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speedy shakshuka

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.