Shakshuka with Fire-Roasted Tomatoes

Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 27 mins

This basic shakshuka includes canned fire-roasted tomatoes.


2tablespoons olive oil
3cloves garlic, crushed
1 (14-ounce) can diced fire-roasted tomatoes
1 jalapeño pepper, seeded and minced
1/2teaspoon paprika
1/2teaspoon ground cumin
2tablespoons tomato paste
1/2teaspoon salt
1/4teaspoon Freshly ground black pepper
6 eggs


  1. Heat oil in a large, deep skillet. Add garlic and sauté 1 minute. Add tomatoes, jalapeño, paprika and cumin. Cook, partially covered, 15 minutes. Add tomato paste, salt and pepper; cook 5 more minutes.
  2. Break eggs into tomato sauce. Cook, partially covered, until egg whites are set, 5 to 7 minutes, or desired degree of doneness.

Here’s another shakshuka recipe we love: Shakshuka with Fresh Peppers and Tomatoes

Recipe adapted from The Book of New Israeli Food: A Culinary Journey by Janna Gur.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 140
  • Fat 9g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 185mg
  • Sodium 460mg
  • Potassium 140mg
  • Carbohydrate 5g
  • Fiber 1g
  • Sugars 3g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 25%
  • Calcium 4%
  • Iron 10%