Shakshuka with Pasta Sauce and Leeks

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5 from 3 votes

Traditional Israeli dish with eggs on a bed of vegetables and pasta sauce.

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: Mediterranean

Servings: people

Calories: 404kcal

Author: Dr. Nena Stefanovic

Equipment

1 Large pan with lid

Ingredients

½ cup onion diced
½ cup leek diced
1 red bell pepper diced
1 cup cherry tomatoes cut into halves
2 cloves garlic minced
½ cup pasta sauce
3 tablespoon olive oil
4 eggs
1 teaspoon cumin
2 teaspoon ground paprika
2 teaspoon oregano
salt and pepper to taste

Instructions

Cut the onion, leeks, and bell pepper into small cubes.
Cut cherry tomatoes in half.
Mince the garlic.
Prepare pasta sauce in a small cup.
Use a wider pan with a lid. You want all the veggies and pasta sauce to spread evenly on the bottom.
Heat olive oil in a large skillet over medium heat.
Add onions and cook them until fragrant (about 2-3 minutes).
Add sliced leeks and cook until softened, about 2 minutes.
Add minced garlic, diced bell pepper, and cherry tomatoes to the skillet and cook for another 2-3 minutes until fragrant.
Stir in cumin, paprika, oregano, salt, and black pepper and mix well with a wooden spoon.
Add pasta sauce, mix well, turn the heat to low, and cover with a lid. Bring the mixture to a simmer and let it cook for about 5-10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Uncover the pan and crack the eggs on top of the veggie mix. Make sure to spread the eggs evenly across the mix.
Cover the skillet and let the shakshuka cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
Once the eggs are cooked to your liking, sprinkle crumbled feta cheese over the top if desired, and garnish with fresh dill or parsley.
Serve the shakshuka hot, with crusty bread or pita for dipping.

Video

Notes

Refer to the post above for video instructions and other useful information.
Nutrition information is an estimate and will depend on your specific ingredients.
Cut the onion, leeks, and red bell pepper into small cubes.
I often use red peppers, but you can also use any bell peppers available (green bell peppers or orange bell peppers). Bell pepper gives a charming texture and taste to the dish. You can go here to find out why bell peppers are good for us.
Cut cherry tomatoes into two halves. Mince the garlic cloves right before you are ready to add them to the veggie mix.
Prepare pasta sauce and spices (cumin, sweet paprika, salt, black pepper, oregano, fresh dill). I like using tomato basil pasta sauce from Whole Foods.
You can use a large skillet with a lid. You want all the veggies and pasta sauce to spread evenly on the bottom.
Cook onions until fragrant (about two minutes), then add leeks and cook for another two minutes. Add garlic, peppers, tomatoes, and spices. Lastly, add pasta sauce, cover the lid, and cook it for about 10 minutes (or until peppers and tomatoes are soft) on low to medium heat (you might have to adjust the heat as it cooks). If the mixture starts drying, you can add a little water (1-2 tbsp) – it should not get dry.
When you crack the eggs on top, you should turn down the heat and cover the pan until the eggs are set to your liking—some people like runny eggs, which is a personal taste. I cook it longer until the egg whites are set and the egg yolks are softer but not runny.
Sprinkle crumbled feta cheese, fresh dill or other fresh herbs, and sliced olives. You can also add some goat cheese.

Nutrition