Homade Shakshuka

By Rachel Lee

Yield: 3-4 servings 


  • 2 tsp. cooking oil
  • 5 eggs
  • chopped cilantro (optional)
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves of garlic, thinly sliced 
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • 1 (28-oz) can diced tomatoes 
  • 1 cup feta cheese
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Homemade Shakshuka tip


Add some vegetable oil to a cast iron skillet and turn the heat to medium. Wait 3 minutes to allow the pan to pre-heat.

Add in the garlic. Cook for 1-2 minutes, stirring occasionally. Then add the red bell pepper and diced onion. Cook until the onion is caramelized.

Add paprika, cumin and salt and pepper to taste. Stir with the vegetables.

Pour in the can of tomatoes and simmer until the tomatoes have thickened (10-15 min). Stir in the crumbled feta.

Make little wells in the shakshuka, and crack the eggs directly into the wells.

Transfer the skillet to the oven and bake at 375°F for 6-10 minutes. Cook until the eggs are just set but still runny.

Nutrition Facts

Per serving: Calories: 174  | Carbohydrates: 19.5g | Protein: 16g | Total Fat:  14.2g Saturated Fat: 7.6g | Cholesterol: 266mg | Sodium:  787mg | Dietary Fiber: 5.3g | Potassium: 675 mg

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