Description
Healthy shakshuka is a vibrant and nutritious North African-inspired dish featuring poached eggs simmered in a fragrant tomato, pepper, and spinach sauce seasoned with warm spices and fresh herbs. This wholesome recipe uses a combination of cumin, coriander, and smoked paprika to add depth while keeping the meal light and full of flavor, perfect for a wholesome breakfast, brunch, or light dinner.
Ingredients
Scale
Vegetables and Herbs
- 1 red onion, cut into thin wedges
- 1 red pepper, finely sliced
- 1 yellow pepper, finely sliced
- 3 large garlic cloves, crushed
- 115g baby spinach
- ½ small bunch coriander, roughly chopped
- ½ small bunch dill, roughly chopped
Spices and Seasonings
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 heaped tsp sweet smoked paprika
- Salt and freshly ground black pepper, to taste
Other Ingredients
- 1 tbsp cold pressed rapeseed oil
- 400g can cherry tomatoes
- 100ml water
- 4 medium eggs
Instructions
- Prepare the Veggies and Spice Base: Heat 1 tablespoon of cold pressed rapeseed oil in a large, non-stick frying pan over medium heat. Add the sliced red onion, red pepper, and yellow pepper. Cook for 8-10 minutes, stirring occasionally, until vegetables start to soften.
- Add Aromatics and Spices: Stir in the crushed garlic cloves, cumin seeds, crushed coriander seeds, and sweet smoked paprika. Cook the mixture for an additional 1 minute, allowing the spices to release their aroma.
- Add Tomatoes, Spinach, and Simmer: Pour in the canned cherry tomatoes and add 100ml of water. Stir in the baby spinach. Bring to a gentle boil until the spinach has wilted, then reduce the heat to a simmer. Let it cook uncovered for 10 minutes to thicken and blend the flavors. Season with salt and black pepper to taste.
- Poach the Eggs: Using a spoon, make four indentations in the tomato and vegetable sauce. Carefully crack one egg into each indentation. Cover the pan with a lid or foil and cook over gentle heat for 8-10 minutes until the eggs are just set but the yolks remain soft.
- Finish and Serve: Remove the lid and scatter the roughly chopped coriander and dill over the shakshuka. Serve immediately while hot, enjoying the aromatic and hearty meal.
Notes
- Use fresh herbs like coriander and dill for added flavor, but parsley or chives can also be substituted.
- If you prefer firmer eggs, cook them longer covered or finish under a broiler for a minute or two (if using an oven-safe skillet).
- This recipe is naturally gluten-free and can easily be made vegan by omitting the eggs and adding extra vegetables or tofu.
- Serve with crusty whole grain bread or pita for dipping, or keep it low-carb by pairing with a side salad.
- Adjust spices according to preference for heat or smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: North African
Keywords: shakshuka, healthy shakshuka, eggs and tomato sauce, vegetarian breakfast, North African recipe, spicy tomato eggs, easy shakshuka
