The first time I tried shakshuka was in a Middle Eastern restaurant in London. As someone who genuinely loves eggs in every form, the idea of gently poached eggs in a rich tomato and onion sauce immediately won me over. One bite in, I understood why this dish is such a staple across so many cultures.
Now it’s one of my favourite healthy savoury breakfasts. This easy shakshuka recipe is quick, deeply nourishing, and incredibly adaptable. As a nutrition coach, I love it because it combines high-quality protein from eggs with antioxidant-rich tomatoes, fibre from vegetables, and anti-inflammatory spices. It’s balanced, satisfying, and supports stable energy levels through the morning.
Whether you’re making shakshuka for one, doubling it for a relaxed brunch, or adding your own twist with shakshuka harissa or even chicken shakshuka, this is a recipe you can truly make your own.
Ingredients
- 1 tbsp olive oil
- 1/2 white onion, chopped
- 1 small red pepper, chopped
- 1 tsp chopped garlic
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp chilli powder
- 400 g (1 can) peeled tomatoes
- 4 eggs
- Salt and pepper to taste
- Small bunch of coriander or parsley, chopped
Substitutions and Add-Ins
- Olive oil:Â Avocado oil works well.
- White onion:Â Red onion or shallots are great alternatives.
- Red pepper:Â You can skip or replace with spinach or courgette.
- Spices:Â Add shakshuka harissa for extra depth and heat.
- Eggs:Â Adjust to preference if making shakshuka for one.
- Protein boost:Â Add cooked chicken for a simple chicken shakshuka variation.
Step-by-Step Method
1. Sauté the base
Heat olive oil in a large frying pan over medium heat. Add the onion, red pepper, and garlic. Cook for about 5 minutes until the onion becomes translucent.
Coach tip: Don’t rush this stage. Properly softening the vegetables builds the flavour foundation for your eggs in tomato sauce.
2. Add the spices
Stir in paprika, cumin, and chilli powder. Cook for another minute until fragrant.
Coach tip: Toasting spices briefly enhances their flavour and supports digestion.
3. Add the tomatoes
Pour in the canned tomatoes with their juice. Break them down with a spoon into smaller pieces. Season with salt and pepper. Allow the mixture to simmer gently.
If you’ve ever wondered how to cook tomato egg properly, this simmering stage is key. The sauce should slightly thicken but remain saucy enough to poach the eggs.
4. Add the eggs
Make small wells in the sauce and crack an egg into each one. Cover the pan and cook for 5–8 minutes, or until the whites are set but yolks remain soft.
Coach tip: Keep the heat moderate. You’re gently poaching, not frying. These are essentially oven poached eggs done on the stovetop.
If you prefer firmer yolks, cook slightly longer. This is your version of spicy eggs, so adjust to taste.
5. Garnish and serve
Sprinkle with fresh coriander or parsley and serve immediately.
Fresh herbs add brightness and vitamin C, which supports iron absorption from the dish.
Tips and Variations
- Add harissa for a deeper, smoky heat.
- Turn it into chicken shakshuka by adding cooked shredded chicken into the sauce before cracking the eggs.
- Add feta or goat cheese for extra creaminess.
- Make it heartier with chickpeas or white beans.
- For a larger gathering, finish in the oven as eggs baked in tomatoes for even cooking.
- Serve as part of a turkish breakfast or persian breakfast spread with olives, cucumber, and flatbread.
This dish is widely loved across regions and appears in many arabic breakfast food recipes under slightly different names, including ÅŸakÅŸuka.
Storage, Serving and Reheating
Storage:
Store leftover tomato base (without eggs) in the fridge for up to 3 days.
Serving:
Best enjoyed fresh. Serve with wholegrain sourdough, flatbread, or alongside a simple salad.
Reheating:
Reheat the tomato sauce gently in a pan, then add fresh eggs and cook. Reheating fully cooked eggs may make them rubbery, so it’s best to cook eggs fresh.
Final Thoughts
If you try this easy shakshuka recipe, I’d love to hear how you made it your own. Did you keep it classic, add harissa, or turn it into chicken shakshuka? Leave a comment and share your version. Your creativity inspires others.
Simple ingredients. Real nourishment. Recipes that make healthy savoury breakfasts feel effortless.
Alex 🙂
Easy and Healthy Shakshuka
The first time I tried shakshuka was in a Middle Eastern restaurant in London. As someone who genuinely loves eggs in every form, the idea of gently poached eggs in a rich tomato and onion sauce immediately won me over. One bite in, I understood why this dish is such a staple across so many cultures.
Now it’s one of my favourite healthy savoury breakfasts. This easy shakshuka recipe is quick, deeply nourishing, and incredibly adaptable. As a nutrition coach, I love it because it combines high-quality protein from eggs with antioxidant-rich tomatoes, fibre from vegetables, and anti-inflammatory spices. It’s balanced, satisfying, and supports stable energy levels through the morning.
Whether you’re making shakshuka for one, doubling it for a relaxed brunch, or adding your own twist with shakshuka harissa or even chicken shakshuka, this is a recipe you can truly make your own.
Ingredients
Instructions
Sauté the base
-
Heat olive oil in a large frying pan over medium heat. Add the onion, red pepper, and garlic. Cook for about 5 minutes until the onion becomes translucent. Coach tip: Don’t rush this stage. Properly softening the vegetables builds the flavour foundation for your eggs in tomato sauce.
Add the spices
-
Stir in paprika, cumin, and chilli powder. Cook for another minute until fragrant. Coach tip: Toasting spices briefly enhances their flavour and supports digestion.
Add the tomatoes
-
Pour in the canned tomatoes with their juice. Break them down with a spoon into smaller pieces. Season with salt and pepper. Allow the mixture to simmer gently. If you’ve ever wondered how to cook tomato egg properly, this simmering stage is key. The sauce should slightly thicken but remain saucy enough to poach the eggs.
Add the eggs
-
Make small wells in the sauce and crack an egg into each one. Cover the pan and cook for 5–8 minutes, or until the whites are set but yolks remain soft. Coach tip: Keep the heat moderate. You’re gently poaching, not frying. These are essentially oven poached eggs done on the stovetop. If you prefer firmer yolks, cook slightly longer. This is your version of spicy eggs, so adjust to taste.
Garnish and serve
-
Sprinkle with fresh coriander or parsley and serve immediately. Fresh herbs add brightness and vitamin C, which supports iron absorption from the dish.
Nutrition Facts
Nutrition Facts
Servings: 2 ServingCalories:283.13kcalTotal Fat:17.69gCholesterol:319.92mgSodium:874.46mgTotal Carbohydrate:21.52gDietary Fiber: 8.99gSugars: 8.63gProtein:15.11gVitamin A: 313.61IUVitamin C: 79.76mgCalcium: 169.04mgIron: 4.8mg
Note
- Add harissa for a deeper, smoky heat.
- Turn it into chicken shakshuka by adding cooked shredded chicken into the sauce before cracking the eggs.
- Add feta or goat cheese for extra creaminess.
- Make it heartier with chickpeas or white beans.
- For a larger gathering, finish in the oven as eggs baked in tomatoes for even cooking.
- Serve as part of a turkish breakfast or persian breakfast spread with olives, cucumber, and flatbread.
- Simmer the sauce long enough to slightly thicken before adding eggs.
- Adjust chilli level to preference.
- Add protein or legumes to make it more filling.
- Best enjoyed fresh rather than reheated with eggs already cooked.
