Easy Shakshuka Recipe | How to Make The Best Shakshuka

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 the olive oil in a large skillet over medium heat.

Add the chopped onion and sauté for about 5-6 minutes, until softened and lightly golden.

Stir in the diced bell pepper and cook for another 4–5 minutes.

Add the minced garlic, cumin, paprika, and cayenne. Stir constantly for about 30-60 seconds, until fragrant. Add tomato paste, stir and cook for another minute.

Pour in the crushed tomatoes, water and stir well. Season with salt, pepper, and a little sugar if your tomatoes are very acidic.

Reduce the heat and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Add more water if needed.

Using a spoon, create small wells in the sauce and gently crack an egg into each well. Cover the pan with a lid and cook for 5–7 minutes, or until the egg whites are just set but the yolks are still runny (or cook longer if you prefer fully set yolks).

Remove from heat. Sprinkle with fresh chopped parsley (and crumbled feta if using). Serve immediately with crusty bread, pita, or warm challah to scoop up the sauce!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary