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    Hungry Healthy Happy » Recipes » Eggs

    Shakshuka

    Published: Mar 14, 2016 · Modified: May 24, 2021 by Dannii · This post may contain affiliate links · 67 Comments

    1090 shares
    • 245
    Jump to Recipe
    Diet: Vegetarian
    A plate od shakshuka with a text title overlay.

    If you are looking for an easy meal that is bursting with flavour, super cheap to make and uses ingredients you probably already have in your cupboard, then give this Shakshuka recipe a try. Chunky veg and beans in a thick spicy tomato sauce with eggs cooked in it and then pita bread to dip in. Yum!

    A plate of Shakshuka next to a bowl of hummus and some pita breads.
    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make shakshuka - Step by step
    • What is Shakshuka?
    • Is it healthy?
    • What vegetables to use?
    • What to top it with
    • What to serve with it
    • FAQs
    • Extra tips
    • More egg recipes
    • Recipe
    • Feedback

    Why you will love it

    • Really cheap to make
    • Low calorie
    • Can be eaten for breakfast, lunch or dinner

    Ingredients needed

    • Eggs - We always use the best quality organic free range eggs. They are a little more expensive, but it is worth it.
    • Beans - We used butter beans in this recipe, but they can be swapped for chickpeas. We used canned beans to save some time, but to make this a more budget friendly recipe, you could soak your own beans overnight and cook them to use in this.
    • Tomatoes - Use the best quality tinned tomatoes you can, as you will really be able to taste the difference. Cheap tinned tomatoes are really watery and you will end up with a watery finished sauce.
    • Onion - We used a small brown onion, however you can swap it for shallots for a sweeter flavour.
    • Bell pepper - We used red bell pepper as they are the sweetest. However you could use other colours instead, or a mixture.
    • Cayenne, cumin and paprika - This is was gives the lovely smokey flavour, with just a little kick of spice.
    • Feta - We topped our shakshuka with feta. This adds so much creaminess to the finished dish. Try to use the best quality, authentic, feta as it has the best flavour.
    • Parsley - This adds lots of freshness at the end, but it is optional.
    • Olives - The saltiness of the olives pairs beautifully with the sweetness of the tomatoes.
    • Pita bread - This is optional, but it's the perfect way to scoop up all the sauce at the end, and to dip in to the runny yolks.

    A full ingredients list with measurements is in the recipe card below.

    How to make shakshuka - Step by step

    One: Chop the onion and red bell pepper and mince the garlic.

    A chopping board and chef's knife with chopped onions, red pepper and garlic.

    Two: Heat the oil in a large pan and cook the onion, bell pepper and garlic for 5 minutes.

    A large pan containing onions and red bell pepper cooking.

    Three: Add the tomatoes, beans and spices. Cook for a further 5 minutes. This will make your tomato sauce base.

    A large pan containing tomatoes, beans and spices.

    Four: Make wells in the sauce and crack an egg into each one.

    A large pan containing a tomato sauce and four uncooked eggs.

    Five: Put a lid on and cook until the egg whites have cooked - about 10 minutes.

    A large pan containing cooked shakshuka.

    Six: Top the shakshuka with feta, chopped parsley and sliced olives.

    Shakshuka topped with feta, olives and herbs.

    What is Shakshuka?

    Shakshuka (or sometimes Shakshouka) is a North African spicy dish of eggs stewed in a tomato and bean sauce. It is thought to have originated in Tunisia (but now really popular in Israel and Middle Eastern countries) and this is our twist on it, with a few changes and some extra ingredients just to make it even more tasty and nutrient dense.

    In Arabic, Shakshuka translates to “haphazard mixture”, which this really is. It’s a mixture of tomatoes, eggs and beans, with plenty of herbs and spices to keep it far from bland. Chilli, paprika and cumin are the main flavours here, making it nice and smokey with a kick of heat.

    It’s a really simple one pot dish that is usually enjoyed for breakfast or brunch, but equally suitable for lunch and dinner. It’s a hearty and satisfying meal on a budget.

    Is it healthy?

    If you are trying to cut down your food budget, then it’s always a good idea to add more egg and bean based meals to your meal plan. They are both protein packed, cheap and you probably already have them in your cupboard/fridge along with a tin of tomatoes.

    What vegetables to use?

    Onions and bell peppers form the base of this dish, but there is no reason why you can’t add some mushrooms and aubergines, or whatever veg you have that needs using up really.

    Although not traditional, we have added a can of butter beans to ours to bulk it out and make it a protein packed meal. You could swap them for chickpeas, or simply leave them out.

    You also want to use the best quality tomatoes possible. Tomato really is the heart of the dish, so choose the best brand you can afford, as they won’t be overly watery. We then add some tomato purée (tomato paste) just to intensify the tomato flavour.

    A dish of Shakshuka containing tomatoes, eggs, olives, feta and herbs.

    What to top it with

    Some creamy feta and fresh herbs are a must on Shakshuka. We used curly parsley, but you could use coriander instead if you wanted. We also sprinkled over some chopped olives, as the extra saltiness worked really well with the creaminess of the eggs and beans. Sometimes you will find anchovies on it too.

    What to serve with it

    It pretty much has everything you could want from a meal already in it, but we still serve ours up with some freshly grilled pita bread and some creamy hummus on the side.

    You could always make some of our super easy flatbreads to use instead of the pita. They are great for mopping up the sauce.

    Shakshuka on a white plate. Hummus and pita are in the background.

    FAQs

    Can shakshuka be cooked in the oven?

