Dairy-Free Shakshuka
Experience the vibrant and comforting flavors of the Mediterranean with this Dairy-Free Shakshuka recipe! This one-pan dish is a plant-forward twist on the Middle Eastern classic, featuring perfectly poached eggs nestled in a rich, spiced tomato and bell pepper sauce. Bursting with the warmth of cumin, smoked paprika, and coriander, this shakshuka is completely dairy-free yet delivers hearty, satisfying flavors. Top it off with fresh cilantro and parsley for a burst of brightness, and serve it with crusty bread or pita to soak up every last drop of the savory sauce. Ready in under 45 minutes, this gluten-free and low-carb recipe is an ideal choice for breakfast, brunch, or even a light dinner that’s as easy as it is delicious.
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Recipe Information
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
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and red bell pepper to the skillet. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the crushed tomatoes and tomato paste to the skillet, stirring to combine with the vegetables.
Season the mixture with ground cumin, smoked paprika, ground coriander, red pepper flakes, salt, and black pepper.
Reduce the heat to low and let the tomato mixture simmer uncovered for about 15 minutes, stirring occasionally, until it thickens slightly.
Using the back of a spoon, make small wells in the sauce and crack an egg into each well.
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.
Garnish the shakshuka with fresh cilantro and parsley before serving.
Serve hot, optionally with crusty bread or pita on the side.
Nutrition Facts
Calories |
1091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3866 mg | 168% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 53.2 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 656 mg | 50% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4814 mg | 102% | |
*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.
