There’s something so comforting about starting your day with a warm, savoury dish like shakshuka. It’s one of my favourite brunch recipes—perfect for a slow Sunday morning when you want something that feels like a treat but is actually packed with goodness. This classic North African and Middle Eastern dish is made with spiced tomatoes, soft-cooked eggs, and lots of flavour. It’s a staple in my kitchen—and in many kitchens around the world—for a reason.
Shakshuka is high in protein from the eggs, full of fibre from the vegetables, and made entirely in one pan—so it’s easy on the washing up too. It’s naturally gluten-free, budget-friendly, and uses simple ingredients you probably already have at home. The combination of healthy fats, fibre and protein makes it incredibly satisfying, helping you feel full for longer without a sugar crash later in the day. If you’re trying to move towards more savoury breakfasts, this is a brilliant place to start—and a great way to support your gut and blood sugar too.
What Is ‘Shakshuka’?
Shakshuka is a warm, comforting dish that originates from North Africa and the Middle East, made by cooking eggs gently in a spiced tomato and pepper sauce. It’s traditionally flavoured with garlic, onion, cumin, paprika, and chilli, and served directly from the pan with crusty bread for dipping. Although often eaten for breakfast or brunch, it works just as well as a light lunch or dinner. What makes shakshuka so popular is its simplicity—you only need a few staple ingredients—and the fact that it’s naturally vegetarian, gluten-free, and packed with flavour. It’s also incredibly versatile; you can make it your own by adding extra vegetables, beans, or even crumbled cheese on top.
How To Serve
Shakshuka is best served straight from the pan while it’s still bubbling hot. Scoop it up with a slice of crusty bread, pita, or even some warm flatbread to soak up all the rich, spiced tomato sauce and runny yolks. You can also top it with fresh herbs like parsley or coriander, a sprinkle of feta cheese, or a dollop of yoghurt for extra creaminess. For a heartier meal, pair it with avocado or a small side of greens.
Serve With
- Warm bread like pita, sourdough or flatbread
- A dollop of Greek yoghurt or tahini sauce
- Fresh herbs like parsley or coriander on top
- A side of avocado or a green salad for extra fibre
Why Savoury Breakfast Is A Great Choice
Savoury breakfasts like shakshuka can help support better blood sugar balance throughout the day. Unlike sweet breakfasts, which often cause a glucose spike followed by a crash, savoury options tend to be higher in protein, fibre, and healthy fats—all of which help keep you full and energised for longer. According to ZOE, savoury breakfasts are often better for your metabolic health. The NHS also highlights the impact of sugar on long-term health, and experts like Jessie Inchauspé (also known as the “Glucose Goddess”) suggest starting the day with fibre and protein to reduce glucose spikes. So, choosing a dish like shakshuka not only satisfies your savoury cravings but also supports your overall health.
Tips
- Use a lid: Covering the pan while the eggs cook helps them set without drying out.
- Chop vegetables evenly: This helps them cook at the same rate and gives a better texture.
- Like it spicy? Keep the chilli seeds in for more heat or remove them for a milder taste.
- Serve with bread: Crusty sourdough or toasted pita are perfect for dipping into those runny yolks.
- Make it in advance: You can cook the pepper and tomato base ahead of time and simply reheat before adding eggs.
Swaps
Red peppers: You can use yellow or green peppers, but red adds the most sweetness.
Tomato: Use canned chopped tomatoes if fresh are out of season.
Yellow onion: Red or white onions will also work.
Chilli pepper: Try chilli flakes or hot sauce if you don’t have fresh chilli.
Spices: Feel free to adjust the mix—add turmeric, smoked paprika or even a pinch of cinnamon.
Eggs: Swap with tofu for a plant-based alternative, though texture and flavour will change.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently on the hob or in the microwave.
Freezer: Not recommended—eggs don’t freeze well in this dish.
More One-Pan Egg Recipes
Shakshuka
Ingredients
- 2 small red pepper
- 1 tomato
- 1 yellow onion
- 3 cloves garlic
- 1 chilli pepper, optional
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- salt, pepper, to taste
- 4 eggs
Instructions
- Heat the oil in a large pan over medium heat, using 1-2 tablespoons of olive oil.
- Sauté the chopped onion, red bell pepper, and minced garlic until softened, about 5 minutes.
- Add the spices: cumin, paprika, and a pinch of chili flakes if desired, and cook for 1-2 minutes until fragrant.
- Pour in crushed tomatoes (or fresh chopped tomatoes) and season with salt and pepper. Let it simmer for 10 minutes, until the sauce thickens.
- Make small wells in the sauce and crack an egg into each.
- Cover the pan and cook until the egg whites are set, leaving the yolks slightly runny, about 5-8 minutes.
- Garnish with chopped parsley and serve with crusty bread.