Shakshuka is an easy, healthy one-skillet breakfast dish made with diced tomatoes, feta cheese, cilantro, and eggs. It is the perfect vegetarian recipe for a low carb diet, and it’s full of protein to keep you satisfied for longer. Serve it with baguette slices for dipping, or keep it low carb with a side salad and veggies!
A Shakshuka breakfast is such a treat! It is loaded with spice and flavor, is easy to make, and everything is made in one skillet. Best of all most of the ingredients you probably already have in your pantry!
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Shakshuka’s Origin
Shakshuka is an easy healthy breakfast recipe, originating in North Africa and the Middle East. The exact origins aren’t really known – guesses range from Morocco to Turkey to Yemen, and of course Israel. This breakfast dish is a staple in Arab homes all across these countries.
Is Shakshuka healthy?
It sure is! Shakshuka’s calories and carbs are low, it has a good amount of protein to fill you up for the day, plus the ingredients are full of anti-inflammatory properties, particularly the garlic, cayenne, and tomatoes.
What makes this Shakshuka recipe so good?
- It’s loaded with flavor: Shakshuka spices include cumin, paprika, cayenne, plus it also has garlic, onions, and cilantro.
- Prep time is really quick: Just 15 minutes, let the oven do the rest!
- It uses one pan: Less mess to clean up later!
- You can serve it anytime: traditionally, it’s a breakfast dish served in a cast-iron skillet or tajine, but it’s also great for lunch and dinner!
Here are the Shakshuka ingredients for this recipe:
- Eggs: A great source of healthy fat and protein.
- Spices: Garlic powder, cumin, paprika and cayenne are all added.
- Tomatoes: They make up the bulk of the shakshuka sauce!
- Cheese: Shakshuka with feta is just delicious. It takes the dish up a level!
- Fresh Herbs: Garlic, onions are in the sauce, and it’s topped with fresh cilantro at the end.
How do I make Shakshuka?
- Caramelize onions: The sauce starts with onions cooked until golden brown and caramelized. I cook the onions for 20 minutes to deepen the flavor.
- Bloom Spices: Next I add in the spices and cook them for 2 minutes. Blooming the spices before adding the tomatoes adds an extra depth of flavor.
- Simmer: After the spices I add in the diced tomatoes and let them simmer for 15 minutes until the sauce is thickened and reduced.
- Bake: Next I carefully top the sauce with eggs and bake for 8 minutes until the egg whites are cooked and the yolks start to set. The trick is to still have a runny yolk!
- Serve: Once the eggs are set remove from the oven and serve immediately with fresh cilantro and a sprinkle of feta cheese.
Tips and FAQs
What can I serve this with?
I love serving Shakshuka with a crispy baguette for dipping. If you make this for dinner it would be great alongside a side salad, Mediterranean Salsa, or roasted potatoes to soak up the amazing tomato sauce.
Can I use fresh tomatoes instead of canned?
Sure! The weight should be the same as the canned tomatoes, and you’ll either want to finely dice them.
Can I add any other ingredients?
Yes! This recipe is for shakshuka without bell peppers, but some traditional recipes add red bell peppers in, depending on the region they originate from. Any color of pepper would work in this recipe.
Can I make Shakshuka for one?
Yes! I would half this recipe, and if you have leftovers, store them for later.
Can I store this healthy Shakshuka and heat it up later?
Yes! The sauce will be absolutely fine, but the eggs may become hard when reheating. If you prefer softer eggs, store the ones in this dish separately, and either snack on them cold, or have them as a side dish for lunch. Poach or soft boil fresh eggs when reheating the shakshuka sauce.
Fridge: Store the sauce in an airtight container in the fridge for 3-4 days either with the eggs or separately. Reheat thoroughly in the microwave or on the stove before consuming.
Here are more breakfast recipes to try!
- Easy Breakfast Bake
- Homemade Everything Bagels
- Coconut Pecan Chocolate Chip Granola
- Blueberry Cream Cheese French Toast Bake
- Banana Chocolate Chip Oatmeal Muffins
Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne, or to taste
- 1 28-ounce can diced tomatoes, (do not drain)
- salt and pepper to taste
- 1/2 cup feta cheese
- 6 large eggs
- chopped cilantro, for serving
Instructions
- Preheat oven to 375 degrees.Heat oil in a large skillet over medium-low heat. Add onion and sauté for 20 minutes or until golden brown and soft.
- Add in garlic powder, cumin, paprika and cayenne. Sauté for 2 minutes stirring occasionally.Stir in the tomatoes and simmer for 15 minutes or until the sauce is thickened and reduced. Season the sauce with salt and pepper to taste.
- Gently crack the eggs on top of the sauce. Bake for 8-10 minutes or until the eggs are set. (You still want your egg yolk to still be runny).
- Serve immediately with a feta cheese and cilantro.
Nutrition Information
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mimi rippee
One of my favorite dishes. I’ve made so many variations, and they’ve all been wonderful. I made a version of yours for Christmas morning, and served it with sous vide flank steak with chimichurri. Very festive!!!
18nutrition
Great! Now I have a good alternative to omelette, which I have been cooking for a long time. It’s nice that for cooking this dish does not need a lot of time.
chris
Ate this a lot over in Israel. This is a very good version of it! Thank you!