🍳 Shakshuka: The 20-Minute One-Skillet Brunch You Didn’t Know You Needed
Shakshuka anyone? 🤩
A few years ago, I had NO IDEA what shakshuka was. One random Saturday morning, I was hunting for a new brunch idea for Daniel and me when I stumbled across a photo of a bubbling, tomatoey dish with eggs on top. I didn’t know what it was—but it looked so good that I clicked through.
I read the ingredients and was shocked to realize I already had everything in my kitchen. And all I needed was one skillet?! Sign me up.
That morning, we made shakshuka for the first time… and we’ve been hooked ever since. 🙌
What Is Shakshuka?
Shakshuka (pronounced shahk-SHOO-kah) is a simple yet flavor-packed dish that’s super popular in Israel, North Africa, and across the Middle East.
The magic of shakshuka comes from simmering tomatoes, onions, garlic, and warm spices until everything melds together into a rich, savory sauce. Then, you crack eggs directly into the sauce and let them poach to perfection.
The result? A cozy, nourishing meal that tastes fancy but comes together in under 20 minutes.
💡 Fun fact: The word "shakshuka" means "mixture" in Arabic—a nod to the harmonious blend of flavors.
🍅 Why You’ll Love This Seed Oil-Free Shakshuka
✨ One-Skillet Wonder: Fewer dishes = more time to relax.
✨ Real Food Ingredients: Just veggies, eggs, spices, and healthy fat.
✨ Naturally Seed Oil-Free: We use beef tallow or olive oil—no inflammatory oils here!
✨ Quick & Easy: 20 minutes from pan to plate.
✨ Customizable: Adjust the spice, add cheese, or throw in extra veggies.
🥄 Seed Oil-Free Shakshuka Recipe
Serves: 2-3 (or just 2 if you're hungry!)
Time: 20 minutes
Ingredients:
🥄 2 tbsp olive oil (or beef tallow for a richer flavor)
🧅 1 medium onion, diced
🌶️ 1 bell pepper (optional), diced
🧄 4 garlic cloves, minced
🌿 2 tsp paprika (smoked paprika is next-level!)
🥘 1 tsp cumin
🌶️ ¼ tsp chili powder (optional for a spicy kick)
🍅 1 (28-ounce) can whole peeled tomatoes (or tomato sauce)
🥚 6 large eggs
🧂 Salt & pepper, to taste
🌱 Fresh cilantro or parsley for garnish
👩🍳 Instructions:
1️⃣ Sauté the Base:
Heat the oil in a large sauté pan over medium heat (cast iron works great!).
Add the diced onion and bell pepper. Cook for about 5 minutes until the onion turns translucent.
2️⃣ Add Garlic & Spices:
Stir in the garlic, paprika, cumin, and chili powder.
Sauté for 1 minute until fragrant. (Your kitchen will smell amazing at this point!)
3️⃣ Simmer the Sauce:
Pour in the tomatoes (if using whole peeled, break them down with a spoon).
Season with salt and pepper. Simmer for 5-7 minutes to thicken.
4️⃣ Crack the Eggs:
Use a spoon to make 6 small wells in the sauce.
Crack an egg into each well.
5️⃣ Cook the Eggs:
Cover the skillet with a lid and let the eggs poach for 5-8 minutes, depending on how runny you like the yolks.
6️⃣ Garnish & Serve:
Remove from heat and top with chopped cilantro or parsley.
Serve immediately with seed oil-free naan, sourdough, or just a spoon.
🍞 Serving Tips & Variations
🌿 Add Greens: Stir in spinach or kale before adding the eggs.
🧀 Make It Cheesy: Crumble feta on top after cooking.
🔥 Spice It Up: Add harissa or extra chili powder for more heat.
🥩 Protein Boost: Serve with lamb or beef sausage on the side.
⚠️ Watch Out for Seed Oils!
Most shakshuka recipes call for vegetable or canola oil—but these oils are inflammatory and loaded with seed oils. Stick with olive oil or beef tallow for a nourishing, flavorful result.
*And if you’re looking for a clean naan to serve on the side— here is a quick recpie! Two simple ingredients and insanely tasty results! This will be your new go-to naan recipe after you see how easy it is too.
1 3/4 cups self-rising flour (Learn how to make your own on page 102!)
1 cup Greek Yogurt
1/2 teaspoon salt (Optional)
Butter (Optional)
Other:
Butter to brush on fished naan bread
Chopped cilantro to top naan bread for a traditional touch
1 - In a bowl, combine your flour, salt (if using it) and Greek yogurt. Mix well until combined and form a large ball of dough. 2 - Flour a surface. Sprinkle a little extra flour on the dough ball and your hands so it’s easier to handle the dough. 3 - Flatten into a circular shape and divide into 6-8 even portions. Flatten each portion into an oval shape 4 - Heat a pan on medium heat. If you are using butter and oil to cook the Naan you can add it here. When hot, place flattened dough and cook for roughly 3 minutes before flipping and cooking a further 2 minutes. Repeat until all the naan bread is cooked.
🤩 Why This Dish Is a World Wide Favorite
The simplicity and flavor of shakshuka have made it a beloved dish worldwide. From Middle Eastern breakfasts to brunch cafés across the U.S., this one-skillet wonder is an easy way to bring global flavor to your table—without leaving your kitchen.
💬 Have You Tried Shakshuka Yet?
If you whip up this shakshuka, tag me @cookwithrealfood on Instagram—I’d love to see how it turns out!
📌 Pin this recipe on Pinterest so you can find it easily for your next brunch!
The photo below is actually from the first time I ever tried!
