Shakshuka Meal Prep
A rich, spiced tomato sauce made ahead and portioned into containers, ready to be finished with freshly poached eggs and crumbled feta whenever you want it. Classic shakshuka, built for the week rather than just one sitting.
Toasting the cumin and paprika fully before the tomatoes go in blooms their flavour properly, rather than leaving them tasting raw once the liquid hits the pan. The eggs get their own bit of care too — poached fresh each time, shocked briefly in ice water to lock in a soft yolk, then nestled gently into the warm sauce so they hold together.
The sauce keeps and freezes beautifully on its own — just poach the eggs fresh each time you’re ready to eat rather than storing them cooked.
Shakshuka Meal Prep
EGGS · BREAKFAST · MEDIUM
A proper make-ahead breakfast, done right
Toasting the spices fully before the tomatoes go in is what gives the sauce real depth, rather than letting them taste raw and dusty once the liquid hits the pan.
Poaching the eggs fresh each time, rather than storing them cooked, is what keeps this genuinely good on day four instead of rubbery and watery. It only takes a couple of extra minutes.
Shocking the poached eggs in ice water stops the residual heat right where you want it, so you land on a soft, jammy yolk every time instead of guessing.
Shakshuka Meal Prep
Ingredients
- Spray Oil
- 1 Red Onion Diced
- 1 Bell Pepper (Capsicum) Diced
- 8 Garlic Cloves Chopped
- 1 bunch Coriander (Cilantro) Roots & Stems Chopped & Leaves Reserved For Garnish
- 12 g Ground Cumin
- 12 g Smoked Paprika
- 2 g Dried Chilli Flakes Optional
- 1.2 kg Diced Tomatoes
- 180 ml Vegetable or Chicken Stock
- 22.5 ml White Vinegar
- 10 Large Eggs
- 80 g Persian or Greek Feta Crumbled
- Coriander (Cilantro) Garnish
- Salt & Pepper
Method
- Heat a large pan over medium-high heat. Add the oil, onion, and capsicum, and sauté, stirring regularly, for 4 minutes, or until the onion looks translucent. Add the garlic and coriander root and stem, and continue cooking, stirring, for 1 minute, or until fragrant.
- Add the cumin, paprika, and chilli flakes. Cook for 1 minute, or until the spices are well toasted. Add the tomatoes and stock, and season to taste. Bring to a boil, reduce the heat to low, and cook for 15 minutes, or until reduced.
- Portion the tomato sauce into 5 x 750ml containers and cool before sealing. Refrigerate or freeze until ready to eat.
- When ready to serve, reheat the sauce and make two indentations in it. In a saucepan filled with water, add the white vinegar and bring to a boil. Add the eggs and poach for 2½ minutes. Remove and place in a bowl of ice water briefly to stop the cooking process, then nestle into the warm sauce. Garnish with coriander or flat-leaf parsley, Persian feta, and cracked black pepper.
Can I freeze the eggs along with the sauce?⌄
No, previously cooked eggs turn rubbery and watery once frozen and thawed. Freeze the tomato sauce on its own, and poach the eggs fresh each time you're ready to serve.
Why shock the poached eggs in ice water?⌄
The egg keeps cooking from residual heat even after it's out of the water, so shocking it in ice water stops that process right at the soft-yolk stage you're aiming for.
Can I make the eggs firmer if I don't like a soft yolk?⌄
Yes, just extend the poaching time by 30 to 60 seconds for a firmer yolk. Keep the ice bath step regardless, so the residual heat doesn't push it further than you want.
What can I serve this with?⌄
Warm crusty bread or flatbread is the classic pairing for scooping up the sauce and yolk. It also works well on its own if you're keeping things lower carb.
