Shakshuka is a naturally gluten free brunch dish of eggs poached in a rich and lightly spiced tomato sauce and is a stunning meal to enjoy. A classic one pan dreamy recipe, which I love serving with homemade gluten free flatbread (my 15 minute recipe for flatbread is a must try!).
A North African and Middle Eastrn staple dish, shakshuka is more and more frequently found on cafe menus across the UK. It’s absolutely delicious and is a dish we love to make at home, and surprisingly easy.
You can finish the dish off with various toppings, such as yoghurt, avocado and/or chorizo, and it is brilliant for a big sharing brunch with family or friends.
The sauce can be made in advance to save time and effort, then reheat it in a pan the next day and add the eggs for the final cooking stage (see step 5 of my method below). That final stage only takes 15 minutes, so if you prep ahead it’s a really quick one to knock up.
What Should I Serve it with?
Lots of gluten free bread for dipping and scooping is my personal preference! We often make a batch of my easy gluten free flatbread to go with this dish, or fresh pao de queijo (Brazilian cheese bread).
Can Shakshuka Be Made Dairy Free?
This dish is naturally dairy free if you omit the yoghurt topping and use avocado instead (or a dairy free plain yoghurt). It is also a vegetarian dish too, simply don’t add a meaty topping such as chorizo.
Will My Kids Eat This Shakshuka?
My kids (aged almost 5 and 2) really loved this when I made it for lunch recently. I made a non-spicy version, using half a teaspoon of cinnamon in place of chilli flakes, then Dave and I added some jalepeno tabasco to ours for a bit of a kick.
It’s easily tailored for fussy eaters too, simply serve the toppings on the side. My 2 year old loves avocado, and my 5 year old hates it. So he had extra and she had some cucumber sticks on the side!
Gluten Free Shakshuka Recipe
This gluten free shakshuka serves 2-4 people, depending on your appetites. If you serve a nice stack on gluten free flatbread on the side, it’ll happily be enough for 4 people. You can add extra eggs if you think your guests will want two each. But equally, I reckon 2 REALLY hungry adults could polish it off if needed.
You will find a few photos underneath this recipe, to give you a visual guide as you work through the recipe. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at email@example.com.
If you enjoy this shakshuka, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.
Enjoy! Laura xxx
A warming one pot of eggs poached in a rich, lightly spiced tomato sauce. Top with your choice of yoghurt, avocado and pan fried chorizo for a delicious brunch.
- 2 red onions
- 2 cloves garlic
- 2 tsp cumin
- 0.5 tsp chilli flakes (or cinnamon or a non spicy version)
- 2 tsp smoked paprika
- 1 green pepper
- 4 spring onions
- 2 tbsp tomato paste
- 2 tins chopped tomatoes
- 1 tsp red wine vinegar/balsamic vinegar
- 2 tsp of fresh chopped or 1 tsp dried parsley
- 4 eggs
- Olive oil for frying
- To serve - your choice of: pan-fried chhorizo/avocado/yoghurt/feta, and gluten free bread or flatbread.
- Finely dice the onions and peppers, then fry with some olive oil in a high-sided frying pan or wok over a medium-low heat. Cook until the onions start to turn translucent and soft.
- Mince the garlic and add to the pan. Add the cumin, chilli flakes/cinnamon, smoked paprika, red wine vinegar and tomato paste and stir well to combine with the onion and garlic. Cook for a couple of minutes to release those spice flavours.
- Chop the spring onions into rounds. Add them to the pan, along with the parsley and stir through.
- Next add the chopped tomatoes. Give the contents of the pan a really good stir, bring to a simmer, and then leave to cook over a low-medium heat (with the lid on the pan) for around 30 minutes. The tomatoes should break down so you end up with a lovely rich tomato sauce.
- At this point, you can either continue with the recipe or, if you are making the sauce in advance, take the sauce off the heat and allow to cool before storing in the fridge overnight.
- Make 4 wells in the sauce and crack an egg into each well. Place the lid back on the pan and cook the eggs for approximately 10 minutes, for runny yolks.
- Serve in the pan, topped with any combo of chorizo, avocado and feta, and dollops of paprika-topped yoghurt. And a big pile of gluten free flatbread for dipping and scooping!
For more brunch inspiration, why not check out some of my other gluten free brunch recipes while you are here:
- Fluffy Gluten Free Pancakes
- Pao de Queijo (Brazilian Cheese Bread)
- Maple, Pecan & Apricot Granola
- French Toast
- Smoky Beans, Chorizo & Eggs One Pot
Bon appetit! Laura xxx