Wayne Gisslen

Shakshuka

Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2 fl oz

Method

  1. Heat the oil in a broad skillet. Add onion, pepper, and garlic and cook slowly until soft.
  2. Add seasonings and tomatoes. Simmer until slightly thickened.
  3. Add salt to taste.
  4. With the back of a kitchen spoon, make a shallow depression in the sauce. Break an egg into the depression. Continue with the remaining eggs.
  5. Simmer until the eg

Per serving: Calories, 170; Protein, 14 g; Fat, 9 g (47% cal.); Cholesterol, 212 mg; Carbohydrates, 8 g; Fiber, 2 g; Sodium, 589 mg.