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Home » Recipes » Breakfast

My Favorite Shakshuka

By Erin · December 4, 2019 · Updated October 3, 2021 · 4 Comments

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Gluten FreeVegetarian

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 tablespoon tomato paste
  • 2 tablespoon harissa
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ cup cilantro divided
  • 3-5 eggs
  • ¼ 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!
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Pomegranate Margarita Recipe »

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.

Reader Interactions

Comments

  1. Mary J Robbins says

    October 12, 2020 at 9:09 pm

    I made this as directed and it was delicious. Someone gave me Harissa as a gift and this is the perfect way to use it.

    Reply
    • Erin says

      October 13, 2020 at 8:10 am

      It's my favorite way to use harissa, too!

      Reply
  2. Daniel Z says

    September 01, 2020 at 5:25 pm

    5 stars
    We're big shakshuka fans, and Erin's recipe is spot on!

    Reply
  3. Asma Sheikh says

    December 11, 2019 at 1:36 am

    5 stars
    Hi Erin,
    Thanks for the wonderful and healthy recipe. I'm so excited to try this 🙂

    Reply

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