Can I make a vegan version?

Yes, replace eggs with tofu or chickpea flour pancakes, and skip the chicken. The flavor will differ, but it will still be hearty.

Why is my shakshuka watery?

You may have added too much water or used watery tomatoes. Simmer the sauce longer to thicken it before adding the eggs.

Can I use canned tomatoes?

Absolutely — they're a great off-season substitute. Just crush them with a fork as they cook for a rustic texture.

Is this suitable for kids?

Yes — if you omit the chili, it becomes mild and kid-friendly. Make sure the eggs are fully cooked for safety.

Shakshuka with meat

Name: Shakshuka with meat
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Tomatoes — 140 g; Chicken egg — 165 g; Butter — 20 g; Onion — 15 g; Spice — 5 g; Fresh herbs (assorted) — 10 g; Chicken breast — 100 g; Tomato Paste — 5 g; Red hot pepper — 3 g

45min

463g

Nutrition per 100g

190

Imagine a fragrant shakshuka with tender chicken, spicy chili, and rich tomato sauce, with perfectly poached eggs nestled inside. This dish is a flavor celebration — warming, satisfying, and packed with energy. Perfect for breakfast, lunch, or dinner. Easy to make, yet tastes like it's from a top restaurant. In just 45 minutes, you'll have a healthy, hearty, and incredibly delicious meal.

WHAT YOU WILL NEED

From ingredients

9 products

Vegetables

Eggs

For frying

Spices

Herbs

Fresh herbs (assorted)10 g

Meat

Chicken breast100 g

Sauce

Tomato Paste5 g

SIMPLE PROCESS

Step by step recipe

The secret to great shakshuka is a well-cooked tomato base. Sauté the vegetables in butter until soft, then add tomato paste with water and spices for a rich, aromatic sauce. Smoked chicken adds a lovely smoky depth. Crack the eggs one by one into small wells, cover, and simmer to your preferred doneness. Serve with crusty bread to soak up every drop of sauce!

Step 1

Prep vegetables and meat

Dice onion (15 g / 1 tbsp), tomatoes (140 g / 5 oz), and slice chili pepper (3 g / ½ tsp). Cut chicken breast (100 g / 3.5 oz) into small pieces.

Step 2

Sautée vegetables

Melt butter (20 g / 1.5 tbsp) in a deep skillet. Sauté onion until translucent, add tomatoes and chili, and cook for 2–3 minutes until soft.

Step 3

Make the sauce

Add tomato paste (5 g / 1 tsp) mixed with 1 tbsp water, turmeric, paprika (total 5 g / 1 tsp spices), and salt to taste. Stir and cook for 2 more minutes.

Step 4

Add chicken and herbs

Stir in the chicken, finely chopped fresh herbs (10 g / 2 tbsp), and one extra fresh tomato, diced. Mix thoroughly.

Step 5

Add eggs and finish

Make 3 wells in the sauce (for 165 g / 3 large eggs). Carefully crack an egg into each well, keeping yolks intact. Cover and simmer over low heat for 5–7 minutes until whites are set.

Step 6

Serve

Garnish with extra fresh herbs and serve hot with bread or pita.

CHEF'S TIP

Choose ripe tomatoes

Use ripe, meaty tomatoes for a rich flavor. Out of season, canned tomatoes in their own juice work perfectly.

Don't skimp on spices

Paprika, turmeric, and chili are the soul of shakshuka. Add them generously — they bring the signature heat and warmth.

Eggs are the star

Crack eggs one at a time into wells made in the sauce. Simmer gently with the lid on until the whites are set but the yolks remain runny.

Serve with bread

Fresh bread or pita is essential — it soaks up the sauce and makes the meal complete.

SUBSTITUTIONS

Add your taste

Replace chicken with bacon or sausage If smoked chicken is unavailable, use bacon or smoked sausage — they deliver a similar smoky flavor.
Chili can be omitted If you prefer mild heat, skip the chili — the shakshuka will still be delicious, just more delicate.
Use fresh tomatoes instead of paste Add two extra fresh tomatoes and cook them down — the sauce will taste fresher and more summery.
Swap butter for olive oil For a Mediterranean twist, use olive oil instead of butter — it's lighter and healthier.

HOW TO STORE

How to Store Shakshuka

Store leftover shakshuka in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or broth to keep the sauce moist. Reheat gently on the stovetop or in the microwave. Do not freeze — eggs lose their texture upon thawing.

GOOD TO KNOW