Shakshuka
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2 servings
 
adapted from downshiftology.com
Ingredients
  • 1 tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper, chopped
  • 4 garlic cloves, whole
  • 4 garlic cloves, finely chopped
  • 6 eggs
  • 2 tsp paprika
  • 1 tsp cumin
  • ¼ tsp chili powder
  • 1 (28 oz) can diced tomatoes
  • salt and pepper taste
  • 1 bunch parsley
  • Pita bread (on the side)
Instructions
  1. Heat olive oil in a large sauté pan on medium heat. Add bell pepper and onion and cook for 5 minutes until the onion becomes translucent.
  2. Add garlic and spices and cook an additional minute.
  3. Pour the can of tomatoes and juice into the pan. Using a large spoon, break down the tomatoes to create a chunky sauce.
  4. Season with salt and pepper and raise the heat until the sauce begins to simmer.
  5. Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cook for 5 to 8 minutes, or until the eggs are done to your liking. Cover the pan to cook the eggs faster.
  6. Garnish with parsley, serve, and enjoy! Eat with pita bread (optional) or with a fork.
  7. NOTE: Want a lot less salt? Choose 'no salt added' diced tomatoes.
Nutrition Information
Serving Size: ½ recipe Calories: 440 Fat: 22 Saturated Fat: 6 Carbohydrates: 33 Sugar: 15 Sodium: 890 Fiber: 8 Protein: 24 Cholesterol: 635
Recipe by JTA Wellness; San Antonio Dietitians at https://dev6.odysseydesignhosting.com/2025/03/shakshuka/