Description
This easy 30-minute shakshuka uses pantry staple spices and canned goods with a few fresh ingredients to create the most delicious, easy to prepare breakfast, brunch, or dinner!
Ingredients
Units
Scale
- 1 16oz jar roasted red peppers, drained
- 1 tbsp olive oil
- 1 small/medium onion, diced
- 3 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1/2 tsp harissa spice blend
- 1/4 tsp turmeric
- 1/4 tsp cumin
- Salt & pepper
- 1 14oz can fire roasted diced tomatoes
- Eggs (2-3 per serving)
- 2oz crumbled feta
- Fresh herbs for garnish
Instructions
- Puree the red peppers. Place drained roasted red peppers in a blender or food processor and blend until smooth. Set aside
- Cook onion and garlic. In a skillet over medium heat, heat olive oil. Then add onion and cook until fragrant and translucent, about 4-5 minutes. Then add garlic and cook for another minute. Add in all spices and stir to coat the onions, cooking for another minute to lightly toast the spices.
- Pour in tomato and pepper puree. Add fire roasted tomatoes and the red pepper puree to the skillet. Stir and bring to a simmer.
- Poach the eggs. Using a spoon, make wells in the sauce and crack eggs into each well. Sprinkle crumbled feta over the sauce. Cover and simmer for about 3-5 minutes until the egg whites have set but yolks are still runny (see notes if you don’t have a lid for your pan).
- Garnish and serve. When eggs are cooked, remove from the heat, top with chopped fresh parsley, and serve with warm pita or toasted bread!
Notes
- If you don’t have a lid for you pan, you can simmer the eggs in the sauce on the stovetop for a bit longer (7-8 minutes) and the eggs should be cooked through (you can gently ladle some sauce over the egg whites as they start to firm up). You can also heat your oven to 350ºF and transfer the skillet to the oven for 7-12 minutes until egg whites are set and yolks are cooked to your liking (less time for runnier yolks, more time for jammy or hard yolks)
Nutrition
- Serving Size: 2 eggs
- Calories: 293
- Sugar: 6.6 g
- Sodium: 2868.3 mg
- Fat: 16.5 g
- Carbohydrates: 18.3 g
- Protein: 15.9 g
- Cholesterol: 384.6 mg