Shakshuka (Poached Eggs in Tomato Sauce): The Complete Guide

Shakshuka Poached Eggs in Tomato Sauce : a High-Protein Meal for Any Time of the Day!

Looking for a high-protein breakfast, a quick and filling lunch, or a simple yet satisfying dinner? Shakshuka is the perfect answer.

With just one pan and a handful of ingredients, you can create a dish that’s flavorful, comforting, and packed with Mediterranean spices—without spending hours in the kitchen.

More than just a meal, shakshuka is a dish rich in history and flavor. Originally from Morocco, this poached egg and spiced tomato sauce recipe has spread across the Mediterranean and Middle East, becoming a favorite for busy mornings, lazy brunches, and effortless dinners.

Plus, it pairs wonderfully with warm, crusty bread—just like this artisan Italian bread.

Before diving into the recipe, let’s take a closer look at what makes shakshuka so special and why it’s an excellent high-protein meal.

Want to explore more egg-based dishes? Check out this fried rice with egg, chicken, and shrimp for another protein-packed option.

What is Shakshuka

Shakshuka (pronounced “shahk-SHOO-kah”) is a classic North African dish of poached eggs in a spiced tomato sauce. The name means “all mixed up” in Arabic, reflecting its rustic, homey nature.

How is Shakshuka Traditionally Served

• Moroccan-style: Uses cumin and paprika for a deep, earthy flavor. In Morocco, Traditionally, it’s cooked in a tagine (a clay one-pot dish) for family meals, but a skillet works just as well for individual servings. It’s typically enjoyed with crusty bread, fresh mint tea, and a drizzle of olive oil for extra richness.

• Middle Eastern-style: Middle Eastern adaptations may include feta cheese or harissa for extra spice.

Why is Shakshuka a High-Protein Breakfast

Shakshuka is a protein-rich meal that keeps you full and energized. Unlike carb-heavy breakfasts that leave you hungry by mid-morning, shakshuka provides sustained energy with its combination of eggs, healthy fats, and fiber.

Nutritional Information (Per Serving – 2 Eggs & Sauce)

Nutrient	Amount per Serving
Calories	270 kcal
Protein	16 g
Total Fat	15 g
Saturated Fat	3 g
Carbohydrates	12 g
Fiber	3 g
Sugars	7 g
Cholesterol	372 mg
Sodium	480 mg

💡 Want even more protein in Your Shakshuka Dish? Add:

✔ Chickpeas (6g protein per ½ cup)
✔ Ground turkey or lamb (22g protein per 3 oz)
✔ Tofu (10g protein per ½ cup, great vegan option)

By combining protein, healthy fats, and fiber, shakshuka keeps you full and energized for hours.

Why You Will Love Shakshuka

Shakshuka has gained worldwide popularity because it’s:

✔ Effortless & Quick – A one-pan dish ready in 20 minutes.
✔ Rich & Bold in Flavor – Infused with cumin, paprika, and garlic.
✔ Versatile – Enjoy it spicy, mild, vegetarian, or protein-packed.
✔ Great Anytime – Perfect for breakfast, lunch, or dinner.
✔ Protein-Packed & Satisfying – Keeps you full and energized for hours.

Whether you’re cooking for one or feeding a crowd, shakshuka is a delicious, healthy, and satisfying option.

How to Make Shakshuka (Step-by-Step Guide)

Making Shakshuka Poached Eggs in Tomato Sauce is easy, even for beginners! With just one pan and a few simple steps, you’ll have a satisfying meal ready in no time. Let’s break it down step by step.

To make a delicious shakshuka, you’ll need

Ingredients (Serves 2-3)

• 2 tbsp olive oil
• 1 small onion (½ cup), finely chopped
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• ¼ tsp red pepper flakes (optional)
• 1 can (14 oz) crushed tomatoes or 4 large fresh tomatoes, chopped
• ½ tsp salt
• ¼ tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley or cilantro
• ¼ cup crumbled feta cheese (optional)

Step1: Preparing the Tomato Sauce Base

1. Heat the Olive Oil – In a large skillet or cast-iron pan, warm 2 tablespoons of olive oil over medium heat.
2. Sauté the Aromatics – Add finely chopped onions and garlic, cooking until soft and fragrant (about 3-4 minutes).
3. Add the Bell Peppers – Stir in sliced red bell peppers and cook for another 5 minutes until they soften.
4. Spice It Up – Sprinkle in paprika, cumin, salt, and chili flakes, stirring to coat the veggies.
5. Pour in the Tomatoes – If using canned tomatoes, crush them slightly before adding them to the pan. If using fresh tomatoes, let them cook down until they release their juices.
6. Simmer the Sauce – Reduce heat and let the sauce cook uncovered for 10-15 minutes until it thickens. If the sauce gets too thick, add a splash of water.

