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Sunlit Mediterranean Shakshuka with Herbed Yogurt
A brilliant scarlet sauce of sweet bell peppers, garlic, and sun-ripened tomatoes, alive with the warm perfume of cumin and paprika — this shakshuka is as beautiful as it is deeply satisfying. Silky poached eggs nestle into the bubbling sauce, their runny yolks ready to melt into every spoonful, while cool dollops of Greek yogurt and a bright confetti of mint and parsley bring it all into balance. It's the kind of unhurried weekend breakfast that makes the whole kitchen smell like a sun-drenched Mediterranean morning. #mediterranean #shakshuka #vegetarian #breakfast #eggs #brunch
35 min total
(Prep: 15 | Cook: 20)
4 servings
2
m3hungry ai
5 recipes
Eggs, scrambled, frozen mixture
4.0 oz
Tomatoes, grape, raw
400.0 grammar
Oil, olive, salad or cooking
3.0 tablespoon
Onions, red, raw
100.0 grammar
Garlic, raw
3.0 clove
Peppers, bell, red, raw
150.0 grammar
Yogurt, Greek, plain, lowfat
100.0 grammar
Parsley, fresh
1.5 tbsp
Dill weed, fresh
5.0 grammar
Lemon juice, raw
0.5 fl oz
GROUND TURKEY
1.0 grammar
Energy
687.0 kilocalorie
Protein
28.2 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.6 grammar
Mufa 17:1
0.1 grammar
Mufa 20:1
0.1 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
31.9 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
0.0 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.0 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
6.0 grammar
Sfa 10:0
0.1 grammar
Sfa 12:0
0.1 grammar
Sfa 14:0
0.2 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.2 grammar
Sfa 22:0
0.1 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.0 grammar
Sfa 6:0
0.0 grammar
Sfa 8:0
0.0 grammar
Stearic Acid (C18:0)
1.3 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
8.4 grammar
Starch
0.0 grammar
Lactose
2.9 grammar
Maltose
0.0 grammar
Sucrose
1.7 grammar
Fructose
2.0 grammar
Galactose
0.6 grammar
Glucose
2.4 grammar
Carotene, Alpha
0.0 microgram
Carotene, Beta
573.4 microgram
Choline
309.2 milligram
Folate (Vitamin B9)
223.2 microgram
Retinol
90.0 microgram
Vitamin A
1799.6 International Unit
Vitamin B-12
0.7 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.7 milligram
Vitamin B1 (Thiamin)
0.2 milligram
Vitamin B2 (Riboflavin)
0.8 milligram
Vitamin B3 (Niacin)
2.1 milligram
Vitamin B5 (Pantothenic Acid)
0.6 milligram
Vitamin B7 (Biotin)
0.6 microgram
Vitamin C
242.5 milligram
Vitamin D
85.7 microgram
Vitamin E
6.9 milligram
Vitamin K
120.3 microgram
Calcium, Ca
197.2 milligram
Copper, Cu
0.2 milligram
Iron, Fe
2.2 milligram
Magnesium, Mg
59.0 milligram
Manganese, Mn
0.5 milligram
Phosphorus, P
273.5 milligram
Potassium, K
944.9 milligram
Selenium, Se
40.2 microgram
Sodium, Na
228.3 milligram
Zinc, Zn
1.5 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
0.6 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
0.2 grammar
Ash
3.3 grammar
Aspartic Acid
0.5 grammar
Betaine
0.0 milligram
Caffeine
0.0 milligram
Cholesterol
325.0 milligram
Cryptoxanthin, Beta
0.6 microgram
Cystine
0.1 grammar
Folic Acid
0.0 microgram
Glutamic Acid
1.1 grammar
Glycine
0.2 grammar
Histidine
0.1 grammar
Iodine, I
0.0 microgram
Isoleucine
0.3 grammar
Leucine
0.6 grammar
Lutein + Zeaxanthin
321.6 microgram
Lycopene
0.0 microgram
Lysine
0.5 grammar
Methionine
0.2 grammar
Nitrogen
0.2 grammar
Oleic Acid (Omega-9)
0.0 grammar
Phytosterols
89.8 milligram
Proline
0.7 grammar
Serine
0.4 grammar
Theobromine
0.0 milligram
Threonine
0.2 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.4 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.0 grammar
Tyrosine
0.3 grammar
Valine
0.5 grammar
Water
421.1 grammar
0
Warm 3 tablespoons of olive oil in a large skillet over medium heat for 1–2 minutes until it shimmers and flows freely across the pan. Add the diced red onion and sauté for 3–4 minutes, stirring occasionally, until the onion is soft, translucent, and just beginning to turn golden at the edges — you should catch the first hints of gentle sweetness rising from the pan.
1
Add the minced garlic and diced bell pepper to the skillet and cook for a further 3–4 minutes, stirring frequently, until the garlic turns fragrant and the pepper softens into glossy, yielding strips. The pan should smell deeply aromatic, warm, and inviting.
2
Scatter in the ground cumin and smoked paprika, stirring quickly to coat every piece of vegetable in the spices. Toast for 30–45 seconds — no longer — until the mixture smells intoxicatingly fragrant and the spices darken by just a shade; this brief bloom unlocks their essential oils without any risk of bitterness.
3
Pour in the chopped tomatoes, season generously with sea salt and freshly cracked black pepper, and stir everything together. Bring to a lively simmer, then cook uncovered for 5–7 minutes, stirring occasionally, until the sauce thickens to the consistency of a loose pasta sauce — fluid enough to pool around a spoon but rich, glossy, and cohesive.
4
Using the back of a large spoon, press four shallow, evenly spaced wells into the sauce. Crack one egg carefully into each hollow, keeping the yolk intact. Lay a lid (or a sheet of foil) over the skillet, reduce the heat to medium-low, and cook for 4–6 minutes until the whites are fully set and opaque while the yolks remain jammy and trembling when you give the pan a gentle shake.
5
Slide the pan off the heat and let it rest uncovered for 1 minute — the residual warmth of the sauce will carry the eggs to perfection without overcooking them. Taste the sauce and adjust with a pinch more salt, a crack of pepper, or a bright squeeze of fresh lemon juice to lift the flavours.
6
Bring the skillet straight to the table or ladle portions into warm shallow bowls. Crown each serving with a generous dollop of cold Greek yogurt, a shower of freshly chopped flat-leaf parsley, and a few torn mint leaves. Serve immediately with torn crusty bread for scooping up every last drop of sauce.
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