Easy & Healthy Shakshuka Recipe
This Recipe is written by Lea | Published on December 12, 2024
Shakshuka is such a comforting and flavorful dish, and it’s surprisingly easy to make. With a rich tomato sauce, perfectly poached eggs, and just the right amount of spice, this shakshuka recipe is a great choice for breakfast, brunch, or even dinner. Plus, you only need a few simple ingredients and one pan to pull it together!
As someone who focuses on eating healthy, this is my go-to recipe, it’s probably the breakfast recipe I make the most. If you’re looking for healthy breakfast recipes or a versatile breakfast idea with eggs, shakshuka is the perfect option. It’s one of those breakfast suggestions that’s wholesome, satisfying, and packed with flavor.
Understanding The Ingredients:
Strained Tomatoes: This is the heart of the shakshuka recipe, providing a smooth and tangy base that soaks up all the delicious spices. Strained tomatoes give the dish a rich, velvety texture, making it easy to poach the eggs. If you prefer a more rustic feel, you can swap them for crushed or diced tomatoes. Using quality tomatoes will take your shakshuka to the next level, as the sauce is the star of this dish.
Eggs: Eggs are key in shakshuka, adding richness and texture. When cooking, the eggs gently poach in the tomato sauce, and you can adjust how long you cook them to get the yolks just how you like them; runny or firm.
Frequently Asked Questions:
Can I double this recipe?
Absolutely! This recipe is for one person, but you can easily double or even triple it to serve more people. Just use a larger pan to ensure everything cooks evenly.What pan should I use?
A small non-stick or cast-iron pan works perfectly for this portion size. If you're scaling up, go for a medium to large skillet to give the eggs enough room to cook.Can I make it spicier?
Of course! Add a pinch of chili flakes or a chopped fresh chili along with the spices for a bit of heat.What can I serve with shakshuka?
It's delicious with a slice of warm, crusty bread or some pita to soak up that flavorful sauce.Do I have to use parsley for garnish?
Not at all! If you don’t have parsley, cilantro or fresh basil can work as substitutes. Or you can skip the garnish altogether—it’ll still be delicious.
How To Make an Easy & Healthy Shakshuka Pan Recipe:
Easy Shakshuka Recipe
COOK TIME: 15 minutes | SERVINGS: 1 serving
Ingredients
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the onion and bell pepper, cooking until softened, about 5 minutes.
- Add the garlic, paprika, cumin, ground coriander, and salt, and cook for another 2 minutes.
- Pour in the strained tomatoes and simmer for 5-7 minutes, until the sauce thickens.
- Make small wells in the sauce and crack the eggs into the wells.
- Cover the pan and cook for 5-8 minutes for soft yolks or 8-12 minutes for firmer eggs.
- Garnish with parsley, and season with salt and pepper to taste.
- Serve with toasted bread or pita.
Tips to Make the Best Shakshuka:
Use Fresh Ingredients: The key to a vibrant shakshuka is using fresh, ripe tomatoes and good quality spices. Fresh veggies, like bell peppers and onions, make a difference in flavor.
Perfect the Sauce: Simmer your tomato sauce until it’s rich and thick. The tomatoes should break down and concentrate their flavors. Don’t rush this step!
Adjust the Spices: Shakshuka’s flavor is all about the spices. Feel free to adjust the cumin, paprika, and cayenne to match your taste. Add more cayenne if you like extra heat, or dial it back if you prefer something milder.
Don’t Overcook the Eggs: The eggs should be poached in the sauce, and the yolk should remain runny. Keep an eye on them and cook them for about 5-8 minutes for soft yolks or 8-12 minutes for firmer eggs.
Use a Good Skillet: A heavy, deep skillet or pan helps distribute heat evenly and ensures the sauce cooks properly. It also gives you enough space to crack the eggs without overcrowding.
Customize the Dish: Add your favorite veggies like spinach, eggplant, or mushrooms for extra flavor. Some people even top it with feta or olives for added depth.
