Meatless Monday: Shakshuka

There are certain recipes that look like they require experience.

You see them online or at restaurants and think, That’s definitely not something I could just make at home.

Shakshuka used to be one of those for me.

It had a name I wasn’t fully confident saying, came in a skillet, and somehow always looked like something a “real cook” would make. But one day, I decided to try it—and I was genuinely surprised by how simple it actually is.

At its core, shakshuka is just:

Sautéed vegetables

A rich tomato base

Eggs cooked right in the sauce

That’s it.

No complicated steps. No special techniques. No pressure.

You cook everything in one pan, crack in the eggs, and let the heat do the work. And somehow, by the end of it, you have this warm, comforting dish that feels like a full meal and looks like you really know your way around the kitchen.

The first time I made it, I kept checking the pan thinking, This can’t be all there is to it… right? But when it was done—soft eggs sitting in a rich tomato sauce, sprinkled with fresh herbs—it felt like a small win.

Now it’s one of my favorite “I want something good but easy” meals.

And if you’re just getting started in the kitchen, this is the kind of recipe that helps you build confidence without even realizing it.

Shakshuka

Ingredient List

1 white onion, sliced
2 bell peppers, sliced
2 cans (14 oz / 400g each) chopped tomatoes
4 eggs
¼ cup (15g) parsley leaves, chopped
1 tbsp olive oil
Salt & pepper, to taste

Directions

Cook the vegetables
Heat olive oil in a large non-stick frying pan over medium-high heat.
Add the sliced onion and bell peppers.
Cook for about 5 minutes, stirring occasionally, until softened.

Build the sauce
Add the chopped tomatoes to the pan.
Stir and cook for another 5 minutes, allowing the flavors to combine and the sauce to slightly thicken.

Add the eggs
Use a spoon to create 4 small wells in the sauce.
Crack one egg into each well.
Reduce heat to low and partially cover the pan with a lid.

Let it cook
Cook for about 10 minutes, or until the eggs are set to your liking (runny or firm—your choice).

Finish and serve
Sprinkle with chopped parsley and serve immediately.
Makes 2 servings.

Nutrition Facts

Calories per serving: 308
Fats per serving: 17 grams
Protein per serving: 16 grams
Carbohydrates per serving: 22 grams

This recipe is taken from our Eat Lean: 5 Ingredients Simple and Delicious Meals for Busy Lives cookbook featuring 40 flavorful recipes for a vibrant lifestyle.

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