Shakshuka Eggs, THM S, DF option, GF, SF

Have you ever wanted breakfast eggs with a different twist? Try Shaksuka eggs. They are an absolutely delicious Israeli style egg dish with cumin and smoked paprika. I love it for something different.

Shakshuka, pronounced Shahk-SHOO-kah!

Traditional shakshuka originated in Africa–Tunisia to be exact. This dish is quite popular in the Middle East and you’ll find variations in other countries as well. This simple one-dish meal is basically eggs simmered in a chunky tomato, pepper, onon, and garlic mixture.

For this dish I used my home-canned diced tomatoes. The savory, fragrant smell of this dish cooking is so delightful.

Our daughter had spent some time in Israel and we all love their cuisine. Cumin and Smoked Paprika are what gives this dish a great flavor. I used Epicure Smoke Paprika which is the best…..it has a sweet smokey taste that cannot be beat!

You dont’ have to make this dish in a cast iron frying pan but they are simply the best for frying food. I keep my pans well seasoned and they are hanging on the wall right next to my stove.

Shakshuka Eggs, THM S, DF option, GF, SF

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 chili pepper, seeded and diced
  • 1 small onion, finely chopped
  • 4 cups diced tomatoes
  • 1/2 teaspoon smoked paprika, I used Epicure Smoked Paprika….it is just wonderful!
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/8 teaspoon cayenne pepper
  • 4 eggs
  • 1/3 cup Feta Cheese
  • Cilantro
  • In a cast iron skillet or frying pan, saute the garlic, onion, and peppers in olive oil until soft. Add the tomatoes, and spices. Simmer 5-6 minutes or until liquid is reduced. With a spoon make 4 wells in the veggie mixture. Drop an egg into each well. Cover and simmer for 4-5 minutes, depending on how soft/hard you want the egg yolks to be. Sprinkle with Feta Cheese and cilantro. Serves 2.

I sauted the garlic, onion, and peppers in the olive oil until they were softened and the onions transparent.

Add the tomatoes and simmer for 5-6 minutes. I used my home canned diced tomatoes that I had canned with zucchini chunks in them.

Doesn’t this look really good! I simmered the eggs for 5 minutes and then let them set for a minute before serving. I wanted the yolks semi-soft.

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Shakshuka, THM S, DF option, SF, GF

Prep Time 15 minutes
Servings 2
Author Glenda Groff

Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 jalapeno seeded and diced
  • 1 chili pepper seeded and diced
  • 1 small onion finely chopped
  • 4 cups diced tomatoes
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/8 teaspoon cayenne pepper
  • 4 eggs
  • 1/3 cup Feta Cheese
  • Cilantro

Instructions

  1. In a cast iron skillet or frying pan, saute the garlic, onion, and peppers in olive oil until soft. Add the tomatoes, and spices. Simmer 5-6 minutes or until liquid is reduced. With a spoon make 4 wells in the veggie mixture. Drop an egg into each well. Cover and simmer for 4-5 minutes, depending on how soft/hard you want the egg yolks to be. Sprinkle with Feta Cheese and cilantro. Serves 2.

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2 thoughts on “Shakshuka Eggs, THM S, DF option, GF, SF

  1. Looks yummy! I’ve done a different version of these from the More with Less cookbook. Curious about what you serve with this as a side or base.

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