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a cast iron skillet of shakshuka topped with feta and cilantro resting on a wooden surface with a wooden cutting board with sourdough toast and a white towel with a plate of feta cheese nearby

Shakshuka

★★★★★ 5 from 28 reviews
  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast & Brunch
  • Method: Oven / Stovetop
  • Cuisine: Mediterranean, Middle Eastern, North African
  • Diet: Gluten Free

Description

Shakshuka is a stew of eggs poached in tomato sauce with sausage, peppers, and feta. This savory brunch dish takes about 30 minutes to make.

Ingredients

Scale
  • 1 lb ground pork sausage, lamb, or chorizo
  • 1 bell pepper (I prefer orange or yellow), chopped
  • 1 poblano pepper, chopped
  • 1/2 cup green onion, chopped (green tops only if following Low-FODMAP)
  • 1/2 cup of cilantro (plus more to top, if desired)
  • 2 (28 oz) cans crushed fire roasted tomatoes
  • 2 garlic cloves, minced (may sub 2 tbsp garlic-infused olive oil if following Low-FODMAP)
  • 4 tsp ground cumin
  • 2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 6 large eggs
  • 3/4 cup feta cheese, crumbled
  • Optional: a crusty loaf of bread or flatbread on the side to soak up every last bit

Instructions

  1. Preheat oven to 375 degrees F (190 C).
  2. In a large cast-iron pan over medium-high heat, brown sausage until cooked through.
  3. Add bell pepper, poblano pepper, and green onions, and cilantro, sauteing for about 2 minutes to allow the peppers to get some direct heat.
  4. Add the tomato sauce and stir to combine.
  5. Season the mixture with the garlic (or garlic oil), cumin, paprika, cinnamon, cayenne, salt, and pepper and stir to combine. Allow the mixture to come to a simmer.
  6. Once the tomato sauce is nice and bubbly, make a well in each section that you would like to add an egg. Gently crack an egg into each well.
  7. Top the dish with feta cheese and place in the oven to continue cooking. I prefer my egg whites to be cooked through for safety reasons, but like my yolks to be slightly runny or jammy still. If your tomato sauce was sufficiently hot when you add the eggs this should only take an additional 7-10 minutes in the oven to complete cooking. Alternatively, if you would prefer to continue poaching the eggs on top of the stove instead of the oven, you may do so.
  8. Optional: Serve Shakshuka warm with additional cilantro on top and a crusty loaf of bread or flatbread on the side to soak up every last bit.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 394
  • Sugar: 15 g
  • Sodium: 1619 mg
  • Fat: 19 g
  • Saturated Fat: 8 g
  • Carbohydrates: 26 g
  • Fiber: 5 g
  • Protein: 27 g
  • Cholesterol: 248 mg

Keywords: Shakshuka

Find it online: https://whipandwander.com/shakshuka-eggs-poached-in-tomato-sauce-with-sausage-peppers-and-feta/