Step2: Poaching the Eggs to Perfection

1. Create Wells in the Sauce – Using a spoon, make small wells in the simmering sauce.
2. Crack the Eggs In – Carefully break each egg into a well, spacing them evenly.
3. Cover and Cook – Cover the pan with a lid and let the eggs poach for 5-7 minutes until the whites set but the yolks remain slightly runny.
4. Check for Doneness – If you prefer firmer yolks, cook for an extra 1-2 minutes.

Ketty’s Tips for Balancing Flavors

Perfecting shakshuka is all about finding the right balance of flavors. Here are my best tips to bring out the best taste and texture:

1. Boost Color and Depth of Flavor

For a richer, more vibrant sauce, dilute ½ teaspoon of tomato paste in a little water and stir it into the sauce as it simmers. This enhances both the color and taste, making your shakshuka even more flavorful.

2. Enhance the Depth of Flavor

• A drizzle of high-quality olive oil right before serving enhances richness.
• Sprinkle fresh herbs like parsley or cilantro to add brightness.
• If you love a creamy contrast, crumble some feta or goat cheese on top.

3. Add Heat (The Moroccan Way!)

• Want authentic Moroccan heat? Add whole jalapeños into the sauce as it simmers. This method makes it easy for the whole family to enjoy the dish—those who love spice can take a jalapeño, while children or anyone preferring a milder taste can simply enjoy the flavorful sauce without it.

How to Customize Your Shakshuka

This dish is incredibly versatile. Whether you want extra spice, more protein, or a fresh twist, try these variations:

• Spicy Shakshuka

Add harissa paste, whole jalapeños, or extra chili flakes.

• Protein-Packed Shakshuka

Stir in chickpeas, ground beef, meatballs, or sausage for a hearty meal.

• Green Shakshuka

Swap tomatoes for grated zucchini, spinach, or kale for a lighter, veggie-packed version.

• Vegan Shakshuka

Replace eggs with tofu or canned white beans for a plant-based alternative.

Common Mistakes to Avoid When Making Shakshuka

While shakshuka is easy to prepare, a few common mistakes can affect the final dish. To get perfectly poached eggs and a flavorful sauce, watch out for these errors.

Overcooking or Undercooking the Eggs

Eggs are the highlight of shakshuka, so getting the texture right is key. Here’s how to avoid common egg mistakes:

• Overcooking – If the eggs cook too long, the yolks will become hard and dry instead of soft and runny. Solution? Cover the pan and check the eggs after 5 minutes.

• Undercooking – If the whites are still raw, the dish will feel incomplete. Make sure the sauce is hot and simmering before adding the eggs.

💡 Pro Tip: If you like soft yolks, turn off the heat when the whites are set but the yolks still jiggle slightly. They’ll continue to cook for another minute or two.

Getting the Right Tomato Consistency

The sauce should be rich and thick, not watery. If the consistency isn’t right, try these fixes:

• The sauce should be thick and rich, never watery. Fix it with these simple adjustments:
• Too thin? Simmer longer to reduce excess liquid.
• Too thick? Add a splash of water or broth.
• Too acidic? Balance it with a pinch of sugar or a drizzle of honey.
• Best results? Use high-quality canned or ripe fresh tomatoes.

Now that you’ve mastered the cooking process, you’re ready to enjoy a delicious homemade shakshuka! Just grab some warm pita, sourdough, or naan bread, and dig in.

FAQS

Now that you know how to make the perfect shakshuka, it’s time to grab your pan and start cooking! Serve it with warm bread, fresh herbs, and a drizzle of olive oil, and enjoy a dish that brings comfort and tradition to your table.

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