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Classic Shakshuka

Classic Shakshuka
  • Prep 30 min
  • Total 30 min
  • Servings 4
You might already know Middle Eastern shakshuka by its other name, “eggs in purgatory.” But no matter what you call it, these baked eggs in a spicy tomato sauce make for one extremely hearty vegetarian breakfast. Our quick and easy stovetop version cuts way down on cook time (but keeps all the flavor).
Updated April 25, 2017

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1 medium red bell pepper, chopped
  • 1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 2 tablespoons spicy harissa sauce
  • 2 cloves garlic, finely chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 eggs
  • 4 oz crumbled feta cheese (about 1 cup)
  • 1/4 cup chopped fresh cilantro leaves
  • Pita bread, if desired

Steps

  • 1
    In 12-inch nonstick skillet, heat oil over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in tomatoes, harissa sauce, garlic, paprika, salt and pepper. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until sauce thickens.
  • 2
    Gently crack eggs into skillet over tomato mixture. Cover; simmer over low heat 10 to 12 minutes or until egg yolks are firm, not runny. Sprinkle with cheese and cilantro; serve with pita bread, if desired.

Expert Tips

  • Can’t take the heat? Reduce harissa sauce to 1 tablespoon, or serve on the side.
  • For a fun mashup called “humshuka,” spoon hummus into a shallow bowl, and top with the shakshuka.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
170
Total Fat
18g
28%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
210mg
71%
Sodium
1140mg
47%
Potassium
240mg
7%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
12%
Sugars
14g
Protein
12g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
40%
40%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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