This easy Shakshuka recipe is made in under 20 minutes by simmering peppers, shallots, and spices with a basic tomato sauce, then poaching the eggs directly in the sauce. It’s a delicious, healthy breakfast that’s especially great if you’re following Whole30, Low Carb, Paleo, or Gluten Free!
This recipe was originally posted 10/2018 and was republished 6/2022 with new photos and video.
Why it Works
This quick and easy take on Shakshuka is made in just 20 minutes with household staples like basic tomato sauce, bell peppers, spices, herbs, and eggs.
It’s lightly spicy, hearty, and an all-around crowd pleasing recipe for breakfast. It’s also Whole30 compatible and great for those following a low carb or Keto way of eating.
It’s made by doctoring up a basic tomato sauce with spices and fresh vegetables, then simmering the eggs in the sauce until they’re poached to perfection.
It’s so easy to make, in fact, that I call this Shortcut Shakshuka. It’s not authentic, but it’s inspired and influenced by the traditional dish originating from North Africa and the Middle East.
Ingredients
Ingredients Notes
- Substitute red onion if you don’t have shallots.
- Kale and spinach add great texture, flavor, and nutritional value to this dish. Optionally, add 1 cup of baby spinach or 1 cup of torn kale leaves.
- For extra heat, add up to 2 tablespoons of diced hot peppers. Use wax peppers, chili peppers, jalapenos, or any kind you prefer.
- Save a step and use frozen bell peppers. They work perfectly in this recipe!
Step by Step Instructions
Step 1: Do the prep work. Use a paring knife to cut and remove the seeds from the peppers. Dice the shallots and peppers.
❗Don’t forget to save the scraps to make vegetable stock later!
❗If you’re cutting and handling hot peppers, be sure to wear gloves!
Step 2: In a large skillet, heat the oil over medium heat. Add the diced peppers and shallots. If you’re adding the optional hot pepper, add that to the skillet now too!
Saute the vegetables until they’re softened. This usually takes about 4-5 minutes.
Step 3: Pour the sauce into the skillet and add the cumin, garlic powder, paprika, and chili powder. If you’re adding the optional kale or spinach, stir it in as well.
Because the saltiness of every tomato sauce is different and it will reduce as it cooks, I recommend waiting to season with salt and pepper until the dish is cooked.
Allow the sauce to simmer, stirring occasionally, for about 4-5 minutes.
Step 4: It’s time to cook the eggs! Use your spatula to make a small well in the sauce. This will help to keep the eggs from spreading out too much and will allow them to cook more evenly.
Crack an egg into the well, then repeat the process for the rest of the eggs.
Cover the skillet and lower the heat to allow the eggs to poach in the sauce. Cook until the egg whites are set and the yolks are still a little runny.
Step 5: Sprinkle the shakshuka with fresh herbs and season with salt and pepper. Use a slotted spoon to serve the eggs with a healthy serving of the sauce.
FAQ
Shakshuka is traditionally sprinkled with cheese and served with crusty bread. Depending on your dietary restrictions, I like to serve it with sliced avocado, sweet potato fries, crispy hashbrowns, or fresh fruit.
If you find your shakshuka base is too thin, next time, allow the sauce to simmer alone a little longer and reduce before adding the eggs.
Transfer the leftovers to an airtight container, cover, and store in the refrigerator for 3-4 days, per USDA.
More Healthy Breakfasts
- Chorizo & Potato Frittata
- Prosciutto Egg Cups
- Pepperoni Pizza Frittata
- Chicken Patties with Spicy Mayo
- Air Fryer Poached Eggs
Making this recipe? I’d love to hear about your experience making it.
Please leave a comment below or tag me on Instagram @cookathomemom.
Easy Shakshuka
Equipment
Ingredients
- 4 eggs
- 3 cups tomato sauce (~24 oz.)
- 2 Tablespoons olive oil
- 1 shallot
- 1 red bell pepper about 1.5 cups diced
- 1 small hot pepper optional
- 1/2 teaspoons cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoons paprika
- 1/4 teaspoons cayenne pepper
- 1/4 teaspoons salt
- 1/8 teaspoons pepper
- 2 Tablespoon chopped fresh parsley
Instructions
- Slice and remove the seeds from the peppers, then finely dice the the shallot and peppers (wear gloves if you're using a hot pepper — ouch!). Mince the parsley.
- Heat the oil in a large pan over medium heat. Add the peppers and shallot and saute together until softened, for about 4-5 minutes.
- Pour in the sauce and add the spices. Stir the mixture and bring it to a simmer, stirring occasionally. Cook for about 4-5 minutes.
- Use a spatula to make four small well in the sauce and crack an egg into each one. Cover the skillet and lower to heat. Allow the eggs to steam about 6-8 minutes, or until the whites have set and the yolks are still a little runny. If you like your yolks cooked through, poke the yolks with a fork, cover, and cook for an extra 2-3 minutes.
- Season with salt and pepper and sprinkle with fresh parsley. Serve with avocado slices!
Video
Notes
- The sauce should reduce by about 1/3 as the eggs simmer. If the consistency of the sauce becomes too thick for your liking, stir in 1-2 tablespoons at a time to thin it out.
- To avoid oversalting, wait until the dish is cooked and season to taste.
- Optionally, add more vegetables by adding in a cup of baby spinach or kale while the sauce simmers.
- Always wear gloves while cutting and handling hot peppers.
- For extra spice, add up to 2 tablespoons of diced hot peppers.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, per USDA.
- If you’re following Whole30, be sure the tomato sauce doesn’t have added sugar.
