Can I Make Shakshuka Without Eggs?

Yes! Instead of eggs, try: - Chickpeas or White Beans – Adds protein and texture. - Tofu Scramble – A great vegan-friendly option. - Halloumi or Feta Cheese – Adds a creamy, salty twist. Simply simmer your chosen ingredient in the sauce for a few minutes before serving.

What’s the Best Pan to Use?

A wide, shallow pan ensures even cooking. The best choices are: - Cast-Iron Skillet – Retains heat well and enhances flavor. - Non-Stick Pan – Prevents eggs from sticking. - Stainless Steel Pan – Works well but needs extra oil.

Can I Store and Reheat Shakshuka?

To store , cool and refrigerate the sauce in an airtight container for up to 3 days . To reheat , warm the sauce on low heat and add fresh eggs to poach. 💡 Pro Tip: If eggs are already mixed in, reheat gently to avoid overcooking.

Shakshuka Poached Eggs in Tomato Sauce: The Ultimate Guide

Name: Shakshuka (Poached Eggs in Tomato Sauce): The Complete Guide
Prep time: PT-484389H11M51S
Cook time: PT-484389H11M51S
Total time: PT-484389H11M51S
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 small onion (1/2 cup), finely chopped; 1 red bell pepper, sliced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp sweet paprika; 1/4 tsp red pepper flakes (optional); 1 can (14 oz) crushed tomatoes or 4 large fresh tomatoes, chopped; 1/2 tsp salt; 1/4 tsp black pepper; 4 large eggs; 2 tbsp chopped fresh parsley or cilantro; 1/4 cup crumbled feta cheese (optional)

Description

A flavorful and high-protein dish of poached eggs in a spiced tomato sauce, perfect for breakfast, lunch, or dinner. This Mediterranean favorite is easy to make in one pan and pairs wonderfully with warm, crusty bread.

Ingredients

Scale

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

Instructions

The secret to great shakshuka is building a rich, aromatic tomato sauce before poaching the eggs.

Prepare the Tomato Sauce Base
- Heat olive oil in a large skillet over medium heat.
- Sauté onions and garlic until soft and fragrant (about 3-4 minutes).
- Add red bell peppers and cook for another 5 minutes until softened.
- Stir in cumin, paprika, salt, and red pepper flakes to coat the veggies.
- Pour in crushed tomatoes and simmer uncovered for 10-15 minutes until the sauce thickens. Add a splash of water if needed.
Poach the Eggs
- Create small wells in the sauce using a spoon.
- Carefully crack eggs into the wells, spacing them evenly.
- Cover the pan and cook for 5-7 minutes until the whites are set but yolks remain slightly runny.
Garnish and Serve
- Sprinkle with chopped parsley or cilantro and crumbled feta cheese (if using).
- Serve immediately with warm, crusty bread.

Notes

For a richer sauce, add 1/2 tsp tomato paste diluted in water while simmering.
If you prefer firmer yolks, cook for an additional 1-2 minutes.
For extra protein, add chickpeas, ground turkey, or tofu.

Prep Time: PT10M
Cook Time: PT15M
Category: Breakfast
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: Per Serving – 2 Eggs & Sauce
Calories: 270 kcal
Sugar: 7 g
Sodium: 480 mg
Fat: 15 g
Saturated Fat: 3 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 16 g
Cholesterol: 372 mg

Keywords: shakshuka, poached eggs, tomato sauce, high-protein breakfast, Mediterranean recipe