Easy Shakshuka with Canned Tomatoes

eggs

🥗Healthier: tofu

💰Cheaper: eggs

Tofu is lower in cholesterol and can be a budget-friendly protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is often cheaper.

Heat 1-2 tbsp of olive oil in a 6” skillet over medium heat.

Add the finely chopped onions to the skillet and cook until soft (a few minutes).

Add the garlic and stir until fragrant.

Pour the tomatoes (and their juice) into the skillet and stir, gently mashing.

Add all the spices and salt and pepper to taste, mix thoroughly. Let this mixture reduce and thicken a little bit.

Using the back of a large spoon, create a well in the tomato mixture and crack the egg directly into this well.

Cover the skillet with a lid that is rounded/domed enough to not touch the shakshuka. Let the eggs steam for 5-6 minutes.

Garnish with salt, pepper, cilantro, and/or feta cheese crumbles. Serve with warm, fluffy pita pocket bread or lightly toasted sourdough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary