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I’m a big fan of simple, healthy meals that take only a few minutes to cook (even better if they use just one pan). An egg dish similar to huevos rancheros, shakshuka eggs fit this description perfectly. My family fell in love with this dish for its simplicity and flavor.
It doesn’t hurt that it’s beautiful to look at, too!
What Are Shakshuka Eggs?
Shakshuka eggs (also called shakshouka or chakchouka) are a simple Israeli dish that incorporates eggs and a mixture of vegetables.
The origin of this dish is unclear though, as varying sources say it originated in Yemen, Tunis, Morroco, or Ottoman Turkey. Today it’s a popular dish served in parts of the Middle East and North Africa and can be eaten for breakfast, lunch, or dinner.
Shakshouka means “shaken or mixed up” — which is exactly what the dish is!
How to Make Shakshuka
This egg dish is very simple to make! Here are the basic steps:
- Cook onion, peppers, garlic, tomato, cumin, paprika, salt, and chili pepper until juices are cooked off.
- Make 6 small holes in the mixture with the back of a spoon.
- Crack the eggs into the indentations.
- Cover skillet and cook for another few minutes until eggs are soft-cooked.
Serve this delicious dish with bread or pita (try my grain-free flatbread recipe) and a green salad.
Shake Up Breakfast!
I often have to adapt my favorite recipes to fit my dietary standards, but this dish is fairly healthy to begin with:
- Eggs – Eggs contain healthy fats, protein, vitamins, minerals, and antioxidants.
- Vegetables – Veggies are always a good choice at breakfast since most of us need to eat more of them anyway. Veggies contain vitamins, minerals, and antioxidants that support body functions.
- Spices – Herbs and spices can add flavor to a dish but also have benefits to the body. For example, cumin has been used in folk medicine to support digestion, blood sugar, and the respiratory system.
Finally, I use real olive oil (packed with health benefits) in this dish to round out the healthy ingredients.
Shakshuka Eggs Recipe
- Heat the olive oil in a large skillet over medium high heat.
- Stir in the onion and peppers, and cook until the vegetables soften, about 5 minutes.
- Add the minced garlic and cook an additional minute.
- Add the tomatoes, cumin, paprika, salt, and chili pepper and stir to combine.
- Simmer for 10-12 minutes until the juices cook off.
- Make 6 small holes in the mixture with the back of a spoon and crack the eggs into the indentations.
- Cover the skillet and cook another 5-6 minutes until eggs are soft cooked.
- Serve immediately.
Want More Egg Recipes? Try These!
Eggs are a relatively cheap source of protein and fat and are simple to prepare. For those reasons, they are a favorite in our home! Here are some of my favorite egg dishes:
- Deviled Eggs – It can be tricky to find a healthy recipe that everyone enjoys at a party. Deviled eggs are one of my favorite party foods because they are healthy and always snatched up quickly.
- Sous Vide Egg Bites – I created this Starbucks copycat recipe for a healthy breakfast choice that doesn’t cost a lot. These are one of our favorite sous vide recipes!
- Breakfast Egg Muffins – These simple and versatile egg muffins are one of my go-to make-ahead breakfasts for busy mornings. You can change the ingredients for new flavors or to use up what you have in your refrigerator.
- Grain-Free Eggs Benedict – These aren’t an everyday breakfast sine they take a bit of extra prep work, but for weekends, they are one of our favorites.
- Avocado Breakfast Bake – This breakfast is packed with healthy fats and protein making it a filling breakfast that’s simple to throw together.
- Breakfast Salad With Poached Egg – Full of healthy ingredients, this recipe is a great choice if you’re trying to get more greens into your breakfast.
And don’t forget, simple scrambled eggs are a great choice for a healthy meal too!
What’s your favorite way to fix eggs?
Discussion (3 Comments)
Tried for the 1st time today and really liked the simplicity and savory flavor. Used one can of diced tomatoes in place of fresh. I think next time I’ll use two cans and double the seasoning just to have a little more sauce. Used smoked paprika in place of regular and liked that depth of flavor in the dish. The creaminess of the eggs and the savory/acidity of the sauce are a nice compliment. Looking forward to making again 🙂
This sounds delicious! Could you use a canned variety of tomatoes if you did not have fresh on hand?
I used two cans of petite diced tomatoes, drained, and my family really enjoyed this! I didn’t have (and don’t really care for) green bell peppers, so I omitted them. And I didn’t have any Chile peppers either so I used red pepper flakes. It was really good!!