A Middle Eastern based one skillet dish made of poached eggs in a spicy tomato based sauce.
What is shakshuka?
Shakshuka is a combination of eggs, tomatoes and spices. It is pronounced ‘shock-shoe-kah’. This dish is very popular in the Middle East and Northern Africa. It is believed to have come from Tunisian. The word shakshuka translates to “a mixture” in Tunisian dialect. It is served at breakfast, lunch or dinner. Oftentimes, it is paired with pita bread or side salad.
How spicy is shakshuka?
This is typically a very spicy dish, however that range can vary from mild to off the chart hot. Cumin, the original spice used in the recipe has a spicy flavor. In addition, to the bell peppers, you can add any variety of other peppers to make it spicier such as habanero, or ghost. I’ve added jalapeno peppers but they can be taken out if it is too spicy and you can just leave in the regular bell peppers. The fire roasted tomatoes kick it up but regular diced tomatoes lend to a milder flavor.
How to make shakshuka
Shakshuka is not only easy to make but can be done in less than 20 minutes. First, dice up your onion, garlic and peppers. Then, melt coconut oil on cast iron pan. Saute the peppers, onions and garlic until the onions can be seen through. Add the can of tomatoes along with cumin and parsley. Stir together. Cover the dish and let simmer for 10 minutes. Once cooked, make circles in your dish moving the tomato sauce around enough so that you can crack an egg in each space. Cover the dish for 5 more minutes until eggs are poached. Serve with bread and or side salad.Print
This Whole 30 one-skillet dish is made of poached eggs, in a spicy tomato based sauce. An easy meatless weeknight meal or great breakfast option.
- 4 eggs
- 2 garlic cloves, diced
- 1 jalapeno pepper, diced (optional)
- 1 can fire roasted crushed tomatoes
- 1/2 cup onion, diced
- 1/2 cup red bell pepper, diced
- 1 tbsp coconut oil
- 1 tsp cumin
- 1 tsp parsley
- Salt, pepper and chives to taste
- Dice up the onion, peppers and garlic cloves.
- Melt coconut oil on cast iron pan
- Saute the peppers, onions and garlic until the onions can be seen through
- Add can of tomatoes along with the spices, then stir
- Cover the dish and let simmer for 10 minutes
- Using the back of a spoon, move the tomato sauce around enough to make small circles
- Crack an egg into each circle
- Cover the dish for 5 more minutes until egg is poached
- Top with chives and serve with bread and or side salad
Substitutions: instead of fire roasted tomatoes, you can use regular diced tomatoes to cut the spice.
Extra spicy: Add jalapeno, ghost, cayenne or habanero peppers to take it to the next level of spice.
- Category: Main Dish
- Method: Stove Top
- Cuisine: Middle Eastern
Keywords: shakshuka, middle eastern dish, vegetarian, whole 30, meatless meals, skillet meals,