Shakshuka Meal Prep

In this easy shakshuka meal prep recipe, I will show how you can cook make-ahead versions by using egg muffins, which you can reheat in the morning or at lunch, and I promise you it will still taste fresh.

Alternatively, you can use this recipe to prep the spicy tomato sauce and make poached eggs in the mornings, which means your shakshuka is made in 5 minutes!

How to prep a Shakshuka

1) Main Ingredients

Baked Eggs: Traditionally, this meal is best served fresh with runny poached eggs which should be served immediately. The good news is that a shakshuka is easy to prepare because you can use make-ahead boiled eggs or baked egg muffins. I prefer the latter because it is easy and straightforward – you simply crack eggs into a muffin tray and bake them for 20 minutes. I regularly bake jalapeno popper egg muffins which you must check out!

Chopped Tomatoes: I made the spicy tomato sauce from two cans of chopped tomatoes which creates three meal prep recipes. I thought it would have been enough for four meal preps but it was just enough for the three.

Red Bell Pepper: The key this tasty and spicy tomato sauce is the red bell pepper which generates a beautiful aroma in the kitchen. If you love red pepper soup, this will taste similar, but with the addition of eggs and spices.

Spices: I use smoked paprika because I prefer that taste but you can use regular paprika for the spicy sauce. Also, I add ground cumin, red chilli powder and just a touch of ground coriander.

2) Method

Rather than cooking this in one-pan, you will need to bake or boil your eggs, but the whole process is easy and can be done by 30 minutes.

Make the tomato sauce:

  1. To your large saucepan add: olive oil, garlic and red bell peppers. Cook for around 5 minutes and stir until fragrant on medium-high heat.
  2. Add the smoked paprika, ground cumin, ground coriander and red chilli powder, and stir to combine.
  3. Add the chopped tomatoes, reduce heat and cover for 20 minutes to slow cook.

Make the egg muffins:

  1. Use this opportunity to bake the eggs by adding olive oil to each pocket in your muffin tray and crack each egg into the pocket. Season with salt and black pepper. Place muffin tray in oven and cook for 20 minutes in 200 c / 392 f.

Combine:

  1. After 20 minutes, remove the muffin tray from the oven and allow to stand. Also, remove cover from your large saucepan and stir to combine.
  2. Add the tomato sauce to your meal prep container and season with salt and black pepper. Add the eggs and garnish with chopped coriander or parsley.

Meal Prep tips

Prep the sauce: You can use this recipe to prep just the spicy tomato sauce which can be used for other recipes or to make a fresh shakshuka. For example, reheat the tomato sauce in the morning and make your poached eggs fresh to serve immediately. That is a breakfast made in 5 minutes!

It is fine to reheat: I get asked this a lot and this meal is totally fine to reheat. In fact, I would recommend up to four days from experience. I rarely freeze meals but this would be fine to freeze too.

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Shakshuka Meal Prep

Shakshuka Meal Prep


  • Author: Mani
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 minutes
  • Yield: 3 Meal Preps 1x
  • Diet: Vegetarian
Scale

Ingredients

  • 1 Onion (finely chopped)
  • 2 Garlic Cloves (finely chopped)
  • 1 Large Red Bell Pepper (chopped)
  • 6 Large Eggs
  • 2x Cans Chopped Tomatoes
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Ground Coriander
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and Black Pepper (to taste)
  • Chopped Coriander or Parsley (to garnish)

Instructions

  1. To your large saucepan add: olive oil, garlic and red bell peppers. Cook for around 5 minutes and stir until fragrant on medium-high heat.
  2. Add the smoked paprika, ground cumin, ground coriander and red chilli powder, and stir to combine.
  3. Add the chopped tomatoes, slightly reduce heat and cover for 20 minutes to slow cook.
  4. Use this opportunity to bake the eggs by adding olive oil to each pocket in your muffin tray and crack each egg into the pocket. Season with salt and black pepper. Place muffin tray in oven and cook for 20 minutes in 200 c / 392 f.
  5. After 20 minutes, remove the muffin tray from the oven and allow to stand. Also, remove cover from your large saucepan and stir to combine.
  6. Add the tomato sauce to your meal prep container and season with salt and black pepper. Add the eggs and garnish with chopped coriander or parsley.

 


Notes

  • For meal prep purposes, refrigerate up to four days.
  • If you prefer poached eggs, prep the sauce instead.
  • Method: One-Pot
  • Cuisine: North African

Nutrition

  • Serving Size: 1 Meal Prep
  • Calories: 295 Calories
  • Sugar: 14 g
  • Sodium: 967 mg
  • Fat: 16.8 g
  • Saturated Fat: 3.9 g
  • Carbohydrates: 17.3 g
  • Fiber: 4.4 g
  • Protein: 20 g

Keywords: Shakshuka Meal Prep

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