Recipes // Beverages // Shakshuka



By Allison Fishman Task

Shakshuka is an Israeli dish that is becoming increasingly popular across America. I love to serve spoonfuls of the spicy  tomato-and-pepper sauce over rice.

Hands-On Time: 13 minutes

Total Time: 25 minutes

Serves 4 (serving size: 1⁄2 cup rice, 1 cup sauce, 1 egg, 1 tablespoon basil, and 11⁄2 teaspoons cheese)


  • 1 tablespoon olive oil
  • 1 cup (1⁄4-inch-wide) strips red bell pepper
  • 1 cup (1⁄4-inch-wide) strips green bell pepper
  • 2 cups (1⁄4-inch-thick) vertically sliced red onion
  • 1⁄4 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 2 cups lower-sodium marinara sauce
  • 1 teaspoon smoked paprika
  • 4 large eggs
  • 2 cups cooked brown rice
  • 1⁄4 cup baby fresh basil
  • 2 tablespoons crumbled feta cheese


  1. 1. Heat a 10-inch nonstick skillet over medium heat.
  2. Add oil to pan; swirl to coat.
  3. Add bell peppers, onion, and salt; cook 5 minutes, stirring occasionally.
  4. Add garlic; cook 30 seconds.
  5. Stir in marinara sauce and paprika.
  6. Bring to a boil; reduce heat, cover, and simmer 5 minutes.
  7. Form 4 (2-inch) indentations in sauce, using the back of a spoon.
  8. Crack eggs, 1 at a time, into a small custard cup, and gently slip egg into an indentation.
  9. Cover and cook 6 minutes or until eggs are done.
  10. 3. Spoon rice evenly into 4 shallow bowls.
  11. Spoon egg mixture evenly over rice; sprinkle with basil and cheese.

CALORIES 305; FAT 11.3g (sat 3g, mono 5.2g, poly 2.3g); PROTEIN 11.9g; CARB 39.5g; FIBER 5.2g; CHOL 190mg; IRON 3.4mg; SODIUM 354mg; CALC 108mg

Featured Recipes

Personally Yours

Marketplace Recommendations