    We cooked ours on the hob (stove), as it was already on there anyway. But once the eggs are cracked in to the tomato sauce, you can then put it in the oven to cook the eggs. They will take around 7 to 10 minutes in the oven to set.

    How do you know when shakshuka is cooked?

    We have given the cooking time as a guide, but it will depend on what heat you have it on. You don’t want to overcook the eggs, as a runny yolk is a must we think - it’s like an extra sauce. The eggs should still jiggle a little if you shake the pan. 
    If you don’t like poached eggs, you could cook the sauce and then serve it with scrambled or fried eggs, or even some halloumi for something a little different. 

    Can you reheat shakshuka?

    This is one of those meals that I wouldn't recommend reheating or freezing. The eggs would get overcooked whereas they are much better fresh. This serves 4, so if you are making it for less people, then just halve or divide the recipe (change the portion amount in the recipe card to automatically recalculate the ingredients).

    heart icon

    Extra tips

    • Although traditionally it's a breakfast or brunch dish, it's great for lunch and dinner too.
    • You can use any vegetables you like as the base, so it's a great way to use it veg that is on the turn.
    • If you want to make a vegan version, leave the eggs out and swap the butter beans for chickpeas.
    • Use the best quality tomatoes you can afford, as cheap tomatoes are watery and they really are the base of the dish.
    • You can cook this dish in the oven once you have cracked the eggs in to it - it will take around 7-10 minutes.
    • Serve with pita, flatbread or crusty bread.

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    If you’ve tried this shakshuka recipe, or any other recipe on the blog, then let us know how you got on in the comments below, we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Recipe

    A white plate with a portion of Shakshuka

    Shakshuka

    By: Dannii
    If you are looking for an easy meal that is bursting with flavour, super cheap to make and uses ingredients you probably already have in your cupboard, then give Shakshuka a try.
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 46 votes
    Pin Print Save recipe Recipe saved!
    Course: Breakfast, Lunch
    Cuisine: Mediterranean, North African
    Prep: 5 mins
    Cook: 20 mins
    Total: 25 mins
    Servings: 4 servings
    Calories: 308kcal
    Allergens:
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    Dairy
    An illustration of a cracked egg.
    Eggs
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    Gluten
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    Ingredients

    • 4 Eggs
    • 200 g (1 cups) Cooked butter beans - (you could use chickpeas or any bean though)
    • 800 g (1.75 lb) Chopped tomatoes - canned
    • 3 Garlic clove - crushed
    • 1 Onion - diced
    • 1 Red bell pepper - diced
    • 0.5 teaspoon Cayenne pepper
    • 0.5 teaspoon Ground cumin
    • 0.5 tablespoon Smoked paprika
    • 30 g  (0.25 cups) Feta
    • 4 tablespoon Fresh parsley - chopped
    • 2 tablespoon Green olives - sliced
    • 2 Whole wheat pita breads
    • 0.5 tablespoon Olive oil

    Instructions

    • Heat 0.5 tablespoon Olive oil in a large pan and cook 1 Onion, 1 Red bell pepper and 3 Garlic clove for 5 minutes.
    • Add 800 g Chopped tomatoes, 200 g Cooked butter beans, 0.5 teaspoon Cayenne pepper, 0.5 teaspoon Ground cumin and 0.5 tablespoon Smoked paprika. Cook for a further 5 minutes. This will make your tomato sauce base.
    • Make four wells in the sauce and crack 4 Eggs into them.
    • Put a lid on and cook until the egg whites have cooked - about 10 minutes.
    • Top with 30 g  Feta, 4 tablespoon Fresh parsley and 2 tablespoon Green olives.
    • Serve with 2 Whole wheat pita breads for dipping.

    Notes

    • Although traditionally it's a breakfast or brunch dish, it's great for lunch and dinner too.
    • You can use any vegetables you like as the base, so it's a great way to use it veg that is on the turn.
    • If you want to make a vegan version, leave the eggs out and swap the butterbeans for chickpeas.
    • Use the best quality tomatoes you can afford, as cheap tomatoes are watery and they really are the base of the dish.
    • You can cook this dish in the oven once you have cracked the eggs in to it - it will take around 7-10 minutes.
    • Serve with pita, flatbread or crusty bread.
    • Weight Watchers SmartPoints: 11

    Nutritional Information

    Serving: 1portion | Calories: 308kcal | Carbohydrates: 47g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 603mg | Potassium: 1103mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1646IU | Vitamin C: 81mg | Calcium: 162mg | Iron: 6mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Emily Underworld

      March 19, 2016 at 2:32 pm

      5 stars
      I don't eat eggs, but if I did this looks like a lovely recipe!

      Reply
    2. Life as Mum

      March 18, 2016 at 9:57 pm

      5 stars
      This sounds different but sounds so tasty! Wouldn't mind giving it a go

      Reply
    3. Nadia

      March 17, 2016 at 10:36 am

      5 stars
      Absolutely LOVE Shakshuka :D It's so healthy full of protein and fibre. Yum! :)

      Reply
    4. GiGi Eats

      March 17, 2016 at 3:07 am

      I have been wanting to make something like this for EONS!!! Why the heck have I not done it yet?!

      Reply
    5. Kelly

      March 16, 2016 at 8:51 pm

      5 stars
      My family can have eggs for breakfast, lunch or dinner so this would be a hit at our house! I've always wanted to try Shakshuka and yours looks perfect! :)

      Reply
    6. Anosa

      March 16, 2016 at 3:37 pm

      5 stars
      This looks absolutely delicious, I am loving it and how simple it is to make. I want to try it tonight.

      Reply
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