Total TimePrep/Total Time: 30 min.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/2 to 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 teaspoon Sriracha chili sauce or hot pepper sauce, optional
- 2 medium tomatoes, chopped
- 4 large eggs
- Chopped fresh cilantro
- Whole pita breads, toasted
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic, seasonings and, if desired, chili sauce; cook 30 seconds longer. Add tomatoes; cook until mixture is thickened, stirring occasionally, 3-5 minutes.
- With back of spoon, make 4 wells in vegetable mixture; break an egg into each well. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes. Sprinkle with cilantro; serve with pita bread.
Nutrition Facts1 serving: 159 calories, 12g fat (3g saturated fat), 186mg cholesterol, 381mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1.500 fat, 1 medium-fat meat, 1 vegetable.
Apr 4, 2020
My husband makes shakshuka sauce by the gallon and we freeze in small contianers just right for the 2 of us. Makes breakfast so easy! My personal fav way to eat is this: oatmeal (1/4 cup with half cup water), grated sharp cheddar cheese, the shakshuka. Cook 2 min in microwave and pop a fried egg on top. Delicious and filling!
Feb 8, 2020
As this recipe was thankfully submitted from Calgary Canada , a cultural melting pot . Please refrain from trying to claim a certain country of origin . Yes , it is delicious and has ingredients that can be found in every corner of the world and made to certain tastes ,with substitute spices. It is clearly a Canadian comfort food , made with love for family . But in origin , it is obviously Latin with Eastern African , Mediterranean , Asian , Israeli , German , European , Icelandic , West Indian , East Indian , West and East Pacific Island along with Alien overtones . Get my point please . It's just good food ....enjoy !
May 12, 2019
Added diced red bell pepper which I cooked with the onion, increased the garlic to three cloves, and used Hungarian paprika instead of hot pepper sauce. It made a lovely breakfast, served with fresh yogurt, pita, and a variety of olives.
Feb 22, 2019
Lol "southeast asia" lets give credit where credit is due... "An Israeli dish" pls.
Nov 8, 2018
Sriracha? In Shakshuka? What are you? some kind of monster?!?!
Jun 21, 2018
So easy and delicious. I made this for dinner as directed using heirloom tomatoes and served it with warm sprouted wheat pita. This will be on regular rotation in my house.
Jun 3, 2018
Easy healthy and filling
Jan 16, 2018
I surprised my BF with this today. He loved it and asked where I got the recipe. I showed him this page and after reading the other reviews, he said, “ Tell them it doesn’t matter to him where it originated, and his GF also used canned tomatoes, but people have GOT to make this dish. It’s awesome!” Bless his heart; he’s a keeper like this recipe!
May 29, 2017
I love this dish so much! I've made it twice and it was very tasty both times. Everyone else loved it too. The only things I did differently were using paprika instead of chili powder, and using drained, canned diced tomatoes instead of fresh because it's all I had at the time. Delicious recipe!
Nov 10, 2016
Nice flavor. Shakshuka is originally a Jewish-Morrocan dish, very common in Israeli kitchens-not Southeast Asian in origin. Maybe taught by fellow traveler? Incredibly good for breakfast!