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Breakfast

Shakshuka Is the Perfect High-Protein Dish to Start Your Morning! Easy 1-Skillet Recipe

These eggs cooked in spicy tomato sauce are full of flavor and 17 grams of protein per serving!

Eggs are a high-protein breakfast staple — and it’s easy to make them more flavorful by whipping up a dish called shakshuka. It consists of eggs cooked in a spiced tomato sauce until the yolks and whites are set. Every bite offers the perfect balance of buttery eggs and hearty tomato sauce. Plus, it cooks in the same skillet so you’re not dirtying a ton of dishes. Here’s more on shakshuka along with our test kitchen’s recipe for preparing this dish with an extra spicy twist!

What is shakshuka?

Shakshuka (also spelled shakshouka) is made by poaching eggs in a sauce of simmered tomatoes, seasonings and other vegetables. Once cooked, the dish is served right out of the skillet with sliced bread. It’s believed that shakshuka originated in Tunisia, though it’s grown in popularity across many cuisines. This is thanks to the dish’s rich and savory flavors as well as its simplicity. Also, you get a nice dose of protein that will keep you full until lunchtime.

The protein perks of shakshuka

When it comes to shakshuka, eggs are the main source of the dish’s protein. One large egg contains 6 grams of protein, which is a key nutrient for satisfying your appetite, protecting against infections and aiding weight loss. A serving of shakshuka consists of 2 to 3 eggs, so you’re getting a significant amount of protein to start the day. (Learn more about how eating protein in the morning helps kick-start weight loss.)

How to make shakshuka

Below, you can find our test kitchen’s easy recipe for Spicy Shakshuka. It’s full of savory goodness and contains 17 grams of protein per serving. For a milder version of this dish, substitute regular canned diced tomatoes for the kind with green chiles added. (Bonus: Pasture raised eggs from a brand like Vital Farms deliver filling protein and rich golden yolks to make your shakshuka pop!)

Spicy Shakshuka

Shakshuka (cooked eggs in tomato sauce) served in a skillet
Anastasia Dobrusina/Getty

Skillet-easy eggs simmered in fiery tomato sauce are extra delicious served with crusty bread for dipping.

Ingredients:

  • 1 Tbs. oil
  • 1 red pepper, chopped
  • 6 scallions, chopped
  • 2 (10 oz.) cans mild diced tomatoes with green chiles, such as Rotel
  • 1 (8 oz.) can tomato sauce
  • 1 clove garlic, chopped
  • 8 eggs
  • ¼ cup pesto sauce
  • Crusty bread (for serving)

Directions:

  • Active: 30 mins
  • Total time: 40 mins
  • Yield: 4 servings
  1. Heat oil in large skillet over medium heat; add red peppers and half of scallions.
  2. Cook, stirring occasionally, 6 to 8 minutes, until softened. Stir in tomatoes with their juices, tomato sauce and chopped garlic; cook 6 minutes or until slightly thickened.
  3. Using ladle or wooden spoon, make 8 wells in tomato mixture; crack 1 egg into each. Cover; cook until whites are set and egg yolks are cooked to desired doneness, about 6 minutes. Top with remaining scallions. Drizzle with pesto just before serving with bread.

Best way to reheat shakshuka

Transfer leftover shakshuka to an airtight container and store it in the fridge for three to four days. To reheat it, gently place the sauce and eggs in a skillet over medium-low heat. Cover the pan and allow the dish to warm up for five minutes or until it’s heated throughout. Serve the reheated shakshuka with bread and enjoy!


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