A vibrant and comforting Middle Eastern dish featuring eggs gently poached in a savory, spiced tomato and bell pepper sauce. Perfect for a hearty breakfast, brunch, or a light dinner, this one-pan wonder is bursting with flavor and comes together in under 40 minutes.
Prep10 min
Cook25 min
Servings4
Serving size: 1 serving(One serving is approximately 1.5 cups of sauce with 2 poached eggs.)
362cal
18gprotein
23gcarbs
23g
Ingredients
3 tbsp Olive Oil (Extra virgin is recommended for flavor)
1 medium Onion (Finely chopped)
1 large Red Bell Pepper (Seeded and finely chopped)
4 cloves Garlic (Minced)
1 tsp Ground Cumin
1 tsp Sweet Paprika (Smoked paprika can also be used for a smoky flavor)
0.25 tsp Cayenne Pepper (Adjust to your preferred spice level)
28 oz Crushed Tomatoes (One large can; fire-roasted tomatoes add depth)
Thick slices of rich, eggy challah bread brushed with olive oil and toasted until golden brown and crispy. These challah toasts are perfect for dipping into your favorite spreads, soups, or enjoying on their own.
Prep5 min
Cook5 min
Servings12
Serving size: 1 serving
About Shakshuka with Toasted Challah for Dipping
Tangy, gut-friendly shakshuka with fluffy challah. A vibrant, energy-giving breakfast to start your day!
This jewish_american dish is perfect for breakfast. With 522.37 calories and 22.09g of protein per serving, it's a nutritious choice for your meal plan.
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(Optional, to balance the acidity of the tomatoes)
1 tsp Salt (Or to taste)
0.5 tsp Black Pepper (Freshly ground)
8 large Eggs (Use fresh, high-quality eggs)
3 tbsp Fresh Parsley (Chopped, for garnish)
0.25 cup Feta Cheese (Crumbled, for garnish)
Instructions
1
Sauté the Aromatics (12 minutes)
Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat.
Add the finely chopped onion and sauté for about 5 minutes, until it becomes soft and translucent.
Add the chopped red bell pepper and continue to cook for another 5-7 minutes, until it has softened.
Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
2
Build and Simmer the Sauce (12 minutes)
Add the ground cumin, sweet paprika, and cayenne pepper to the skillet. Stir constantly for about 30 seconds to toast the spices and release their aroma.
Pour in the can of crushed tomatoes and add the optional sugar. Stir well to combine everything.
Season with salt and black pepper. Bring the sauce to a gentle simmer.
Reduce the heat to low, cover partially, and let it cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
3
Poach the Eggs (8 minutes)
Using the back of a spoon, create 8 small indentations or 'wells' in the simmering tomato sauce.
Carefully crack one egg into each well. Try not to break the yolks.
Cover the skillet with a lid and let the eggs cook for 5-8 minutes. The whites should be opaque and set, but the yolks should still be runny. Cook for a minute or two longer if you prefer firmer yolks.
4
Garnish and Serve (3 minutes)
Remove the skillet from the heat.
Generously sprinkle the chopped fresh parsley and crumbled feta cheese over the top.
Serve immediately, directly from the pan, with warm crusty bread, pita, or challah for dipping into the sauce and runny yolks.
1 tbsp Fresh Parsley (finely chopped, for garnish (optional))
Instructions
1
Preheat your oven. For the fastest results, set your oven to broil on high and position a rack 4-6 inches from the heat source. Alternatively, preheat your oven to 400°F (200°C) for baking.
2
Prepare the challah slices. Arrange the slices in a single layer on a large baking sheet. In a small bowl, whisk together the extra virgin olive oil, salt, black pepper, and garlic powder (if using).
3
Brush one side of each challah slice generously with the seasoned olive oil mixture using a pastry brush.
4
Toast the challah. Place the baking sheet in the oven. If broiling, toast for 1-2 minutes until the top is golden brown and crisp. Watch it very carefully, as it can burn in seconds. If baking, bake for 3-4 minutes.
5
Flip the slices, brush the second side with the remaining oil mixture, and return to the oven. Broil or bake for another 1-3 minutes until the second side is also golden and toasted to your liking.
6
Remove from the oven and let cool for a minute. Garnish with fresh parsley if desired and serve immediately with your favorite dips or soups.
