5-ingredient shakshuka
Savor a simple yet flavorful 5-ingredient shakshuka! This quick recipe blends sautéed onions and red pepper with rich canned tomatoes, perfectly poached eggs, and a sprinkle of fresh parsley. Perfect for any meal, it's a deliciously easy way to enjoy classic comfort food.
- 10 Mar 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 5 Ingredients
Shakshuka is a popular Middle Eastern and North African dish that is both simple and delicious. Traditionally, it consists of poached eggs simmered in a flavorful tomato and pepper sauce. This 5-ingredient shakshuka recipe is a quick and easy version that retains the traditional flavors while requiring minimal ingredients and effort. Perfect for a nutritious and comforting meal, this dish is sure to become a household favorite.
Ingredients:
Instructions:
- Peel and finely chop the onion.
- Dice the red pepper.
- Coarsely chop the fresh parsley and set it aside.
- In a large skillet or frying pan, heat a few teaspoons of olive oil over medium heat.
- Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent (about 5-7 minutes).
- Add the diced red pepper and continue to cook for another 3-4 minutes, until the pepper starts to soften.
- Pour in the canned tomatoes, including their juices, and stir to combine.
- Reduce the heat to low and let the mixture simmer, uncovered, for about 10-15 minutes. Stir occasionally, breaking down any large tomato chunks with your spoon. Allow the flavors to meld and the sauce to thicken.
- Using a spoon, make four small wells in the sauce.
- Crack an egg into each well, being careful to keep the yolks intact.
- Cover the pan with a lid and simmer gently until the egg whites are set but the yolks are still runny (about 5-7 minutes). For firmer yolks, cook a bit longer.
- Once the eggs are cooked to your desired consistency, remove the pan from heat.
- Sprinkle the chopped fresh parsley over the top of the shakshuka.
- Serve immediately, directly from the skillet, with crusty bread or pita on the side for scooping up the delicious sauce.
Tips:
- For added flavor, consider sautéing minced garlic with the onions and red peppers.
- Use a large, deep skillet to evenly cook the tomato and pepper sauce and create space for poaching the eggs.
- Crack the eggs into a small bowl before adding them to the sauce to ensure no egg shells get in.
- If you like your eggs runny, reduce the cooking time slightly; for firmer yolks, cook a bit longer.
- Serve with a side of warm crusty bread or pita to soak up the delicious sauce.
There you have it, a simple yet scrumptious shakshuka made with just five basic ingredients. Whether you’re enjoying it for breakfast, brunch, or dinner, this dish is sure to satisfy your taste buds with its rich flavors and hearty textures. Don't forget to sprinkle some fresh parsley on top for an added touch of freshness and color. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 5.00g | 13% |
| Sugar 8g | 8% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.70g | 6% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 180mg | 33% |
| Vitamin B1 1.22mg | 102% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 1.66mg | 10% |
| Vitamin B6 0.34mg | 20% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 50mg | 56% |
| Vitamin E 1.92mg | 13% |
| Vitamin K 130ug | 107% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 2.59mg | 24% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 580mg | 17% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 1.04mg | 9% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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