Easy Chicken Shakshuka Recipe
This easy chicken shakshuka is a wholesome, one-pot dish made with lean minced chicken, eggs, tomatoes, and aromatic spices. High in protein, low in saturated fat, and naturally flavorful, it’s a nourishing meal that pairs beautifully with pita, flatbread, or sourdough for a complete and satisfying dinner.
Author: Sheeba
Equipment
Ingredients
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 teaspoon salt
- 500 grams/18 ounces minced chicken
- 2 tablespoons olive oil
- 2 onions
- 2 jalapenos
- 4 cloves garlic
- 1 heaped cup finely diced bell peppers/capsicum preferably multicolored
- 4 medium tomatoes
- 3 tablespoons tomato paste
- 4 large eggs
- ¼ cup chopped cilantro
- ¼ cup chopped mint leaves
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
1. Make shakshuka spice blend
- Mix the spices together in a small bowl: 1 teaspoon cayenne pepper, 1 teaspoon paprika, ½ teaspoon ground coriander, ½ teaspoon ground cumin, ½ teaspoon black pepper and 1 teaspoon salt.
- Add 2 teaspoons of the spice blend to 500 grams/18 ounces minced chicken in a large bowl and mix until combined.
2. Cook the chicken mince
- Heat 1 tablespoon of olive oil in a sauté pan and add the chicken.
- Stir until the chicken turns opaque. Remove the chicken and keep aside.
3. Make the sauce
- Finely chop 2 onions and 2 jalapenos. Mince 4 cloves garlic. Finely dice 4 medium tomatoes and bell peppers.
- Heat the remaining oil in the same pan. Add chopped onions and sauté until they turn translucent.
- Add chopped jalapenos and minced garlic. Stir for a few minutes until you get a nice aroma.
- Add the diced bell peppers. Sauté for a couple of minutes, then add tomatoes.
- Sauté until the tomatoes break down and the sauce slightly thickens.
- Add 3 tablespoons tomato paste and the remaining spice blend.
- Stir on low heat until it reaches saucy consistency.
4. Finish with chicken and eggs
- Add the cooked chicken mince back to the pan and stir until well combined.
- Make small “wells” in the sauce and crack 4 large eggs into each one of them.
- Cover the pan and reduce the flame. Cook on low heat for 4 to 6 minutes until the egg whites are set.
- If you want the yolks to be gooey but not runny, cook for a couple of minutes more.
- Garnish with ¼ cup chopped cilantro and ¼ cup chopped mint leaves.
- Serve immediately with warm pita or any crusty bread.
Video
Notes
- Remove the seeds and veins from the jalapenos if you don’t want your shakshuka spicy.
- The cooking time ((after you add the eggs) depends on the size of the eggs and the efficiency of your stove, too. The rule of thumb is to wait for the egg whites to set and turn off the stove. It's better to use a glass lid so you don't have to peek often. It took a couple of trials for me to get it right. You will also, eventually!
- Shakshuka is best served immediately. The eggs will get well-cooked in the residual heat if they are left too long in the pan.
Nutrition Facts
Easy Chicken Shakshuka Recipe
Amount per Serving
Calories
335.4
% Daily Value*
Fat
15.1
g
23
%
Saturated Fat
3.2
g
20
%
Trans Fat
0.03
g
Polyunsaturated Fat
2.3
g
Monounsaturated Fat
7.8
g
Cholesterol
243.7
mg
81
%
Sodium
895.3
mg
39
%
Potassium
1100.5
mg
31
%
Carbohydrates
15.4
g
5
%
Fiber
3.9
g
16
%
Sugar
7.6
g
8
%
Protein
34.9
g
70
%
Vitamin A
2213.2
IU
44
%
Vitamin C
36.2
mg
44
%
Calcium
81.5
mg
8
%
Iron
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.