Mom, what’s for dinner? Shakshuka! “What? Mom, that’s not even a word!” This was the response from my son the first time I made this meal at home. So, what is Shakshuka? For me, it is more of a fond kitchen memory than just a meal.
Every time I make this delicious and simple recipe for my family, the smell of the sauteeing vegetables and spices brings me right back to my grandmother’s kitchen in Spain.
My grandmother used to make this often, mostly, because we had an abundance of peppers available year round in Spain. My grandfather had chickens and hens, so of course, eggs were always plentiful as well. This recipe, made with very basic ingredients, is a keepsake for some of the fondest memories in my grandmother’s kitchen.
It also helps, that this meal is easy to make, and it’s a great solution to a busy weeknight meal. Check out how easy it is to make in this video.
With a family of six, we never have a shortage of eggs in the house. Shakshuka is a way to make eggs the star of our meal without feeling like we are eating, once again, fried eggs.
This meal that can be served for breakfast with toast, for lunch with a salad, or over rice for dinner!
Is there a “secret recipe” your family loves that brings memories back for you when you make it?Print
Shakshuka: An easy recipe to change up breakfast in the morning or to have breakfast for dinner!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Cuisine: Mediterranean
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 1 red bell pepper, chopped
- 1 clove garlic, minced
- 1 teaspoon chili powder (mild)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon sugar (optional)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 14-ounce cans petite diced tomatoes
- 6 large eggs
- Fresh parsley, optional
- Heat oven to 375F.
- In a large skillet, heat the oil over medium heat. Add diced onion and bell pepper. Cook, stirring frequently until the onion is translucent and the red pepper has softened about 7-8 minutes.
- Add the garlic, chili powder, cumin, paprika, sugar, salt, and pepper to the veggies. Cook for another minute to toast the spices. Add the diced tomatoes and stir to combine. Cook for 10 minutes over medium-low heat.
- Crack all six eggs onto the tomato mixture, making sure you distribute the eggs evenly throughout the skillet.
- Transfer the skillet to the preheated oven and bake until the eggs are set, about 8 minutes. Remove from the oven and sprinkle with fresh parsley.
- Serving Size: 1 serving
- Calories: 130
- Sugar: 5.2
- Sodium: 290mg
- Fat: 7.7g
- Saturated Fat: 2g
- Carbohydrates: 8.4g
- Fiber: 3.6g
- Protein: 8g
- Cholesterol: 186mg