QiMeal
Classic Shakshuka
Classic Shakshuka · ready in 41 min · 2 servings · 441 kcal per serving · easy · 9 ingredients
Classic Shakshuka brings eggs into a peppery tomato, bell pepper, and onion sauce, with salty feta softening into every spoonful.
- Prep
- 10 min
- Cook
- 31 min
- Total
- 41 min
- Serves
- 2
- kcal
- 441
- Difficulty
- easy
Ingredients · 2 servings
- 4Egg
- 500 gTomato, diced
- 150 gBell pepper, diced
- 120 gOnion, diced
- 80 gFeta, crumbled
- 1 ½ tbspOlive oil
- ⅓ tspSalt
- ½ tspBlack pepper, ground
- 60 mlWater
Equipment
stovetop, knife, cutting board, bowl, measuring spoon, wide skillet, wooden spoon, lid, spoon, serving spoon, plate
Instructions
- Prepare Station
Gather and measure ingredients, dice the tomato, bell pepper, and onion, crumble feta, and set out a skillet, lid, knife, board, bowl, spoon, and measuring tools. · 10 min
What to look for: Ingredients are measured, chopped, and ready beside the skillet.
- Soften Vegetables
Heat olive oil in a wide skillet over medium heat, add onion and bell pepper, and cook until glossy and tender at the edges. · 10 min
What to look for: Onion looks translucent and bell pepper is softened with light color.
- Simmer Tomato Sauce
Add tomato, salt, black pepper, and water, then simmer uncovered until the sauce thickens and looks spoonable. · 12 min
What to look for: Sauce is thick, glossy, and leaves a brief trail when stirred.
- Poach Eggs
Make 4 shallow wells, crack in the eggs, cover, and cook gently until the whites are set and the yolks are still soft. · 6 min
What to look for: Egg whites are opaque while yolks still tremble when the skillet moves.
- Add Feta
Scatter feta over the hot sauce, cover for 1 minute, and let the cheese soften without fully melting. · 1 min
What to look for: Feta looks warm and slightly creamy but still holds small crumbles.
- Serve Shakshuka
Serve straight from the skillet while bubbling, spooning plenty of tomato sauce around each egg. · 2 min
What to look for: Each serving has 2 eggs with thick tomato sauce and softened feta.
Nutrition (per serving)
| kcal | 441 |
|---|---|
| Protein | 22 g |
| Carbohydrates | 23 g |
| of which sugars | 15 g |
| Fat | 29 g |
| of which saturated | 11 g |
| Fibre | 6 g |
| Sodium | 1000 mg |
Nutri-ScoreA
Allergens
Contains: eggs, milk
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Warm leftovers gently in a covered skillet until hot, taking care not to overcook the eggs.
Ingredient substitutions
Egg
- Large egg: Use the same total weight if egg size varies.
Tomato
- Roma tomato: Use ripe tomatoes for the best sauce body.
Bell pepper
- Red bell pepper: Red bell pepper gives a sweeter sauce than green bell pepper.
Onion
- White onion: White onion keeps the sauce clean and gently sweet.
Feta
- Sheep milk feta: Gives a brinier, more traditional dairy note.
Olive oil
- Butter: Richer flavor, but less typical than olive oil.
