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?
Shakshuka is a tomato dish that is traditionally enjoyed in North Africa, Israel and other parts of the middle east. It is often served at breakfast, but can really be eaten for any meal of the day. The use of simple ingredients mixed with a variety of spices makes this Mediterranean eggs dish easy and delicious. 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.
Here at Recipe Hippie, we encourage a ‘free spirited approach towards home cooking‘. So if you are missing a few ingredients, don’t worry about it! Use what you have, and let me know in the comments how you adapted the recipe to fit your style of cooking!
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:
- Brussels Sprouts
- Red Onion
- Potato or Sweet Potato
- Butternut Squash
- Cheeses like Feta, Goat Cheese or Parmesan
- Greens like Spinach
- Cabbage
- Beans or Lentils
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
The Health Benefits Of Shakshuka:
Here are some of the health benefits of the ingredients used in this dish:
| Onion | Onions contain Quercetin, which is a flavonoid antioxidant which fights inflammation and free-radicals in the body. They have over 25 different varieties of flavonoid antioxidants! |
| Garlic | Garlic is part of the allium family, along with onions. Similarly to onions, garlic contains antioxidants that improve oxidative damage from free radicals and may help reduce the risk of Alzheimer’s disease and dementia. |
| Tomatoes | Tomatoes are a great source of lycopene, an antioxidant linked to reducing the risk of heart disease and cancer. They are also a great source of vitamin C, potassium and folate. I recommend using organic canned tomatoes to decrease the risk of ingesting synthetic pesticides. |
| Eggs | Eggs are one of the most nutritious foods on the planet, with 13 essential vitamins and minerals and around 6 grams of protein per egg. They are also a great source of choline, essential for normal cell functioning. Try using pasture raised or omega-3 enriched eggs, which have higher amounts of omega-3 fat, which supports a healthy brain. |
| Kale | I add kale to my canned tomatoes shakshuka recipe, and here’s why. Kale is one of the most nutritious plant foods on the planet. A single cup of raw kale contains 206% DV of vitamin A, 684% DV of vitamin K and 134% DV vitamin C! It also contains powerful antioxidants like quercetin and kaempferol, which help fight aging and disease in the body. |
If you liked this easy shakshuka recipe, go check out my Tomato Orzo Soup recipe, which also uses canned tomatoes and kale!
Tomato Orzo Soup With Canned Tomatoes
This delicious and comforting tomato orzo soup with canned tomatoes is really easy to make and is so hearty! Nutrient dense kale gets tossed in at the end for a boost of antioxidants. Chicken breast brings the protein into this tomato chicken soup with orzo. And onions and carrots contribute to the wholesome soup base. …
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
- fresh parsley or cliantro
- salt/pepper to taste
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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