Experience the finest Shakshuka Eggs with lentils—try my effortless Moroccan Shakshuka! Eggs poached in a rich tomato-lentil sauce infused with smoked paprika and cumin, garnished with fresh cilantro and olives. High in protein, family-friendly, and oven-free. Serve as is or pair with toast, baguette, roti, naan or paratha.
This post was sponsored by the American Egg Board’s Egg Nutrition Center. As always, all opinions are my own.
As a dietitian passionate about nourishing meals, I’m excited to present a dinner option that’s both wholesome and adored by the whole family. This Shakshuka recipe is a nutritional powerhouse, brimming with goodness and flavour.
What is shakshuka?
Shakshuka—a flavorful egg dish simmered in a robust tomato sauce featuring onions, garlic, and a medley of spices like paprika, cumin, and chilli—embodies centuries-old Mediterranean culinary tradition.
This dish excels in its exquisite balance of flavours—a harmonious blend of earthiness and subtle spice, heightened by the lingering essence of smoked paprika. Picture a breakfast that’s truly exceptional. And for egg enthusiasts like us, it seamlessly transitions from breakfast to lunch or dinner—just like my recent egg-based recipes, from Veggie Omelette to Egg Oatmeal Breakfast, Egg Bhurji, and Egg Curry. The addition of lentils injects a nutritional boost into this classic Shakshuka, elevating its health quotient.
Shakshuka history
Shakshuka’s origins intertwine with North African heritage, tracing its potential roots to the Ottoman Empire’s shakshuka. Over time, it evolved and found prominence in the Middle East and Israel, believed to be introduced by Jewish immigrants from Tunisia, Morocco, Algeria, and Libya.
This iconic dish boasts a rich historical tapestry that spans North Africa, the Middle East, and Israel, reflecting cultural exchanges and culinary journeys across regions. Its journey from the Ottoman Empire to North Africa and its subsequent association with Jewish immigrants in the Middle East underscores the diverse cultural influences that have shaped the beloved Shakshuka we know today.
Health benefits of eggs
Aside from being an “excellent” or “good” source of eight essential nutrients, eggs are also nourishing and satisfying – as part of any healthy dietary pattern, like Mediterranean, low carb or plant-based. This is because eggs provide high-quality protein along with essential vitamins and minerals.
You may be surprised to know that:
- Carotenoids found in eggs, specifically lutein and zeaxanthin, support eye health and could even help protect the eyes from harmful blue light from computers and phones.
- The latest research indicates that lutein may also play a key role in cognition in addition to eye health.
- Eggs also contain choline – an essential nutrient for optimal health throughout the life span. Plus, it’s needed to support continued brain development for infants and young children—every bite counts.
Nutritional highlights
Below you’ll find the nutritional highlights of one serving of my Shakshuka recipe. I have shown you the nutritional analysis using Food Data Central, from the USDA. Bear in mind, that these are estimates.
How To Make Shakshuka Eggs…In The Most Delicious Shakshuka Sauce
- Start by preparing all the ingredients for the shakshuka sauce. Heat the oil in the skillet; fry the garlic followed by the onion (Image 1).
- Toss in the peppers and jalapenos and cook for a few minutes (Image 2). You don’t want these to get soft and mushy.
- Throw in the dry spices and cook until they release their aroma (Image 3).
- Stir in the tomato sauce and add ½ tsp salt, making sure everything is nicely mixed (Image 4).
- Toss in the lentils and stir gently (Image 5).
- Create a “well” in the shakshuka sauce and crack an egg into it (Images 6-7). Repeat the process with the remaining eggs. Sprinkle with ¼ tsp salt (Image 8).
- Cover immediately and cook on low for about 5 minutes (Image 9). The egg whites should be opaque, and the yolks jiggly and soft. However, if you prefer your egg yolk to be hard, continue to cook for a few minutes longer.
- Remove from the heat and garnish with cilantro and olives. Best served hot (Image 10).
