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Shakshuka

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Shakshuka with eggs, tomatoes, and cilantro cooked in cast iron for a warm, comforting vegetarian meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Breakfast, Main Course
Cuisine: Mediterranean
Calories: 194
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 can 28 oz crushed tomatoes or use ripe tomatoes
  • Salt to taste
  • Black pepper to taste
  • 4 large eggs
  • ¼ cup fresh cilantro chopped

Equipment

Cast Iron Skillet
Cast Iron Skillet
$64.90
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03/04/2026 09:01 pm GMT
Cast Iron

Cooking Instructions
 

  1. Heat olive oil in a cast iron skillet over medium heat.
  2. Add onion and bell pepper and cook for 5-6 minutes until softened.
  3. Stir in garlic, cumin, and paprika and cook for 30 seconds until fragrant.
  4. Add crushed tomatoes, salt, and black pepper. Simmer for 15 minutes until slightly thickened.
  5. Make small wells in the sauce and crack eggs into each one.
  6. Cover and cook for 6-8 minutes until egg whites are set and yolks are still soft.
  7. Remove from heat and sprinkle with fresh cilantro. Serve hot.

Nutrition

Calories: 194kcalCarbohydrates: 14gProtein: 9gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 186mgSodium: 411mgPotassium: 638mgFiber: 3gSugar: 8gVitamin A: 2170IUVitamin C: 50mgCalcium: 62mgIron: 3mg

Notes

Keep heat gentle to avoid overcooking eggs.
Serve with bread for dipping.
Cast iron keeps the dish warm at the table.

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