Middle Eastern · easy

Shakshuka

Name: Shakshuka
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 Large Eggs; 28 oz Crushed Tomatoes; 1 large Red Bell Pepper; 1 medium Yellow Onion; 3 cloves Garlic Cloves; 2 tbsp Olive Oil; 1 tsp Ground Cumin; 1 tsp Paprika; 2 oz Feta Cheese (optional); 2 tbsp Fresh Flat-Leaf Parsley (optional)

Eggs poached in a spiced tomato-pepper sauce with cumin and paprika. A one-skillet meal that works for breakfast, lunch, or dinner.

30 min
Total: 4
Serves: $11.50
Est. cost: 260
Cal/serving

Dietary, as tagged

Gluten-free
Halal

Parent noteSkip chili flakes. Cook eggs fully through for younger children. Serve with toast soldiers for dipping into the sauce.

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

Large Eggs4
Crushed Tomatoes28 oz
Red Bell Pepper1 large
Yellow Onion1 medium
Garlic Cloves3 cloves
Olive Oil2 tbsp
Ground Cumin1 tsp
Paprika1 tsp
Feta Cheese (optional)2 oz
Fresh Flat-Leaf Parsley (optional)2 tbsp

Method

01
Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Cook until softened, about 5 minutes.
02
Add minced garlic, cumin, paprika, and chili flakes. Stir for 30 seconds until fragrant.
03
Pour in crushed tomatoes and season with salt and pepper. Simmer for 10 minutes until sauce thickens slightly.
04
Make 4 wells in the sauce and crack an egg into each. Cover and cook for 5-7 minutes until egg whites are set but yolks are still runny.
05
Crumble feta over the top, garnish with fresh parsley, and serve immediately with crusty bread for dipping.

260
Calories: 14g
Protein: 16g
Carbs: 16g
Fat