Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack.
Servings:4 | Calories:279 | Total Fat:21g | Chol:246mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
Sat Fat 4g
Total Carb 14g
33% Extra-virgin olive oil
21% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling 1 medium onion, thinly sliced 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as red horned pepper, depending on your heat preference), stems, seeds, and ribs removed, thinly sliced 1 fresh small hot chili (such as jalapeño, serrano, or Fresno), stems, seeds, and ribs removed, thinly sliced 2 to 3 cloves garlic, thinly sliced 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika 2 teaspoons (8g) whole or ground cumin seed 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your fingers or with a pastry blender (see note) Kosher salt and freshly ground black pepper Large handful minced cilantro, parsley, or a mix 6 eggs Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all optional) Crusty bread, for serving
Directions : View recipe directions on seriouseats.com