📍 Where this dish comes from: Lower East Side, New York City · The Tenement Museum
Discover the history of this region →
Discover the history of this region →
Shakshuka is one of those dishes that manages to be simple and deeply satisfying at the same time — a well-spiced tomato and pepper sauce simmered down, eggs cracked directly into it, and everything finished together under a lid until the whites just set.
What You’ll Need
Servings: 4 servings
Calories: 260kcal
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 6 large eggs
- 1/2 cup crumbled feta
- Chopped parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking 6–7 minutes until softened.
- Add garlic, cumin, smoked paprika, and cayenne, cooking 1 minute until fragrant.
- Pour in crushed tomatoes and simmer, uncovered, 12–15 minutes, until thickened.
- Make small wells in the sauce and crack an egg into each one.
- Cover and cook 6–8 minutes, until egg whites are set but yolks are still soft.
- Scatter feta and parsley over the top and serve directly from the skillet.
Nutrition
Serving: 1serving | Calories: 260kcal | Protein: 15g | Fat: 19g | Fiber: 3g
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Health Benefits
- Eggs poached directly in the sauce provide complete protein with no added fat beyond the initial sauté.
- Tomatoes and bell peppers contribute vitamin C and lycopene to the dish.
- A naturally vegetarian, one-skillet meal that’s easy to scale up for a crowd.