Dairy-Free Shakshouka

Experience the rich, robust flavors of the Mediterranean with this Dairy-Free Shakshouka recipe—a vibrant one-pan dish perfect for breakfast, brunch, or even dinner. This version of the classic shakshouka features a spiced tomato sauce infused with smoky paprika, earthy cumin, and a hint of cayenne for a subtle kick. Freshly cracked eggs are delicately poached in the sauce until tender, making it both hearty and wholesome without the need for dairy. Topped with a sprinkle of fresh parsley and cilantro, this dairy-free shakshouka is as visually stunning as it is delicious. Serve it hot with crusty bread or pita for the ultimate dipping experience. Quick to prepare and packed with flavor, this recipe is perfect for anyone seeking an easy, plant-forward meal that delights the senses.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 large Onion, chopped
• 1 large Red bell pepper, chopped
• 3 Garlic cloves, minced
• 28 ounces Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 large Eggs
• 0.25 cup Fresh cilantro, chopped
• 0.25 cup Fresh parsley, chopped

Directions

Step 1

Heat olive oil in a large skillet over medium heat.

Step 2

Add chopped onion and red bell pepper and cook, stirring occasionally, until the onion becomes translucent, about 5-7 minutes.

Step 3

Stir in minced garlic and cook for another minute until fragrant.

Step 4

Add crushed tomatoes and tomato paste to the skillet, stirring until well combined.

Step 5

Stir in paprika, ground cumin, ground coriander, cayenne pepper, salt, and black pepper.

Step 6

Reduce the heat to low and simmer the sauce for 15 minutes, allowing the flavors to meld and the sauce to thicken, stirring occasionally.

Step 7

Make small wells in the sauce with a spoon, and gently crack an egg into each well. Ensure the eggs are evenly spaced.

Step 8

Cover the skillet and cook until the eggs are set to your liking. For firm whites and runny yolks, this usually takes about 7-10 minutes.

Step 9

Remove the skillet from heat and sprinkle chopped cilantro and parsley over the shakshouka.

Step 10

Serve hot with crusty bread or pita for dipping.

Nutrition Facts

Serving size	(1637.0g)

Amount per serving	% Daily Value*
Calories	1102.3

Total Fat 61.6g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1116mg	0%
Sodium 3868.1mg	0%
Total Carbohydrate 94.1g	0%
Dietary Fiber 27.6g	0%
Total Sugars 54.4g
Protein 57.6g	0%

Vitamin D 246IU	0%
Calcium 657.1mg	0%
Iron 22.1mg	0%
Potassium 4875.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 19.8%

Carbs: 32.4%