• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Recipes
  • Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Breakfast » My Favorite Shakshuka

My Favorite Shakshuka

By Erin · December 4, 2019 · Updated May 13, 2020 · 4 Comments

Disclosure: This post may contain affiliate links.

  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe
Gluten Free Vegetarian

My favorite Shakshuka is made with fire roasted diced tomatoes, harissa, eggs, and feta cheese and is a delicious (and healthy) make ahead breakfast. Gluten free, vegetarian and so tasty!

shakshuka in a skillet

Shakshuka shakshuka, oh how I love ya. …but seriously, I do. You know I love eggs and breakfasts and eggs for breakfast, and sometimes you just need a little something fancy. Enter: my favorite shakshuka. Truthfully, this recipe is really easy, so calling it fancy is a bit of a stretch, but it sounds fancy, doesn’t it?

Shakshuka is essentially eggs poached in tomato sauce, and it’s just as good as it sounds. Give it a try and let me know what you think!

WHY THIS SHAKSHUKA IS MY FAVORITE

  • It’s a little spicy, which gives it a kick
  • The feta cheese is a MUST
  • The runny egg yolks pair perfectly with the fire roasted tomatoes It’s an easy make-ahead breakfast and/or something to “wow” out of town guests

shakshuka

HOW TO MAKE SHAKSHUKA

Sauté the veggies: The first step is to soften the veggies by sautéing the onion, pepper and garlic for a few minutes until the onion is soft. I recommend using a large, oven-safe skillet for this.

Add the tomatoes and eggs: Once the veggies are soft, add the canned diced tomatoes, tomato paste, harrisa, smoked paprika, salt, and HALF of the cilantro. Stir so that everything is combined, then simmer for 2-3 minutes. Use a spatula to create holes in the dish, and then crack the eggs into the holes.

Bake: The last step is to bake it! Place the whole skillet into the oven and bake for 10-12 minutes. The eggs should be set on the edges but you want the middle to be runny. Once it’s done, top it with the remaining cilantro and the feta cheese.

INGREDIENT SUBSTITUTIONS

Cheese: Besides feta cheese, goat cheese or parmesan would work well in this recipe. You could also omit the cheese altogether to keep it dairy free.

Greens: Traditional shakshuka doesn’t have greens, but you could always add spinach or kale to this dish.

shakshuka in a skillet

OTHER HEALTHY BREAKFAST RECIPES

  • Sun-Dried Tomato Frittata
  • Roasted Cauliflower Crustless Quiche
  • Fluffy Whole Wheat Waffles
shakshuka in a skillet

My Favorite Shakshuka

My favorite Shakshuka is made with fire roasted diced tomatoes, harissa, eggs, and feta cheese and is a delicious (and healthy) make ahead breakfast. Gluten free, vegetarian and so tasty!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 2
Author: Erin

Ingredients

  • 1 green pepper seeds removed, diced
  • 1 cup yellow onion diced
  • 4 garlic cloves minced
  • 28 oz. fire roasted diced tomatoes
  • 2 tbsp tomato paste
  • 2 tbsp harissa
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 cup cilantro divided
  • 3-5 eggs
  • 1/4 cup feta cheese or more

Instructions

  • Preheat oven to 350°.
  • In a large, oven-safe skillet, sauté pepper, onion and garlic with a bit of olive oil for 3-5 minutes, or until the onion is soft.
  • Next, add the tomatoes, tomato paste, harissa, paprika, salt, and HALF of the cilantro. Stir to combine, then simmer for 2-3 minutes.
  • Use a spatula or spoon to create holes in the mixture, then crack the eggs into the holes. Place the entire skillet in the oven and bake for 10-12 minutes. You want the eggs to be set on the edges but runny egg yolks.
  • Remove skillet from the oven and top with the rest of the cilantro and the feta cheese. Enjoy!

Notes

*Can also use goat cheese if you prefer. 

Nutrition

Calories: 320kcal | Carbohydrates: 38g | Protein: 17g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 262mg | Sodium: 1830mg | Potassium: 577mg | Fiber: 7g | Sugar: 19g | Vitamin A: 3217IU | Vitamin C: 69mg | Calcium: 289mg | Iron: 5mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
Print Friendly, PDF & Email

Filed Under: Breakfast, Gluten Free, Mediterranean Diet, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Primary Sidebar

girl in kitchen

Hi, I’m Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl of soup with pasta

Vegan Tomato Soup

bowl of soup with a spoon

Chorizo Sweet Potato Soup

bowl of soup with a spoon in it

Easy Black Bean Soup

instant pot vegetable soup

Instant Pot Vegetable Soup

Popular Recipes

stir fry in a skillet

Honey Garlic Shrimp Stir Fry

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

baked tofu

Crispy Baked Tofu

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

Download my Mediterranean Diet Guide for free!

And never miss one of my quick+healthy recipes.

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2021 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter