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SideChef
Recipes
Easy Shakshuka
Recipe

12 INGREDIENTS • 5 STEPS • 30MINS

Easy Shakshuka

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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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.
Tomatoes, Eggs and Spices. Delicious and easy to make. Goes amazing with some fresh, crusty bread.
30MINS
Total Time
$2.78
Cost Per Serving
Ingredients
Servings
4
US / Metric
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Garlic
1 Tbsp
Garlic, Minced
Mild Salsa
1 cup
Mild Salsa
Diced Tomatoes
1 cup
Diced Tomatoes
Ground Cumin
1 tsp
Ground Cumin
Ground Coriander
1/2 tsp
Ground Coriander
Ground Cloves
1/8 tsp
Ground Cloves
Sea Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Fresh Cilantro
1 tsp
Nutrition Per Serving
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Calories
167
Fat
11.6 g
Protein
6.7 g
Carbs
9.9 g
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Easy Shakshuka
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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 InstructionsHide images
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 (1 cup), Diced Tomatoes (1 cup), 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 (1 cup), Diced Tomatoes (1 cup), 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
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Dairy-Free
Budget-Friendly
Gluten-Free
Brunch
Lunch
Shellfish-Free
Dinner
Vegetarian
Mediterranean
Middle Eastern
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