Shakshuka is an easy, healthy breakfast (or any time of day) recipe in North Africa and is very famous in the Middle East. It is rich in simmering tomatoes, vegetables, and spices. Shakshuka features poached eggs on the top and garnish with some herbs. It is nourishing, satisfying, and one recipe I guarantee you’ll make over and over again.
I love to make this dish with the abundance of tomatoes from our garden during the Summer months. Shakshuka is a simple one-pan meal that makes a statement, and it’s a great recipe to keep in your back pocket. It is quick, easy, simple, and tasty. It is perfect for breakfast but it is great for lunch and dinner as well.
With just minimal ingredients, you can now make a delicious shakshuka without meat.
- Tomatoes – Fresh, frozen or canned tomato is perfectly fine. I use fresh since I have plenty of them.
- Tomato paste – It helps to thicken our sauce.
- cooking oil
- onion and garlic – For aromatics and flavors
- Spices – Our meatless shakshuka recipe calls for a mixture of spicies suce as cumin, paprika and chili powder. You can add cayenne for extra spicy flavor.
- salt and pepper
- parsley or cilantro – for garnish
- eggs – Eggs are great source of protien.
- Other vegetables – You can use other vegetables to add variety and color to your meatless shakshuka such as bell pepper, zucchini, beans, carrots and potatoes.
The word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.”
Shakshuka spices may vary, but the common spices you will find are paprika, cumin, and chili powder, along with fresh garlic and onion. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to spice it up.
It really is simple and easy. In cast iron over medium heat, saute onion and garlic until aromatic in cooking oil. Then add the tomato, which can be fresh, frozen, or canned. Stir occasionally and make sure tomatoes are soft. Once this entire mixture is lightly simmering, you can crack your eggs on top and bake in the oven.
Cook or bake until the egg whites have just set and the yolks are perfectly runny, so I take them off the heat after 5 minutes. If you like firmer yolks, you can cook them for up to 8 minutes. Keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.
storage and reheating tips
Refrigerator – If you have leftovers, allow them to cool completely and store them in a container with a tight-fitting lid. Refrigerate for up to 3-5 days.
Freezer – Allow to completely cool. You can store it in an air-tight glass container for up to 3 months. Thaw in the fridge overnight until it reaches room temperature.
Reheat – To reheat this meatless shakshuka, add it to a saucepan and cook over medium heat. Stir frequently until warmed through. Enjoy!
Meatless Shakshuka Recipe
- skillet or cast iron
- 2 pounds fresh tomatoes or 1 can dice tomatoes
- 1 medium onion
- 2 cloves garlic (minced)
- 2 tablespoon olive oil
- 1 teaspoon chili powder
- 2 tablespoon tomato paste
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 4 large eggs
- 1/4 teaspoon salt
- black pepper to taste
- pasley for garnish
- Heat the olive oil in a cast iron skillet over medium heat, sauté garlic and onion untilaromatic.
- Pour in fresh tomatoes, tomato paste, chili powder, paprika, cumin, salt and pepper; stir to combine all the ingredients and simmer until tomatoes are soft and have thickened, about 15 minutes. Stir occasionally. Taste and add more salt and pepper accordingly.
- Gently crack eggs into cast iron skillet over tomatoes and cover the skillet to let the steam cook the eggs for few minutes or until the egg whites settle.
- Garnish with pasley and serve in a bowl with crusty bread on the side.
All nutritional information in this recipe is based on third-party calculations and should be considered estimates. Actual nutritional content may vary with brands used, measurements, portion sizes, and more.
Baking eggs perfectly so you get runny yolks but the whites are just set rather is actually a bit of an art. But in Asia, people usually do not own an oven so I wanted to share a recipe without using one and it is doable.
For the tomatoes, you can absolutely use canned tomatoes if that is available in your pantry. You can use any vegetables you have too. Other vegetables such as bell peppers, zucchini (courgettes), eggplants (aubergines), or even carrots, potatoes, or fennel. Try adding beans for extra protein. For a Mexican spin, use corn and black beans!
Double up the recipe for extra servings or if you want some leftover then refrigerate it for up to 3 days. This is extra delicious the next day. Store in an air-tight or glass container or to keep it fresh.
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