Past Recipes
Shakshuka

Shakshuka with Mint, Yogurt, and Toasted Baguette

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A dish that’s just as much fun to say as it is to eat? Count us in! For this Middle Eastern classic, eggs bake in a fragrant stewed tomato sauce with sautéed bell peppers, shallot, and garlic until just set. Top off the pan with creamy yogurt, frizzled aromatics, and fresh herbs. You’ll definitely want to scoop, swirl, and swipe the toasted baguette through this comforting dish.  

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 660
  • Protein 24g
  • Total Carb 81g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • mint
    • 1/4 ounce
    • mint
  • garlic
    • 3 cloves
    • garlic
  • sugar
    • 1 teaspoon
    • sugar
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • tomato purée
    • 1/2 cup
    • tomato purée
  • demi-baguette
    • 1
    • demi-baguette
  • cheesecloth
    • 1
    • cheesecloth
  • roasted red peppers
    • 1/4 cup
    • roasted red peppers
  • shallot
    • 1
    • shallot
  • nonfat Greek yogurt
    • 1 container
    • nonfat Greek yogurt
  • cumin seed
    • 1/2 teaspoon
    • cumin seed
  • coriander seeds
    • 1/2 teaspoon
    • coriander seeds
  • yellow bell pepper
    • 1
    • yellow bell pepper

What You’ll Need

  • eggs
  • kosher salt
  • olive oil
  • black pepper
  • fine-mesh sieve
  • 10" medium ovenproof pan
  • baking sheet

Allergens

Soy, Egg, Milk, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse bell pepper and halve lengthwise, discarding seeds and stem. Cut lengthwise into ¼-inch strips. Rinse mint and roughly chop leaves, discarding stems. Peel shallot and thinly slice. Mince garlic. Add ¼ teaspoon salt and black pepper to container with yogurt, stirring to combine.

  2. Fry aromatics

    Fry aromatics

    Place a fine-mesh sieve over a small heatproof bowl and line with cheesecloth. Heat 3 tablespoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add spice mix, half of shallot, and half of garlic. Cook, stirring frequently, until fragrant and lightly browned, about 3 minutes. Pour aromatics and oil into prepared strainer, letting oil drain into bowl and reserving both. Set aside.  

  3. Simmer shakshuka

    Simmer shakshuka

    Return oil from aromatics to pan over medium heat. When oil is shimmering, add bell pepper, remaining shallot, and remaining garlic, and cook until softening, 2-3 minutes. Add roasted red peppers, tomato purée, diced tomatoes and their juices, and sugar. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until reduced slightly, 4-6 minutes. Season with ½ teaspoon salt and black pepper as desired.

  4. Toast baguette

    Toast baguette

    While sauce simmers, halve baguette lengthwise, then place cut-side up on a baking sheet. Drizzle thoroughly with olive oil. Season with salt and black pepper as desired. Transfer to oven and toast until golden, 6-8 minutes.

  5. Bake eggs

    Bake eggs

    Create 2 small, evenly-spaced pockets in the shakshuka. Crack 1 egg into each pocket, nestling into shakshuka. Season with a pinch of salt and black pepper as desired. Transfer to oven and bake together with baguettes until egg whites are just set, 6-8 minutes. Carefully remove pan from oven.

  6. Plate shakshuka

    Plate shakshuka

    Dollop yogurt over shakshuka in pan, then garnish with fried aromatics and mint. Divide shakshuka between serving bowls. Serve with toasted baguette for dipping. Dig in!

What is Plated?
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  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.