shakshouka

Updated at: Thu, 17 Aug 2023 04:51:14 GMT

Step 1

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.

Step 2

Add garlic and spices and cook an additional minute.

Step 3

Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Add mango chilli sauce. Season with salt and pepper and bring the sauce to a simmer.

Step 4

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

Step 5

Garnish with chopped cilantro and parsley.

Step 6

LISA'S TIPS

Step 7

If you're not dairy-free, crumbled feta or goat cheese on top is delicious addition. Traditionally it's also served with pita, but I love to serve it with slices of avocado.

Step 8

Many photos online show shakshuka cooked in a cast iron pan. Tomatoes are acidic and may erode the seasoning on your cast iron pan as well as dull the finish. You may also get a slight metallic flavor to the dish. So I recommend not taking any chances and cooking it in a stainless steel pan, like this beauty from All Clad.

Step 9

NUTRITION

Step 10

CALORIES: 146kcal, CARBOHYDRATES: 10g, PROTEIN: 7g, FAT: 9g, SATURATED FAT: 2g, POLYUNSATURATED FAT: 1g, MONOUNSATURATED FAT: 5g, TRANS FAT: 1g, CHOLESTEROL: 164mg, SODIUM: 256mg, POTASSIUM: 409mg, FIBER: 2g, SUGAR: 5g, VITAMIN A: 1371iu, VITAMIN C: 40mg, CALCIUM: 80mg, IRON: 3mg

Step 11

COURSE: breakfast, main meal

Step 12

CUISINE: mediterranean, middle eastern

Step 13

KEYWORD: shakshuka, shakshuka recipe

Step 14

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Step 15

DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Step 16

Disclaimer: I visited Israel in partnership with Vibe Israel, a non-profit group bringing awareness to all that Israel has to offer. I had an amazing time on their wellness tour and I’m happy to share my experiences. All opinions are my own.

Step 17

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414 COMMENTS ON “SHAKSHUKA”

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« PREVIOUS 1 … 3 4 5

Step 38

SCOTT — September 5, 2021 @ 9:14 pm REPLY

Step 39

Perfect. Easy simple.

Step 40

DOWNSHIFTOLOGY — September 7, 2021 @ 11:47 am REPLY

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Glad you enjoyed this shakshuka recipe Scott!

Step 42

CYNTHIA — September 5, 2021 @ 1:03 pm REPLY

Step 43

Great comfort food recipe! 

Step 44

BOWIE — September 4, 2021 @ 6:25 pm REPLY

Step 45

I love eating this as a soup (thanks juicy tomatoes)! I just put the eggs on top of the sauce, turned out beautifully. Served it with some tabouli :) Yum!

Step 46

DOWNSHIFTOLOGY — September 6, 2021 @ 2:29 pm REPLY

Step 47

Love this served with tabbouleh! Glad you enjoyed this recipe Bowie.

Step 48

JENNIFER — September 1, 2021 @ 10:29 pm REPLY

Step 49

I didn’t make this recipe, but one very, very similar and it was delicious, as I know this one would be, however, I would suggest letting the tomato, onion, garlic and spice portion simmer on a low heat for 10 to 15 minutes before adding the eggs, as a lot of people have commented about the sauce being a bit too watery. By letting it cook down slowly, it reduces the liquid and concentrates the flavors.

Step 50

DOWNSHIFTOLOGY — September 2, 2021 @ 11:11 am REPLY

Step 51

Yep, you can let everything cook for a bit as well prior :)

Step 52

ELNY —

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