speedy 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


  • 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


  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

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


Nutrition Facts
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.