Easy Shakshuka Recipe to start the weekend off well!
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This Shakshuka recipe is one of my favorite vegetarian and low carb dishes to make on the weekend. It’s a perfect dish to share with family and friends for breakfast, brunch, or lunch. You can serve it with bread or just eat it as it is.
Shakshuka is also spelled as shakshouka or chakchouka. It is a one-skillet dish from the Middle-East and North-Africa region.
The eggs are gently poached in a delicious sauce of onion, tomatoes, and bell peppers. Shakshuka is packed with flavor due to the use of paprika powder, cumin, chili powder, and fresh cilantro.
You can also add feta cheese, olives, or meat (for example beef or lamb).
Steps to take to make this vegetarian Shakshuka
Follow these 4 steps below to make this lovely Shakshuka recipe:
Ingredients Shakshuka Recipe
You will need the following ingredients to make this easy Shakshuka recipe:
- 2 tbsp olive oil
- 6 eggs
- 1 onion
- 2 fresh tomatoes
- 200 grams / ½ can with whole plum peeled tomatoes
- 1 sweet red pepper or red bell pepper
- 1 green bell pepper
- 3 garlic cloves
- 2 tsp paprika powder
- 1 tsp ground cumin
- ¼ tsp chili powder / cayenne pepper
- ½ tsp black pepper
- (Himalayan) salt - to taste
- 1 small bunch fresh coriander - as decoration
Macro Overview Shakshuka
As always, you can find the macros for this lovely Shakshuka recipe in the table below.
One serving of Shakshuka contains on average 17 grams of carbs, 16 grams of protein, and 19.8 grams of fat.
Step by Step Instructions Shakshuka
Follow the 4 steps below to create your own Shakshuka dish.
1. Prepare the onion, garlic & tomato sauce
In this recipe, I combine fresh tomatoes with half a can of whole peeled tomatoes. However, you can also use only fresh tomatoes with a small can of concentrated tomato puree or just 1 can (400 grams) of whole peeled tomatoes.
Blend the onion with the garlic and fresh tomatoes for about 30 seconds, until it its finely chopped. If you do not have a blender, you can also chop the onion and tomatoes into very small pieces.
Add the olive oil to a big wok pan or frying pan. Pour the onion, garlic and tomato sauce into the pan at medium heat. Let this simmer for about 5 minutes, because this will bring out all the flavors. Stir the sauce once in a while.
Then, add the paprika powder, cumin, black pepper, salt and chili powder to the sauce.
2. Add the vegetables
Firstly, open the can with whole peeled tomatoes. Depending on your preferences you can either blend or chop the tomatoes to make the pieces smaller. However, you can also pour half of the can with the whole peeled tomatoes into the sauce. I prefer to make blend the tomatoes.
Then, cut the sweet pepper or bell peppers into pieces. Add the vegetables to the sauce.
Let this simmer for about 15 minutes. You can taste the sauce and adjust the seasoning if necessary. For example by adding more chili powder, salt or pepper.
3. Poach the eggs in the sauce
Once the sauce is done and the bell peppers have softened, you can make 6 indents in the sauce with a spoon or spatula.
Crack an egg in each indent, while ensuring it is nested in the sauce. Spread the eggs out over the pan. Season the eggs with salt and pepper.
Reduce the heat and cover the frying pan with a lid. Cook the eggs for about 7 to 10 minutes until the egg whites have set. You can adjust the time depending on if you like the egg yokes runny or fully set.
4. Serve the Shakshuka with fresh coriander
Decorate the Shakshuka with fresh coriander. Serve the Shakshuka as it is, or with slices of bread or pita.
This Shakshuka recipe yields about 2 to 4 servings. You can add more eggs if necessary.
Based on 3 servings, each serving contains on average 17 grams of carbs, 6 grams of protein, and 19.8 grams of fat.
Your vegetarian and low carb Shakshuka breakfast is ready!
Check out other vegetarian dishes on our Vegetarian page.
If you are looking for more low carb dishes, please have a look at our Low Carb Recipes page.
Easy Shakshuka Recipe
This Shakshuka recipe is one of my favorite vegetarian and low carb dishes to make on a Sunday. It’s a perfect dish to share with family and friends for breakfast, brunch, or lunch. You can serve it with bread or just eat it as it is.
Ingredients
- 2 tbsp olive oil
- 6 eggs
- 1 onion
- 2 fresh tomatoes
- 200 grams / ½ can with whole plum peeled tomatoes
- 1 sweet red pepper or red bell pepper
- 1 green bell pepper
- 3 garlic cloves
- 2 tsp paprika powder
- 1 tsp ground cumin
- ¼ tsp chili powder/cayenne pepper
- ½ tsp black pepper
- (Himalayan) salt - to taste
- 1 small bunch fresh coriander - as decoration
Instructions
- Blend the onion with the garlic and fresh tomatoes for about 30 seconds, until it its finely chopped. If you do not have a blender, you can also chop the onion and tomatoes into very small pieces.
- Add the olive oil to a big wok pan or frying pan. Pour the onion, garlic, and tomato sauce into the pan at medium heat.
- Let the sauce simmer for about 5 minutes, because this will bring out all the flavors. Stir once in a while.
- Then, add the paprika powder, cumin, black pepper, salt, and chili powder to the sauce.
- Open the can with whole peeled tomatoes. Depending on your preferences you can either blend or chop the tomatoes to make the pieces smaller. However, you can also pour half of the can with the whole peeled tomatoes into the sauce.
- Then, cut the sweet pepper or bell peppers into pieces.
- Add the vegetables to the sauce. Let this simmer for about 15 minutes.
- You can taste the sauce and adjust the seasoning if necessary. For example by adding more chili powder, salt, or pepper.
- Once the sauce is done and the bell peppers have softened, you can make 6 indents in the sauce with a spoon or spatula.
- Crack an egg in each indent, while ensuring it is nested in the sauce. Spread the eggs out over the pan.
- Season the eggs with salt and pepper.
- Reduce the heat and cover the frying pan with a lid. Cook the eggs for about 7 to 10 minutes until the egg whites have set. You can adjust the time depending on if you like the egg yokes runny or fully set.
- Decorate the Shakshuka with fresh coriander.
- Serve the Shakshuka as it is, or with slices of bread or pita.
- Your vegetarian and low carb Shakshuka breakfast is ready!
This Shakshuka recipe yields about 2 to 4 servings. You can add more eggs if necessary.
Based on 3 servings, each serving contains on average 17 grams of carbs, 6 grams of protein, and 19.8 grams of fat.
Notes
In this recipe, I combine fresh tomatoes with half a can of whole peeled tomatoes. However, you can also use only fresh tomatoes with a small can of concentrated tomato puree or just 1 can (400 grams) of whole peeled tomatoes.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 312Total Fat: 19.8gCarbohydrates: 17gProtein: 16g
For a detailed overview of all the macros (in total and per ingredient), please click here.
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