Vibrant tomatoes are cooked with a variety of pantry spices and chopped veggies before eggs are gently poached in the tomato mixture! This easy shakshuka recipe is a simple way to eat a healthy, grain-free meal without sacrificing flavor!
What Is Shakshuka?
In fact, I bet you currently have most of the ingredients for this recipe in your kitchen as we speak!
There are many variations of Shakshuka. As long as you have a can of tomatoes handy, you can pretty much add whatever you want to it. In this recipe, I used a few ingredients that are not traditionally found in Shakshuka, just because I had them laying around and knew that they would work well in the dish.
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Ingredients That Can Be Used In Shakshuka:
I have my own personal recipe layed out for you here, but feel free to experiment with what you have! This not only lends itself to creativity, but it is also a more sustainable way of cooking. Instead of going out and buying specific ingredients, only to let the food you DO have go bad, I encourage you to use up whatever you’ve got.
Here are some examples of non-traditional ingredients that could be amazing in this easy shakshuka recipe:
This is the pan I use in this recipe, if you need a deep pan! Cuisinart Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Is Shakshuka Healthy?
Here are some of the health benefits of the ingredients used in this dish:
If you liked this easy shakshuka recipe, go check out my Tomato Orzo Soup recipe, which also uses canned tomatoes and kale!
How-To Video
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MORE Healthy Breakfast RECIPES YOU WILL LOVE
If you like this tomato shakshuka recipe, check out these other delicious breakfast recipes!
Don’t miss the how-to video above! Did you make this egg recipe? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Easy Shakshuka Recipe
Ingredients
- 1 medium onion, peeled and chopped
- 1 medium bell pepper, stem and seeds removed and chopped any color
- 2 stalks celery, chopped
- 1 tbsp extra virgin olive oil
- 2 fresh tomatoes, chopped
- 1 cup kale leaves, chopped
- 1 28 oz can of whole peeled tomatoes try to use organic, if possible
- 3 large garlic cloves, peeled and minced or pressed through garlic presser
- 1/2 tbsp smoked paprika
- 1 tsp cumin
- 1 tbsp Italian seasoning any dried herb spice you have should work, like oregano or thyme
- 1/4 tsp cayenne pepper
- 6-8 eggs preferably pasture raised for the nutrition
- 1/4 tsp salt
- fresh parsley or cliantro
Instructions
- Heat oil in a large, deep pan over medium-high heat. Toss in the chopped onion, celery and bell pepper and stir. Cook until the onion becomes translucent, about 7 minutes.
- Toss in the garlic and all of the spices and mix to coat the vegetables. Pour in the fresh chopped tomatoes and kale, mix and cook for 60 seconds, before pouring in the canned tomatoes.
- With the back of a wooden spoon, mash the whole tomatoes until they are broken down. Simmer the sauce with the lid on for 6 minutes.
- Remove the lid and make a small well in the tomato mixture. Crack one egg into the well. Do this for how every many eggs you decide to use (I recommend at least 6). Cover the pan again and allow the eggs to cook until desired doneness, typically between 4-6 minutes.
- Remove from heat, season with salt/pepper and sprinkle with chopped parsley or cilantro. Enjoy!
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