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Recipes for ShakShuka with grocery lists and nutritional information

photo Green Shakshuka Recipe | Say Mmm

Green Shakshuka

Shakshuka is actually a recipe that is traditionally made with spicy and chunky tomato sauce. It’s a North African-based dish that has a lot of flavor and is sure to impress. (There is a recipe for the traditional version in the new Paleo Grubs cookbook.) This recipe, on the other hand, adds a...
1 Servings - paleogrubs.com
photo Shakshuka Poached Eggs Serious Eats Recipe | Say Mmm

Shakshuka Poached Eggs Serious Eats

Though it's North African in origin, these days shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal US. Given its versatility, it's easy to see why. It's quick; it's simple; it's easy to scale up or down; and it works for breakfast, brunch, lunch, dinner, or a midnight snack.
4 Servings - 25 min - seriouseats.com
photo Shakshuka Recipe | Say Mmm

Shakshuka

This Shakshuka recipe contains olive oil, anaheim chiles.
4 Servings - smittenkitchen.com
photo ShakShuka 2 Recipe | Say Mmm

ShakShuka

This recipe contains eggs, feta, olive oil, tomato, tomato and more.
2 Servings - food52.com
photo Eggplant Shakshuka Recipe | Say Mmm

Eggplant Shakshuka

This version of shakshuka, a Middle Eastern poached-egg dish, adds eggplant and olives to the tomato sauce for a quick vegetable-stew base.
vegetariantimes.com
photo Shakshuka 3 Recipe | Say Mmm

Shakshuka

This recipe contains eggs, olive oil, ripe tomatoes, onion, red and green pepper and more.
goodhousekeeping.co.uk
photo Eggs in Spicy Minted Tomato Sauce Recipe | Say Mmm

Eggs in Spicy Minted Tomato Sauce

This is a riff on shakshuka, the Israeli dish of eggs poached in tomato sauce. I love the combination of tomato, mint, and chili, especially with eggs. This is my go-to weeknight meal, because it's fast, cheap, and flavorful enough to feel really special. You can cook the eggs to whatever doneness you prefer; I like the yolks just barely set, so that they're still a little runny but don't dilute the sauce too much.
2 Servings - food52.com