Easy Homemade Shakshuka — Breakfast ideas… day or night 😍 (Healthy, Traditional, One-Pan)

Introduction (Storytelling + Emotion)

If you’re hunting for Breakfast ideas… day or night 😍, this easy homemade shakshuka might become your new favorite. I remember the first time I made it on a rainy Sunday — the whole apartment smelled like warm tomatoes and spices, and my partner and I ate straight from the skillet with crusty bread, laughing over a silly movie. It’s the kind of recipe that fits weeknight dinners, lazy weekend brunches, friendly potlucks, and cozy late-night cravings alike.

Shakshuka is a traditional, one-pan North African/Middle Eastern dish of eggs poached in a spicy tomato and pepper sauce. It’s hearty, healthy, and forgiving — perfect for anyone who wants a flavorful “all-day” breakfast that’s simple to make and full of heart.

🧂 Ingredients:

• 2 tbsp extra-virgin olive oil (or your preferred cooking oil)
• 1 medium onion, finely chopped (about 1 cup)
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika (or sweet paprika)
• 1/2 tsp ground coriander (optional)
• 1/4 tsp red pepper flakes (adjust for heat)
• 1 can (14 oz / 400 g) crushed tomatoes OR 2 cups fresh diced tomatoes
• 1 tbsp tomato paste (optional, for richness)
• Salt and black pepper, to taste
• 4–6 large eggs
• 1/4 cup crumbled feta or goat cheese (optional)
• 2 tbsp chopped fresh parsley or cilantro (for garnish)
• 1 tbsp lemon juice (optional, for brightness)
• Crusty bread, pita, or toasted sourdough to serve (or serve over greens or rice)

Yields: Serves 2–4 depending on appetite (4 with 4 eggs; 2 very hungry people with 4 eggs).

👩‍🍳 Directions:

1. Heat the skillet: Warm 2 tbsp olive oil in a large, preferably cast-iron or oven-safe skillet over medium heat.

2. Sauté the aromatics: Add the chopped onion and a pinch of salt. Cook 5–7 minutes until translucent and slightly golden.

3. Add pepper and garlic: Stir in the diced red bell pepper and cook another 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

4. Spice it up: Sprinkle in cumin, smoked paprika, ground coriander (if using), and red pepper flakes. Stir for 30 seconds to bloom the spices.

5. Build the sauce: Add crushed tomatoes and tomato paste. Stir, bring to a gentle simmer, and season with salt and pepper. Simmer for 10–12 minutes until slightly thickened. Taste and adjust seasoning — add a splash of lemon juice if you like bright acidity.

6. Make wells for eggs: Using the back of a spoon, create 4–6 small wells in the sauce. Crack an egg into each well.

7. Poach the eggs: Reduce heat to medium-low, cover the skillet, and cook 6–10 minutes depending on desired yolk doneness — 6–7 minutes for runny yolks, 9–10 for firmer yolks. (Tip: you can baste the eggs with spoonfuls of hot sauce for quicker cooking and glossy whites.)

8. Finish and garnish: Remove from heat, sprinkle with crumbled feta and chopped herbs. Serve straight from the skillet with bread or your preferred sides.

9. Optional oven finish: If your skillet is oven-safe, preheat the oven to 375°F (190°C) and bake for 6–8 minutes after adding eggs for even cooking.

Cooking times recap: sauté 10–12 minutes total, simmer sauce 10–12 minutes, eggs 6–10 minutes.

💡 Tips & Variations:

• Vegan version: Skip the eggs and stir in a can of drained chickpeas or crumble 8 oz firm tofu seasoned with a pinch of turmeric and kala namak for an “eggy” flavor. Simmer for 8–10 minutes so flavors meld.

• Low-carb / keto swap: Serve shakshuka over sautéed spinach or a bed of cauliflower rice instead of bread.

• Gluten-free: Naturally gluten-free — just skip the bread or choose a gluten-free loaf.

• Protein boost: Add cooked chickpeas, crumbled tempeh, or diced cooked chicken for extra protein.

