This classic shakshuka is a high-protein, hearty meal with bold flavours and simple ingredients.

WHY THIS RECIPE IS GREAT

This shakshuka is ideal if you want something filling that hits your macros. It is rich in protein and healthy fats, while keeping carbs lower than most breakfast options. The flavours are strong, the prep is straightforward, and it looks impressive without being complicated.

It is a recipe you can make quickly with basic ingredients, and it works for breakfast, lunch, or dinner. With over 40g of protein per serving, it is perfect if you want to stay full and fuelled.

INGREDIENTS IN CLASSIC SHAKSHUKA

EGGS

The star of shakshuka. I use six eggs to load this recipe with protein and give it that rich texture.

ONION AND GARLIC

These bring depth and sweetness, forming the base of the sauce.

RED PEPPERS

They add colour and natural sweetness, balancing the spices.

CHOPPED TOMATOES

The sauce that carries all the flavours. Simple and effective.

CUMIN AND PAPRIKA

These give the dish warmth and smokiness. Essential for that classic shakshuka taste.

EXTRA VIRGIN OLIVE OIL

Used for frying the base and giving the sauce a rich finish.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

The breakdown below is for one serving.

• 6 large eggs (330g)
• 1 medium onion (110g)
• 2 cloves garlic (6g)
• 1 red pepper (240g)
• 1 can chopped tomatoes (400g)
• 1 tbsp extra virgin olive oil (15g)
• 1 tsp cumin (2g)
• 1 tsp paprika (2g)

HOW TO MAKE CLASSIC SHAKSHUKA

1. Start by heating the olive oil in a large pan on medium heat.
2. Add the chopped onion and cook for 5 minutes until soft. Then add the crushed garlic and cook for another 2 minutes.
3. Next, add the sliced red peppers and let them soften for 5 minutes. Season with salt.
4. Sprinkle in the cumin and paprika, stir well, then pour in the chopped tomatoes. Let the sauce simmer for 10 minutes to thicken.
5. Use a spoon to make six small wells in the sauce. Crack the eggs directly into the wells. Cover the pan and cook for 6 to 8 minutes until the whites are set but the yolks are still soft.
6. Remove from the heat and serve hot.

TIPS AND TRICKS FOR THE BEST RESULTS

Don’t overcook the eggs. The yolks should stay runny so you can scoop them with the sauce.

Let the sauce simmer before adding the eggs. This makes the flavour deeper and stops it being watery.

Season at each stage. Salt the onions, peppers, and sauce separately to bring everything together.

WHAT TO SERVE WITH CLASSIC SHAKSHUKA

Shakshuka is strong on its own, but you can make it even better by adding extras like:

• Crumbled feta
• Sliced avocado
• Fresh parsley
• Sourdough toast for dipping

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.