread for a fantastic breakfast (or anytime!) option.
For the shakshuka:
- 3 tablespoons olive oil
- 28 oz. canned crushed tomatoes, no salt added
- 9-10 garlic cloves, chopped small
- 1 1/2 tablespoons Pilpelchuma, store bought or recipe below
- 1 tablespoon sweet paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup cilantro, roughly chopped
- 4-6 eggs
- 1/4 cup feta cheese
- 4-6 warm pitas or grilled crusty bread (optional)
For the Pilpelchuma:
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons sweet paprika
- 1/2 teaspoon cayenne
- 1 pinch cumin
- 1 pinch salt
- If you can’t find store bought Pipelchuma; mix ingredients together to form a paste. This will keep for 3 weeks in the fridge.
- Heat the oil in a large skillet or pan with lid over low heat.
- Add the chopped garlic, paprika, cumin, and Pipelchuma to the pan and sauté for 2-3 minutes until fragrant.
- Mix in the canned tomatoes and salt. Cover with lid and simmer for 15 minutes. At this point, you can cool the sauce and store to use another day, heat it back up in a pan and continue from here.
- Mix in the cilantro, reserving some to garnish with later.
- Make pockets in the sauce with a wooden spoon or spatula and very carefully crack the eggs into them. Make sure to space the eggs out. There should be sauce in between each egg for them cook well.
- Immediately cover the pan, turn the heat up to medium, and cook without lifting the lid for 4-6 minutes depending on how you like your egg yolks. 5 minutes for runny and 8 minutes for cooked.
- Garnish with feta and cilantro. Eat immediately while it’s hot, soaking up the sauce with the pitas or bread.
Nutrition Information / Servings (6) / Amount Per Serving (1 egg + ½ cup sauce): Calories 203, Total Fat 14.9 g, Saturated Fat 3.7 g, Cholesterol 191.6 mg, Sodium 473.9 mg, Total Carbohydrate 9.8 g, Fiber 3.0 g, Protein 8.9 g