Whole30 Shakshuka (Easy High-Protein Breakfast)
Updated January 2026
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This quick and easy Whole30 Shakshuka comes together in one pan using simple ingredients, making it a perfect high-protein, low-carb breakfast or brunch. It is made with poached eggs simmered in a rich tomato sauce with onions, bell peppers, garlic, and warming spices. It’s flavorful, comforting, and completely paleo and Whole30 compliant.
I first discovered shakshuka while going out for brunch at a local spot in Houston, and it quickly became one of my favorite breakfast dishes. After learning more about the traditional recipe, I made it a mission to recreate it at home using simple, Whole30 and paleo compliant ingredients. This version skips the bread, dairy, and added sugars while still delivering all the bold flavors that makes Shakshuka so special.
I hope you love it as much as I do.
Whole30 Shakshuka Ingredients
Vegetables
The veggies used in this dish are a sliced red bell pepper, a diced onion, minced garlic, and tomatoes (I use canned tomatoes for simplicity).
Spices
I use a simple combination of paprika, cumin, salt, and pepper. That’s it. That’s all you need for incredible flavor.
Eggs
I use six eggs but if you want more protein and your skillet is bid enough, feel free to add more.
Fresh Herbs
Finally, for garnish sprinkle fresh chopped cilantro and parsley for extra flavor.
How to make Whole30 Shakshuka Easy High-Protein Breakfast
You would be surprised how simple it is to make this shakshuka recipe.
Prepare the Veggies
First, chop all your veggies, bell peppers and onion, and set them aside. Add olive oil to a large skillet, I used my favorite cast iron skillet, and heat over medium heat. Add your veggies and garlic and sauté until onions become translucent. Then, add the spices, salt, and pepper and stir for another minute until fragrant. Pour-in a 28 oz can of crushed tomatoes and mix with the rest of the ingredients. Tip: Note that in this recipe I use canned tomatoes but feel free to swap them for fresh tomatoes. The equivalent of a 28 oz can is approximately 3.5 cups. I’m sure this would be even more delicious. Reduce heat to simmer.
Poach the Eggs
Once the entire mixture is lightly simmering and some of the liquid has been consumed, create six little wells using a wooden spoon. Gently crack the eggs into each of the wells. Reduce the heat to low and cook for another 5 minutes or until the eggs are done to your liking.
Add Garnish
Before serving season with a little salt pepper. Top the shakshuka with freshly chopped cilantro and parsley.
Serve the Shakshuka
If keeping this meal Whole30 and/or Paleo compliant you can serve this shakshuka with cauliflower rice, roasted sweet potatoes, sliced avocado, or your favorite greens.
If you want to follow the traditional path, serve with crusty or naan bread and sprinkle with crumbled feta cheese.
Whole30 Shakshuka Recipe FAQs
🌿 Is this Shakshuka Whole30 compliant?
Yes! Traditional shakshuka is naturally close to Whole30. This recipe skips the bread, cheese, and added sugars while using compliant ingredients like eggs, tomatoes, bell pepper, garlic, and spices.
🌿 Can you eat eggs on Whole30?
Yes! Eggs are a fully compliant food on the Whole30 program. They are an excellent breakfast option since they are high-protein and very versatile.
🌿 How do I prevent my shakshuka from being watery?
If your shakshuka is watery, simply simmer a little longer to reduce more liquid before adding the eggs.
🌿 Can I swap in fresh tomatoes for canned tomatoes?
Absolutely, I use canned tomatoes for simplicity but using fresh tomatoes in this recipe would be even better. Simply dice them before adding to the skillet. See my tip above for more info.
Whole30 Shakshuka (Easy High-Protein Breakfast)
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add the diced onions, sliced bell peppers, and minced garlic. Cook for 5 minutes or until onions become translucent.
- Add paprika and cumin. Sauté until fragrant, about 1 minute.
- Pour the can of tomatoes and stir until combined with all other ingredients. Bring the sauce to a simmer. Cook for about 5 minutes or until the tomato juice thickens a little. Stir occasionally.
- Using a wooden spoon, make six small wells in the tomato mixture. Gently crack the eggs into each of the wells.
- Lower the heat and cook the eggs for 5 minutes or until the eggs are done to your liking. You can also cover the skillet with a lid to expedite this step. Keep an eye on the eggs if you cover.
- When the eggs are ready, season with salt and pepper.
- Garnish with freshly chopped cilantro and parsley before serving. Enjoy!