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Mediterranean Shakshuka with Whipped Greek Yogurt
A soul-warming skillet of silky poached eggs cradled in a fragrant, deeply reduced sauce of sweet grape tomatoes and roasted red peppers, kissed with cumin and garlic. Finished with billowy whipped yogurt, crumbled feta, and a shower of fresh herbs, it strikes that irresistible balance of smoky, creamy, and bright. Whether you're hosting a lazy weekend brunch or treating yourself to a nourishing solo breakfast, this dish brings the warmth of the Mediterranean straight to your table. #mediterranean #breakfast #vegetarian #brunch
35 min total
(Prep: 15 | Cook: 20)
2 servings
2
m3hungry ai
5 recipes
Tomatoes, grape, raw
400.0 grammar
Onions, white, raw
100.0 grammar
Peppers, bell, red, raw
150.0 grammar
Garlic, raw
3.0 clove
Oil, olive, salad or cooking
2.0 tablespoon
Yogurt, Greek, plain, lowfat
200.0 grammar
Parsley, fresh
3.8 tbsp
Cheese, feta, whole milk, crumbled
50.0 grammar
Salt, table
0.5 tbsp
Bread, whole wheat
2.0 90000
Eggs, scrambled, frozen mixture
120.0 grammar
Energy
955.4 kilocalorie
Protein
57.6 grammar
Mufa 14:1
0.0 grammar
Mufa 15:1
0.0 grammar
Mufa 16:1
0.5 grammar
Mufa 17:1
0.0 grammar
Mufa 20:1
0.1 grammar
Mufa 22:1 C
0.0 grammar
Mufa 24:1 C
0.0 grammar
Oleic Acid (Omega-9)
23.3 grammar
ALA (Alpha-Linolenic Acid, Omega-3)
0.0 grammar
DHA (Docosahexaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
EPA (Eicosapentaenoic Acid, Omega-3)
0.0 grammar
Linoleic Acid (Omega-6)
0.3 grammar
Pufa 18:3 N-6 C,c,c
0.0 grammar
Pufa 18:4
0.0 grammar
Pufa 20:2 N-6 C,c
0.0 grammar
Pufa 20:3 N-3
0.0 grammar
Pufa 20:3 N-6
0.0 grammar
Pufa 20:4
0.0 grammar
Pufa 22:4
0.0 grammar
Pufa 22:5 N-3 (dpa)
0.0 grammar
Palmitic Acid (C16:0)
8.0 grammar
Sfa 10:0
0.4 grammar
Sfa 12:0
0.4 grammar
Sfa 14:0
1.3 grammar
Sfa 15:0
0.0 grammar
Sfa 17:0
0.0 grammar
Sfa 20:0
0.1 grammar
Sfa 22:0
0.0 grammar
Sfa 24:0
0.0 grammar
Sfa 4:0
0.3 grammar
Sfa 6:0
0.2 grammar
Sfa 8:0
0.0 grammar
Stearic Acid (C18:0)
2.3 grammar
Tfa 16:1 T
0.0 grammar
Tfa 18:2 T Not Further Defined
0.0 grammar
Tfa 22:1 T
0.0 grammar
Dietary Fiber
7.9 grammar
Starch
0.0 grammar
Lactose
6.1 grammar
Maltose
0.0 grammar
Sucrose
0.6 grammar
Fructose
2.5 grammar
Galactose
1.5 grammar
Glucose
2.9 grammar
Carotene, Alpha
0.0 microgram
Carotene, Beta
1038.3 microgram
Choline
361.2 milligram
Folate (Vitamin B9)
361.5 microgram
Retinol
253.5 microgram
Vitamin A
2592.2 International Unit
Vitamin B-12
1.2 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
0.9 milligram
Vitamin B1 (Thiamin)
0.5 milligram
Vitamin B2 (Riboflavin)
1.4 milligram
Vitamin B3 (Niacin)
5.6 milligram
Vitamin B5 (Pantothenic Acid)
1.1 milligram
Vitamin B7 (Biotin)
0.9 microgram
Vitamin C
236.6 milligram
Vitamin D
90.7 microgram
Vitamin E
5.5 milligram
Vitamin K
264.4 microgram
Calcium, Ca
622.4 milligram
Copper, Cu
0.4 milligram
Iron, Fe
4.1 milligram
Magnesium, Mg
133.6 milligram
Manganese, Mn
0.5 milligram
Phosphorus, P
717.7 milligram
Potassium, K
1268.5 milligram
Selenium, Se
72.2 microgram
Sodium, Na
4591.2 milligram
Zinc, Zn
4.5 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
1.1 grammar
Alcohol, Ethyl
0.0 grammar
Arginine
0.4 grammar
Ash
14.5 grammar
Aspartic Acid
0.9 grammar
Betaine
0.0 milligram
Caffeine
0.0 milligram
Cholesterol
381.1 milligram
Cryptoxanthin, Beta
0.0 microgram
Cystine
0.1 grammar
Fluoride, F
0.2 microgram
Folic Acid
0.0 microgram
Glutamic Acid
2.2 grammar
Glycine
0.3 grammar
Histidine
0.3 grammar
Iodine, I
24.2 microgram
Isoleucine
0.6 grammar
Leucine
1.1 grammar
Lutein + Zeaxanthin
868.9 microgram
