Shakshuka (also spelled “shakshouka” and “chakchouk”) is a flavorful Middle Eastern and North African dish made of tomatoes, egg, and spices. It is a healthy combination of vegetables (tomato and onion), protein (eggs) and healthy fats (olive oil). Made in one pan, it is as easy to make as it is to clean up! It is delicious with a nice slice of crusty bread.
Shakshuka
Print recipe| Serves | 3 |
| Prep time | 5 minutes |
| Cook time | 22 minutes |
| Total time | 27 minutes |
This incredibly flavorful recipe is a great way to have vegetables for breakfast. Using fresh tomatoes instead of canned gives it a hearty, chunky texture and avoids potentially harmful BPA or other chemicals in can liners, which may be leached more easily due to the acidity of tomatoes. Tomato paste is available in glass jars and tetra paks. With that said, the nutrition benefits of eating canned tomatoes outweighs the risk of not eating enough vegetables, so if canned is your only option, go for it!
Ingredients
- 2 tablespoons olive oil
- 1/2 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 3 cups ripe tomato (diced)
- 1/4 cup tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 6 large eggs
Optional
- 2 cups fresh baby spinach
Directions
| Step 1 | |
| Heat oil in a large skillet over medium-high heat. Add onion and cook until onions begin to brown, 5-7 minutes, stirring occasionally. Add garlic and cook for 30-60 seconds or until fragrant. Add tomatoes, tomato paste, cumin, paprika, and salt and cook for 2 minutes, stirring occasionally, until tomatoes start to break down. Add spinach if using and cook until it begins to wilt, 1-2 minutes. | |
| Step 2 | |
| Crack eggs on top of tomato mixture, cover and simmer until eggs are set, about 7-10 minutes. | |
