Shakshuka is a classic North African and Middle Eastern dish that’s filled with a hearty spiced tomato and pepper sauce and poached eggs. It’s a super flavorful, savory dish that’s quick and easy to make, naturally gluten free, and made with simple, healthy ingredients.
This spiced tomato and egg dish can be served for breakfast, lunch, or even dinner. It’s the ultimate one-pan dish that’s packed with smokey fire-roasted tomatoes, onions, garlic, spices, and eggs. Shakshuka is loaded with spices – smoked paprika, cumin, chili powder, and red pepper flakes – which gives the dish so much incredible flavor.
Eggs are poached in the spiced tomato base and topped with feta cheese, fresh parsley, and avocado. The combination of flavors in this dish are insane. It’s the perfect nourishing, healthy meal that will fill you up and keep you satisfied for hours. You’ll want to make this Shakshuka recipe over and over again, it’s just that good.
This post is in partnership with Kana. Shakshuka made in the Milo Ultimate Skillet.
Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!
Shakshuka (Gluten Free)
- Diet: Gluten Free
Description
Shakshuka is a classic North African and Middle Eastern dish that’s filled with a hearty spiced tomato and pepper sauce and poached eggs. It’s a super flavorful, savory dish that’s quick and easy to make, naturally gluten free, and made with simple, healthy ingredients.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 ½ teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon red pepper flakes, plus more for garnish
- ½ teaspoon kosher salt, plus more to taste
- 2 (14.5 ounce) cans fire-roasted crushed tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon harissa
- 5 eggs
- ½ cup feta cheese, crumbled
- 2 to 3 tablespoons chopped parsley
- ½ avocado, sliced
Instructions
Step 1
In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and cook until tender, about 5 minutes, stirring occasionally. Add the garlic, smoked paprika, cumin, chili powder, red pepper flakes, and salt, cook for 1 minute.
Step 2
Add the crushed tomatoes, tomato paste, and harissa. Stir and simmer on low heat for 10 minutes.
Step 3
Using a large spoon, make 5 evenly spaced wells in the sauce for the eggs. Crack each egg into a small bowl, then pour into the wells. Season eggs with salt, to taste.
Step 4
Cover the skillet with a lid or baking sheet and cook for 5 to 8 minutes, or until the egg whites are opaque and yolks are soft.
Step 5
Remove the lid and top with feta cheese, fresh parsley, red pepper flakes, and avocado slices. Serve immediately.
More breakfast + brunch recipes you’ll love:
Quick No Yeast Sticky Pecan Cinnamon Rolls
Honey Walnut Scones With Honey Glaze
Cinnamon Raisin French Toast Bake
Healthier Bakery Style Blueberry Muffins
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