Shakshuka: The Ultimate Healthy Breakfast
Shakshuka or Eggs in Purgatory is one of our favorite breakfasts in the Mid Mitten household. This dish is a healthy and hearty way to start any day and the perfect new breakfast to try this weekend. Never heard of shakshuka? Well be prepared for one of the yummiest and easiest recipes you’ve ever tried.Jump to Recipe
Shakshuka is an egg dish where fresh eggs are poached in a simmering, rich, and slightly spicy tomato and red pepper sauce. Once the eggs are perfectly poached they are scooped up (along with a heaping helping of the sauce) and served over crunchy toasted bread. Delicious!
What I love most about this breakfast is how healthy it is. Seriously, it’s such a yummy meal you don’t even feel like you are compromising or making healthy choices. This meal (unless you make some substitutions) is automatically meatless, vegetarian, dairy-free, and packed with good for you ingredients like tomatoes, bell peppers, and eggs.
The versatility means you can modify Shakshuka to fit many different eating styles and not sacrifice on flavor.
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I do like to top my shakshuka with some feta cheese, but when we don’t have it in the house we go without and the shakshuka is still wonderful. Also if you are looking for a whole30 option you can omit the cheese and beans and serve the sauce and eggs over hashbrown or potato patties.
Ingredients you Need for Shakshuka
- Red Pepper
- Black Beans
- Diced Tomatoes
- Tomato Sauce
- Chipotle peppers in Adobo Sauce
- English muffins or bread
- Seasonings: Salt, Cumin, Paprika
As I mentioned above this is traditionally a vegetarian meal, and there is an amazing versatility with this breakfast. Shakshuka is originally from the northern region of Africa but we tend to add a south American twist to ours with a touch of smokey chipotle peppers and some salty feta cheese.
If you want to get creative here are some other ingredient options…
- Feta Cheese
- Cheddar Cheese
- Breakfast Sausage
- French Baguette
- Pita Bread
- Hashbrowns (great to serve under shakshuka if you are trying to keep it whole30 or avoid grains)
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- 1 small sweet onion
- 1 large red pepper
- 2 cloves garlic
- 2 14.5 oz cans of diced tomatoes
- 1 15.5 oz can black beans
- 2/3 cup tomato sauce
- 1/4 tsp salt
- 1 tsp cumin
- 1 tsp paprika
- 2 chipotle peppers, chopped
- 1 tsp adobo sauce
- 6 eggs
- 6 English muffins
- 1/3 cup chopped fresh cilantro optional
- 1/2 cup feta cheese optional
In a large cast iron pan add tablespoon of olive oil. Finely chop the small onion and red pepper. Add to the pan and cook over medium-high heat until the onions are translucent and the peppers are tender.
While the onions and pepper cook, chop the chipotle peppers into very small pieces and drain and rinse the black beans.
Add 2 cloves of minced garlic to the pepper and onions, and cook until fragrant.
Add diced tomatoes, tomato sauce, chipotle peppers, adobo sauce, and seasoning to the sauce. Stir until well combined and bring to a low simmer.
Add the black beans and mix well.
Create little wells, or spaces in the simmering sauce and crack a raw egg into each space. Turn the heat down to medium and cover the pan to allow the eggs to poach. (If you do not have a lid for your cast iron pan you can use a cookie sheet).
While eggs cook toast your bread or English muffin.
Serve sauce with a poached egg over toast or English muffin and garnish with feta cheese and chopped cilantro.
If you try your hand at making shakshuka I would love to hear about it or see how it went! Don’t forget to rate the recipe and leave a comment below or shoot me an email. For more recipes, and tidbits of Mid Mitten life follow me on Pinterest, Instagram, and Facebook.
Until we cook again!
~ Chloe M.