Enjoy this mouthwatering Shakshuka (North African poached eggs) made in a spicy tomato sauce for breakfast or brunch. Make shakshuka for one if you don't want any leftovers or you can scale up for the whole family!
Jump to:
- ❤️ Why you'll love it
- 🥚 Eggs Nutritional Information
- 🍳 What Is Shakshuka And What Country Is It From?
- 🥘 Equipment Used
- 🧾 Ingredients Used
- 🔪 How To Make This Recipe
- 🥫 Storing and Reheating
- 💭 Tips and Variations
- 🍽️ What can I eat this recipe with?
- 👩🍳 Frequently asked questions
- 📚 Related Recipes
- 📖 Recipe
- 💬 Comments
❤️ Why you'll love it
This post is sponsored by America’s egg farming families, who are proud to provide safe, healthy eggs for holiday celebrations around the world. #ad
Eggs are a staple ingredient in many holiday dishes. There are dozens of ways to cook and bake with eggs this holiday season, from delicious brunches to decadent desserts, cookies, and appetizers.
This holiday season, I'm partnering with America's egg-farming families to share favorite global holiday food traditions featuring eggs! So whether you're celebrating the holidays at home or across the globe, gather around the table and start a new holiday recipe tradition this season.
This super-easy one-pan meal will become a family favorite in your home. This simple dish is made with fresh ingredients and is so hearty and filling. It makes a fantastic breakfast or brunch dish as it keeps you feeling really full. You might even skip lunch!
🥚 Eggs Nutritional Information
- Eggs are one of the most important ingredients in holiday cooking and baking all year long. They add moisture, color, flavor, and nutritional value to recipes.
- Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Plus, eggs are naturally free of sugars and carbohydrates, making them perfect for a low-carb lifestyle.
- They are also one of the few foods that are a naturally good source of vitamin D.
🍳 What Is Shakshuka And What Country Is It From?
Shakshuka is a popular dish made of poached eggs mixed in a bed of tomatoes, garlic, bell peppers, and onions. This well-loved savory dish is so unbelievably easy to prepare, and it can be eaten for breakfast, lunch, or dinner!
The word shakshuka is an Arabic word that simply means 'all mixed up' or 'half hazard mixture' as it's a variety of ingredients cooked in one pot. It originated in the Middle East, and Northern Africa but is fast gaining popularity worldwide.
🥘 Equipment Used
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To make this single serving shakshuka, you'll need a cutting board and knife, a heavy skillet, a spoon, and a lid to cover the pan, That's it!
🧾 Ingredients Used
- Diced tomatoes: These are perfect for this recipe, as shakshuka is basically eggs in a thick tomato sauce. The liquid in the can of diced tomatoes allows this dish to cook without getting burned.
- Eggs: These are also a big part of this meal. It forms the main protein in the traditional dish. I use two whole eggs for this recipe, but you can use more for the whole family.
- Onions, red bell pepper, and garlic clove: These add their aromatic flavor to this delicious and healthy meal.
- Spices: Smoked paprika, cajun seasoning, cayenne pepper, cumin, and salt. These pantry staples enhance the flavors of the entire dish. The traditional shakshuka recipe does not contain cajun seasoning, but I like to mix things up a bit.
- Olive oil: A little olive oil really brings the dish together. You can also use your preferred oil instead.
- Optional garnish: Fresh cilantro leaves or red chili peppers.
🔪 How To Make This Recipe
- Diced tomatoes: These are perfect for this recipe, as shakshuka is basically eggs in a thick tomato sauce. The liquid in the can of diced tomatoes allows this dish to cook without getting burned.
- Eggs: These are also a big part of this meal. It forms the main protein in the traditional dish. I use two whole eggs for this recipe, but you can use more for the whole family.
- Onions, red bell pepper, and garlic clove: These add their aromatic flavor to this delicious and healthy meal.
- Spices: Smoked paprika, cajun seasoning, cayenne pepper, cumin, and salt. These pantry staples enhance the flavors of the entire dish. The traditional shakshuka recipe does not contain cajun seasoning, but I like to mix things up a bit.
- Olive oil: A little olive oil really brings the dish together. You can also use your preferred oil instead.
- Optional garnish: Fresh cilantro leaves or red chili peppers.
