How to Make Shakshuka (Healthy Vegetarian Breakfast Recipe)

Table of contents:

How to Make Shakshuka

• Prep time: 5 minutes
• Cook time: 35-40 minutes
• Ready in: 40-45 minutes

Ingredients

(for 4-6 servings)

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• ½ teaspoon chili powder
• 30oz (800g) canned diced tomatoes (or fresh)
• Salt and pepper (to taste)
• 6 eggs
• Fresh cilantro and/or parsley, chopped (for garnish)
• Feta cheese, crumbled (optional, for serving)
• Crusty bread or pita (for serving)

Equipment

• Sharp knife
• Cutting board
• Garlic crusher
• Large skillet/frying pan with lid
• Wooden spoon or spatula

Instructions

1. Heat olive oil in a large skillet over medium heat. Add chopped onions and diced red bell pepper and cook until softened, about 5 minutes.
2. Stir in minced garlic and cook for an additional minute or until the garlic is fragrant.
3. Add ground cumin, smoked paprika, ground coriander, chili powder, and cayenne pepper to the vegetables. Stir well to coat evenly while cooking for another 2 minutes. 
4. Pour in the diced tomatoes, breaking up any large tomato chunks with a spoon.
5. Season with salt and pepper to taste. Allow the mixture to simmer for 10-15 minutes, or until it thickens.
6. Make small wells in the tomato mixture, then crack one egg into each well.
7. Cover the skillet and let the eggs poach in the tomato mixture for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
8. Garnish and serve: Sprinkle fresh cilantro and/or parsley over the top. You can also crumble feta cheese on top for extra richness. Serve the Shakshuka with crusty bread or pita.

Ingredient Substitutions 

One of the great things about Shakshuka is you can play around with the quantities and ingredients to really make it your own. It’s supposed to be a mildly spicy dish but if you don’t like spicy or have someone in your house that doesn’t, you can tone it down or leave out the chili and cayenne pepper completely. Of course, you can also increase the spice level too.

You can also add ingredients like fresh spinach, olives, or substitute different Mediterranean herbs and spices like oregano or bay leaves. 

What Veg to Use

When it comes to veg, use whatever is in season. For this recipe, we used a simple mix of garlic, onion, red bell pepper, and canned tomatoes (sub for fresh tomatoes if you prefer). These are the basic veg ingredients for Shakshuka, but you can really add any veg that will simmer down — like zucchini, baby spinach, artichoke hearts, leeks, or asparagus. 

Is Shakshuka Healthy?

Shakshuka is very healthy. Not only is it really nutritious but it’s also low in calories at just 146 calories per serving. Many breakfast recipes call for the use of butter (although not usually in the traditional Mediterranean diet). Shakshuka uses olive oil, which is healthy and can even help prevent certain illnesses. 

The recipe also doesn’t require a lot of added salt, and we recommend with the addition of all the spices, you won’t need to season your shakshuka heavily with salt or pepper. 

It’s said that chili and hot spices stimulate your metabolism, so this dish is a great way to start the day in so many respects. Enjoy.  

Is Shakshuka Suitable for Vegetarians?

Great news our veggie-loving friends! Shakshuka is 100% vegetarian-friendly. It’s a great source of protein, vitamin D, and dietary fiber, and if you want to reduce the cholesterol levels in this recipe, simply omit the eggs and then it’s vegan-friendly too.  

Nutrition Facts

More Vegetarian Mediterranean Recipes

• Spicy roasted potatoes (batata harra)
• Beetroot yogurt dip with seasonal roasted veg
• 10-Minute tagliatelle pasta with sun-dried tomatoes
• Baked Mediterranean rice with dates, apricots, and chickpeas
• Roasted eggplant and artichoke hearts with za’atar
• Moroccan couscous with roasted veg and tahini dressing

Shakshuka (Healthy Vegetarian Breakfast Recipe)

Crissy

Shakshuka is a North African dish that’s thought to have originated in Tunisia. It’s a one-pot recipe featuring red bell pepper, tomato, spices, and eggs. There are similar versions of Shakshuka throughout the Mediterranean, with two similar dishes being Spanish pisto and Turkish Menemen.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, dinner, Lunch, Main Course

Cuisine Mediterranean, Tunisia, turkish

Servings 6 people

Calories 146 kcal

Equipment

• Sharp knife
• Cutting board
• Garlic crusher
• Large skillet/frying pan with lid
• Wooden spoon or spatula

Ingredients

  

• 2 tablespoons olive oil
• 1 onion finely chopped
• 1 red bell pepper diced
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• ½ teaspoon chili powder
• 30 oz 800g canned diced tomatoes (or fresh)
• Salt and pepper to taste
• 6 eggs
• Fresh cilantro and/or parsley chopped (for garnish)
• Feta cheese, crumbled (optional, for serving)
• Crusty bread or pita (for serving)

Instructions

 

• Heat olive oil in a large skillet over medium heat. Add chopped onions and diced red bell pepper and cook until softened, about 5 minutes.
  2 tablespoons olive oil, 1 onion, 1 red bell pepper
• Stir in minced garlic and cook for an additional minute or until the garlic is fragrant.
  2 cloves garlic
• Add ground cumin, smoked paprika, ground coriander, chili powder, and cayenne pepper to the vegetables. Stir well to coat evenly while cooking for another 2 minutes.
  1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon ground coriander, 1/2 teaspoon cayenne pepper, ½ teaspoon chili powder
• Pour in the diced tomatoes, breaking up any large tomato chunks with a spoon.
  30 oz 800g canned diced tomatoes (or fresh)
• Season with salt and pepper to taste. Allow the mixture to simmer for 10-15 minutes, or until it thickens.
  Salt and pepper
• Make small wells in the tomato mixture, then crack one egg into each well.
  6 eggs
• Cover the skillet and let the eggs poach in the tomato mixture for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
• Garnish and serve: Sprinkle fresh cilantro and/or parsley over the top. You can also crumble feta cheese on top for extra richness. Serve the Shakshuka with crusty bread or pita.
  Fresh cilantro and/or parsley, Feta cheese, crumbled, Crusty bread or pita

Video

Keyword 30-minute recipe, Eggs, One-pot, smoked paprika, Spices, vegetables, Vegetarian