Southwestern One-Pan Shakshuka
featured in 3 Eggcellent Ways To Start Your Day
This Southwestern one-pan shakshuka is a perfect weeknight dinner option that's easy and flavorful. The eggs are cooked to perfection in a spicy tomato sauce with bell peppers and onions, making it a hearty and satisfying meal.
Tasty Team
96% would make again
Total Time
24 minutes
24 min
Prep Time
10 minutes
10 min
Cook Time
14 minutes
14 min
Total Time
24 minutes
24 min
Prep Time
10 minutes
10 min
Cook Time
14 minutes
14 min
Ingredients
for 1 serving
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 1 small red onion, diced, divided
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 ½ cups crushed tomatoes (300 g)
- 2 large eggs
- ¼ avocado, diced
- ¼ cup cherry tomatoes (50 g), halved
- 2 tablespoons chopped fresh cilantro
Nutrition Info
- Calories 377
- Fat 19g
- Carbs 37g
- Fiber 9g
- Sugar 18g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Once the oil is shimmering, add the garlic, half of the onion, the salt, pepper, and red pepper flakes and cook until the onion is softened, about 3 minutes.
- Add the crushed tomatoes and stir, bringing the mixture to a simmer.
- Crack the eggs directly into the tomato mixture, then transfer the pan to the oven.
- Bake until eggs are set, about 11 minutes.
- Top the shakshuka with avocado, cherry tomatoes, cilantro, and the remaining red onion.
- Enjoy!
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