Best Shakshuka Recipe: Flavorful One-Pan Delight You’ll Crave
Discover the best shakshuka recipe, a one-pan wonder full of vibrant flavors that you'll crave any time of the day.
Ingredients
Instructions
Cooking Steps
Warm the extra-virgin olive oil in a 12-inch skillet over medium heat. Add the chopped onion and bell pepper, seasoning with salt and pepper. Sauté until they soften and turn translucent, about 6-8 minutes.
Lower the heat to medium-low, then stir in the minced garlic, smoked paprika, cumin, and cayenne pepper. Cook for about 30 seconds, letting those aromatic spices infuse the oil.
Mix in the crushed tomatoes and harissa paste, bringing it to a simmer. Allow the sauce to thicken for about 15 minutes, stirring occasionally — it should look rich and inviting.
Gently fold in the chopped spinach, stirring until it's wilted and vibrant. Create small wells in the sauce and crack your eggs into each well, making sure they are nestled in nicely.
Cover the skillet and let the eggs cook to your desired doneness. For runny yolks, about 5-8 minutes should do the trick — keep an eye on them!
Once the eggs are set, season with salt and pepper to taste. Top the dish with crumbled feta, fresh parsley, sliced avocado, and microgreens if you’re feeling fancy.
Dig in while it’s warm, pairing it with toasted bread for the ultimate dipping experience.
Nutrition
- Serving Size
- 1 serving
- Calories
- 300 kcal
- Carbohydrate Content
- 15 g
- Protein Content
- 14 g
- Fat Content
- 22 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 300 mg
- Sodium Content
- 600 mg
- Fiber Content
- 4 g
- Sugar Content
- 5 g
- Unsaturated Fat Content
- 16 g
