How To Make Israeli Shakshouka Recipe
A savory breakfast dish with eggs cooked in a spicy tomato sauce, popular in Israel and Middle Eastern cuisine.
Serves:
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 28 oz can of crushed tomatoes
- 4-6 large eggs
- 2 tbsp fresh parsley, chopped (optional)
Instructions
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Preheat oven to 375°F.
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In a large oven-safe skillet, heat olive oil over medium-high heat.
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Add onion and sauté until soft and translucent.
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Add garlic, bell pepper, and jalapeño pepper and sauté for an additional 2-3 minutes.
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Add cumin, paprika, salt, and black pepper and stir together.
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Add crushed tomatoes and bring to a simmer. Reduce heat and allow to simmer for 10 minutes.
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Crack eggs over the tomato sauce and place skillet in the oven. Bake for 8-12 minutes, until eggs are cooked to your desired level of doneness.
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Remove from oven and garnish with fresh parsley (optional).
Nutrition
- Calories : 204kcal
- Total Fat : 14g
- Saturated Fat : 3g
- Cholesterol : 186mg
- Sodium : 555mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 8g
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