Shakshuka Middle Eastern Breakfast Dish

Shakshuka Middle Eastern Breakfast Dish

11
viking 0

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 249 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 372 mg
  • 124%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

11
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I make this using fresh tomatoes (peeled and cut up). I add lots of basil instead of the hot pepper sauce, and call it Eggs Provencale. I plan to try adding jalapenos from my garden next time,...

Most helpful critical review

I think this is a dish one would have to have grown up on, or appreciate the health benefits of the ingredients, putting taste aside. I normally cut salt in half on recipes, but with this one I ...

I make this using fresh tomatoes (peeled and cut up). I add lots of basil instead of the hot pepper sauce, and call it Eggs Provencale. I plan to try adding jalapenos from my garden next time,...

I think this is a dish one would have to have grown up on, or appreciate the health benefits of the ingredients, putting taste aside. I normally cut salt in half on recipes, but with this one I ...

Delicious! My oldest daughter is the only one of us who likes soft eggs, and she was so excited that I made this for her. She added in a handful of black beans, and declared it "perfect"!

Made this for dinner the other night. Did not have zucchini, but used a diced red pepper. Spices that are good in this are paprika, cumin, thyme, chili or red pepper flakes. Do a bit of exper...

I think this was wonderful. My husband even liked this and he is pretty picky about breakfast dishes. I am always looking for new ideas for breakfast and I very happy I stumbled upon this. I ...

Oh my was this good! I cut the recipe down for 1, and one egg is enough for me. It was a little harder to cook just one egg though in the smaller amount of tomato as I couldn't make a "well." Bu...

Loved this dish. My husband lived in Israel during the 70"s and remembered this dish fondly. We have enjoyed this for both breakfast and a light dinner.

I followed the author's suggestion and added some spices to this - dry roasted cumin and paprika before adding the onions. It turned out to be a wonderfully tasty, fragrant dish. As written, ...

Delicious and simple. We had it with some toast but would also probably be good with tortillas or naan. Next time I might add a bit more liquid because our lid on our skipper doesn't work very w...