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Shakshuka built on a jar of marinara rather than from scratch — onion, garlic and four spices do the rest, and it is on the table in about twenty minutes. Leave out the cayenne if the kids are eating it; everything else is mild.
Let the sauce reduce for the full five to seven minutes before the eggs go in. A thin sauce will not hold them, so instead of sitting in neat wells on top they sink and scramble through it. Serve with pita for dipping.
1 onion, peeled and diced
3 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
2 tsp paprika
½ tsp cayenne pepper (omit if serving to kids
Salt and pepper
5-6 organic eggs
5 oz feta cheese crumbled (optional)
½ tbsp chopped parsley (for garnish)
½ tbsp oregano (for garnish)
Whole wheat pita bread (for dipping)
1Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden
2Add in garlic and continue to sauté until mixture is fragrant
3Add sauce to pan and stir til blended
4Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce
5You can taste the mixture now to see if you need more salt/pepper/additional spices
6Stir in crumbled feta (can omit if making this dish non-dairy)
7Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook “over-easy” style on top of the sauce
8Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking
9Garnish with chopped parsley and oregano
Ingredients
1 onion, peeled and diced
3 cloves garlic, minced
2 tsp chili powder
2 tsp cumin
2 tsp paprika
½ tsp cayenne pepper (omit if serving to kids
Salt and pepper
5-6 organic eggs
5 oz feta cheese crumbled (optional)
½ tbsp chopped parsley (for garnish)
½ tbsp oregano (for garnish)
Whole wheat pita bread (for dipping)
Directions
1Heat a deep, large skillet on medium. Slowly warm avocado oil in the pan and add in chopped onion. Sauté until golden
2Add in garlic and continue to sauté until mixture is fragrant
3Add sauce to pan and stir til blended
4Add spices and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce
5You can taste the mixture now to see if you need more salt/pepper/additional spices
6Stir in crumbled feta (can omit if making this dish non-dairy)
7Crack the eggs, one at a time, directly over the tomato mixture and space evenly over the sauce. The eggs will cook “over-easy” style on top of the sauce
8Cover the pan and allow mixture to simmer for 5-6 minutes until eggs have cooked to your liking
9Garnish with chopped parsley and oregano
Hi, how many does the Shaksuka recipe feed ? Do you really need 56 egg or is that a typo?
Hi! Omg good save!! I wrote 5-6 eggs and the posting site apparently doesn’t like hyphens 🤦🏻♀️… but thanks to you, now I know this! The Shakshuka serves roughly 4 people (depending on appetites). Let me know if you need anything else!