Shakshuka is a spicy baked egg dish, originally from North Africa. It is a favorite breakfast dish in Israel. I love cooking it in a 10 inch Cast Iron Skillet. Make sure to heat the skillet before adding the oil! The Feta Cheese is totally an optional ingredient.
Here is the handy printable recipe:
Shakshuka (Baked Eggs in Spicy Tomato Sauce)
Print Pin RatePrep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 3 servings
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil
- 1 Yellow/Brown Onion sliced thin
- 1 Red Bell Pepper seeded sliced thin
- 3 Fresh Garlic minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Sweet Paprika
- ⅛ teaspoon Cayenne Pepper or to taste
- 28 ounce Whole Peeled Tomatoes coarsely chopped
- ¾ teaspoon Sea Salt or taste
- ¼ teaspoon Freshly Ground Black Pepper or to taste
- 5 ounces Feta cheese crumbled (optional)
- 6 Large Eggs
- Fresh Cilantro Leaves chopped
- Hot Sauce
Instructions
- Heat Cast Iron Skillet over medium low heat and then add oil.
- Add onion and bell pepper and cook until soft, about 15 minutes. Add garlic and cook 1 more minute.
- Whisk in cumin, paprika and cayenne and cook for 1 minute.
- Pour in tomatoes with the juice, salt, pepper and simmer until tomatoes have thickened, about 10 minutes.
- Gently stir in feta.
- Carefully crack eggs over tomatoes in skillet and season with salt and pepper.
- Place skillet into preheated 350 degree oven and bake until egg whites are set, approximately 7-10 minutes.
- Garnish with cilantro and dots of hot sauce.
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Nutrition
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
PIN this Shakshuka (Baked Eggs in Spicy Tomato Sauce)!
Shakshuka (Baked Eggs in Spicy Tomato Sauce)
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Have you ever tried freezing the cooked product? I saw a recipe for Shakshuka cooked in the microwave in ramekins that says you can freeze them (cooked) for moths.
Have you ever used fresh tomatoes instead of canned?