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    Home » Recipes » Breakfast

    Persian Shakshuka

    Published: Oct 10, 2020 by Ayeh Manfre 8 Comments

    JUMP TO RECIPE

    This Persian Shakshuka recipe is a Persian inspired breakfast consisting of eggs, tomatoes and onion sauteed with tumeric.

    Weekends always feel better once they start with a hearty breakfast or brunch. This Persian Shakshuka is a family favourite in my household that we love to enjoy a few times a month. With just one special spice, you can turn plain eggs into a gorgeous Shakshuka!

    Table of Contents
    • Video Tutorial
    • How to Make Persian Shakshuka
    • Important Tips
    • More Persian Recipes
    • More Breakfast Recipes
    • Recipe
    • Comments

    Video Tutorial

    @cookingwithayeh

    Persian Shakshuka cooked with my Mama just as she taught me💗 @auseggs #mealtoremember #fyp #foryou #eggs #breakfast

    ♬ FEEL THE GROOVE - Queens Road, Fabian Graetz

    How to Make Persian Shakshuka

    1. Fry onion in a pan until translucent
    2. Add turmeric and fry for 5 minutes
    3. Add tomatoes, season and fry together until tomatoes are cooked
    4. Crack eggs in the pan, keeping yolks intact, season then place the lid on
    5. After 3-4 minutes check to see if eggs are cooked to your liking

    Important Tips

    • My tip when making this dish is always to ensure you sauté the turmeric with the onions for at least 5 minutes. By doing so, it will cook the spice down and remove the bitterness.
    • Ground turmeric has a strong taste, so if cooking with turmeric for the first time, I recommend starting with a smaller dosage
    Persian Shakshuka served with a side of bread

    I love serving this dish with gooey runny egg yolks so I try to keep the yolks intact while cooking and serving. If you prefer your egg yolks cooked further, this can also be done too.

    What better way to serve this dish with no other than crusty toasted bread. I love using some bread to clean up all the extra yolk left on my plate!

    More Persian Recipes

    • Kashke Bademjan (Persian Eggplant Dip)
    • Shirazi Salad
    • Barbari Bread (Persian Flatbread)
    • Khoresh Bademjan (Eggplant Stew)
    • Persian Rice with Crispy Tahdig
    • Sabzi Polo (Persian Herb Rice)
    • Makaroni (Persian Spaghetti)

    More Breakfast Recipes

    • Overnight Oats
    • Healthy Homemade Granola
    • Overnight Weetabix
    • Custard Yogurt Toast
    • Pesto Eggs

    I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Persian Shakshuka photo on Instagram so I can share the love

    Recipe

    Persian Shakshuka Eggs
    5 from 4 votes

    Persian Shakshuka

    This shakshuka recipe is a Persian inspired breakfast consisting of eggs, tomatoes and onion sauteed with tumeric
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Breakfast
    Cuisine: Persian
    Keyword: breakfast, eggs, omelette
    Servings: 2
    Calories: 310kcal
    Author: Ayeh Manfre
    Pin Print Rate

    Ingredients

    • 4 eggs
    • 3 ripe roma tomatoes chopped into cubes
    • 1 brown onion diced
    • 1 ½ teaspoon ground turmeric
    • 2 tablespoon extra virgin olive oil
    • Sea salt and pepper

    Instructions

    • Fry onion in 1 tablespoon of the olive oil in a large pan on medium heat
    • Once onions have become translucent, add turmeric and fry for 5 minutes to release aromas. At this point, you will need to add the remaining olive oil
    • Add tomatoes, season with salt and pepper and fry together until tomatoes are cooked
    • Gently crack all eggs in the pan, keeping yolks intact.  Season with salt and pepper and place the lid on
    • After 3-4mins check to see if eggs are cooked to your liking (I personally like the yolk kept runny).  If you see uncooked egg whites, use your spatula and poke holes to speed up the cooking process
    • Serve with some crusty bread and enjoy 🙂

    Nutrition

    Calories: 310kcal | Carbohydrates: 14g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 137mg | Potassium: 677mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2013IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 3mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. jas

      May 05, 2021 at 8:44 pm

      5 stars
      Love turmeric and this is one def is one of my favourite recipes! easy to make and so yummy

      Reply
      • Ayeh

        May 06, 2021 at 12:31 pm

        Me too! Its so good for you too xxx

        Reply
    2. Arulmathi

      May 09, 2021 at 10:48 pm

      Hey Ayeh! Tried out this recipe and made it for Mommy on Mother’s Day! It turned out great! I even added some chili flakes with the onions! Thank you for your recipes! Keep em’ coming ♥️

      Reply
      • Ayeh

        May 10, 2021 at 9:02 pm

        Perfect timing for your Mama 🙂 Will do sweety thank you so much xxx

        Reply
    3. Neagheen

      November 21, 2022 at 7:12 am

      5 stars
      This was a delicious recipe!

      Reply
      • Ayeh Manfre

        November 26, 2022 at 11:05 pm

        This is one of my favs too 🙂

        Reply
    4. Susie

      February 27, 2023 at 9:12 am

      5 stars
      This recipe is very little effort for big flavors. This was my first time cooling with Tumeric and only a few ingredients so I didn't know what to expect. We all loved it. I oven toasted naan since I didn't have crusty bread. Perfect! Thank you!

      Reply
      • Ayeh Manfre

        February 28, 2023 at 12:34 am

        Oh yum naan would have been great with this! So happy you loved it Susie, its a regular dish in my home xxx

        Reply

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    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make at home. I will show you that eating healthy can also mean you are eating delicious food with amazing flavours!

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