Shakshuka

Breakfast - Quick & Easy - Savory
I first tried Shakshuka when I was in culinary school learning about Northern African and Mediterranean cuisine. For someone who secretly doesn't like tomatoes, I was sure that I'd dislike the dish. However, after just one bite, I was pleasantly surprised by how much I enjoyed it.
The spices and herbs help cut through the natural acidity of the tomatoes and the richness of the poached yolks add to the dish as if it were a rich sauce. That said, you'll definetly need a piece of toast to complete the Shakshuka experience. 
This dish is a tried and true breakfast full of healthy fat, vegetables, and protein. When paired with whole grain toast, we are also getting some needed complex carbs and fiber. I pulled this recipe from Downshiftology and tweaked it slightly to accommodate a more diabetic-friendly diet. 
As always, I hope you enjoy and please feel free to share how making the recipe went!
Happy Food, Happy Health
Hailey Dornbusch
Published on 11/6/2025
Shakshuka
Ingredients
  • 1 1/2 teaspoon olive oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 4 garlic cloves, minced (or 4 Tbs)
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 (28-ounce can) crushed tomatoes
  • 6 large eggs
  • 1/4 tsp Accent, flavor enhancer
  • 1/2 tsp pepper
  • 1 small bunch fresh cilantro, chopped
  • 1 small bunch fresh parsley, chopped
  • 1/2 cup nonfat feta cheese
  • 6 piece whole wheat toast
Directions
  • Heat a saute pan over medium-high heat.
  • Add in the oil and as it heat, coat the pan. 
  • Add in the diced onion and bell pepper. Let them sweat out or until they are translucent. 
  • Add in the spices. Cook them until they are fragrant. 
  • Now, add in the crushed tomatoes. Bring them to a simmer and all it to cook for at least 5 minutes. The longer the sauce cooks, the more the flavors will blend together. If you cook it longer, make sure the sauce doesn't dry out. If it does, add some broth, water, or tomatoes to loosen it back up. 
  • As the sauce simmers, crack each egg into the pot about two inches apart or as separated as possible depending on your pan. Now, cover the pan and allow the eggs to poach in the tomato sauce for about 8 minutes or until desired egg temperature. 
  • Once the eggs are cooked to your liking, remove the lid, turn off the heat, and add the fresh herbs and feta cheese. Serve hot. 
Nutrition Facts
Servings 6.0
Amount Per Serving
calories 279
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 206 mg 69 %
Sodium 744 mg 31 %
Potassium 769 mg 22 %
Total Carbohydrate 35 g 12 %
Dietary Fiber 8 g 32 %
Sugars 9 g
Protein 18 g 36 %
Vitamin A 28 %
Vitamin C 70 %
Calcium 10 %
Iron 24 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.