Shakshuka, not to be confused with chakhchoukha or şakşuka (being completely different dishes each one of them), is a mediterranean dish made with eggs and tomatoes. However, there are many variations. Some people use minced meat, chorizo, beef and other spices, but we tried to keep it simple and easy.
Even though it contains bell pepper and tomatoes (carb heavier vegetables), this dish is actually pretty low carb, having a rough estimate of 7 net carbs per serving.
This is a meal that you can have at any time of the day. It’s a great alternative for breakfast (because it has lots of eggs), a good addition for brunch and very popular as dinner. And you don’t need to turn on the oven if you don’t want to. Just cover the skillet and finish cooking it on the stove.
- 1 can of chopped tomatoes
- 6 large eggs
- 1 red bell pepper, diced
- ½ cup diced onion
- 1 tbsp garlic, minced
- 2 oz feta cheese, crumbled
- ¼ cup cilantro
- ½ tsp black pepper
- ½ tbsp ground cumin
- ½ tbsp chili powder
- 1 tbsp oil of choice
- Salt, to taste
How to make:
- Preheat oven to 400ºF.
- Heat oil in a skillet over medium-low heat. Cook onion and bell pepper until soft, then add garlic and sauté for another 2 minutes. Now add cumin, black pepper, chili powder and salt,
- Add in the can of tomatoes, with the juice, and bring to a simmer until most of the liquid has thickened.
- Form six wells with the back of a spoon and gently crack an egg into each well. Add feta cheese on top and more salt and pepper if needed.
- Place the skillet in the oven and bake for about 10 minutes until the eggs are cooked.
- Take the shakshuka out of the oven. Garnish with cilantro and serve.