Feeling a little tired of standard breakfast fare? This Shakshuka will shake up your morning routine or enjoy it for dinner!
So what the heck am I talking about here? Shakshuka is a North African dish that’s commonly prepared in the Middle East today. It consists of eggs poached in tomato sauce. The sauce usually has flavors of garlic, onion, and paprika. Since most people in my little piece of the world don’t associate tomato sauce with breakfast this is definitely a fun twist on that first meal of the day! And let me tell you, I am on board with this. (You know I think veggies should be all up in our breakfast routine anyway.)
If this dish feels intimidating to you, let me relieve you of your fears. This is E A S Y. It looks impressive (or at least it always does to me) but it’s so simple. Plus it’s ready in just 30 minutes!
To start you’ll saute diced onion in a little olive oil. Once your onion has softened and become a bit translucent it’s time to add the garlic. Garlic can burn quickly so keep stirring and let it get a nice golden color.
I’m betting your kitchen is smelling like heaven at this point. I swear there is no better scent than the scent of garlic and onion in olive oil. Does it come as perfume? I’d be interested in that.
Then everything else goes in the pan except the eggs and fresh herbs. While many Shakshuka recipes call for sugar, I prefer to use a tablespoon of Coconut Aminos. This cuts some of the bitterness that might exist otherwise. It’s definitely not a sweet dish though. I’m #TeamSavoryBreakfast over here.
Let the sauce simmer for a few minutes. With a spoon or spatula make four wells or holes in the sauce and crack an egg in each. Cover. Now your eggs are doing their poaching magic.
Sprinkle fresh herbs on top when it’s all fully cooked. That’s it!
This Shakshuka is delicious over toast but I prefer mine over sauteed potatoes. It’s also spectacular on a bowl of roasted veggies!
Made this and loved it? If you share a photo of your finished dish on Instagram tag me so I can check it out!
If you’re interested in another breakfast idea give my Sheet Pan Sweet Potato Hash & Eggs a try.
Shakshuka (Eggs Poached in Tomato Sauce)Print Recipe Pin Recipe
- 1 tbsp olive oil extra virgin
- 1/4 white or yellow onion diced
- 2 tsp minced garlic
- 28 oz crushed tomatoes from a can
- 1 tbsp Coconut Aminos
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 4 eggs
- chopped fresh parsley or basil
- On the stove saute your diced onion in olive oil on medium heat until the onion softens and becomes translucent (about 3 to 5 minutes).
- Add the garlic. Stir frequently for about 2 minutes until garlic has a nice golden garlic. (You don't want it to burn so watch it.)
- All other ingredients except the eggs and fresh herbs can now join your onion and garlic in the pan. Stir so the seasonings are all fully mixed into your crushed tomatoes. Simmer for 5 minutes on medium heat.
- Taste the sauce. Add more salt or pepper if that's your preference.
- Create 4 wells (holes) in the sauce. Crack one egg into each well.
- Reduce heat to medium-low. Cover. Let the eggs poach in the tomato sauce until white are set but yolks are still runny. This can take 8 to 12 minutes. (10 minutes is the sweet spot for me but it varies depending on the stove, pan, and how securely the cover sits on the pan.)
- Sprinkle chopped fresh parsley or basil over your eggs and sauce. Spoon the egg and sauce over toast, potatoes, or veggies for a filling meal!