Middle Eastern · easy

Family Shakshuka

Name: Family Shakshuka
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 6 large Eggs; 1 can (28 oz) Crushed Tomatoes; 1 large, diced Red Bell Pepper; 1 medium, diced Yellow Onion; 3 cloves, minced Garlic; 1 tsp Cumin; 1 tsp Smoked Paprika; 2 tbsp Olive Oil; 1/2 cup Feta Cheese, crumbled (optional); 4 rounds Pita or Crusty Bread

Eggs poached in a gently spiced tomato and pepper sauce, served straight from the skillet with warm bread for dipping. No harissa, mild spice. One pan, 27 minutes, everyone happy.

27 min
Total: 4
Serves: $9.50
Est. cost: 280
Cal/serving

Dietary, as tagged

Kid-friendly
Vegetarian
Meatless
Gluten-free

Parent noteLeave out feta for kids who avoid strong cheese. Serve harissa on the side for adults who want heat.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Eggs6 large
Crushed Tomatoes1 can (28 oz)
Red Bell Pepper1 large, diced
Yellow Onion1 medium, diced
Garlic3 cloves, minced
Cumin1 tsp
Smoked Paprika1 tsp
Olive Oil2 tbsp
Feta Cheese, crumbled (optional)1/2 cup
Pita or Crusty Bread4 rounds

Method

01
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Cook 5 minutes until softened.
02
Add minced garlic, cumin, paprika, and a pinch of salt. Cook 1 minute until fragrant.
03
Pour in crushed tomatoes. Stir and simmer 8 minutes until the sauce thickens slightly.
04
Use a spoon to make 6 wells in the sauce. Crack one egg into each well.
05
Cover the pan and cook on medium-low heat 5-6 minutes until whites are set but yolks are still slightly runny.
06
Scatter crumbled feta on top. Serve directly from the pan with warm pita or crusty bread.

280
Calories: 14g
Protein: 18g
Carbs: 16g
Fat