Shakshuka is an Israeli staple that is often served for breakfast. But when you haven’t been to the grocery store and you need a healthy, easy dinner you can make in one skillet pan, in less than half an hour, it’s a win for everyone. I believe in keeping some basics in my refrigerator, like eggs and cheese, and my pantry, like good quality San Marzano tomatoes and spices like cumin and coriander, so I can throw a simple, delicious and flavorful dinner together with very little effort. And while the name may sound exotic, shakshuka is mild. You can jazz it up with hot chili oil or hot sauce and warm up the pita for extra chewiness.Print
Shakshuka – The Skillet Pan Dinner for the Busiest Weeknights
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- 6 large pasture raised eggs
- 2 tbsp extra virgin olive oil
- 1 – 28oz can peeled whole tomatoes
- 1 white onion, finely minced
- 3 garlic cloves, finely minced
- 1 red bell pepper, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 2 tbsp fresh chopped cilantro
- 1 tbsp sliced green onions
- 1/4 cup sheep’s milk feta
- pita for serving
- Heat oven to 350 degrees
- In a medium cast iron skillet, add the olive oil, onion, garlic and red bell pepper and saute on medium low heat for 2-3 minutes until the vegetables soften. Add the salt and pepper, cumin, coriander and paprika and stir to combine.
- Add the can of tomatoes and use a wooden spoon to break up the tomatoes into a chunky sauce. Simmer for 5-7 minutes until a darker red crust forms around the border.
- Make a small well with the back of the spoon and crack the eggs into the well. Sprinkle with a little kosher salt and put in the oven to cook for 5-7 minutes or until the whites have set and turned opaque.
- Remove from the oven and allow to cool slightly before topping with feta, green onions and cilantro.
- Serve with warm pita.