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seasonal tomato shakshuka

by Jackie Newgent  |  July 12, 2015  |  0 Comments

seasonal tomato shakshuka

I love this word: “shakshuka”! That’s almost enough to sell me on the dish. But it’s truly the taste that keeps me intrigued. And if you haven’t had it before, you’re in for a real palate pleaser.

Shakshuka is a Middle-Eastern-style spiced-up dish of eggs poached in a saucy mixture of tomatoes, peppers, and onions. It’s often made with canned tomatoes; but I enjoy hitting the farmers’ market and picking up juicy ripe local tomatoes to make it a seasonal delight. Here I’ve kept the spices light to make everyone’s tastebuds happy. But you can always add extra spice if you’re into more intensity or prefer one spice, like paprika or cinnamon, to stand out!

This shakshuka is a lovely option when you’re in the mood for eggs with vegetables, but don’t want the calorie overload of a typical stuffed omelet. Pair it with whole grain pita bread, if you like. I do! And don’t just think it’s simply a breakfast dish since it showcases eggs. This shakshuka is a perfect pick for a Sunday brunch or a Meatless Monday dinner for two!

Calories saved: 560

Why it’s better for you? It’s tastier than an omelet any day—and you’ll get way more veggies this way!

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seasonal tomato shakshuka

  • Yield: 2 servings 1x


  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, large diced
  • 1 large green bell pepper, large diced
  • 2 large garlic cloves, minced
  • 3 large vine-ripened tomatoes, seeds removed, chopped
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 4 large organic eggs
  • 3 tablespoons fresh flat-leaf parsley leaves


  1. Heat the oil in a 10-inch cast iron or other deep skillet over medium. Add the onion and pepper and sauté until the onion is fully softened, about 10 minutes. Add the garlic and sauté until fragrant, about 1 minute.
  2. Stir in the tomatoes, salt, paprika, cumin, cayenne, and cinnamon and cook covered until the mixture is stew-like, about 12 minutes, stirring twice during cooking. Adjust seasoning.
  3. Crack the eggs directly onto the tomato mixture in the skillet. Cook uncovered until the eggs are desired doneness, about 8 minutes. (Note: If you prefer eggs to be firm, cover the skillet at least part of the time after adding eggs.) Add a pinch more sea salt to the eggs, if desired.
  4. Sprinkle with the parsley and serve from the hot skillet.


Per serving: 370 calories, 24g total fat, 5g saturated fat, 0g trans fat, 370mg cholesterol, 610mg sodium, 24g total carbohydrate, 6g dietary fiber, 13g sugars, 17g protein

Hint: Make shakshuka seasoning mixture in advance to save time next time. Mix together 1 teaspoon each sea salt, paprika, and cumin and 1/2 teaspoon each cayenne and cinnamon. It’ll make 4 teaspoons total. Use 1 teaspoon (or a bit more!) of the seasoning for each recipe.


  • Serving Size: 1 3/4 cups vegetable mixture + 2 eggs


The “Before” Version

Inspired by egg + vegetable breakfast entree, such as Diner-Style Garden Omelet

Per serving: 930 calories, 76g total fat, 25g saturated fat, 1g trans fat, 890mg cholesterol, 1090mg sodium, 18g total carbohydrate, 5g dietary fiber, 3g sugars, 46g protein


Tasteover Tips

  • Don’t underestimate spices; they can add so much wordly flavor intrigue to the pairing of eggs and vegetables.
  • When in doubt, go heavy on veggies.
  • If you have an option to choose fresh produce in peak season for recipe use, do it.

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