Shakshuka with Crispy Flatbread & Olives
Eggs poached in spiced tomato sauce with roasted peppers, served with warm flatbread, tangy tzatziki, and briny olives. One skillet, 18 minutes, pure Mediterranean comfort.
- Total time
- 18 min
- Servings
- 2
- Calories
- 312
- Protein
- 14g
Ingredients
- 1 can (14 oz) canned crushed tomatoes
- ¾ cup roasted red peppers
- ⅓ cup green olives, pitted
- 4 large eggs
- 2 pieces flatbread or naan
- ½ cup tzatziki
Instructions
- 1
Heat olive oil in a 10-inch skillet over medium-high. Add minced garlic and cook 30 seconds until fragrant.
- 2
Pour in crushed tomatoes, roasted peppers, and olives. Stir, add a pinch of salt and cumin, and simmer for 5 minutes.
- 3
Create 4 small wells in the sauce. Crack eggs into each well, cover, and cook until whites set but yolks jiggle, ~4 minutes.
- 4
Toast flatbread in a separate skillet 1 minute per side until warm and lightly crisped.
- 5
Slide shakshuka onto a platter. Serve with warm flatbread, tzatziki, and fresh parsley or herbs.
Tools you’ll need
- 10-inch skillet
- separate 8-inch skillet or griddle
- wooden spoon
- platter
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