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Skillet Shakshuka

Eggs — but not the usual kind: poached in a smoky, spicy sauce! Skillet shakshuka is delicious, filling, and anything but ordinary. Shakshuka is thought to have come to Israel from North Africa, and today it's one of the most popular dishes not just in Israel but across the Middle East. It's eggs poached in a spiced tomato sauce with vegetables, and it's often finished with feta.

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Shakshuka in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 5 g
Fats 47 % 8 g
Carbohydrates 24 % 4 g
119 kcal
GI: 100 / 0 / 0
  • Prep your ingredients first: peel the onion and garlic cloves, then finely dice the onion and mince the garlic with a knife. Take a bell pepper — green, yellow, or red, whatever you have — wash it, remove the seeds and stem, and dice the flesh small. Wash the tomatoes, pat them dry, and cut them into small cubes; transfer everything to a bowl along with any juices. For the greens, spinach is ideal, but cabbage, chard, or even sorrel work too — wash, dry, and coarsely chop, cutting out any tough stems. Wash the fresh cilantro leaves, dry and coarsely chop them, and set them aside for now, since they're just for garnishing the finished dish. Once everything is ready, start cooking. Set a large cast-iron skillet over medium heat — you can use another kind, but shakshuka is traditionally made in cast iron. Pour in the oil and heat it. Add the onion, garlic, and bell pepper, and cook together, stirring occasionally, for about 8 minutes, until the vegetables soften but don't brown; lower the heat if they start to scorch. Now add the smoked paprika, ground cumin and coriander, red pepper flakes (or ground red pepper), the salt (hold back a little for finishing), the sugar, and the diced tomatoes with their juices. Stir and cook for 10 minutes, stirring now and then, until the sauce thickens a bit. Add the chopped greens, pour in the heavy cream, stir again, and cook another 10 minutes, stirring occasionally. Take the skillet off the heat and make six wells in the sauce. Crack an egg into each well, keeping the yolks intact. Spoon a little hot sauce over the whites — this helps them set a bit faster than the yolks, so the yolks stay runny. Sprinkle the shakshuka with the reserved salt. Crumble the feta and scatter it over the top, around the eggs. Return the skillet to low heat, cover, and cook for 5–7 minutes; the exact time varies, so go by how set the whites are and how runny you want the yolks. Sprinkle the finished dish with chopped cilantro and serve warm — ideally with fragrant fresh bread for dipping into the sauce. Tip: you can make the tomato sauce ahead, which makes for a very fast breakfast. It keeps in the fridge for 2 days, no problem, and freezes for up to 2 months; just reheat it right in the skillet and continue with the recipe.

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Cumin - 333  kcal/100g
  • Feta cheese - 290  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Olive oil - 913  kcal/100g
  • Paprika - 289  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Ground coriander - 25  kcal/100g

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