Traditional Middle Eastern breakfast egg recipe Shakshuka is super easy to make! One pan recipe where the eggs are baked in an aromatic spicy tomato sauce!
What is shakshuka
Shakshuka, originally from North Africa is a popular vegetarian breakfast one pan meal made throughout the Middle East (extremely popular in Israel too). While it is usually served for breakfast or brunch but it also makes an excellent addition to lunch or even dinner.
While you can find many variations of it on the internet, a traditional shakshuka recipe is basically a vegetarian one-skillet meal with eggs poached in a spiced chunky tomato and pepper stew with onions and garlic.
- Olive oil
- Bell Pepper
- Condiments: paprika, oregano, cumin
How to make it
To make this traditional breakfast, you usually need a cast iron skillet or a skillet/ pan will do too 🙂 As you can see in my photos, just a regular pan worked just fine.
It is really easy to make, very healthy and totally delicious!
- You sauté sliced onions, minced garlic and pepper slices, add chopped tomatoes (fresh or canned diced tomatoes) and spices and cook the sauce to reduce it to almost thick stew.
- Make some small wells into the stew for the eggs, crack the eggs and try and fill the wells, one egg at a time to the stew and cook over low heat.
I really love the richness of this dish, the full flavored red pepper with the tomato juices and the gooey baked eggs.
What to serve it with
It is traditionally served for breakfast/ brunch with warm pita bread or challah.
You can serve it with fresh yoghurt on the side too…works really well.
I have used some grape tomatoes to get that sweet, intense flavor and have less juice at the same time. Shakshuka is supposed to be a dry, thick like a stew, not watery dish so these grape tomatoes are really a perfect match.
One of the best things about Shakshuka, apart from its delicious taste, is its versatility.
You can pretty much sauté any vegetable and crack eggs on top and it will be just as delicious. You can always go for a lighter version, adding mushrooms or eggplants to the pan.
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If you’re looking for more easy breakfast ideas, look no further than these baked eggs with tomatoes mini casserole. With just a few ingredients and minimal prep time, you can have a hot and savory breakfast ready in no time. You should also try one of my all time favorite when it comes to feeding a crowd, Sausage and Egg Casserole and Huevos Rancheros Check them out to see how to make these tasty dishes!
- 2 large eggs
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 garlic clove, minced
- 2 cups tomatoes , roughly diced
- 1 small pepper , roughly diced
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp oregano, chopped
- 1/2 tbsp parsley, chopped
- In a medium cast iron/ skillet pan, add olive oil and saute sliced onions, minced garlic for a couple of minutes.
- Add in tomatoes and pepper, condiments and season with salt and pepper. Cook for almost 15 minutes on low heat until the sauce is reduced, looking like a stew.
- Make 2 wells in the mixture using a wooden spoon and crack an egg, adding one at a time. Cover the pan and cook on low heat for 2-3 minutes. The egg yolks should not be hard but soft cooked, so be careful not to overcook the eggs.
- Garnish with parley and oregano and serve immediately with pita, some yogurt on side or just as delicious on this own.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g