Easy Middle Eastern Shakshuka Recipe
This easy Shakshuka recipe is a vibrant Middle Eastern one-pan dish made with chopped tomatoes, leek, kale, and red bell pepper, gently simmered in spices and finished with perfectly poached eggs. This shakshuka is rich in antioxidants, fiber, and high-quality protein; a nourishing breakfast or brunch ready in under 30 minutes.
Equipment
Ingredients
- 1 medium Leek chopped
- 1 medium Red bell pepper chopped
- 1 handful Kale chopped and massaged with salt
- 1 tbsp Rice bran oil
- 700 g Tomatoes or homemade tomato sauce
- 1 tsp Sweet red paprika
- ½ tsp Cumin powder
- Salt to taste
- 6 medium Eggs
- 1 handful Parsley fresh, chopped, for garnish
Instructions
- Heat oil in a deep non-stick pan over medium heat.
- Add leek, kale, and bell pepper; sauté for 5–7 minutes.
- Add tomatoes and salt. Simmer for 15 minutes, uncovered.
- Stir in paprika and cumin.
- Make six small wells in the sauce and crack one egg into each.
- Cover and cook for 5–7 minutes, until the whites are set, but yolks are soft.
- Sprinkle with fresh parsley and serve warm.
Notes
This shakshuka recipe tastes even better when the tomato base is made ahead; the flavors deepen beautifully overnight.
For a little extra warmth, add a pinch of chili flakes or a spoonful of harissa before cracking in the eggs.
Serve with gluten-free flatbread or a spoonful of Greek yogurt for the perfect balance of spice and creaminess.
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Nutrition
Calories: 243kcalCarbohydrates: 17gProtein: 14gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 327mgSodium: 151mgPotassium: 863mgFiber: 5gSugar: 9gVitamin A: 5371IUVitamin C: 98mgCalcium: 126mgIron: 3mg
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