Shakshuka (Middle Eastern Breakfast Dish) recipe

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Ingredients

2 teaspoons vegetable oil
2 cloves garlic, minced
1 onion, chopped
1 zucchini, chopped
1 (10 ounce) can crushed tomatoes
4 dashes hot pepper sauce (such as Tabasco®)
4 eggs
1 pinch salt

Nutrition Info

249.3 calories
carbohydrate: 15.8 g
cholesterol: 372 mg
fat: 14.9 g
fiber: 3.5 g
protein: 15.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 442.9 mg
sugar: 8.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in zucchini, cook and stir for 5 minutes. Mix in the crushed tomatoes and hot pepper sauce. Cover and simmer for 10 minutes.

  2. Make 4 wells in the tomato mixture, and crack the eggs into each well. Do not stir. Cover and cook until eggs are desired consistency, about 3 minutes for soft yolks. Carefully remove the eggs from the skillet and serve with the tomato sauce.

Recipe Yield

2 servings

Recipe Note

This is a great, quick, flavorful dish I learned while living in southern Israel. You can add spices to taste, but for the first go, try it this way. Makes 2 hearty servings. Serve with bread to sop up the sauce.

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