Shakshuka is a Middle Easter and North African dish that is eaten for breakfast. This shakshuka recipe takes influence from the Middle East using spices like sumac and za’atar. This is an easy and filling recipe perfect for a weekend breakfast.

This recipe serves 2-3.


  • 200g Plum or cherry tomatoes diced
  • Half tin of peeled plum tomatoes
  • 1 Large red onion diced
  • 3 Cloves of garlic grated
  • 1 Green chilli diced
  • Bell pepper sliced
  • 1-2 Eggs per person
  • 1tbsp Balsamic vinegar
  • Salt and pepper
  • 2tsp Sumac
  • 1tbsp Za’atar
  • 1tbsp Paprika
  • Handful fresh parsley chopped
  • Pomegranate seeds

You could also add fetta over the top and serve with a flatbread or toast!


  1. Preheat oven to 180°C.
  2. Heat a little oil in a cast iron skillet or Dutch oven. Add the onion and chilli to the pot along with a pinch of salt. Once the onions begin to look translucent add the balsamic vinegar and garlic. Cook for 1 minute then add a splash of water.
  3. Add the paprika, sumac and za’atar to the pot along with the tinned tomatoes and diced tomatoes. Add 2 tbsp of water, cover with a lid and simmer on medium heat for 5 minutes. Add your bell pepper and simmer for 5 more minutes.
  4. Uncover and create two pits in the sauce. Crack each egg into one of these pits, sprinkle some za’atar and pepper over the eggs, cover and place in the oven for 5-7 minutes or until the eggs are cooked.
  5. Remove from the oven, serve into bowls and sprinkle with parsley and pomegranate seeds.

About This Recipe

Shakshuka is a North African and Middle Eastern dish which essentially consists of eggs poached in a spiced tomato sauce. My recipe takes influence from the middle east, using spices like sumac and za’atar. Shakshuka is so perfect for breakfast and brunch, but sometimes I even like to serve it as a light dinner with some homemade flatbreads. It is a very balanced and hearty meal with delicious flavours, and you have to try it!

The great thing about shakshuka is that you can load it with veg that you have in your fridge! For example, I often add courgettes or spinach to mine to bump up the greens.


Question: Can I make this in advance/can I meal prep this?

  • You can make the sauce in advance, but I would advise you wait to poach the egg in the sauce just before you are eating it.

Question: What should I serve with shakshuka?

  • You can serve shakshuka alongside salads and flatbreads and dips. Serve it family style and just let everyone dig into everything!

If you have any more questions feel free to email me them at

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

Note that as an Amazon Associate I may earn commission from qualifying purchases.

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