Shakshuka is a North-African and Middle-Eastern dish which is typically a breakfast item. The word ‘Shakshuka’ means all mixed up. Eggs are poached in a a sauce made up on onions and tomatoes, with cumin being one of the main seasonings. Though it is mainly served as a breakfast, it can be eaten as a full meal during any time of the day with a side of bread.

Shakshuka is a nutritious meal and if you serve it with some whole or multi-grain bread, you can make it a balanced and healthy meal too. It is usually made in an iron skillet, however if you don’t have one, you can always make it in any pan you use for cooking. The recipe I am sharing today uses two eggs and hence serve one person fully. So depending on the number of people you are making this for, you can increase the quantity of ingredients and the size of the pan you cook this in.

This healthy breakfast recipe was shared by Dr. Varuna Roa, who has a PhD in Food Science and Nutrition, and over 13 years of experience in the field – specializing in target group-based nutrition campaigns, content creation, new product development, consumer insight, menu planning, awareness workshops, wellness related expertise and helps individuals and corporates, embrace healthy regimes. She has been kind enough to share some of her recipes with me to present to all of you as part of the Tuesday Health Series on my channel.


Course: BreakfastCuisine: Middle EasternDifficulty: Easy


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A tasty and healthy breakfast dish!


  • Olive Oil – 1/2 tbsp

  • Garlic – 2-3 cloves, finely chopped

  • Onion – 1 medium, finely chopped

  • Cumin Powder – 1/2 tsp

  • Salt – as per taste

  • Pepper – as per taste

  • Tomatoes – 2 large or 3 medium

  • Eggs – 2

  • Olives – a few

  • Spinach – a few, finely chopped

  • Baguette or multi-grain bread slices – toasted


  • In an 8-inch skillet or non-stick pan, add the olive oil.
  • To this, add the garlic and fry till fragrant.
  • Add the onions and cook till it turns brown.
  • To this, add the salt, pepper and cumin powder and then the tomatoes. Let it roast together for a couple of minutes.
  • Spread the onion and tomato mix evenly around the pan and keep the heat on low.
  • Make two wells in the mix add pour an egg into each well.
  • Sprinkle some olives and chopped spinach on top and cook it covered on low heat for a couple of minutes.
  • If you prefer your egg yolks runny, you can take it off heat in just a minute or two. However, if you prefer it a little cooked, you can leave for a couple of minutes before taking it off.
  • Serve it hot with toasted baguette or multi-grain bread slices.

Recipe Video

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