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Red Shakshuka

red shakshuka with feta and herbs in a skillet

Red Shakshuka

Beth Bollinger of Nest Wellness
Red Shakshuka is a savory dish originating from North Africa, consisting of poached eggs in a tomato and pepper sauce. The vibrant red color of the sauce comes from the rich blend of tomatoes, bell peppers, onions, and aromatic spices such as cumin and paprika. I like to serve this delectable one-pan meal with my paleo flatbread or my nut and seed bread, for dipping! The combination of flavors in Red Shakshuka creates a harmonious balance between the tanginess of the tomatoes and the warmth of the spices, making it a popular choice for breakfast or brunch. This meal is a delicious way to get protein and plants for optimal health and shakshuka is the perfect one pan meal for breakfast, lunch or dinner.
5 from 2 votes
Prep Time 10 minutes
Cook Time 27 minutes
Course Breakfast, Main Course
Servings 3 servings
Calories 436 kcal

Equipment

Ingredients
 

  • 3 tbsp extra virgin olive oil or avocado oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • tsp ground cayenne, or to taste
  • 1 28 ounce can whole plum tomatoes with their juices, rough chopped. You could also use a tomato sauce like Rao's marinara!
  • ¾ tsp sea salt, (more as needed to taste)
  • ¼ tsp black pepper, (more as needed to taste)
  • 5 ounces feta, crumbled (about 1¼ cups)
  • 6 large eggs ideally pasture raised
  • herbs for serving like cilantro, basil or mint, chopped or torn

Instructions
 

  • Preheat oven to 375℉
  • Heat olive oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes.
  • Add garlic and cook until tender, 1 to 2 minutes. Sprinkle in cumin, paprika and cayenne, and cook 1 minute more.
  • Pour in tomatoes and season with ¾ teaspoon salt and ¼ teaspoon pepper and simmer until tomatoes have thickened, about 10 minutes.
  • Taste and add more salt and pepper if needed.
  • Sprinkle crumbled feta over the tomato and veggies.
  • With the back of a spoon, create a "well" in the sauce for each of the 6 eggs. Gently crack the eggs into the skillet in the tomato sauce. Season eggs with salt and pepper.
  • Transfer the skillet to the oven and bake until eggs are just set, about 5-7 minutes.
  • Sprinkle with herbs and serve with my paleo flatbread or my nut and seed bread. Enjoy!

Nutrition

Calories: 436kcalCarbohydrates: 12gProtein: 21gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 414mgSodium: 1269mgPotassium: 398mgFiber: 2gSugar: 5gVitamin A: 2793IUVitamin C: 75mgCalcium: 319mgIron: 3mg
Keyword easy one pan breakfast, mediterranean brunch, mediterranean cuisine, paleo recipe, red pepper and tomato eggs, red sauce baked eggs, savory breakfast skillet, shakshuka with a twist, tomato based breakfast dish,
Tried this recipe?Let us know how it was!
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