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Best Ever Shakshuka

Updated: Jun 24


2 tbsp. olive oil 1 onion, finely chopped 1 clove garlic, finely chopped

1 tsp. ground cumin kosher salt pepper 1 lb. cherry and Campari tomatoes, halved if large 8 large eggs 1/4 c. fresh basil, finely chopped toasted baguette, for serving


1. Heat oven to 400°F. Heat oil in large oven-safe skillet on medium. Sauté onion until golden brown and tender, 8 min. Stir in garlic, cumin, and 1/2 tsp. each salt and pepper and cook 1 min. Stir in tomatoes, transfer to oven, and roast 10 min.

2. Stir vegetables, then make 8 small wells in vegetable mixture and carefully crack 1 egg into each. Return to oven and bake eggs to desired doneness, 7 to 8 min. for slightly runny yolks. Sprinkle with basil and serve with toast.

Nutrition per serving:

237 cal,14 g pro, 8 g carb, 2 g fiber, 4.5 g sugars (0 g added sugars), 16.5 g fat (4 g sat fat), 372 mg chol, 392 mg sodium

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