Food Recipes Sun-Dried Tomato Shakshuka 5.0 (1) Add your rating & review This speedy egg-and-tomato sauce dish is a weeknight dinner winner. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on January 23, 2023 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Shakshuka is a North African and Middle Eastern dish that’s now become a popular brunch item. But you’re missing out if you’re only having it for breakfast or brunch. This easy and quick-cooking dish makes a stellar weeknight dinner too. A thick and subtly spicy tomato and red pepper sauce coddle eggs as they cook to just-set perfection. The flavor key in this recipe is sun-dried tomatoes, which offer a more concentrated umami flavor and subtle sweetness than canned or fresh tomatoes. Now grab some pita bread (and maybe even a side of rice, because dinner) and dig in! Ingredients 1 Tbsp. sun-dried tomato oil, plus 1/4 cup chopped sun-dried tomatoes 1 yellow onion, chopped 1 16-oz. jar roasted red bell peppers, drained and chopped 3 cloves garlic, finely chopped 1/2 tsp. crushed red pepper, plus more if desired 1 tsp. smoked paprika 1 tsp. ground cumin 3/4 tsp. kosher salt, plus more for eggs 1 28-oz. can crushed tomatoes 1 tsp. honey 8 large eggs 1/4 tsp. freshly ground black pepper 1 avocado, sliced Finely chopped fresh cilantro, for garnish Crusty bread or pita, for serving Directions Heat sun-dried tomato oil in a large skillet over medium. Add onion; cook until softened, about 5 minutes. Add sun-dried tomatoes, roasted peppers, garlic, crushed red pepper, paprika, cumin, and salt. Cook, stirring, until fragrant, about 1 minute. Stir in crushed tomatoes and honey; bring to a simmer. Cover and reduce heat to low; simmer, stirring occasionally, for 8 to 10 minutes. Season with more crushed red pepper, if desired. Make 8 wells in sauce with a large spoon. Crack 1 egg into each well. Sprinkle with salt and black pepper. Cover and simmer over low until whites are just set, 5 to 7 minutes. Top with avocado and cilantro. Serve with crusty bread. Rate it Print Nutrition Facts (per serving) 462 Calories 29g Fat 39g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 462 % Daily Value * Total Fat 29g 37% Saturated Fat 6g 29% Cholesterol 372mg 124% Sodium 764mg 33% Total Carbohydrate 39g 14% Dietary Fiber 13g 47% Total Sugars 19g Protein 20g Vitamin C 221mg 1,104% Calcium 168mg 13% Iron 6mg 36% Potassium 1618mg 34% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.