Shakshuka is a naturally gluten free brunch dish of eggs baked in a spicy tomato sauce and 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 too.
You can finish the dish off with various toppings, such as yoghurt, avocado, gluten free chorizo or zatar spice mix and then serve with gluten free bread for a big sharing brunch dish.
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).
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).
You can serve the dish solo too, if you are wanting a lighter breakfast dish.
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.
Gluten Free Shakshuka Recipe
Serves 2 hungry people, or 4 with lots of gluten free bread
Here is my take on this gluten free brunch favourite:
- 2 red onions
- 2 cloves garlic
- 2 tsp cumin
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1 green pepper
- 2 spring onions
- 1/4 tube tomato puree (50g)
- 2 tins chopped tomatoes
- A dash of balsamic vinegar
- 2 tsp of fresh chopped or dried parsley
- 4 eggs
- Olive oil for frying
- To top: Chorizo/avocado/yoghurt/feta/zatar, depending on your preferences
- Finely dice the onions, then fry with some olive oil in a high-sided frying pan or wok over a medium-low heat. Cook until they start to turn translucent.
- Mince the garlic and add to the pan. Add the cumin, cayenne pepper and paprika and stir well to combine with the onion and garlic. Cook for a couple of minutes to release those spice flavours.
- Finely slice the green pepper and the spring onions. Add them to the pan and cook until they have softened.
- Next add the tomato puree, chopped tomatoes, dash of balsamic and parsley. Give the contents of the pan a really good stir and then leave to cook over a medium heat 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 (it should be quite thick so will hold its form, if it is too sloppy, cook for a little while longer to simmer off the excess liquid) and crack an egg into each well. Cook the eggs for 10 minutes, for runny yolks.
- Serve in the pan, topped with any combo of chorizo, avocado and feta, and dollops or zatar spice-topped yoghurt if you have any in your store cupboard.
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