Shakshuka
Paris Klees
On those slow, chilly mornings when you're craving a cozy, satisfying breakfast, shakshuka is the answer.
This dish is pure comfort — rich tomatoes simmered in a flavorful mix of spices, topped with perfectly poached eggs and creamy feta cheese. The best part? Your utensil is bread. Honestly, what more could you want?
Shakshuka is also easily customizable. It usually includes onions, but I leave them out due to my allergy — and it's just as delicious. I've also swapped spices based on what I had on hand, and every version has been amazing.
Shakshuka
Yield: 6 Servings | Prep Time: 10 mins
Cook Time: 20 mins | Total Time: 30 mins
No matter your allergies or dietary restrictions, we're committed to helping you enjoy our recipes. This one is already gluten-free and dairy-free, but we’ve also included a variation that’s also low FODMAP.
GF & DF RECIPE - GF, DF, LOW FODMAP RECIPE
GLUTEN FREE - DAIRY FREE RECIPE
Shakshuka Ingredients:
- 1 28-oz can of whole tomatoes
- red bell pepper
- 5 cloves of garlic
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp coriander
- 4 tbsp water
- 6 eggs
-
dairy free feta cheese
-
Follow Your Heart is the best, but Violife is a close second.
-
Follow Your Heart is the best, but Violife is a close second.
- handful of cilantro
-
gluten free baguette
- If you are in the Portland area, New Cascadia baguettes are the absolute best. If not, Schar is great.
- If you are in the Portland area, New Cascadia baguettes are the absolute best. If not, Schar is great.
GLUTEN FREE - DAIRY FREE - LOW FODMAP RECIPE
- 1 28-oz can of whole tomatoes
- 1/2 cup red bell pepper
- 1 tsp cumin
- 2 tsp paprika
- 1 tsp coriander
- 4 tbsp water
- 6 eggs
-
dairy free feta cheese
-
Follow Your Heart is the best, but Violife is a close second.
-
Follow Your Heart is the best, but Violife is a close second.
- handful of cilantro
-
gluten free baguette
- If you are in the Portland area, New Cascadia baguettes are the absolute best. If not, Sch är is great.
- butter or oil for the bread
INSTRUCTIONS:
Shakshuka Instructions:
- Wash your red pepper and cilantro in a water and vinegar solution (about 1 part vinegar to 3 parts water) and set aside to dry.
- We use a cast iron skillet, but any large pan will work for this dish.
- Dice red pepper into chunks and sauté for a few minutes to start breaking them down.
- Add in your canned tomatoes and garlic and cook for a few more minutes until you start to smell the garlic.
- Stir in all the spices and bring the mixture to a simmer. Let it cook until your tomatoes have broken down and the mixture thickens slightly.
- Using a spoon, make 6 shallow wells in the tomato sauce and crack an egg into each.
- While the eggs cook, chop the cilantro and set aside.
- Cover the pan and let the eggs poach in the sauce.
- How to know when the eggs are done: the tops of the eggs should turn white — don't overcook! The yolk should still wiggle wiggle wiggle (if you didn't whistle after that, we aren't from the same generation.)
- Once the eggs are poached to perfection, remove the skillet from the heat.
Baguette Instructions:
- While the shakshuka is cooking, we can start on the bread.
- Cut your baguette into 1/2-inch thick slices on a slight diagonal — this gives you those classic crostini-style pieces that are great for scooping.
- Since it is gluten free bread, it needs to be toasted.
- Spread a light layer of softened butter or oil on each side, then toast in the oven or on a skillet until golden brown.
Putting the Recipe Together:
- Top your shakshuka with crumbled feta cheese and cilantro.
- Using your toasted bread as a spoon, dip it into the shakshuka and enjoy the most delicious breakfast!
We hope you enjoy this recipe as much as we do. Comment below what you paired this dish with.
