Dairy-Free Shakshouka
Savor the bold, smoky flavors of this Dairy-Free Shakshouka, a vibrant and wholesome Middle Eastern-inspired dish that's perfect for breakfast, brunch, or a light dinner. Made with a rich, spiced tomato and red bell pepper sauce, this one-pan recipe is brought to life with aromatic cumin, coriander, and paprika. Perfectly poached eggs nestle into the luscious sauce, topped with fresh cilantro and parsley for a burst of herbal freshness. Prepared in just 45 minutes, this dairy-free shakshouka is satisfying, healthy, and best served with crusty bread or warm pita for dipping into the flavorful goodness. Ideal for anyone seeking a hearty, plant-forward meal, this simple yet impressive dish is sure to become a favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
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
Instructions
Heat olive oil in a large skillet over medium heat.
Add chopped onion and red bell pepper and cook, stirring occasionally, until the onion becomes translucent, about 5-7 minutes.
Stir in minced garlic and cook for another minute until fragrant.
Add crushed tomatoes and tomato paste to the skillet, stirring until well combined.
Stir in paprika, ground cumin, ground coriander, cayenne pepper, salt, and black pepper.
Reduce the heat to low and simmer the sauce for 15 minutes, allowing the flavors to meld and the sauce to thicken, stirring occasionally.
Make small wells in the sauce with a spoon, and gently crack an egg into each well. Ensure the eggs are evenly spaced.
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.
Remove the skillet from heat and sprinkle chopped cilantro and parsley over the shakshouka.
Serve hot with crusty bread or pita for dipping.
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3416 mg | 149% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 53.4 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 528 mg | 41% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3670 mg | 78% | |
*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.
