Shakshuka Recipe

shakshuka recipe

What is shakshuka?

Shakshuka is a middle eastern dish with two main ingredients, tomatoes and eggs. I’d really like to visit somewhere in the Middle East one day and see how the original recipes differ from my own. The word ‘shakshuka’ comes from the Arabic meaning ‘all mixed up’. That’s certainly a good description for this one pan delight. It’s a dish that undoubtedly works as well for breakfast as it does for dinner and honestly I could eat poached eggs all day long! I’m sure many people will agree. It’s a super easy dish to make even if you suck at poaching eggs, like me! I kept this recipe simple but there are many ways to customise this dish. You could try adding spinach, feta cheese or maybe even mushrooms. This recipe is designed for 1 person. Please don’t forget to increase the recipe if you have more mouths to feed. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.

Is shakshuka healthy?

Embrace the health-conscious journey with Shakshuka, a recipe that marries deliciousness with nutritional benefits. The dish boasts the goodness of tomatoes, rich in antioxidants and vitamins, while the red pepper contributes a dose of vitamin C. The inclusion of poached eggs brings high-quality protein and essential nutrients. With a modest use of spices, such as cumin and paprika, Shakshuka elevates flavour without compromising on health, making it a low-calorie and wholesome option for those seeking a satisfying and nutritious meal.

Do you have a diet restriction?

This recipe is great for the following diet restrictions:

  • Vegan
  • Vegetarian
  • Gluten Free
  • Dairy Free
  • Nut Free
  • Low GI
  • Low FODMAP

Step 1: Create the shakshuka sauce

Begin your Shakshuka adventure by chopping onions, garlic, and red peppers, sautéing them until they release their aromatic symphony, taking about 3-4 minutes. The addition of chopped tomatoes and a blend of spices, including paprika, cumin, salt, and pepper, transforms the mixture into a simmering sensation over the next 10 minutes. Watch as the ingredients meld into a luscious and thick tomato sauce.

Step 2: Poach the eggs

Whilst your tomatoes are cooking, prepare your eggs. I find it helps to crack eggs into small bowls first but if you’re confident you can skip this step. Once your sauce has reached the desired consistency (thick, still saucy but not drippy) make 2 or 3 round spaces. 1 for each egg. Pour your egg gently into these wells. Cover the eggs with a lid or tin foil for 3 minutes until eggs are cooked but still runny. Cook for 5 minutes for hard eggs.

Complete your Shakshuka masterpiece by serving it alongside crusty bread or crispy potatoes. The interplay of the tomato-infused sauce and perfectly poached eggs provides a satisfying and wholesome meal that caters to both your taste buds and your well-being.

Shakshuka variations

  1. Feta Fusion: Elevate your Shakshuka with crumbled feta cheese for a creamy and tangy twist.
  2. Green Goddess Upgrade: Introduce fresh herbs like cilantro or parsley for an added burst of freshness.
  3. Spicy Kick: Amp up the heat with a dash of hot sauce or red pepper flakes for those who crave an extra kick.


Q: Can I make Shakshuka in advance? A: While Shakshuka is best enjoyed fresh, you can prepare the tomato base in advance and poach the eggs just before serving for a time-saving option.

Q: Can I customize the spice level? A: Absolutely! Adjust the quantity of paprika and cumin to suit your spice preferences, ensuring the dish aligns with your taste.

Q: What are some creative serving suggestions? A: Shakshuka pairs well with a variety of sides. Consider serving it over couscous, quinoa, or even with a side of creamy hummus for a delightful and diverse culinary experience.

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shakshuka recipe


Shakshuka is a middle eastern recipe. healthy recipes for weight loss
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch, Main Course
Cuisine Middle Eastern
Servings 1
Calories 250 kcal


  • onion
  • 1 clove garlic
  • red pepper
  • 300 g chopped tomato
  • tsp paprika
  • ½ tsp cumin
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2-3 eggs


  • Chop onion, pepper and garlic and sauté for 3-4 minutes
    ⅓ onion, 1 clove garlic, ⅓ red pepper
  • Add chopped tomatoes and spices and cook for 10 minutes or until a very thick sauce has formed.
    300 g chopped tomato, 1½ tsp paprika, ½ tsp cumin, ¼ tsp salt, ¼ tsp pepper
  • Make a well for each egg in your sauce and add your cracked eggs. Cover and cook for 3 minutes for runny eggs or 5 minutes for hard eggs.
    2-3 eggs
  • Serve with bread or crispy potatoes.

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  1. 5 stars
    I made this for breakfast and I think I have a new favourite way to make eggs now. I love it!

  2. Anonymous says:

    5 stars
    I had this on toast it’s really nice so happy I’ve found the recipe

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