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A vibrant, savory North African and Middle Eastern dish of eggs gently poached in a hearty, spiced tomato and bell pepper sauce. Perfect for a satisfying brunch or a quick, flavorful dinner, this one-pan wonder is best served with warm bread for dipping.
Sauté the Aromatics
Bloom Spices and Build Sauce
Simmer the Tomato Sauce
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A vibrant, savory North African and Middle Eastern dish of eggs gently poached in a hearty, spiced tomato and bell pepper sauce. Perfect for a satisfying brunch or a quick, flavorful dinner, this one-pan wonder is best served with warm bread for dipping.
This middle_eastern recipe takes 35 minutes to prepare and yields 4 servings. At 285.9 calories per serving with 13.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Poach the Eggs
Garnish and Serve
Add 1-2 tablespoons of harissa paste along with the tomato paste, or add sliced jalapeños with the bell peppers for extra heat.
Brown 1/2 lb (225g) of ground lamb or crumbled merguez sausage before adding the onions, then proceed with the recipe.
Replace the tomato base with a vibrant sauce made from sautéed spinach, kale, leeks, and herbs like dill and parsley.
Add dollops of goat cheese or mozzarella pearls to the sauce a few minutes before the eggs are done cooking for an extra creamy texture.
Tomatoes are an excellent source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of certain chronic diseases.
Eggs provide high-quality, complete protein, which is essential for muscle repair, immune function, and maintaining energy levels throughout the day.
Bell peppers are packed with Vitamin C, an essential nutrient for a healthy immune system, while both peppers and tomatoes provide a good amount of Vitamin A for vision and skin health.
One serving of this Shakshuka (about 1/4 of the recipe) contains approximately 280-320 calories, not including bread for serving. The final count can vary based on the exact size of the eggs and amount of cheese used.
Yes, Shakshuka is a very healthy dish. It's packed with vegetables like tomatoes and peppers, providing vitamins and antioxidants. The eggs offer high-quality protein and essential nutrients. It's a balanced, low-calorie, and satisfying meal.
You can prepare the tomato sauce base up to 3 days in advance and store it in an airtight container in the refrigerator. When you're ready to eat, simply reheat the sauce in a skillet until simmering, then crack the eggs in and cook as directed.
Shakshuka is traditionally served with warm, crusty bread for dipping, such as pita, challah, or a baguette. It also pairs well with a simple side salad with a lemon vinaigrette to cut through the richness of the sauce.
Store leftover Shakshuka in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat until warmed through. Note that the egg yolks will likely cook further upon reheating and will not be runny.
To make a vegan version, you can replace the eggs with cubes of firm tofu, chickpeas, or large white beans. Add them to the sauce for the last 5-7 minutes of simmering to heat through. Omit the feta cheese or use a plant-based alternative.