Shakshouka! *Vegetarian *Gluten-free

Shakshouka is something I often order when dining out as it is vegetarian and gluten-free. It is a super healthy, middle eastern dish of eggs poached in a spicy sauce of tomatoes, chilli, peppers, and onions, spiced with cumin. This is also one of my all time fav breakfasts to cook on the weekend for my husband & I, but most certainly can be eaten at any time of the day. Shakshouka is traditionally served in a cast iron pan. For those who love it hot (like myself), you can always kick up the heat with some extra chilli flakes. This protein packed meal will keep you feeling satisfied for hours.

Serves 2


extra virgin organic olive oil
4 eggs (free-range)
1/2 large diced red onion
2 cloves chopped garlic
a diced red pepper (capsicum)
2 small diced zucchinis (or 1/2 a large)
1/2 cup pinto or cannellini beans
1 tsp cumin (ground)
chilli flakes to taste
2 large diced tomatoes
2 tbsp tomato paste
*3 kale leaves (optional)
Himalayan salt
cracked pepper

fresh chopped parsley

Splash some extra virgin olive oil in a cast iron pan. Add the diced onion and sauté for 5 mins. Add the garlic, red pepper, zucchini and beans and continue to sauté for 5 mins.
Throw in the diced tomatoes, tomato paste cumin and chilli. Cook until the sauce slightly reduces.

Add the eggs slowly on top so as not to break the yolks.
Cover the pan and cook for 10 mins or until the eggs are cooked. I like my eggs runny, however cook a little longer if you’d prefer over easy.

*Whilst the eggs are cooking, I like to lightly fry up some kale in a fresh pan with some extra virgin coconut oil and a little salt.

Serve the shakshouka with a little seasoning of salt & pepper, the fresh chopped parsley and the kale on the side.

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