Recipes Breakfast and Brunch Eggs Chef John's Shakshuka 4.8 (279) 208 Reviews 122 Photos This shakshuka recipe is a one-pan meal that is fast, easy, and delicious. Be sure to cook the sauce until the veggies are nice, soft, and sweet. Once the eggs go in, you can finish the dish covered on the stove or pop the pan into a hot oven until it cooks to your liking. No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch, or dinner. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on February 22, 2024 Save Rate Print Share 122 122 122 122 122 Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 tablespoons olive oil 1 large onion, diced ½ cup sliced fresh mushrooms 1 teaspoon salt, plus more to taste 1 cup diced red bell pepper 1 jalapeño pepper, seeded and sliced 1 teaspoon cumin ½ teaspoon paprika ½ teaspoon ground turmeric ½ teaspoon freshly ground black pepper, plus more to taste ¼ teaspoon cayenne pepper 1 (28 ounce) can crushed San Marzano tomatoes, or other high-quality plum tomatoes ½ cup water, or more as needed 6 large eggs 2 tablespoons crumbled feta cheese 2 tablespoons chopped fresh parsley Directions Heat olive oil in a large, heavy skillet over medium-high heat. Add onion and mushrooms; season with salt. Cook and stir until mushrooms release all of their liquid and start to brown, about 10 minutes. Add bell pepper and jalapeño pepper. Cook and stir until peppers begin to soften, about 5 minutes. Season with cumin, paprika, turmeric, black pepper, and cayenne. Cook and stir to blend the flavors, about 1 minute. Stir in tomatoes and water. Reduce heat to medium. Simmer uncovered, stirring occasionally, until vegetables are softened and sweet, 15 to 20 minutes. Add more water if sauce becomes too thick. Use a large spoon to make a depression in sauce for each egg. Crack an egg into a small ramekin and slide gently into an indentation; repeat with remaining eggs. Season eggs with salt and pepper. Cover and cook until eggs reach desired doneness. Top with feta cheese and parsley to serve. DOTDASH MEREDITH FOOD STUDIOS Recipe Tip You can scale this recipe up to any size pan or baking dish if you need to serve a large group. Use one egg per portion for an appetizer or two for a main course. I Made It Print Nutrition Facts (per serving) 185 Calories 11g Fat 15g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 185 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 14% Cholesterol 189mg 63% Sodium 670mg 29% Total Carbohydrate 15g 5% Dietary Fiber 4g 14% Total Sugars 3g Protein 10g 20% Vitamin C 49mg 54% Calcium 102mg 8% Iron 3mg 19% Potassium 598mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved