Regular Shakshuka

15 min 2 servings


279 Kcal
16.8g Fat
19.2g Carbs
14.7g Net Carbs
10g Sugars
14.1g Protein


  • 1 can of chopped tomatoes (400g or 14.11oz)
  • 4 eggs
  • 1 chopped fresh or frozen onion
  • 1 tablespoon of garlic purée (or 2 crushed garlic cloves)
  • 1 teaspoon of paprika
  • 1 teaspoon of ground cumin
  • 1 teaspoon of turmeric
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of ground pepper
  • 1 tablespoon of fresh coriander to decorate
  • 1 tablespoon of olive oil


  1. Fry the onions and garlic with the olive oil in a pan on medium heat for about 5 minutes until the onions are soft and a good amount of moisture has come out of them.
  2. Add the chopped tomatoes, spices, and salt.
  3. Cook on medium heat for a further 5 minutes.
  4. Crack the eggs in, cover leaving an opening got the excess water to evaporate, and cooking for another 5 minutes.
  5. Decorate with the chopped herbs.
  6. Serve and enjoy! Ps: you can use chives or parsley instead of coriander. Dried chives work great too if you don’t have fresh herbs.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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