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Traditional Shakshuka Recipe
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5 from 5 votes

Traditional Shakshuka Recipe

This delicious egg-based dish can be served for breakfast/brunch or a light meal for lunch or dinner and the best way to enjoy it is with a piece of crusty bread.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Main Course
Cuisine: Mediterranean, Middle Eastern, Turkish
Diet: Gluten Free, Vegetarian
Servings: 4 people
Calories: 287kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 frying pan
  • 1 Sharp knife
  • 1 grater

Ingredients

  • 1 ½ tablespoon butter
  • 1 tablespoon olive oil
  • 5 oz green pepper or 4 Turkish green chilies (150 grams)
  • 5 oz sweet red pepper (150 grams)
  • 1 small red onion (sliced)
  • 1 tablespoon tomato paste
  • 1 chopped red chili or ¼ teaspoon chili flakes (adjust to your taste)
  • 6 medium tomatoes (chopped or grated)
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoon salt
  • 4 to 6 eggs
  • ¾ cup grated feta, kasar (kashkaval), or cheddar cheese (100 grams)
US Customary - Metric

Instructions

  • Melt the butter in a large heavy skillet or pan on medium heat and add olive oil.
  • Add the green peppers and red peppers and saute for five minutes.
  • Add the onions and saute for another 5 minutes or until they are lightly caramelized.
  • Stir in the tomato paste and cook for a minute before adding the chili, chopped tomatoes, freshly ground black pepper, and salt, stir well.
  • Cook on low to medium heat for 15 minutes, until it starts to reduce then crack the eggs in the tomato mixture one at a time.
  • Cover the pan with a lid and let it simmer until the eggs are cooked to your liking.
  • Turn the heat off and sprinkle some cheese on top before serving.

Notes

  • Shakshuka is best served immediately. The leftover eggs will get overcooked when you want to reheat them.
  • This simple yet satisfying dish is filling, nutritious and ready in just half an hour!
  • Shakshuka is considerably low calorie and contains vitamins A and C as well as lots of calcium and protein.
  • You can add some minced meat or sucuk to your Shakshuka and serve it as dinner.
  • Keep in mind that the eggs will carry on cooking in the tomato sauce even after you take them off the heat.
  • If you are lucky enough to have ripened summer tomatoes in your fridge, you can skip the tomato paste.

Nutrition

Calories: 287kcal | Carbohydrates: 16g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 196mg | Sodium: 1152mg | Potassium: 773mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3529IU | Vitamin C: 118mg | Calcium: 211mg | Iron: 2mg