Shakshuka

Packed with locally grown produce, shakshuka is sure to spice up your meal, any time of the day. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Mediterranean
Servings 4
Calories 249 kcal

Equipment

  • Kitchen Knife
  • Cast Iron or Oven Safe Pan

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion* chopped
  • 1 bell pepper* red, chopped
  • ¼ tsp sea salt
  • 3 cloves garlic* minced
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • ½ tsp paprika
  • ¼ tsp red pepper flakes
  • 4 cups tomato* chopped
  • 2 tbsp cilantro* chopped, or parsley*
  • 5 eggs*
  • ½ cup feta cheese crumbled

Instructions
 

  • Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add onion, bell pepper, and salt. Cook, stirring frequently, about 5 minutes.
  • Add the garlic, tomato paste, cumin, paprika, tomatoes, and herbs. Stir and bring to a simmer for about 5 minutes, breaking up the tomatoes. Turn off the heat, add salt and pepper to taste.
  • Use a spoon to make wells and crack eggs directly into them. Spoon a bit of the tomato mix over the whites to help contain the eggs. 
  • Transfer the skillet to the oven and bake for 8 to 12 minutes.
  • Transfer hot skillet to top of the stove and top with feta and more cilantro. Serve with crusty bread.

Notes

Adapted from Cookie and Kate

Nutrition

Calories: 249kcalCarbohydrates: 14gProtein: 12gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 221mgSodium: 509mgPotassium: 648mgFiber: 3gSugar: 8gVitamin A: 2748IUVitamin C: 64mgCalcium: 159mgIron: 2mg
Keyword bell pepper, cilantro, eggs, garlic, onion, parsley, tomatoes