Better Breakfast Series: Easy Shakshuka Recipe

Better Breakfast Series: Easy Shakshuka Recipe

So excited to share this Shakshuka recipe with you! We are already halfway through September which means we’re already 4 recipes into my better breakfast series inspired by Women’s Health Magazine! In case you missed any of my previous creations here are the last four recipes from this series:

In my last post I shared that my recent breakfast creations are not only great in the morning but also for lunch or dinner! Last week was breakfast quesadillas and NOW I present to you delicious Shakshuka which is essentially eggs cooked in tomato sauce!

Soooo September usually means fall is upon us but for Italians, it means tomato sauce making season! Last year I had the chance to make tomato sauce with my boyfriend’s family and it was a dream come true. (We all know I have thing for the perfect tomato sauce) I’ll be honest it is not an easy process but there’s just something about being involved in making something from scratch. Especially when it’s enough batches of tomato sauce to last a whole year and can go into everything from pasta to lasagna, pizza, spaghetti squash and……. Shakshuka.

easy shashuka recipe

This is a traditionally middle eastern dish as you have the option of incorporating different spices into it. Regardless of how you make it, Shakshuka is super easy, delicious and as I said you can have it for any meal of the day!

Ingredients to make Shakshuka:

1 jar tomato sauce (I used a fresh batch – if you don’t have this available use a jar of diced tomatoes + 1 tsp tomato paste)
4-5 eggs
1 bell pepper
1/2 white onion
1 package button mushrooms (optional)
1/2 teaspoon diced garlic
1 tsp chili powder
1 tsp cumin
1 tsp paprika
pinch cayenne pepper (optional)
handful fresh parsley

Pre-heat oven to 375 degrees. Start by dicing up the bell pepper and onion. Saute in a pan with olive oil and the button mushrooms. After 3-4 minutes add the tomato sauce OR diced tomato and paste and simmer. Bring to medium high heat and crack eggs into the tomato sauce. Pop into the oven for 7-10 minutes depending on how runny you like the eggs.

Sprinkle with parsley and serve. I also picked up my Crispens from Pusateri’s that go GREAT with this dish. They are super light, crispy crackers that have the perfect crunch. Just dip and enjoy the goodness.

easy shashuka recipe

If you prefer to not use the extra spices you can just stick to tomato sauce. And you can be flexible with the vegetables. Try with or without mushrooms. Try adding in spinach – it’s a totally flexible recipe!


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