Dairy-Free Shakshuka

Discover the vibrant flavors of the Mediterranean with this Dairy-Free Shakshuka, a wholesome, one-pan recipe that’s as comforting as it is customizable. This plant-based twist on the classic North African dish combines sautéed onions, red bell peppers, and fragrant garlic with a spiced tomato sauce infused with warm notes of cumin, smoked paprika, and coriander. Perfectly poached eggs nestle in the rich, simmered sauce, creating a protein-packed meal that's ideal for breakfast, brunch, or even a quick dinner. Finished with fresh cilantro and parsley, this dairy-free delight is best served with crusty bread or pita for dipping. Easy to make, naturally gluten-free, and bursting with bold flavor, this shakshuka is a must-try for anyone seeking a satisfying, healthy meal.

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, diced
• 1 Red bell pepper, chopped
• 3 Garlic cloves, minced
• 28 ounces Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground coriander
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 6 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 the diced onion and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the crushed tomatoes and tomato paste to the skillet, stirring to combine with the vegetables.

Step 5

Season the mixture with ground cumin, smoked paprika, ground coriander, red pepper flakes, salt, and black pepper.

Step 6

Reduce the heat to low and let the tomato mixture simmer uncovered for about 15 minutes, stirring occasionally, until it thickens slightly.

Step 7

Using the back of a spoon, make small wells in the sauce and crack an egg into each well.

Step 8

Cover the skillet and allow the eggs to poach in the sauce for about 10 minutes, or until the whites are set, but the yolks are still runny. Cook longer for firmer yolks, if desired.

Step 9

Garnish the shakshuka with fresh cilantro and parsley before serving.

Step 10

Serve hot, optionally with crusty bread or pita on the side.

Nutrition Facts

Serving size	(1600.2g)

Amount per serving	% Daily Value*
Calories	1091.3

Total Fat 61.6g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1116mg	0%
Sodium 3865.8mg	0%
Total Carbohydrate 91.9g	0%
Dietary Fiber 27.0g	0%
Total Sugars 53.2g
Protein 57.4g	0%

Vitamin D 246IU	0%
Calcium 656.3mg	0%
Iron 21.8mg	0%
Potassium 4813.6mg	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: 48.1%

Protein: 19.9%

Carbs: 31.9%