Breakfast Is Served - A Healthy, Hearty Shakshuka

Breakfast Is Served - A Healthy, Hearty Shakshuka


11 August 2016


Living in Dubai has given us a greater appreciation for Arabic cuisine. We love the bold and distinct flavours of this Arabic breakfast. Plus, it is filled with nutrient-packed herbs and spices to rev you up for the day ahead!

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The name Shakshuka means mixture in Mahgrebi Arabic dialect. And indeed, this dish is a delectable mixture of veggies and eggs with Tunisian and Libyan origins.

You can find Shakshuka in different countries with different names and ingredient variations. In Turkey, it’s called saksuka, the Spanish know it as pisto manchego and if you’re in Mexico, simply mention huevos rancheros and you’ll get served this yummylicious dish!

We love starting our day with eggs for breakfast because they keep us feeling full much longer. Not only that, they are a nutrient powerhouse, full of high quality proteins and gives us strength to work out!

You can make it in a tajine or iron pan. We have served it in a paella pan because it’s the flattest tool we have at home. Try it out for breaksfast tomorrow or have it for brunch this weekend!


  • 1 aubergine, sliced
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin
  • 1 teaspoon mild chilli powder
  • 1 teaspoon paprika
  • 1 tablespoon tomato purée
  • 2 – 3 tomatoes, chopped
  • 1 tablespoon chopped fresh coriander, plus extra for garnish
  • 1 tablespoon chopped fresh parsley
  • 100g spinach
  • 1 red pepper, cut
  • 1 yellow pepper, cut
  • 4 free range eggs
  • Himalayan salt or sea salt
  • Freshly ground black pepper
  • Coconut oil
  • Greek yoghurt to serve (optional)


  1. Heat up the coconut oil in a deep, large pan or skillet (we used a paella pan). Add the onion and leave it for a few minutes until softened. Then add the garlic and stir.
  2. After a few minutes, stir in the tomato purée and spices. Add the aubergine and peppers and leave to soften, stirring every couple of minutes.
  3. Add the chopped tomatoes and keep stirring. Mix the fresh coriander and parsley in and continue to cook for 10 to 15 minutes.
  4. Using a spoon, make 4 small holes in each quarter of the mixture. Beat the eggs and pour them into each of these holes. Try to pour them in as quickly as you can so that they all have roughly the same cooking time.
  5. Cover the pan with the lid and leave the eggs to cook for approximately 3 minutes. Make sure you don’t overcook them as the runny yolk is the best part.
  6. Just before the eggs get cooked, scatter the spinach over the top, put the lid back on and leave it for 30 seconds. Season with salt and pepper.
  7. Serve with a spoonful of Greek yoghurt and a sprinkle of fresh coriander.

Bil-hanā' wa ash-shifā' (May you have your meal in gladness and health!)