Quick Fall Shakshuka for Two
By @chef1
A warming, expedited version of the classic North African dish, perfect for a quick fall lunch. This one-pan meal utilizes eggs as the primary protein to fit the 30-minute window, skipping the frozen chicken to save time.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 tbsp Olive oil
- ●1/2 medium Onion, diced
- ●1 medium Red bell pepper, chopped
- ●2 Garlic cloves, minced
- ●1 tsp Ground cumin
- ●1 tsp Smoked paprika
- ●1/4 tsp Chili powder or cayenne (optional for heat)
- ●1 can (14 oz) Canned crushed tomatoes
- ●4 large Eggs
- ●to taste Salt and black pepper
- ●for serving Crusty bread
Instructions
- 1Heat olive oil in a medium skillet over medium heat.
- 2Add the diced onion and chopped bell pepper. Sauté for about 5-7 minutes until the vegetables soften.
- 3Stir in the minced garlic, cumin, smoked paprika, and chili powder. Cook for 1 minute until fragrant.
- 4Pour in the crushed tomatoes. Reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens slightly. Season with salt and pepper.
- 5Use a spoon to make four small wells in the sauce. Crack an egg directly into each well.
- 6Cover the skillet with a lid (or foil) and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- 7Remove from heat and serve immediately with crusty bread for dipping.
Recipe details
- Cuisine
- North African
- Category
- Main course
- Preparation
- 36 minutes
- Cooking
- 23 minutes
Estimated total: 59 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prep vegetables: 10 min planning allowance (vegetable_prep)
- Prep remaining ingredients: 5 min planning allowance (simple_prep)
- Heat olive oil: 3 min planning allowance (pan_preheat)
- Add onion and bell pepper: 2 min planning allowance (transfer)
- Stir in garlic and spices: 3 min planning allowance (mix)
- Pour in crushed tomatoes: 2 min planning allowance (transfer)
- Season with salt and pepper: 3 min planning allowance (mix)
- Make wells and crack eggs: 5 min planning allowance (assemble)
- Cover skillet: 2 min planning allowance (transfer)
- Remove from heat: 2 min planning allowance (transfer)
- Serve immediately with bread: 2 min planning allowance (garnish)
- Dicing onion, chopping bell pepper, mincing garlic
- Measuring spices, opening tomatoes, getting eggs, salt, pepper, and bread ready
- Olive oil: USDA tablespoon portion weight
- Onion, diced: USDA medium (2-1/2" dia) portion weight
- Red bell pepper, chopped: USDA medium (approx 2-3/4" long, 2-1/2 dia.) portion weight
- Garlic cloves, minced: USDA clove portion weight
- Ground cumin: USDA tsp, whole portion weight
- Using cumin seed (whole) as a generic equivalent for ground cumin.
- Smoked paprika: USDA tsp portion weight
- Using plain paprika as a generic equivalent for smoked paprika.
- Excludes optional Chili powder or cayenne (optional for heat)
- Canned crushed tomatoes: Stated package net weight
- No specific portion available for '1 can (14 oz)', using food_id only.
- Eggs: USDA large portion weight
- Unweighed Salt and black pepper: only documented zero nutrients included
- Excludes optional Crusty bread
- Olive oil: 13.5 g · USDA reference 171413
- Onion, diced: 55 g · USDA reference 170000
- Red bell pepper, chopped: 119 g · USDA reference 170108
- Garlic cloves, minced: 6 g · USDA reference 169230
- Ground cumin: 2.1 g · USDA reference 170923
- Smoked paprika: 2.3 g · USDA reference 171329
- Chili powder or cayenne (optional for heat): optional ingredient excluded
- Canned crushed tomatoes: 396.89 g · USDA reference 170501
- Eggs: 200 g · USDA reference 171287
- Salt and black pepper: documented zero nutrients only · USDA reference 173468
- Crusty bread: optional ingredient excluded
shakshuka · eggs · tomatoes · cumin
Estimated nutrition per serving
304 calories · 17.3 g protein · 23.4 g carbohydrate · 17.4 g fat · 6.1 g fiber
Source and basis: USDA FoodData Central SR Legacy (2018), ingredient-based calculation per serving. Standard USDA portion weights; all listed ingredient mass included before cooking losses. Excludes optional Chili powder or cayenne (optional for heat); Excludes optional Crusty bread Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: