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–+ servings
A cast iron skillet containing shakshuka with eggs, chopped vegetables, and herbs, garnished with fresh parsley and green onions; tomatoes and parsley are in the background.
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Mediterranean Shakshuka

Mediterranean Shakshuka is an easy, healthy dish is packed with nourishing ingredients, beautiful flavors, and ready in 30 minutes or less.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 196kcal
Author: Stephanie Wilson

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 1 cup onion thinly sliced
  • 1 red bell pepper seeded and thinly sliced
  • 3 garlic cloves thinly sliced
  • 1 ½ teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • ⅛ teaspoon cayenne or to taste
  • 1 (28-oz) can whole tomatoes coarsely chopped
  • 5 ounces feta crumbled
  • 1 teaspoon salt more as needed
  • pinch of black pepper
  • 6 large eggs
  • Chopped cilantro and scallions for serving
  • Hot sauce for serving

Instructions

  • Preheat oven to 375℉.
  • Heat the oil in a large ovenproof skillet over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.
  • Add the garlic, paprika, cumin, and cayenne, and cook for 1 to 2 minutes, or until fragrant.
  • Pour in the whole tomatoes and their juices. Season with salt and pepper and bring to a simmer, breaking up the tomatoes with the back of a spoon as they cook. Simmer until the sauce has thickened slightly, about 8 to 10 minutes. Stir in the feta.
  • Make small wells in the tomato sauce and gently crack the eggs into the wells. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to your desired doneness, about 7 to 10 minutes.
  • Sprinkle with fresh cilantro and scallions. Serve warm with hot sauce, if desired.

Notes

  1. Eggs: For softer yolks, begin checking the eggs around 7 minutes. For firmer yolks, bake closer to 10 minutes or slightly longer, depending on your oven and skillet.
  2. Stovetop: If your skillet is not ovenproof, cover the skillet and cook the eggs gently on the stovetop until the whites are set.
  3. Texture: Let the tomato sauce simmer until slightly thickened before adding the eggs. A thicker sauce helps the eggs nestle into the skillet and cook more evenly.
  4. Serving: Serve shakshuka with warm pita, challah, naan, or crusty bread for scooping up the sauce.
  5. Heat: Adjust the cayenne to taste, or omit it for a milder shakshuka.

Nutrition

Calories: 196kcal | Carbohydrates: 6g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 207mg | Sodium: 731mg | Potassium: 189mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1259IU | Vitamin C: 28mg | Calcium: 159mg | Iron: 2mg