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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 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
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.
OTHER HEALTHY BREAKFAST RECIPES
My Favorite Shakshuka
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
Nutrition