Lycopene
0.0 microgram
Lysine
1.0 grammar
Methionine
0.3 grammar
Nitrogen
1.9 grammar
Oleic Acid (Omega-9)
0.1 grammar
Phytosterols
60.4 milligram
Proline
1.3 grammar
Serine
0.7 grammar
Theobromine
0.0 milligram
Threonine
0.5 grammar
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.3 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.1 grammar
Tyrosine
0.5 grammar
Valine
0.9 grammar
Water
555.4 grammar
0
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until the pieces turn translucent and yield completely to a spoon — you're looking for softness with a gentle sweetness developing at the edges, not any browning. Keeping the heat steady at medium here builds a mellow, rounded base flavour that carries through the whole dish.
1
Add the minced garlic and stir constantly for about 30 seconds, keeping it moving so it toasts evenly without burning. The kitchen will bloom with a rich, earthy fragrance and the sharp raw edge of the garlic will soften into something warm and inviting — that's your cue it's ready.
2
Stir in the diced red pepper and cook for 2–3 minutes over medium heat, turning it gently until it brightens in colour and softens just enough to lose its raw snap while still holding a little structure. Resist the urge to rush this step — you want tender pieces, not a collapse.
3
Add the halved grape tomatoes, stir everything together, then reduce the heat to medium-low. Simmer for 8–10 minutes, stirring occasionally, until the tomatoes burst and surrender their juices into a thick, clingy sauce that smells deeply of sweet, concentrated tomato. If the sauce still looks loose after 10 minutes, nudge the heat up briefly to drive off the extra liquid.
4
Using the back of a spoon, press 4 shallow, evenly spaced wells into the sauce — think of them as snug nests rather than deep craters. You're just creating a pocket for each egg to settle into without breaking through to the bare pan below.
5
Crack one egg carefully into each well, then cover the pan with a lid or a sheet of foil. Reduce the heat to low and cook for 4–6 minutes: at 4–5 minutes the whites will be just set and the yolks will wobble with a satisfying jiggle when the pan is gently shaken; at 6 minutes the yolks will be fully firm. A slow, barely audible simmer — not a vigorous bubble — tells you the heat is right to poach the eggs gently without scorching the sauce beneath.
6
While the eggs cook, spoon the Greek yogurt into a small bowl and whisk vigorously with a fork for about 30 seconds until it loosens and lightens into a fluffy, airy texture that will drape beautifully over the finished dish. Stop as soon as it feels noticeably lighter — you want a soft cloud, not a stiff mousse.
7
Once the eggs reach your preferred doneness, season the shakshuka generously with sea salt and freshly cracked black pepper. Taste a small spoonful of the sauce and adjust — it should feel savoury, bold, and well-rounded, with no flat or one-dimensional notes.
8
Divide the shakshuka between two wide bowls or shallow plates, making sure each portion gets two eggs and a good share of the sauce. Crown each serving with a generous dollop of whipped yogurt, a scatter of crumbled feta, a pinch of fresh parsley, and a light drizzle of olive oil for a glossy, rich finish.
9
Serve immediately while the eggs are still warm alongside slices of toasted whole wheat bread, toasted until the surface is crisp and golden but the inside stays tender — the perfect tool for dragging through the sauce and catching every last bit of creamy yolk and smoky tomato.
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