Shakshuka: The origin and an easy, healthy recipe! This one-pan Shakshuka is bursting with aromatic spices, flavour, and nutrients. Serve this rich, tomato and egg soup with crusty bread.
Shakshuka. You’ve seen this traditional dish all over the internet. Pinterest, Facebook, Instagram – you name it! What does it look like? Red tomato sauce, tender poached eggs, vibrant green spinach, and plenty of Middle Eastern Spices.
Shakshuka is like an Arabic version of the Mexican favourite Huevos Rancheros. And I’m guessing that it’ will soon become your favourite go-to easy weeknight meal. This tomato dish is delicious for breakfast or brunch too, especially served with a thick slice of crusty bread.
This easy, one pan, healthy Shakshuka recipe is incredibly tasty, thanks to plenty of garlic, cumin, and paprika. The dish originates in North Africa and the Middle East and it’s full of nutrient-dense vegetables. Plus, shakshuka is one of my favorite recipes to feed a crowd. It’s vegetarian, quick to throw together, and a healthy comfort food for chilly months.
Finally, you can top your healthy shakshuka with any of your favorite flavoings, from crumbled cheese to fresh herbs to extra dried spices.
Shakshuka (or Shakshouka) originates in North Africa and the Middle East. However, the exact origin of Shakshuka is disputed. Some say Tunisians invented the savory egg and tomato dish. Others say it originated in Morocco, and still, others say Yemen or Turkey. However, regardless of where it came from, shakshuka is a staple dish all over North Africa. It’s traditionally served directly out of a cast-iron skillet or a tajine.
So, What is Shakshuka?
Shakshuka is a dish that always includes eggs poached in an aromatic tomato and red pepper sauce. Classic shakshuka recipes include sautéed onions and garlic, plus fragrant cumin and paprika. The result is a vibrant, healthy, and comforting dish for breakfast, lunch, or dinner.
Is Shakshuka Healthy?
Absolutley! Shakshuka is a naturally vegetarian, gluten free and vegetable-filled dish.
With a tomato-based sauce, this recipe packs a lot of vitamin C, potassium, folate, and vitamin K. In addition, tomatoes are an excellent dietary source of the antioxidant lycopene. Studies link this compound to many health benefits, including a reduced risk of heart disease and cancer.
Furthermore, eggs are a good source of omega-3 fatty acids, as well as vitamins A, D, E, and K, and lecithin. Finally, the shakshuka spices cumin and paprika offer important benefits, including aiding digestion.
Why we love Shakshuka
- This is a quick and easy one-pan dinner recipe. It’s easy to throw together and easy to clean up!
- Shakshuka is fresh tasting and healthy. It’s full of vegetables and spices.
- You can make this recipe to feed one person or many! For a bigger batch, use a larger cast iron pot and double the recipe to feed a crowd. Likewise, use a smaller skillet and just two eggs to prepare a filling meal for one.
- Finally, you can easily add other ingredients to mix up the flavors in the traditional shakshuka recipe.
Here are some ideas to spice up your homemade shakshuka:
- Extra veggies: I always add spinach, but other greens, radishes, carrots, zucchini, and broccoli all add crunch and color to shakshuka
- Meat, such as minced lamb, minced beef, or sausage
- Plant-based protein like tofu or tempeh
- Cheese, especially crumbled feta, queso fresco and halloumi add creaminess to shakshuka
How do you like to flavor your shakshuka for breakfast or dinner? Let me know in the comments, I can’t wait to try it!
An Easy, Healthy Shakshuka Recipe
Here is my quick and easy one-pan recipe for savory and satisfying shakshuka at home:
- Heat oil in a pan on a low/medium heat. Then add garlic, onions, and red bell peppers to the pan and sauté for a few minutes. Next, add cumin, paprika, salt, and pepper to taste. Finally, Stir and cook for 1 minute.
- Add tomato purée and stir for 1 minute. Then, add 1 can of tomatoes and stir.
- Bring to a boil and leave to simmer for 10 minutes (adjust the seasoning if necessary).
- Add spinach and stir. Then create 4-5 wells and crack the eggs open into each well. Cover the pot with a lid and leave to cook for 5-7 minutes.
- Finally, sprinkle parsley on top and serve.
Frequently Asked Questions
Yes. You can quickly reheat leftover Shakshuka in a microwave or on the stove. If you’re short on time and doing some meal planning, you can always make a big batch of shakshuka ahead of time and reheat it when hunger strikes.
Yes, you can freeze shakshuka in an airtight container for up to two months. Or, refrigerate the dish for 3-4 days. Ultimately, however, shakshuka is truly best when it’s hot off the stove. The eggs will cook further each time you reheat it, so if you love runny egg yolk, eat it fresh.
Absolutely, I always rely on canned tomatoes for the most flavorful tomato sauce. However, you prefer fresh, they will also work. Simply chop them up and add them as directed in the recipe. The sauce may need to simmer a little longer to thicken up with fresh tomatoes.
Yes, in fact, Shakshuka is an ideal dish to prepare for one. Simply half the ingredients and follow the recipe as written, using a smaller skillet or clay pot.
- Traditionally, shakshuka is served with feta sprinkled on top. Feta adds a lovely tangy bite to the dish.
- For a meatier Shakshuka, add chopped chorizo or sausage pieces. Add the chorizo just a few minutes before the eggs.
- If you’d like more protein, feel free to add beans to your Shakshuka. Chickpeas are usually the first beans of choice, but feel free to add your favorite kind. To use beans, add a drained and rinsed can or pre-cooked beans a few minutes before the eggs.
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Products used in shakshuka the origin and an easy recipe:
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Easy One-Pan Shakshuka
- Pan or Skillet
- chopping board
- 1 can tomato chopped
- 1/2 red bell pepper chopped
- 2-3 tbsp of tomato purée
- 1/2 onion chopped
- 1-2 cloves garlic crushed
- 4-5 eggs
- 1 handful spinach chopped
- 1/4-1/2 tsp cumin
- 1/4-1/2 tsp paprika
- Salt to taste
- 1/4 tsp mixed herbs optional
- vegetable oil a splash
- parsley to garnish, roughly chopped
- Heat oil in a pan on a low/medium heat.
- Add garlic, onions and red bell peppers to the pan and sauté for a few minutes.
- Add cumin, paprika, salt and pepper to taste. Stir and cook for 1 minute.
- Add tomato purée and stir for 1 minute. Then add tomatoes and stir.
- Bring to a simmer and leave to simmer for 10 minutes (adjust the seasoning if necessary).
- Add spinach and stir. Create 4-5 wells and carefully crack an egg into each well.
- Cover the pot and cook for 5-7 minutes, until the eggs are set but soft.
- Sprinkle with parsley and serve with crusty bread.