Simple Shakshuka | Nutrition Stripped
Eat Well Nov. 5. 2019


Nov. 5. 2019
McKel Hill Kooienga, MS, RDN, LDN

McKel Hill Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped and the Mindful Nutrition Method™

This savory and delicious Shakshuka is the perfect one-pan meal that is quick, easy and everyone will love it!

Originating from parts of North Africa and the Middle East, Shakshuka relies heavily on delicious spices and herbs to create deep flavors that pair wonderfully with the acidic tomatoes and sweet peppers.

Spice It Up

Simple Shakshuka really is a blank-canvas meal. The spicy and rich tomato sauce is the perfect base to add hearty leafy greens, chopped nuts, or sweet potatoes to. There isn’t a wrong answer when it comes to ingredients, so follow your heart (and your stomach) and get creative!

We love to serve our Simple Shakshuka with gluten-free bread, our favorite Jalepeño Cornbread, or fluffy quinoa.

Power Of Protein

Use whatever protein you enjoy to fit your unique eating habits.

If consuming animal proteins isn’t for you, such as the eggs used in this recipe, don’t worry! For a vegetarian option of this recipe just substitute the eggs with tofu, chickpeas, chopped almonds (or all three!) and follow the recipe below.

For more information about animal proteins, what to look for, and how to shop for animal proteins, check out our article Guide to Eating Animal Protein. Also, check out our Factory Farming article as it relates to animal proteins.


Did someone say batch-cooking? Whether you’re a seasoned batch-cooking vet, or just learning the ropes, this Shakshuka (otherwise known as Eggs in Purgatory) is the perfect recipe to incorporate into your repetoiré. It’s quick and easy to make, packed with healthy vitamins and nutrients, and stores perfectly in our favorite glass containers.

The Recipe

Serves 4-6



2 (14-oz) cans crushed tomatoes

1 large yellow onion, sliced

2 tablespoon olive oil

½ tablespoon ground cumin

1 red bell pepper, seeds removed and sliced

1 tablespoon paprika

1 serrano pepper, seeds removed and sliced

3 cloves garlic, finely chopped

½ cup cilantro, roughly chopped

½ cup parsley, roughly chopped

5 eggs



Step 1

Heat olive oil until simmering in a saute pan or dutch oven. Cook onions and red peppers until browning on the edges and translucent, about 10 minutes.

Add garlic and cook until fragrant, about 30 seconds. Add cumin, serrano pepper, and paprika and cook until fragrant, about 10 seconds.

Step 2

Carefully add crushed tomatoes to the pan, stir to incorporate, cover, and cook on medium-low heat until tomatoes start to break down – about 10 minutes. Stir in parsley and cilantro, salt and pepper to taste.

Using a wooden spoon, create a nest for each egg. Crack the eggs carefully and drop them into the holes. Cover and continue to cook on low heat until whites have set and yolks are still runny.


Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for two weeks. Reheat upon serving.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home!

I can’t wait to see how you make this and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped


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