Speedy Shakshuka

Speedy Shakshuka
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
This recipe featured in:
Diabetes Forecast Magazine
  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    1 egg, 1/2 cup sauce, 1 slice toast
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 egg, 1/2 cup sauce, 1 slice toast
  • Amount per serving Calories 230

  • Total Fat 9g
    • Saturated Fat 2.3g
    • Trans Fat 0g
  • Cholesterol 185mg
  • Sodium 220mg
  • Total Carbohydrate 25g
    • Dietary Fiber 4g
    • Total Sugars 10g
  • Protein 12g
  • Potassium 630mg
  • Phosphorus 215mg

Choices/Exchanges: 2 Nonstarchy vegetable



  • garlic (minced)
    2 clove
  • red bell pepper (chopped)
  • onion(s) (chopped)
  • olive oil
    1 tbsp
  • eggs
  • fresh basil
    1/2 cup
  • whole wheat bread (toasted)
    4 slice
  • marinara sauce
    2 cup
  • cayenne pepper
    1/4 tsp
  • black pepper
    1/8 tsp


  1. In a large skillet, heat the oil over medium heat. Add the onion and red pepper and sauté for 6 to 7 minutes, until soft. Add the garlic and sauté for 1 minute.

  2. Add the marinara sauce, cayenne, and black pepper. Turn the heat to low and simmer for 10 minutes.

  3. Using the back of a spoon, make 4 indentations, spaced out from each other, in the sauce. Gently crack an egg into each indentation. Cover the pan and let the eggs cook until set but still soft, about 10 to 12 minutes. Sprinkle the basil leaves over the mixture in the skillet, cover, and cook for 1 minute. The eggs should be set, not runny.

  4. Spoon 1 egg and 1/2 cup of sauce over each slice of the toasted bread to serve.