Shakshuka

Shakshuka is a breakfast recipe ready in 25 min. It makes 2 servings, each 370 kcal with 17 g protein. Intermediate level, 12 ingredients.

Adapted from a home cook's recipe and measured by Cookpath.

  • 25 mintotal
  • Intermediatelevel
  • 370kcal a serving
  • 17 gprotein
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Shakshuka

What is Shakshuka

Eggs cooked in wells of a spiced tomato, onion and pepper sauce with cumin, paprika and coriander, finished with parsley.

More:Low-calorie meals

How to make Shakshuka

Tips from the cook

  • Simmer the sauce until it is thick, as a watery sauce will not hold the egg wells.
  • Use the back of a spoon to make a hollow for each egg before cracking it in.
  • Keep the lid on and the heat low, and check the whites after 5 minutes so the yolks stay runny.
  • Add the chilli powder a little at a time and taste, as the heat builds while simmering.
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Meal prep and storage

Make the sauce ahead and keep it 3 days in the fridge, then reheat and cook the eggs fresh.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Shakshuka substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Onion2 options
  • Leek, white and light-green part 1:1 by volume

    Still an allium; raw dishes.

  • Fennel bulb, finely diced 1:1 by volume

    Sweet aniseed note; raw dishes.

Chilli powder2 options
  • Sweet paprika + pinch of cumin same volume

    No heat.

  • Smoked paprika (mild) 1:1

    Smoky, not hot.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

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