Easy Shakshuka or poached eggs in tomato sauce

Hearty, tangy, delicious – Shakshuka truly embraces the richness of eggs poached in a spiced tomato-onion sauce. Originating from Middle East and North Africa, it’s paired with pita or bread loaves to make it a wholesome breakfast or a laid-back brunch.

What is Shakshuka?

One of my favorite ways to relish eggs, Shakshuka consists of eggs cooked in a tomato sauce with onions and capsicum or bell peppers, spiced with paprika or chili flakes and cumin. A one-pot recipe, it can be made on the stove and later finished in the oven. Its origin may be traced to North Africa, but there are several variations that exist in different regions of the world, all of which are delicious! While some prefer it as an ideal, wholesome brunch or dinner option, it’s a popular breakfast dish in Israel. 

First, you begin with preparing the sauce. Oh, the luscious sauce. Consequently, you scoop out some sauce and make small pockets. Next, we crack in some eggs so they can nestle into the sauce and allow it to cook nice and slow over low flame, so it all comes together. Top with some feta cheese bits, coriander and sprinkle some chili powder.

Lastly, pair with a pita/ tortillas/ toasted bread slices/ sourdough bread to make it a splendid meal.

What makes Shakshouka special?

I mean, allow me to walk you through the flavor profile: the tangy flavor burst of tomatoes, the richness of eggs, the spicy zing to tie it together into one flawless delicious symphony. To top it off, it’s fairly easy to prepare and requires the basic ingredients available in most pantries.

What’s more, the nutrition is on point – there’s protein from the eggs; fiber, lycopene and other antioxidants coming through tomatoes and bell peppers and pairing the dish with fresh wholegrain pita or bread would entail your daily quota of complex carbs.

Furthermore, the rich goodness of shakshuka and easily available ingredients make it a flexible meal option – great for a wholesome breakfast, or a quick yet nutritious lunch or dinner. Works great on a brunch menu, too!

How to add more nutrition to this dish?

• If you’re a vegan: Feel free to substitute eggs with vegan protein options like tofu, chickpeas, or kidney beans
• If you’re watching your calories: Thereby skip feta to eliminate excess calories from fat. The dish tastes just as delicious nevertheless, promise!
• To add more dietary fiber: Add 2 tbsp of wheatgerm flakes per person (caution: this has gluten) to increase fiber and protein content in the dish. However, actual values of these will vary from one brand to another so do check the label.
• If you’re gluten-intolerant:  Avoid wheatgerm. Pair with gluten-free breads/ rice or even relish shakshuka on its own.

What if I need Substitutions? (Help, I don’t have all the ingredients):

Fresh tomatoes – Easy, we replace these with tomato puree that we can easily get off the supermarket shelves. Saves time too.

Feta cheese – This is anyway not a part of all the versions of the traditional recipes. Hence, either replace with any melty cheese variety you may have in your fridge, or simply skip.

Baking equipment – We usually finish the dish by placing it in the oven so that the eggs are perfectly cooked and the sauce is just the consistency we like. However, if you don’t have an oven or a baking dish handy, no sweat! Just leave the dish simmer on a low flame for few more minutes as you place the lid on, and enjoy the delicious end result.

More Comfort-meal Suggestions!

Looking for more quick and easy meal options which are healthy and balanced too? Check my:

One Pot Pasta with Chickpeas, Capers and Tomato Sauce,

Millet Pancakes with Pistachio Butter | Ragi Pancakes,