Easy Shakshuka Recipe (And Meal Prep)

Here is an easy shakshuka recipe which features a spicy tomato sauce and runny poached eggs made in one-pan which is perfect for the family.

I will also show how you can cook a make-ahead version by using egg muffins, which you can reheat in the morning or at lunch, which makes a fantastic shakshuka meal prep.

Alternatively, you can also use this recipe to prep the spicy tomato sauce which means your shakshuka in 5-7 minutes by simpy reheating the sauce and just making poached eggs.

shakshuka Origin

In case you are wondering, Shakshuka originates from North Africa and the Middle East, and it is essentially a mixture of poached eggs in a spicy and delicious tomato sauce.

You seriously need to give this a try if you have never had one of these before and it is easy to follow the cooking instructions.

Traditionally, it is often associated and listed as a breakfast recipe, but in my opinion, you can eat this any time of the day.

For example, there are variations in case you want to add more protein, vegetables or spices.

This recipe is all about the red peppers and spices but I have in the past have experimented with ground beef, lentils and feta.

What I love about this recipe is that it is an authentic classic and also falls into the one pan category.

One pan recipes are super convenient because it ultimately saves time and the hassle of using and cleaning multiple equipment.

You can either bake this dish in the oven or use a frying pan with a cover.

How to make A Shakshuka

1) Main Ingredients

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. For meal prep, 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 is faster and conveinent.

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

  1. Heat the olive oil in a large saucepan pan and add the onions, garlic and red bell peppers. Cook for around 5 minutes and stir until fragrant.
  2. Add the chopped tomatoes and all the seasoning’s. Stir and cook for a few minutes. Cover and allow to cook in medium heat for 25-30 minutes. 
  3. With your wooden spoon, create individual pockets to crack each egg into. Season with a pinch of salt and black pepper. On low heat, cover and allow the eggs cook for 8-10 minutes, or when you see eggs well done. Finish off by adding chopped coriander.

Shakshuka Meal Prep, does it work?

You can indeed “meal prep” your shakshuka by simply replacing the poached eggs with baked eggs or boiled eggs. Here is a video I made.

Here are some 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.

Shakshuka calories

This is a family-friendly recipe but for the ingredients and measurements in this post, I advised two servings. As a result, it works out roughly 365 calories per serving for the shakshuka which is great if you are looking to find a recipe for your healthy meal plan. You could also portion control this and eat it with crusty bread which can still be under 400 calories which is why it is a healthy recipe.

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Tomatoes and poached eggs in a saucepan

Shakshuka Recipe


  • Author: Mani
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Diet: Vegetarian

Description

Shakshuka originates from North Africa and the Middle East, and it is essentially a mixture of poached eggs in a spicy and delicious tomato sauce. This recipe feature red bell peppers and extra spices.


Scale

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Onion (finely chopped)
  • 2 Garlic Cloves (finely chopped)
  • 1 Red Bell Pepper (chopped)
  • 4 Large Eggs
  • 2 Can (400g) Chopped Tomatoes
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Chopped Coriander or Parsley

Instructions

  1. Heat the olive oil in a large saucepan pan and add the onions, garlic and red bell peppers. Cook for around 5 minutes and stir until fragrant.
  2. Add the chopped tomatoes and all the seasoning’s. Stir and cook for a few minutes. Cover and allow to cook in medium heat for 25-30 minutes. 
  3. With your wooden spoon, create individual pockets to crack each egg into. Season with a pinch of salt and black pepper. On low heat, cover and allow the eggs cook for 8-10 minutes, or when you see eggs well done. Finish off by adding chopped coriander.

Notes

  • For meal prep purposes, refrigerate up to four days and use baked eggs.
  • Category: Breakfast
  • Method: One-Pot
  • Cuisine: North African

Nutrition

  • Serving Size: 1
  • Calories: 365
  • Sugar: 14 g
  • Sodium: 967 mg
  • Fat: 19.8 g
  • Saturated Fat: 4.4 g
  • Carbohydrates: 25.9 g
  • Fiber: 6.7 g
  • Protein: 22.6 g

Keywords: Shakshuka, Shakshuka Meal Prep

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