Easy Shakshuka Beakfast – One-Pan Egg and Tomato Perfection

Start your day right with this quick and easy shakshuka Beakfast recipe from www.dailymeatrecipe.com. A hearty homemade dish made with rich tomato sauce, perfectly cooked eggs, and bold spices. Ideal for breakfast lovers and meat cooking fans alike.

Introduction

There’s something magical about starting your day with a hot, comforting shakshuka Beakfast. With its bold spices, tender meat (if included), and silky eggs poached in a rich tomato sauce, this recipe is as satisfying as it is simple. Whether you’re feeding a crowd or cooking for one, shakshuka is the kind of breakfast recipe that impresses without stress. It’s packed with flavor, easy to make, and incredibly versatile. Plus, it’s a healthy meat recipe option that delivers protein and taste in one skillet.

If you’re tired of the same old eggs and toast, it’s time to shake things up with shakshuka Beakfast.

Ingredients

Here are the ingredients you’ll need for a classic shakshuka Beakfast. You can keep it vegetarian or include meat for extra richness.

Base:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp chili flakes (optional for heat)
• Salt and pepper to taste

Tomato Sauce:

• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• ½ tsp sugar (to balance acidity)

Eggs and Meat:

• 4–6 large eggs
• ½ cup cooked ground beef or chorizo (optional, for meat lovers)
• Fresh parsley or cilantro, chopped (for garnish)

Optional Add-Ins:

• Crumbled feta cheese
• Sliced olives
• Spinach or kale (for extra greens)

Nutrition Facts (Per Serving – serves 4)

• Calories: 280
• Protein: 14g
• Carbohydrates: 12g
• Fat: 20g
• Fiber: 3g
• Sodium: 540mg

This shakshuka Beakfast is high in protein and flavor, making it a satisfying and energizing meal to start your day.

Preparation Instructions

1. Prepare the Base
   Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Sauté for 5–7 minutes until soft. Stir in the garlic, cumin, paprika, and chili flakes. Cook for 1 minute to bring out the aroma.
2. Make the Sauce
   Add crushed tomatoes, tomato paste, and sugar to the skillet. Season with salt and pepper. Let it simmer uncovered for 10–15 minutes until slightly thickened.
3. Add the Meat (Optional)
   Stir in cooked ground beef or chorizo if you’re making a meaty version of shakshuka Beakfast. Mix well so the meat blends with the sauce.
4. Poach the Eggs
   Using a spoon, create little wells in the sauce. Crack the eggs into the wells. Cover the pan and cook for 6–8 minutes, or until the egg whites are set but the yolks are still runny. For firmer yolks, cook a bit longer.
5. Garnish and Serve
   Sprinkle chopped herbs and feta (if using) over the top. Serve hot directly from the skillet.

Serving Suggestions

This shakshuka Beakfast recipe is best enjoyed fresh and hot. Here are a few serving ideas to complete the dish:

• With Bread: Serve with warm pita, crusty bread, or sourdough to soak up the sauce.
• As a Brunch Dish: Pair with a light salad or roasted potatoes for a complete meal.
• Solo or Shared: Great for solo breakfasts or sharing straight from the pan at brunch gatherings.
• On the Go: Let it cool slightly, pack it in a container, and enjoy as a reheated breakfast or lunch later.

This recipe proves breakfast doesn’t have to be boring.

Pro Tips

Get the most out of your shakshuka Beakfast with these helpful cooking tips:

• Use Fresh Eggs: Fresh eggs hold their shape better when poached.
• Cook Low and Slow: For perfectly cooked eggs, lower the heat once they’re added.
• Customize Your Heat: Control the spice level by adjusting chili flakes.
• One-Pan Wonder: This recipe works great in cast-iron or nonstick pans for easy cleanup.
• Balance the Acidity: A pinch of sugar smooths the tomato’s acidity, making the sauce more balanced.

Follow these easy tips to ensure your meat recipe comes out restaurant-quality every time.

Variations

One of the best things about shakshuka Beakfast is how flexible it is. Here are some tasty variations:

• Vegetarian Shakshuka: Skip the meat and load up on veggies like mushrooms, spinach, or eggplant.
• Green Shakshuka: Use a base of spinach, kale, and leeks instead of tomatoes for a unique twist.
• Spicy Mexican Style: Add black beans, jalapeños, and top with avocado and cilantro.
• Cheesy Version: Stir in grated cheddar or sprinkle goat cheese over the eggs.
• Gluten-Free Alternative: Naturally gluten-free—just avoid bread unless using gluten-free options.

These substitutes and alternatives let you make shakshuka your own while keeping the dish healthy and delicious.

FAQ

Q: Can I make shakshuka Beakfast ahead of time?
Yes, you can make the sauce a day ahead. Just reheat and crack the eggs in before serving.

Q: What meat works best in shakshuka?
Ground beef, lamb, or chorizo are flavorful additions. Make sure it’s cooked before adding.

Q: Can I use fresh tomatoes instead of canned?
Absolutely. Use about 4 medium ripe tomatoes, chopped and simmered longer to break down.

Q: How do I store leftovers?
Store in the fridge for up to 3 days. Reheat gently on the stove. Eggs may firm up slightly on reheating.

Q: Is shakshuka spicy?
It can be. The heat level depends on your spices. Leave out chili flakes for a milder dish.

Conclusion with Call-to-Action

There’s no better way to elevate your morning routine than with a flavorful shakshuka Beakfast. This dish is packed with bold spices, tender meat, and perfectly poached eggs—all in one easy-to-make skillet recipe. Whether you keep it simple or dress it up with extras, shakshuka is sure to become a go-to breakfast favorite.

Have you tried this shakshuka Beakfast recipe? Let us know how it turned out in the comments. Did you go meat-free or spice it up? We want to hear your twist! For more homemade breakfast ideas, hearty meat cooking recipes, and creative meals, visit www.dailymeatrecipe.com daily dose of kitchen inspiration.