Gluten-Free Shakshuka
By the Gluten Free Recipes team ·
A vibrant and comforting dish featuring perfectly poached eggs nestled in a rich, spiced tomato and pepper sauce. This shakshuka offers a delightful balance of savory, slightly sweet, and aromatic flavors with a satisfying texture.
At a glance: This medium breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 12 ingredients — including olive oil, onion, garlic — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Shakshuka: When preparing this breakfast recipe, exercise caution with spices and canned goods, as they can sometimes be processed in facilities that handle gluten. Always check for gluten-free certification on these items to prevent cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Shakshuka: This recipe is naturally gluten-free, relying on whole ingredients and avoiding any gluten-containing grains. Always ensure your spices and canned goods are certified gluten-free.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tsp cumin
- 1 tsp paprika
- 0.5 tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 4-6 large eggs
- 2 tbsp fresh cilantro or parsley, chopped (for garnish)
- salt to taste salt
- black pepper to taste black pepper
Instructions
- 1
Heat the olive oil in a large oven-safe skillet or pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and chopped red bell pepper, and sauté for another 3-4 minutes until the pepper begins to soften.
- 2
Stir in the cumin, paprika, and cayenne pepper (if using), cooking for about 1 minute until fragrant. This blooming of the spices will enhance their flavor in the sauce.
- 3
Pour in the crushed tomatoes and season with salt and black pepper to taste. Bring the sauce to a simmer, then reduce the heat to low and let it cook gently for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. The sauce should be rich and fragrant.
- 4
Create small wells in the simmering tomato sauce using the back of a spoon. Carefully crack one egg into each well, ensuring the yolks remain intact. Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Alternatively, you can place the oven-safe skillet in a preheated oven at 375°F (190°C) for 5-7 minutes.
- 5
Garnish the shakshuka generously with fresh chopped cilantro or parsley. Serve immediately, directly from the skillet, with your favorite gluten-free bread for dipping into the delicious sauce and runny yolks.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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