High-protein, one-pan breakfast made in under 15 minutes! Shakshuka is a delicious and healthy dish that's perfect for starting your day. It's quick, flavorful, and customizable with optional toppings like parsley, chili flakes, feta, or avocado. Follow this simple recipe for a satisfying breakfast experience.
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Heat olive oil in a skillet over medium heat.
Sauté onion for 2–3 minutes until soft, then add garlic and cook for 30 seconds more.
Pour in tomatoes, add paprika, salt, and pepper. Simmer for 5–7 minutes until slightly thickened.
Make small wells in the sauce and crack eggs into them.
Cover the pan and cook until egg whites are set but yolks are still runny, about 3-5 minutes.
Top with parsley, chili flakes, avocado slices, or crumbled feta if desired.
For a spicier version, add a pinch of cayenne pepper or extra chili flakes to the sauce.
Use fresh tomatoes instead of canned for a lighter, fresher flavor.
Serve with crusty bread or pita to soak up the delicious sauce.
Can I make Shakshuka ahead of time?
Yes, you can prepare the tomato sauce in advance and store it in the refrigerator. When ready to serve, reheat the sauce and cook the eggs fresh.
What can I use instead of eggs for a vegan version?
You can substitute eggs with tofu or chickpeas for a vegan-friendly version of Shakshuka.
Can I add other vegetables to Shakshuka?
Yes, you can add vegetables like bell peppers, spinach, or zucchini to the sauce for added flavor and nutrition.
What type of pan is best for making Shakshuka?
A cast-iron skillet works best as it retains heat well and ensures even cooking.
How do I know when the eggs are done?
The egg whites should be fully set, and the yolks should still be slightly runny. You can cook them longer if you prefer firmer yolks.
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