Cooking tips
- Make sure the eggs are out of the fridge for an hour before adding them to the sauce. Cold eggs will lower the temperature of the sauce and will cook unevenly.
- Use smoked paprika as it brings an intense smoky flavour along with a deep red hue to the dish.
- Avoid overcooking the peppers and jalapenos. Some crunch absolutely adds to the texture (and character) of the dish.
- Fry the spices before adding the liquids to release their fragrance. Take care not to burn the spices, or else the shakshuka sauce will be bitter.
- Keep an eye on the heat; if it’s too high, the sauce will stick to the pan and will be too thick.
- Add the eggs to the sauce swiftly, so they all cook at the same rate.
- When the shakshuka eggs are covered with the lid, keep track of the time and check after 3-4 minutes. You don’t want to overcook the eggs. Cooking times will vary and are dependent on the heat source and the skillet.
- Use fresh herbs to add heaps of flavour.
- Once cooked, remove from the heat source immediately to prevent further cooking.
- Leftover shakshuka eggs will keep in the fridge for 3-4 days.
Hitting the reset button with three weeks of wholesome food.
- Delicious dietitian-approved plant-forward recipes bursting with healthy ingredients
- Everything you need to enjoy nourishing meals and snacks
- Done-for-you meal plan complete with grocery list
- Meal prep guide to make the most of your time in the kitchen & save money!
If you try this recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram! Can’t wait to see your photos.
Want a FREE Delicious Offer?
Video
Ingredients
- 1 tbsp olive oil, extra virgin, Benefits of olive oil
- 3 garlic cloves, large, crushed
- ½ red onion, large, finely chopped
- 1 red bell pepper, washed, cut into small chunks
- 2 jalapenos, large, washed, deseeded, cut into very small pieces
- 1¼ tsp smoked paprika
- 1 tsp cumin powder
- 3 cups tomato sauce, thick, homemade is best
- ¾ tsp salt, sea salt
- 2 cups cooked lentils, canned, unsalted
- 6 eggs
- ½ cup cilantro, washed, finely chopped
Optional Toppings
- ¼ cup black olives, canned
- 1 avocado, sliced into small chunks
Instructions
- Heat oil in a large skillet on medium heat. Fry the garlic until it's lightly golden and begins to release its aroma.
- Add the onion and continue to fry until it's light golden – about 3 minutes.
- Stir in the pepper and jalapeno and cook for 2 minutes.
- Turn the heat to low and add the paprika and cumin, stir for a few seconds. Be careful to not burn the spices.
- Once the spices release their flavour, follow with the tomato sauce and ½ tsp salt followed by the lentils. Stir gently. Increase the heat to medium-low so the mixture begins to simmer.
- Use a medium-sized spoon to create a well in the tomato-lentil sauce and crack an egg into it. Gently, pour some of the sauce over the egg whites in order to "contain" the egg. Repeat this process with the remaining five eggs. Sprinkle with ¼ tsp salt and cover immediately. Cook for 5-6 minutes on low heat.
- Remove the cover and check that the eggs are cooked. The egg white should be opaque and the yolk soft, gooey and jiggly.
- Remove from heat and finish by garnishing with olives and cilantro. Enjoy!
Notes
Nutrition Information:
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
This tasted awesome and kept me for a long time. Why do you use passata in your recipes rather then canned tomatoes?
I am so delighted to hear you thought this was awesome! I use passata because I didn’t want it to be too runny. The consistency is so beautiful with passata 🙂
Hi Shahzadi. Made this dish for dinner. It was so quick and easy – perfect for a weeknight meal. Although I over-cooked the eggs, used red and yellow peppers, regular paprika (not smoked), crushed tomatoes (not passata), and red chilli flakes (not jalapenos), it tasted delicious! It’s quite a hearty dish. I know this is going to be a go-to comfort food in the colder months.
Thanks, Teju, sounds like you created a recipe of your own..lol! Glad you enjoyed it. Bear in mind that cooking and taste will vary on the ingredients you use as well as your heat source and pan 🙂