🥫 Storing and Reheating
Store this easy shakshuka recipe in an airtight container in the refrigerator for a few days. You may also freeze the leftover sauce in an airtight container.
To warm up frozen shakshuka, put it in the fridge overnight to thaw it. Afterward, warm it in a pan on the stovetop on low heat until hot.
💭 Tips and Variations
- I used a small skillet for this recipe since it's only one serving. You can easily scale up to make multiple servings using a large skillet.
- If you like runny yolks, simmer on medium heat for about 5 minutes, but if you want it well done, let it cook for about 10 minutes, so the egg yolks cook through.
- Add chili powder or hot sauce for a spicy shakshuka. You can also cut down on the cayenne pepper if you want less heat.
- If you don't have canned tomatoes, you can use fresh tomatoes. Just chop 1-2 whole tomatoes and add about ½ cup of broth.
- Switch things up by making green shakshuka instead of red. Blend green bell peppers and herbs for the paste, and throw in some collard greens and kale.
- Be adventurous by adding meat to your shakshuka. From ground beef to shredded chicken, meat takes this already delectable dish to a whole new level!
- Add some feta cheese, nuts, turkey, or ham for an even more exciting experience!
- Feel free to incorporate different herbs, like fresh basil or fresh parsley.
🍽️ What can I eat this recipe with?
Shakshuka is such an easy meal and one of my all-time favorite breakfasts! Shakshuka sauce is best eaten with rice or bread. However, I like to eat it with keto rice for a lower-carb alternative. It's also nice with a fluffy biscuit to scoop up every last bit of the red peppers and eggs!
👩🍳 Frequently asked questions
This popular Middle Eastern dish can be eaten as a stand-alone meal. It is a filling variety of ingredients that cater to your dietary needs. You can also choose to eat shakshuka with several side dishes. The choice is yours. The thick sauce in shakshuka can be scooped up with some low-carb bread or pita for a delicious, healthy treat.
Shakshuka can be eaten at any time of the day. Serve it as breakfast, lunch, or dinner, and it'll be gobbled up each time. Shakshuka is great for dinner because it is so satisfying, and it reheats really well.
Some argue that leftover shakshuka tastes even better after reheating because all the ingredients and spices get a chance to come together fully. I personally love it both ways, fresh or as leftovers!
📚 Related Recipes
Need more egg breakfast and brunch dishes? Next time, try these!
📖 Recipe
Shakshuka for One (North African Poached Eggs)
Ingredients
- ½ can diced tomatoes 7.5oz
- 1 cup chopped onions
- 1 cup red bell pepper chopped
- 2 eggs
- 1 garlic clove
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon cajun seasoning
- ¼ teaspoon cayenne pepper
- ¼ teaspoon cumin
- parsley garnish
Instructions
- Heat olive oil in a pan.
- Add chopped onions, red bell pepper, and garlic and saute for a few minutes.
- Pour in tomato sauce and spices.
- Bring to a boil and simmer for 5 minutes.
- Form two small wells using a spoon.
- Break the eggs directly into the wells.
- Cover the pan and cook for 5-10 minutes till the eggs are done.
- Garnish with chopped cilantro and red pepper flakes.
Notes
- I used a small skillet for this recipe since it's only one serving. You can easily scale up to make multiple servings using a large skillet.
- If you like runny yolks, simmer on medium heat for about 5 minutes, but if you want it well done, let it cook for about 10 minutes, so the egg yolks cook through.
- Add chili powder or hot sauce to make it spicier. You can also cut down on the cayenne pepper if you want less heat.
- If you don't have diced tomatoes, you can use fresh tomatoes. Just chop 1-2 tomatoes and add about ½ cup of broth.
This did NOT originate in Israel. Israel didn’t even exist 76 years ago. It was introduced into Israel by Tunisian Jews - it is a traditional Maghrebi dish eaten by people from North Africa.
Thanks for pointing that out! You're right, Shakshuka is a traditional Maghrebi dish from North Africa, introduced to Israel by Tunisian Jews. Appreciate the correction!
I see a relatively high carbohydrate count. What is the source?
Mostly, the tomatoes.
What sort of broth please I am in UK
Any will do!
Is tomato soup classed as tomato broth?
No, it's not the same. Tomato broth is more watery.