This red pepper shakshouka has to be one of my favourite dishes that I made earlier this year! With Easter coming up, I thought I would share the full recipe on here as a healthy and delicious Easter Brunch option. Recipe can also be made for Mother’s Day brunch, or really just as an everyday option because it’s THAT easy!
For so long I hesitated to make shakshouka at home. I don’t know why, but it looked kind of complicated and I tend to prefer breakfast and lunch options to come together quickly (i.e. ones that don’t require turning the oven on). BOY, WAS I WRONG!! Shakshouka can actually be made on the STOVE and it’s so incredibly easy to do (shoutout to my friend Carina from Kale Me Maybe for showing me how).
If you guys have ever avoided making shakshouka for these same reasons, I hope this easy stovetop shakshouka recipe can change that for you!
Shakshouka Health Benefits
Not only is this red pepper shakshouka incredibly delicious and easy to make, but it’s also chock full of nutrition.
- Tomatoes and red bell peppers provide TONS of Vitamin C. Did you know that one red bell pepper provides 169% of your daily Vitamin C needs? Yes, you read that right! Vitamin C is a powerful antioxidant and promotes healthy skin.
- Eggs provide 7 grams of complete protein each, as well as nutrients like choline, Vitamin D, B12, B6, and Vitamin A.
- Shakshouka is an awesome dish to pack in tons of veggies, which are rich in micronutrients, phytochemicals, and fiber. It’s also a great way to use up any veggies that are going bad in your fridge. Feel free to experiment and get creative with your veggie combos!
Now, who’s ready to make this for your next weekend brunch? Let me know in the comments if you guys try it!
Looking for other brunch ideas? Check out my Canned Salmon Eggs Benedict with Herby Hollandaise or this Easy Sourdough French Toast!
Red Pepper Shakshouka (Stovetop Recipe)
- 1 red bell pepper
- 1 cup tomato sauce
- 2 handfuls baby spinach
- 2 large eggs
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp garlic powder
- 1/3 cup goat cheese, crumbled
- 1 handful fresh basil
- Olive oil (to cook + drizzle before serving)
- Salt + pepper to taste
- Optional: toasted sourdough slices to serve
- Chop bell pepper into small chunks and chiffonade basil. Set aside.
- Heat a large pan over medium, add olive oil. Saute bell peppers for ~5 minutes.
- Add baby spinach to the pan, sautéing for about 1 minute until slightly wilted. Add tomato sauce, thyme, oregano, garlic powder, and salt - adjust for taste. Cook for ~3 minutes, stirring regularly.
- Make space in the sauce mixture to crack the 2 eggs into. Next, sprinkle with crumbled goat cheese and cover pan with a lid. Let cook until egg whites are done (a couple minutes), making sure not to overcook (you want the yolks to still be soft).
- Remove pan from heat, and sprinkle with fresh basil, cracked pepper, and a drizzle of olive oil. Enjoy hot and serve with a side of freshly toasted sourdough!
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