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Gluten Free Shakshuka Recipe – The One-Pan Wonder for Brunch and Beyond

Hey there, food lovers! Today, we're sharing a recipe that’s as fun to say as it is to eat: Shakshuka....pronounced as "shack-shoo-kah."


Gluten Free Shakshuka Recipe – The One-Pan Wonder

This naturally gluten free, Middle Eastern marvel is the perfect dish to impress your brunch guests or to whip up a cozy, vegetarian dinner. Scoop up the sauce of this delicious Gluten Free Shakshuka with our Zesty Za'atar Focaccia and get ready for a flavor explosion!


This Gluten Free Shakshuka Recipe is basically eggs poached in a spicy tomato sauce, but let’s not undersell it—this dish is a party in a pan. It’s got all the right moves: saucy, spicy, and satisfying. Plus, it’s so easy, you can make it while still half-asleep and it’ll turn out great. Let’s dive into the magic!


Why You'll Love our Gluten Free Shakshuka Recipe

People love Gluten Free Shakshuka because it's an easy yet impressive dish that’s bursting with smoky, slightly spicy flavors.

  1. Naturally Gluten Free: meaning no weird substitutes—just wholesome, delicious ingredients that come together effortlessly in one pan.

  2. Customizable, Protein-Packed Meal: Super easy to tweak to your fancy - add feta, chorizo, or veggies to suit your taste. Spice it up as you need. Love heat? A pinch of cayenne or red pepper flakes will do the trick or dial down the paprika for a milder spin.

  3. Budget-Friendly: using pantry staples you probably already have.

  4. You Can Make it Ahead: Short on time? Make the sauce in advance and just crack in the eggs when you're ready to serve. The flavors get even better overnight—think of it as Shakshuka on steroids.


How to Make this Gluten Free Shakshuka Recipe

Yield: 6-8 Servings, Prep Time: 5 minutes, Cook Time: 25 minutes

Ingredients:

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 1 red bell pepper, diced

  • 3 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1/2 tsp ground chili powder (or more if you like it spicy)

  • 1 can (400g) diced tomatoes

  • 4-6 large eggs

  • Salt and pepper, to taste

  • Fresh parsley, mint or cilantro, chopped (for garnish)

  • Crumbled feta cheese (optional)


Instructions:

  1. Heat Things Up: Grab your favorite large skillet and heat up a good glug of olive oil over medium heat. Toss in the diced onion and red bell pepper, and let them do their thing for about 5–7 minutes until they’re nice and softened. Your kitchen’s about to smell amazing.

  2. Get Spicy: Time to turn up the flavor! Stir in the minced garlic, cumin, smoked paprika, and chili powder. Let it all mingle for another minute—your kitchen will start smelling like a Moroccan spice market, and if you need to take a moment to swoon, we totally get it.

  3. Sauce It Up: Pour in those juicy diced tomatoes and season generously with salt and pepper. Let the sauce bubble away for about 10 minutes until it thickens to perfection. You’re aiming for saucy, not soupy—think hearty, not watery.

  4. Make the Magic Happen: Use a spoon to create little wells in the simmering sauce, then gently crack your eggs into them. Cover it up and let those beauties cook for 5–8 minutes, just until the whites are set but the yolks are still gloriously runny. You want that perfect ooze-factor for dipping.

  5. Finish with Flair: Time to jazz things up! Sprinkle a generous handful of chopped fresh herbs and some crumbled feta cheese over the top. It’s like a flavor-packed confetti explosion—only tastier and way less messy.

  6. Serve & Devour: Grab some gluten-free crusty bread (or our ridiculously good gluten-free focaccia recipe) and dive right in. This dish is best enjoyed straight from the pan, preferably with good mates, plenty of laughter, and maybe a cheeky glass of vino.


Pro Tips for this Gluten Free Shakshuka Recipe

  • Pick the Right Pan: A cast-iron skillet is your BFF for Shakshuka. It retains heat like a champ and gives you those deliciously caramelized edges. Non-stick works too, but cast iron adds that rustic flair.

  • The Tomato Trick: Crushed or diced tomatoes work well, but for an extra rich sauce, try blending them slightly before adding to the pan. Also, a pinch of sugar can balance out the acidity if your tomatoes are a bit on the tangy side.

  • Eggs 101: Want perfectly cooked eggs? Make sure your sauce is at a gentle simmer before adding them. Too hot, and you’ll end up with overcooked yolks; too cold, and they’ll take forever to set. Covering the pan helps speed things up and gives you that gorgeous steam-basted effect.

  • Cheese, Please! Traditional shakshuka doesn’t always include cheese, but hey, we’re living our best lives. Crumbled feta, goat cheese, or even a dairy-free alternative for a creamy, tangy twist can work wonders.

  • Go Green: Throw in some spinach, kale, or zucchini if you’re feeling virtuous. They blend beautifully into the sauce and give a healthy kick without compromising on flavor.

  • Don’t Skip the Garnish: Fresh herbs (think cilantro, parsley, or mint) add a burst of freshness, and a drizzle of olive oil before serving makes it feel extra fancy.


With minimal cleanup and maximum flavor, shakshuka is the kind of comfort food that looks fancy but feels like a warm hug in a skillet. Perfect for a lazy brunch, a quick dinner, or even a midnight snack if you’re feeling fancy. What’s shakshuka without something to scoop it up with? Opt for Gluten-Free Pita, Naan, or a Crusty Loaf or our Zesty Za'atar Focaccia for that extra zing to soak up all that spicy, saucy goodness. No bread? No problem—grilled veggies make an excellent alternative. Whisk it up for brunch to really impress your guests along side our Starbucks Copycat Egg Bites or Trader Joe’s "Everything But the Bagel" Cheese Quiche


Give this recipe a try and let us know if it becomes your new go-to. And remember, life is too short for boring food. Happy cooking!

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