Shakshuka

Okay, so I need to tell you about shakshuka this absolutely insane Middle Eastern breakfast that literally changed my life. No joke! I discovered it during a hungover Sunday when I had nothing but eggs, a can of tomatoes, and some random spices in my pantry. Fast forward three years, and I’m making this bad boy at least twice a week. It’s basically eggs poached in this crazy good spicy tomato sauce that’ll make you wonder why you ever bothered with plain scrambled eggs.

The smell alone will have your roommates knocking on your door asking «what the hell smells so good?» Trust me, once you nail this shakshuka recipe, you’ll feel like a breakfast genius. Oh, and if you’re hungry for more morning inspo, check out my 20 Creative Breakfast Ideas to Start Your Day Right elsewhere on the blog – though honestly, shakshuka might ruin you for everything else!

Why I’m Completely Obsessed With This Dish

The Health Stuff (Because We’re Adults Now, I Guess)

Look, I’m not usually one to count nutrients and all that, but shakshuka accidentally happens to be stupid healthy. Those eggs? They’re packing about 15 grams of protein that’ll keep you from raiding the office snack drawer at 10 AM. The tomatoes are loaded with lycopene – that’s the stuff that supposedly fights inflammation and makes your skin look good (I mean, I still look tired, but whatever). And get this – one serving has like 150% of your vitamin C needs from the peppers alone! My nutritionist friend nearly fell off her chair when I told her what I eat for breakfast now. She was all «Finally, you’re eating something other than cereal!» LOL.

How I Store This Liquid Gold

Here’s my lazy person hack: I make a massive batch of the sauce on Sunday while I’m procrastinating doing actual adult stuff. That sauce? It lives in my fridge for up to 5 days, getting tastier every damn day. Monday morning rolls around, I’m half-asleep, barely functional – I just heat up the sauce, crack some eggs in there, and suddenly I’m a breakfast hero. Sometimes I freeze portions because, let’s be real, some weeks I can’t even manage Sunday meal prep. Pro tip: those little mason jars everyone’s obsessed with? Perfect for sauce storage. Just saying.

My Weird Variations That Actually Work

So here’s where I get creative (or desperate, depending on how you look at it). Sometimes I dump a whole can of chickpeas in there because I forgot to buy bread and need something filling. Other times, I go full Greek mode with a mountain of feta that would make my lactose-intolerant friend cry. My personal favorite? Green shakshuka – yeah, it’s a thing! Swap the tomatoes for spinach and herbs, and suddenly you’re fancy. I once made a version with leftover taco meat and black beans that was so wrong but so right. My boyfriend called it «shakshuka’s rebellious cousin»

• 6 large eggs (free-range if you’re feeling bougie)
• 2 tablespoons olive oil (the good stuff, not that weird light version)
• 1 large onion, diced (yes, you’ll cry, embrace it)
• 1 red bell pepper, chopped (or whatever color’s on sale)
• 3 cloves garlic, minced (or 5 if you’re me)
• 1 can (28 oz) crushed tomatoes (San Marzano if you’re fancy)
• 2 tablespoons tomato paste (that tube kind is a lifesaver)
• 1 teaspoon ground cumin (the secret weapon)
• 1 teaspoon smoked paprika (regular works too, but smoked is chef’s kiss)
• 1/2 teaspoon cayenne pepper (or more if you like pain)
• Salt and black pepper (duh)
• 1/4 cup fresh parsley, chopped (or cilantro if you’re not one of those genetic weirdos who thinks it tastes like soap)
• Crumbled feta cheese (optional but like… why would you skip this?)
• Crusty bread (for scooping up every last drop)

Prep time: 10 minutes
Baking time: 25 minutes
Difficulty: Easy

1. Heat that olive oil in your biggest skillet over medium heat. Throw in the onion and let it do its thing for about 5 minutes until it’s all soft and translucent. Don’t rush this part – caramelized onions are everything.

2. Chuck in the bell pepper and give it another 5 minutes. Add the garlic and stir for like 30 seconds – any longer and you’ll burn it and hate yourself.

3. Here comes the fun part: add the tomato paste, cumin, paprika, and cayenne. Let those spices wake up for about a minute. Your kitchen’s gonna smell like heaven had a baby with a spice market.

4. Pour in those crushed tomatoes, hit it with salt and pepper, and let the whole thing bubble away for 10-15 minutes. You want it thick enough that when you make a well, it stays put.

5. Time for the egg wells! Use the back of a spoon to make 6 little craters in your sauce. Crack each egg into its own little tomato jacuzzi. Try not to break the yolks – though honestly, if you do, just call it «rustic.»

6. Slap a lid on that bad boy and let it simmer for 5-8 minutes. You want the whites set but the yolks still runny – that’s the sweet spot. Nobody likes overcooked eggs, nobody.

7. Kill the heat, throw parsley and feta all over it like you’re on a cooking show. Serve immediately with that crusty bread and prepare for compliments.

Real Talk About Shakshuka

Alright, so here’s the deal shakshuka has basically ruined me for all other breakfasts. I’ve tried going back to my old ways (looking at you, sad bowl of oatmeal), but nothing hits quite like this. My friends think I’m obsessed, and yeah, maybe I am. But when something’s this good, this easy, and makes you look like you actually have your life together? You stick with it. Plus, it’s one of those dishes that’s somehow even better at 9 PM when you can’t be bothered to make «real» dinner. Breakfast for dinner forever! And hey, if you want more ideas to shake up your mornings, I’ve got 20 Creative Breakfast Ideas to Start Your Day Right hanging out in the blog – but between you and me? Once you go shakshuka, you never go back.