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Easy Shakshuka

12 INGREDIENTS • 5 STEPS • 30MINS

Easy Shakshuka

Recipe

4.2

12 ratings
Community Pick
Community Pick
Tomatoes, Eggs and Spices. Delicious and easy to make. Goes amazing with some fresh, crusty bread.
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Tomatoes, Eggs and Spices. Delicious and easy to make. Goes amazing with some fresh, crusty bread.
author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

30MINS

Total Time

$2.78

Cost Per Serving

Ingredients

Servings
4
us / metric
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Bay Leaf
4
Bay Leaves
Garlic
1 Tbsp
Minced Garlic
Mild Salsa
290 g
Mild Salsa
Diced Tomatoes
200 g
Diced Tomatoes
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1/2 tsp
Ground Coriander
Ground Cloves
1/8 tsp
Ground Cloves
Egg
4
Eggs
Sea Salt
to taste
Sea Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Fresh Cilantro
1 tsp
Minced Fresh Cilantro

Nutrition Per Serving

VIEW ALL
Calories
167
Fat
11.6 g
Protein
6.7 g
Carbs
9.9 g
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author_avatar
Sear Nation
My name is Adam and my specialty is cooking at high temperatures. A grill is my favorite kitchen essential, followed by many other great tools. I am excited to bring a taste of Sear Nation to your very own table.

Cooking Instructions

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step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Heat an 11-inch cast-iron pan or oven-safe skillet to medium heat on your stovetop. Add to the pan the Extra-Virgin Olive Oil (2 Tbsp), Bay Leaves (4) and Garlic (1 Tbsp) and saute until starting to brown, stirring frequently, 1-3 minutes. Remove and discard bay leaves.
step 2 Heat an 11-inch cast-iron pan or oven-safe skillet to medium heat on your stovetop. Add to the pan the Extra-Virgin Olive Oil (2 Tbsp), Bay Leaves (4) and Garlic (1 Tbsp) and saute until starting to brown, stirring frequently, 1-3 minutes. Remove and discard bay leaves.
step 3
Add to pan the Mild Salsa (290 g), Diced Tomatoes (200 g), Ground Cumin (1 tsp), Ground Coriander (1/2 tsp) and Ground Cloves (1/8 tsp). Bring to a boil for around 5 minutes, and then remove pan from heat.
step 3 Add to pan the Mild Salsa (290 g), Diced Tomatoes (200 g), Ground Cumin (1 tsp), Ground Coriander (1/2 tsp) and Ground Cloves (1/8 tsp). Bring to a boil for around 5 minutes, and then remove pan from heat.
step 4
Crack on top of the dish the Eggs (4), being careful not to break the yolks. Crack Sea Salt (to taste) and Freshly Ground Black Pepper (to taste) on top of the eggs to taste.
step 4 Crack on top of the dish the Eggs (4), being careful not to break the yolks. Crack Sea Salt (to taste) and Freshly Ground Black Pepper (to taste) on top of the eggs to taste.
step 5
Sprinkle the dish with the Fresh Cilantro (1 tsp). Place pan in your oven and bake at 375 degrees F (190 degrees C) until the eggs are cooked but still have runny yolks, about 7 minutes. Serve immediately with crusty bread.
step 5 Sprinkle the dish with the Fresh Cilantro (1 tsp). Place pan in your oven and bake at 375 degrees F (190 degrees C) until the eggs are cooked but still have runny yolks, about 7 minutes. Serve immediately with crusty bread.

Tags

Budget-Friendly
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