30 Minutes or Less

Greek Shakshuka

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Serves: 2

Prep Time: 5 minutes

Cook Time: 15 minutes

Nutrition Information: +
Total Calories 330
Total Fat 20g
Choloesterol 200mg
Sodium 1490mg
Total Carbohydrates 28g
Dietary Fiber 3g
Total Sugars 10g
     Added Sugars 0g
Protein 12g
Vitamin D 1.1mcg
Calcium 111mg
Iron 4mg
Potassium 684mg


1/2 tablespoon olive oil

1/3 cup chopped red onion

Freshly ground black pepper

1 1/2 cups tomato or marinara sauce

1/4 cup pitted and halved Kalamata olives

1/2 tablespoon olive juice

2 large eggs

1/2 teaspoon dried oregano

1 ounce herbed cow’s milk cheese

2-4 slices toasted bread for serving


01Heat olive oil in a large sauté pan over medium heat. Add the onions and sauté onions until translucent, about 5 minutes. Season with freshly ground black pepper to taste.
02Add tomato sauce, olives, and olive juice and stir to combine. Bring to a boil.
03Reduce heat to medium low. Carefully carve out two deep holes in the tomato sauce using a spatula, then crack an egg into each hole. Sprinkle with oregano. Cover the pan to allow the eggs to cook, until whites are set, about 10 minutes.
04Before serving, crumble herbed cheese on top. Enjoy straight from the skillet with a side of toasted bread.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.