Quick & Dirty Shakshuka

Jammy eggs set in a deeply flavored tomato sauce.

1-2 servings
30 minutes
Brian Lagerstrom

Ingredients

Shakshuka sauce base

  • Roasted red peppers, diced
    75 g~1/2 cup
  • Tomato sauce, canned puree
    200 g~ 3/4 cup
  • Salsa, red
    75 g~ 1/3 cup
  • Sugar
    5 ga spoonful
  • Salt
    2 gto taste
  • Paprika
    2 ga sprinkle
  • Cumin
    2 ga sprinkle
  • Ground coriander
    2 ga sprinkle
  • Garlic Powder
    1 ga sprinkle
  • Black Pepper
    2 ga sprinkle
  • Olive Oil
    for cooking

Eggs & topping options

  • Eggs
    2
  • Feta, crumbled
    a handful
  • Herbs, chopped
    for garnish
  • Olive Oil
    for garnish
  • Bread, toasted
    for serving

Method

Step 1: Dice the jarred peppers

Drain & small dice the peppers. Prep or gather any remaining ingredients.

  • Optional - preheat an oven to 400°F/204°C, although this recipe can be made entirely on the stovetop (see step 3).

Step 2: Build the sauce

In an 8” sauté pan over med-high heat, add olive oil then diced peppers for ~60 sec. Add remaining ingredients (except the eggs).

  • 3-4 mins until reduced and thickened enough to hold a sturdy well (divot for the eggs).

Step 3: Add & cook the eggs

Reduce heat to low. Make 2 wells; crack an egg into each well. Season each with salt. You have two options for cooking the eggs through:

  • Option A: stovetop spirited → once the bottoms of the eggs set, turn heat to medium med-low, cover for ~ 3 mins to the top of the eggs.

  • Option B: Slide the pan into a preheated 400°F/204°C oven → 5+ mins to desired doneness.

You’re looking for fully cooked whites and a jammy yolk.

Step 4: Garnish & serve

While the shakshuka is still warm, top w/ feta, a bit of olive oil, & fresh herbs, if desired. Serve with toasted bread.

“One of my favorite breakfast dishes, but with a few shortcuts to cut down the cooking time.”

Brian Lagerstrom
Creator

Nutritional Information

entire recipe
Calories375
33g
18g
23g

Show macros split into…

--

FAQ

What kind of pan works best for this recipe?

An 8” sauté pan ensures you have enough sauce depth to partially submerge the eggs, which helps them poach and cook through evenly. If you are using a bigger pan (like a 10” or 12”), make a double batch so that there’s enough sauce to envelop the eggs.

Why the salsa and jarred red peppers?

These are the flavor boosting shortcut ingredients in the recipe. The jarred peppers bring a , smokey with zero extra effort, and the salsa instantly adds in aromatic depth with pre-cooked tomatoes, onions, garlic, and jalapeños (use any jarred salsa with these ingredients).