Your New Favorite Shakshuka Recipe

Shakshuka is easy, but with the wrong ingredients, it can taste totally disgusting (I hope you haven’t had that unpleasant experience, because – unfortunately – I have :/ ). With this shakshuka recipe, however, you will be set!

shakshuka
Shakshuka topped with fresh parsley

Whether you like your shakshuka for Sunday brunch or Wednesday dinner, this recipe is sure to please you – and whoever you’re enjoying it with! 🙂

Enjoy!
<3 Dena

shakshuka
Shakshuka with fresh parsley
shakshuka
Shakshuka with multigrain sourdough bread
IMG-7370
Shakshuka topped with fresh parsley

Your New Favorite Shakshuka Recipe

This shakshuka is perfect for breakfast, brunch, lunch or even a light dinner.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast, Brunch, Main Course
Cuisine: Mediterranean
Keyword: shakshuka
Servings: 2 servings

Ingredients

  • Avocado oil (or other high-heat oil), for sautèing
  • 1 medium onion, chopped (about 1 cup)
  • 1 medium tomato, chopped (about 1 cup)
  • 1 cup tomato sauce or marinara sauce (basil flavored tomato sauce works well)
  • Black pepper to taste
  • Pinch of sea salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon onion salt
  • 2-4 eggs
  • Fresh parsley, roughly chopped

Instructions

  • Heat oil over a medium-high flame in a large frying pan. Add onion and sauté until just translucent. Add bell pepper; continue sautéing until peppers are slightly softer. Add tomato; sauté until tomato juice runs. Add additional oil to pan if it appears dry.
    Once vegetables are soft, pour tomato sauce into pan. Mix well. Season sauce with black pepper, sea salt, garlic powder, oregano and onion salt. Mix well. Taste sauce and adjust spices if necessary.
    Cover pan tightly with foil, and lower flame. Allow sauce to simmer for about 3 minutes.
    Uncover pan. Stir sauce. Create separate wells for each egg in the sauce. Pour eggs, one by one, into wells. If you dislike runny eggs, run a wooden spoon or spatula through eggs after you add them to the pan. If you prefer your eggs undercooked, omit this step.
    Sprinkle black pepper and fresh parsley over eggs. Cover pan tightly with foil. Allow shakshuka to simmer for 5 to 10 minutes, checking frequently until eggs reach desired doneness. Serve with whole wheat toast or sourdough bread.

Notes

Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!

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