Try This Easy Shakshuka Recipe for Breakfast

Try This Easy Shakshuka Recipe for Breakfast

Shakshuka is an Israeli breakfast staple consisting of poached eggs in a tomato stew, usually spiced with paprika and cumin.

If you’ve been out to brunch recently, you’ve probably encountered shakshukaSometimes it’s spelled as shakshouka, but with or without that extra “o,” this dish has been making the rounds of trendy menus for the past few years.

But you don’t have to head to your local brunch location to get this tasty breakfast dish. For home cooks, shakshuka is the healthy breakfast you’ve been looking for.

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What Is Shakshuka?

Shakshuka is an Israeli breakfast staple consists of poached eggs in a tomato stew, usually spiced with paprika and cumin. It’s often served in a skillet.

Throughout the Mediterranean and Middle East, you’ll also find variations of the egg dish. The Italians call theirs “eggs in purgatory.” The Greeks make strapatsata. And the Turks serve up menemen, which features scrambled instead of poached eggs. They’re all slightly different, but basically the same.

You may have noticed that hip chefs around the globe have recently been spreading the delights of this traditional recipe from the sunny shores of Bondi Beach to the stylish streets of Brooklyn.

If you’ve ever put ketchup on a breakfast egg sandwich, your taste buds are already primed for the deliciousness that comes from pairing eggs and tomato together. And this shakshuka recipe is roughly a million times better than a greasy deli breakfast and ketchup loaded with hidden sugar.

speedy shakshuka
5 from 2 votes
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Shakshuka

Shakshuka is an Israeli breakfast staple consisting of poached eggs in a tomato stew, usually spiced with paprika and cumin.

Course Breakfast
Cuisine Mediterranean
Keyword shakshuka
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Servings 1 serving
Calories 350 kcal

Ingredients

  • 1 tsp. olive oil
  • ¼ cup chopped onion
  • ¼ cup chopped red bell pepper
  • 1 tsp. ground cumin
  • ½ tsp. smoked paprika
  • sea salt (or Himalayan salt) and ground black pepper optional
  • cup canned diced fire roasted tomatoes
  • 2 cups baby spinach
  • 2 large eggs
  • cilantro or parsley for garnish optional
  • 1 slice sprouted whole-grain bread no sugar added (like Ezekiel), toasted

Instructions

  1. Heat olive oil in a small, nonstick pan over medium heat.

  2. Add onion, pepper, cumin, and smoked paprika; season with salt and pepper, if desired, and cook 5 to 7 minutes, stirring often, until vegetables are soft.

  3. Add tomatoes and spinach; stir to combine. Cook 2 minutes to wilt spinach and bring mixture to a simmer.

  4. Make two small wells in the vegetable mixture; gently crack an egg into each well. Cover pan and continue to simmer 5 to 10 minutes or until egg whites are set.

  5. Season with additional salt and pepper, if desired, and garnish with herbs, if desired.

  6. Serve with toasted bread.

Recipe Notes

  • You can swap plain canned diced tomatoes for fire roasted diced tomatoes if you prefer.
  • Top with a little crumbled goat cheese, if desired.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

 

Nutrition Facts
Shakshuka
Amount Per Serving (1 serving)
Calories 350 Calories from Fat 141
% Daily Value*
Fat 15.7g24%
Saturated Fat 4g25%
Cholesterol 372mg124%
Sodium 283mg12%
Carbohydrates 35g12%
Fiber 9g38%
Protein 19g38%
* Percent Daily Values are based on a 2000 calorie diet.
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Is Shakshuka Easy to Make?

Yes! One thing that makes shakshuka so appealing is that it’s fast and easy to make, but tastes like it took hours.

And when you make it right, it’s healthy! Our take on shakshuka has all the elements you’ll find in the Israeli classic. We also tossed in some spinach for a boost of veggies as well as cilantro and goat cheese (these are optional).

This shakshuka recipe provides a great balance of carbs, protein, and fat. All and all, you’ll get a hearty, 350-calorie meal with 19 grams of protein and 9 grams of fiber.

 

easy shakshuka - pin image

cemile kavountz

About

Cemile has been a freelance writer for more than a decade, writing about everything from style icons to fancy sinks. She studied at Boston University, and has written for New York magazine, GQ, Travel + Leisure, Women’s Health, WIRED, Food + Wine, Surface, Fortune, and Entertainment Weekly. Follow her on Instagram

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