Ingredients
Sauce and eggs
- 2 tablespoons olive oil 27 g
- 1 medium yellow onion 150 g, diced
- 1 large red bell pepper 150 g after trimming, diced
- 3 garlic cloves 9 g, minced
- 1 tablespoon tomato paste 16 g
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 28-ounce can crushed tomatoes 794 g
- 1/2 teaspoon fine salt use less if tomatoes are salted
- 1/4 teaspoon black pepper
- 4 large eggs about 200 g without shells
- 2 tablespoons chopped flat-leaf parsley 8 g
Equipment
- 1 12-inch shallow skillet with lid stainless steel or enamel-coated
- 1 Wooden spoon
- 1 Small bowl for cracking each egg
- 1 Measuring spoons
Instructions
- Heat olive oil in the skillet over medium heat. Add onion and red pepper. Cook 8–10 minutes, stirring, until softened without scorching. Add garlic, tomato paste, cumin and paprika; stir for 1 minute.
- Add crushed tomatoes, salt and black pepper. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thick enough that a spoon drawn through leaves a brief trail. If it becomes dry, stir in water 1 tablespoon at a time.
- Use the spoon to make four shallow wells in the sauce. Crack each egg into a small bowl first, then slide it into a well. Reduce the heat to low and cover the skillet.
- Cook covered for 8–12 minutes, or as long as needed until both egg whites and yolks are firm. Keep the heat gentle so the bottom does not burn. Cooking time varies with the pan and egg size; check the actual eggs rather than the clock alone.
- Remove the skillet from heat. Sprinkle with parsley and spoon one egg with one-quarter of the sauce into each serving. Offer optional bread separately.
Nutrition
Calories: 205kcalCarbohydrates: 17gProtein: 9gFat: 12gSaturated Fat: 2.5gFiber: 4gSugar: 10g
Video
Notes
Contains eggs. Nutrition is an estimate per one egg and one-quarter of the sauce, using generic USDA ingredient values for 200 g eggs, 27 g olive oil and the stated vegetables and tomatoes; all measured oil is included. Bread, cheese and other toppings are excluded. Two eggs plus half the sauce equals two stated servings. Estimated cost varies by location. Cook both whites and yolks firm. Refrigerate leftovers within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C); eggs will become firmer. For make-ahead cooking, refrigerate the sauce separately and add fresh eggs after thoroughly reheating it. Instructional video by Lisa Bryan of Downshiftology demonstrates a six-egg shakshuka with whole peeled tomatoes and different spice quantities. This recipe uses four eggs, crushed tomatoes and tomato paste, and cooks the yolks firm; follow the written quantities and method.