About
If you’ve never had shakshuka before, this is the recipe you must try! This is an easy Keto breakfast that you can make in under 40 minutes. That’s right, it’s simpler than you think! Saute your vegetables in a pan with tomato sauce, crack eggs into the pan, then bake it all together to finish it. Some crumbled goat cheese on top is the perfect final ingredient to add. This recipe is particularly best to make for a group since multiple servings are in one pan. However, you can store leftovers for a few days, so you could always keep extra for yourself too.
What is coriander?
Depending on where you live, you may or may not recognize the name coriander. Coriander is another name for cilantro! Coriander seeds refer to cilantro seeds and regular coriander refers to cilantro leaves.
What is shakshuka?
Shakshuka is a delicious breakfast dish (although it can be made any time of day) cooked and baked in an oven-safe pan. Shakshuka is always made with tomato sauce, chopped vegetables, garlic, and eggs. Other spices can be added to the tomato sauce. You can add cheese to shakshuka or other vegetables that you like.
Can I keep leftovers?
You can store leftover shakshuka! Let the shakshuka cool in the pan before you store it away. Keep leftover shakshuka in airtight containers in your refrigerator for up to 3 days. Simply microwave to reheat or reheat the shakshuka in a pan on your stove. Keep in mind that your egg will cook more as it gets reheated.
Ingredients
- 3 tablespoon olive oil
- ¼ cup, chopped red onions
- ⅓ pepper, large (3-3/4 in. long, 3 in. dia) yellow bell pepper
- 2 clove garlic
- ½ teaspoon spices coriander seed
- ½ teaspoon spices turmeric ground
- ¼ teaspoon spices cumin seed
- ½ tablespoon salt
- ½ tablespoon lemon juice
- 1 cup crushed tomatoes by jovial
- ¼ cup water
- 8 large egg
- ¼ cup parsley raw
- ¼ cup cilantro, raw, coriander leaves
- 2 ounce goat cheese
Instructions
- Preheat an oven to 350 F (180 C). Heat olive oil over medium heat and add the chopped onion and pepper. Saute and stir with a wooden spoon.
- While the vegetables are softening, mince the garlic. Add the garlic to your pan and stir. Let the garlic cook in the oil for about 60 seconds or until it becomes fragrant.
- Pour crushed tomatoes into the pan. Add coriander seed, turmeric, cumin, and salt, and stir to combine. Reduce heat to medium low and allow the pan to simmer for about 5 minutes.
- Pour in the water. Continue to simmer and stir occasionally for another 3-5 minutes. Add the lemon juice and half of the parsley and cilantro.
- Carefully create 8 small wells in the tomato sauce mixture. Crack an egg into each one. Once the eggs begin to bubble, remove the pan from the heat and place it in the oven.
- Cook the eggs for about 10-12 minutes in the oven, or until the egg whites just set. Remove the pan from the oven and top with crumbled goat cheese and the remaining chopped parsley and cilantro. Use a spoon to scoop and serve the shakshuka.
Nutrition Facts
- Servings: 4
- Calories: 313.1kcal/76.9kJ (per serving)
- Fat: 24.3g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 17.0g (per serving)
