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It's breakfast time! Traditionally a breakfast meal in the Middle East, Shakshuka is so simple to make, full of great flavor, and a big-time crowd pleaser. If you wanted to double or triple up the recipe and host a brunch at your place, this is a great option! And if you want to make it more decadent, top it with crumbled feta once it's done! (Remember - all of our SoMoved recipes can be found loaded into MyFitnessPal so you can make them, measure them, eat them, and track them!)

Serving size: This recipe makes 1 serving

Macronutrient Balance: 17g Protein / 15g Fat / 16g Carbohydrates 


2 eggs - bring to room temperature

1 oz yellow onion- finely chopped

1 garlic clove - minced

6 oz tomato - grated

1 tsp olive oil

1 tsp tomato paste

1/8 cup water

1/4 tsp cumin

salt and pepper to taste

garnish with finely chopped parsley - optional


  1. In a small skillet, heat olive oil and sauté onion for 2 minutes until translucent. Add garlic for an additional minute until fragrant. Add grated tomato, tomato paste, water and seasoning and mix. Stir occasionally for 2 minutes. 

  2. Crack eggs in the center of the tomato sauce and cook on medium heat for 6 minutes. 

  3. Turn to low heat, cover and cook for an additional minute. 

  4. Remove from heat and add crushed black peppercorn and chopped parsley. 



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