Breakfast
Mediterranean Breakfast: Shakshuka, Pita Bread & Fresh Salad
Prep
15 min
Cook
25 min
Servings
4
Level
Easy
This Mediterranean-style breakfast features poached eggs in a rich, spiced tomato sauce, paired with warm pita bread and a fresh Greek-Turkish-style salad. The combination of savory, tangy freshness, and a hint of spice makes mornings feel more lively and energized. Perfect for a relaxed weekend or when you want a special breakfast without the fuss.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 chicken eggs
- 5 ripe red tomatoes, chopped
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 red bell pepper, diced small
- 2 tbsp tomato paste
- 1 tsp sweet paprika powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper powder (optional)
- 4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp fresh parsley or cilantro leaves, chopped
- 50 grams feta cheese, crumbled (optional)
- 4 pita bread or whole wheat bread
- 1 cucumber, diced
- 10 cherry tomatoes, halved
- 2 shallots, thinly sliced
- 10 black or green olives
- 2 tbsp fresh lemon juice
- 100 grams plain yogurt, for serving
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👩🍳 Instructions
- 1 Heat 3 tbsp olive oil in a large skillet over medium heat. Sauté the onion until soft and fragrant, about 3-4 minutes.
- 2 Add the chopped garlic and sauté for 30 seconds until fragrant, then add the diced red bell pepper. Stir well and cook for 2-3 minutes.
- 3 Add the chopped tomatoes, tomato paste, paprika powder, cumin, and cayenne pepper (if using). Stir well and cook over low-medium heat, stirring occasionally, for 10-12 minutes until the sauce thickens and the tomatoes have completely broken down.
- 4 Season with salt and black pepper, taste and adjust as needed. The sauce should have a nicely balanced savory and tangy flavor.
- 5 Using a spoon, make 4 small wells in the surface of the sauce, then carefully crack one egg into each well.
- 6 Cover the skillet with a lid and cook over low heat for 5-8 minutes, until the egg whites are set but the yolks are still slightly runny (or cooked to your desired doneness).
- 7 While the eggs are cooking, briefly toast the pita bread on a dry nonstick pan or in the oven until warm and slightly crisp at the edges.
- 8 Make the salad: combine the cucumber, cherry tomatoes, sliced shallots, and olives in a bowl. Drizzle with 1 tbsp olive oil and the lemon juice, toss well, and set aside.
- 9 Once the eggs are cooked, sprinkle the shakshuka with crumbled feta cheese and chopped parsley or cilantro on top.
- 10 Serve the shakshuka straight from the skillet (while still hot) with warm pita bread, the fresh salad, and plain yogurt on the side.
💡 Tips
• Use fully ripe tomatoes so the sauce is naturally sweet and you won't need to add sugar.
• If you prefer fully cooked yolks, keep the skillet covered for an additional 2-3 minutes.
• You can prepare the sauce a day ahead and store it in the fridge — just reheat it and add the eggs when you're ready to serve.
• Substitute cottage cheese or mozzarella for the feta if it's hard to find feta in your area.
📊 Nutrition Facts / serving
380 kkal
Calories (kcal)
16 gg
Protein
22 gg
Fat
32 gg
Carbs
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