Don’t let the name of this amazing breakfast dish scare you!  If you have never made Shakshuka, (pronounced “shack-shooka”), you need to!  It’s one of my favorite breakfast meals to make because it’s easy, hearty, inexpensive, and uses only one pan!

There are so many variations of Shakshuka and you can modify this dish to suit your preferences.  This is a great recipe if you have some leftover veggies to get rid of because most would work with this!  You can see how I made this, step-by-step, on Instagram in my highlight called, “Shakshuka”.

Image by thealisonhoward.com

Shakshuka
Recipe by: Alison Howard
Yield: 5 servings

Ingredients:

1 Tbsp olive oil
1 large onion, sliced
1 red bell pepper (or any color, whatever you have), roasted, skin removed, seeded, chopped (I show you how I do this in my Shakshuka tutorial on IG too)
2 tomatoes, diced
1 cup mushrooms, thinly sliced
3 cloves garlic, minced
2 tbsp Gonsalves Hot Chopped Peppers sauce (I get this at a local grocery store and LOVE it.  If you can’t find it you can use 1 hot chili pepper, seeded and chopped)
1.5 cups marinara sauce (or tomato sauce if that’s what you have on hand)
1 tsp cumin
1 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped (reserve half to garnish with)
5 eggs
1 Tbsp feta cheese

Directions:

  1. Preheat oven to 350 degrees F.  In a large oven-safe pan (I use my Lodge cast-iron pan) over medium low heat, add the oil and allow to get warm.  Add onions and cook until they begin to caramelize.  This takes about 30 minutes, but it is worth the time because the flavor is so good.
  2. Once onions have caramelized, add the roasted bell pepper, tomatoes, mushrooms, and garlic to the onions.  Allow to cook for a few minutes.
  3. Add the Gonsalves Hot Chopped Peppers sauce and give a good stir, then add the marinara and mix well.
  4. Make 5 little dents in the mixture with the back of a spoon and crack one egg into each dent.  Sprinkle with feta cheese. Carefully transfer the pan to the oven and allow to bake for about 15 minutes, until eggs are set but still runny.
  5. Remove, garnish with basil and more feta if you’d like, serve with sourdough bread (or not if you want to keep it low carb).

Enjoy!