Shakshuka-style baked eggs are having a moment, and we're in love with their robust flavors and super-simple preparation.
When it comes to a high-impact, low-effort breakfast you simply cannot beat the simple shakshuka-style baked eggs. Eggs float in a sauce of tomatoes, traditionally mingling with peppers and spices-- paprika, cumin, and red pepper (ground or flaked). We love this variation because of its fresh, Latin feel (but if you want it to taste a bit more Middle Eastern, feel free to add your favorite spice blends). If you're really worried about the heat factor, swap the jalapeno out all together for something gentler (a Poblano pepper is just as lovely without being as aggressive).
Servings: 4 servings
Calories: 160kcal
Ingredients
- 1 tsp coconut oil
- 1 small sweet onion peeled and finely chopped
- 1 clove garlic peeled and minced
- 4 ripe tomatoes rinsed, seeded, and diced
- 1 jalapeno pepper rinsed, trimmed, and finely chopped
- 1 small red bell pepper rinsed, seeded, and finely chopped
- 4 large eggs
- coarse salt to taste
- Black Pepper to taste
- ¼ cup 30g grated Cheddar cheese
- 2 sprigs fresh parsley; rinsed trimmed, and finely chopped for garnish
Instructions
- Preheat oven to 350°F (180°C, 160° Fan).
- Heat coconut oil in an ovenproof skillet over medium-high heat. Add onions and garlic; sauté until the onions are soft and translucent, about 3 minutes. Add garlic and sauté until fragrant, another minute or two more. Add the tomatoes and peppers; sauté for about 5 minutes until they begin to soften and release their moisture.
- Using the back of a wooden spoon make four pockets in the salsa mixture. Crack an egg into each pocket and season to taste with salt and pepper.
- Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set. Sprinkle with grated cheese and bake for another 3 minutes, or until the cheese melts.
- Garnish with parsley and serve right from the skillet.
Nutrition
Calories: 160kcalCarbohydrates: 14gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 171mgSodium: 121mgPotassium: 535mgFiber: 3gSugar: 9gVitamin A: 2345IUVitamin C: 64mgCalcium: 109mgIron: 2mg
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Lisa says
Looks great. I don't see the spices listed in the recipe. How much of each spice do you recommend?
Mallory Viscardi says
In this recipe, we left the spices out because it was intended to have a more Latin feel (as opposed to Middle Eastern). For a more traditional Shakshuka, try adding: 3 cloves of minced or micro-planed garlic, 1 tsp sweet paprika, 1 tsp ground cumin (try toasting it whole and grinding in a mortar or spice grinder for a truly special flavor), and 1/2 tsp freshly ground black pepper (the finer the grind, the better, for even distribution in the sauce). You can also thin this out with a little water or the strained pulp from the seeded tomatoes if you want the sauce to be a bit looser. Let us know how it turns out, and enjoy!
Dave Williams says
Darn this would be delicious served on toast
Cinnamon Vogue says
Wow pretty impressive. This would make a perfect Keto diet recipe. It does not say for how many people, so I am guessing enough for two people.
Elizabeth Higgins says
Looks like there is no need for me to ask my question as someone else already did, Mallory. I am not familiar with this recipe but would like to try it as I am curious and it looks really delicious. How do you think would it go if I use other kinds of cheese to go with Mozzarella and also add some bacon bits for an additional crunch? Thank you!
Mallory Viscardi says
I think that sounds delicious, if not vegetarian. 🙂 Are you thinking parmesan, asiago, ricotta? All great options. I've also charred the peppers before adding them to the sauce to add a little flavor and used a bourbon barrel smoked (ground) black pepper and it was excellent.