How many calories are in Shakshuka?
Shakshuka has about 265 calories per serving based on the current ingredient list and serving size on this page.
InternationalDinnerLow CarbUnder 300 Calories30 Minute Meals
Shakshuka
Shakshuka is a Dinner international recipe with 265 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
265 kcal
Total Time
30 min
Servings
1
Protein
16.6 g
About This Recipe
The story behind Shakshuka
Shakshuka is a dinner recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg, tomato, and oil.
Like most enduring dinner recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 265 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 30 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Shakshuka worth coming back to.
Ingredients
- Egg2 count (110 g)
- Tomato2 count (260 g)
- Oil1/2 tablespoon (5 ml)
- Onion1/4 count (38 g)
- Parsley1 tablespoon (4 g)
Instructions
- 1
Step 1
Place a pot filled with water over high heat until boiling.
- 2
Step 2
Make two cross cuts at the top of the tomatoes and once the water is boiling, add the tomatoes.
- 3
Step 3
Let boil for 5 minutes. After 5 minutes, remove and blend.
- 4
Step 4
Separately, chop the garlic, onion and parsley.
- 5
Step 5
Heat a pan over medium heat and pour the oil. Stir-fry the onion for 7 minutes over medium-low heat. Stir in the garlic and mix.
- 6
Step 6
Pour in the tomato sauce, cover and cook over medium-low heat for 7 minutes.
- 7
Step 7
Crack two eggs and add on top of the tomato sauce. Cover and cook for 8 minutes more.
- 8
Step 8
Once done, sprinkle with parsley and serve hot.
- 9
Step 9
If you wish, you can serve it with toasted bread or pita chips.
Nutrition Snapshot
Macros and micros at a glance
49/ 100
Forkd Score · Limited
This recipe scores well for protein density and fiber density relative to its per-serving calories.
Calories
265
Protein
16.6g
Carbs
14.7g
Fat
15.7g
Fiber
3.9g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
EggTree Nut
Meal Prep and Storage
Make it easier to prep ahead
Shakshuka can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Shakshuka
How long does Shakshuka take to make?
Shakshuka takes about 30 minutes from start to finish. That is roughly about 30 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Shakshuka?
Most ingredients in Shakshuka can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Shakshuka?
Shakshuka can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Shakshuka?
Yes, Shakshuka generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Shakshuka?
Reheat Shakshuka gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Shakshuka up or down?
Yes. Shakshuka is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Shakshuka?
A large skillet, saucepan, or sheet pan works well for Shakshuka. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Shakshuka is cooked properly?
Shakshuka is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Shakshuka suitable for vegetarians?
No. Shakshuka is not vegetarian as written.
Is Shakshuka gluten-free?
Shakshuka is not reliably gluten-free as written. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Shakshuka?
Yes. This recipe includes Egg and Tree Nut. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Shakshuka ahead of time?
Shakshuka can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Shakshuka for my calorie or macro goals?
To make Shakshuka higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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