Easy Middle Eastern Shakshuka Recipe – Gluten-Free, Dairy-Free One-Pan Breakfast
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. Naturally gluten-free and lactose-free, it’s rich in antioxidants, fiber, and high-quality protein — a nourishing breakfast or brunch ready in under 30 minutes. The flavor is warm, aromatic, and comforting, perfect for slow mornings or a quick weekday meal.
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 whites are set but yolks soft.
- Sprinkle with fresh parsley and serve warm.
Notes
This shakshuka recipe tastes even better when the tomato base is made ahead — the flavours deepen beautifully overnight.
For a little extra warmth, add a pinch of chilli flakes or a spoonful of harissa before cracking in the eggs.
Serve with gluten-free flatbread or a spoonful of lactose-free yoghurt for the perfect balance of spice and creaminess.
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Nutrition
Calories: 240kcalCarbohydrates: 13gProtein: 14gFat: 14gSodium: 420mgFiber: 4gSugar: 6g
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