Classic Shakshuka

12 35 342
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 3
Classic Shakshuka
Health Rating


1/8 tsp Cayenne pepper (to taste)
1/4 tsp Hot pepper (chili) flakes (to taste)
1 pinch Salt and pepper (to taste)
1 tsp Cumin
1 3/4 can(s) (16 oz) Diced tomatoes, canned
6 large egg Egg
1 tbsp Extra virgin olive oil
1 clove(s) Garlic (minced)
1 tsp Paprika
2 tbsp Tomato paste, canned
1 medium pepper(s) Red bell pepper (chopped)
1/2 medium White onion (peeled, diced)


1. Dice the onions and garlic and sauté them on a deep, large pan.

2. Dice the tomatoes and peppers (make sure to fully core the middle and the seeds). Sauté the bell peppers for 5-7 minutes until soft and add the tomatoes.

3. Add tomato paste and stir until thickened. Add salt and pepper. Add in chili flakes and/or paprika and/or cayenne (hot damn) for as much spice as you like.

4. Once sufficiently thick, crack in the eggs one by one, making sure to space them out evenly. Cover the pan and allow the mixture to simmer and condense for 8-12 minutes, depending on how cooked you prefer your eggs.

5. Once the eggs are cooked, the shakshuka is ready to be served with traditional challah bread and shared.



Quick Tip:

Add anything you want to the base — jalapeños, green chillies, parsley, red pepper flakes, mushrooms, eggplant or spinach.

Shakshuka can easily be customized to your taste!

Nutrition Facts

Per Portion

Calories 342
Calories from fat 148
Calories from saturated fat 36
Total Fat 16.4 g
Saturated Fat 4.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 8.0 g
Cholesterol 385 mg
Sodium 639 mg
Potassium 1244 mg
Total Carbohydrate 29.8 g
Dietary Fiber 7.3 g
Sugars 4.7 g
Protein 18.7 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 3.1

Energy sources