• Make it heartier: Stir in cooked potatoes or sweet potatoes before adding eggs for a rustic hash feel.

• Spice level: Increase red pepper flakes or add harissa for a smoky heat; reduce or omit for mild flavor.

• Leftovers & storage: Refrigerate leftovers (sauce without eggs stores best) in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of water or olive oil. If you want to freeze, freeze the sauce (no eggs) for up to 3 months; thaw and reheat, then add fresh eggs.

• Quick shortcut: Use a jar of good-quality tomato sauce with extra spices and a splash of lemon if you’re short on time — still delicious.

🩺 Health & Lifestyle Tie-in (Optional)

Shakshuka checks many health boxes: tomatoes are rich in antioxidants like lycopene, peppers and onions add fiber and vitamins, and eggs provide high-quality protein and essential nutrients. Using extra-virgin olive oil adds heart-healthy monounsaturated fats. Eating nutrient-dense, homemade meals like this regularly supports wellness and can help reduce future health costs — small choices today can contribute to big savings in your physical and financial well-being down the road.

❤️ Conclusion:

There’s something deeply comforting about breaking into a runny yolk and scooping up sauce with warm bread — it feels like home. If you try this shakshuka as one of your Breakfast ideas… day or night 😍, tell me how you made it your own. Leave a comment or tag me in a photo — I’d love to see your skillet and favorite tweaks!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Homemade Shakshuka

A flavorful one-pan dish of eggs poached in a spicy tomato and pepper sauce, perfect for any meal of the day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Mediterranean, North African

Calories: 350

Ingredients Method Notes

Ingredients

  

For the base

• 2 tbsp extra-virgin olive oil or your preferred cooking oil
• 1 medium onion, finely chopped about 1 cup
• 1 each red bell pepper, diced
• 3 cloves garlic, minced

For the seasoning

• 1 tsp ground cumin
• 1 tsp smoked paprika or sweet paprika
• 1/2 tsp ground coriander optional
• 1/4 tsp red pepper flakes adjust for heat

For the sauce

• 1 can crushed tomatoes 14 oz / 400 g OR 2 cups fresh diced tomatoes
• 1 tbsp tomato paste optional, for richness
• Salt and black pepper to taste

For the main dish

• 4–6 large eggs
• 1/4 cup crumbled feta or goat cheese optional
• 2 tbsp chopped fresh parsley or cilantro for garnish
• 1 tbsp lemon juice optional, for brightness
• Crusty bread, pita, or toasted sourdough to serve, or serve over greens or rice

Method

 

Preparation

1. Warm 2 tbsp olive oil in a large skillet over medium heat.
2. Add the chopped onion and a pinch of salt. Cook for 5–7 minutes until translucent and slightly golden.
3. Stir in the diced red bell pepper and cook another 4–5 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
4. Sprinkle in cumin, smoked paprika, ground coriander (if using), and red pepper flakes. Stir for 30 seconds to bloom the spices.

Cooking

1. Add crushed tomatoes and tomato paste. Stir, bring to a gentle simmer, and season with salt and pepper. Simmer for 10–12 minutes until slightly thickened. Taste and adjust seasoning — add a splash of lemon juice if you like bright acidity.
2. Using the back of a spoon, create 4–6 small wells in the sauce. Crack an egg into each well.
3. Reduce heat to medium-low, cover skillet, and cook for 6–10 minutes depending on desired yolk doneness — 6–7 minutes for runny yolks, 9–10 for firmer yolks.
4. Remove from heat, sprinkle with crumbled feta and chopped herbs. Serve straight from the skillet with bread or your preferred sides.
5. If your skillet is oven-safe, preheat the oven to 375°F (190°C) and bake for 6–8 minutes after adding eggs for even cooking.

Notes

For variations, skip the eggs for a vegan version or serve over sautéed spinach for a low-carb option. Leftovers can be refrigerated for 3–4 days, and the sauce can be frozen for up to 3 months.