Ready to spice up your meal prep? Say hello to Shakshuka eggs in a jar (or pan). This is a vibrant, veggie-loaded, protein-rich dish that brings all the Mediterranean vibes without the fuss. Whether you’re scooping it fresh from the skillet or layering it beautifully in a mason jar, this dish is chef’s kiss for breakfast, lunch, or even a lazy dinner.
Now, let’s crack the myth wide open: eggs aren’t the villain in your health story. That old-school fear of cholesterol? Outdated. Eggs are nutrient-dense, protein-packed, and loaded with essential amino acids. It’s what you serve with your eggs that deserves the side-eye. For a deeper dive, check out this recent study.
Bottom line:
Let’s egg on the nutrition, eggs themselves aren’t the villain. The real culprits are the saturated-fat extras. Focus on a high‑quality whole-food diet, keep sat fat low, and let eggs do their protein‑packed magic.
Shakshuka delivers the goods: antioxidants from tomatoes, fiber from veggies, and a pop of flavor that’ll make your tastebuds dance. So grab your pan or jar, crack those eggs, and enjoy a meal that’s as smart as it is satisfying. Shakshuka (also spelled shakshouka) is a Maghrebi Arabic word that roughly translates to “a mixture” or “all mixed up.” It refers to the dish’s rustic nature, eggs poached in a spiced tomato and pepper sauce that’s often jazzed up with onions, garlic, cumin, paprika, and sometimes chili for a little kick.
Eggs Shakshuka in a Jar :Protein-Packed Powerhouse
Ingredients
- 2 eggs or 1/2 cup egg white for lower calorie
- 1/4 cup zucchini, diced
- 1/4 cup red pepper, diced
- 1 green onion, diced
- 1 large mushroom, diced
- 4 cherry tomatoes chopped or 1/4 cup stewed tomatoes
- 1 garlic clove, minced
- 1 tbsp fresh parsley or cilantro. chopped
- 1 tbsp nutritional yeast or parmesan cheese optional
- salt and pepper to taste. I added a sprinkle of Lillie's Creole Dirt seasoning (from Costco) link below
Instructions
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Spray a little olive oil or non-stick spray into a pan over low-medium heat.
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Add all of the ingredients except the eggs and cook until tender.
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At this point, you can add the veggies to a jar, cool and store in fridge until you're ready to add the eggs and eat. When you're ready, crack 2 egss ontop, or pour 1/2 cup egg whites and cook on high in the microwave for 2 minutes until the eggs are cooked through.
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Alternatively, you can keep the veggies in your pan, and once they are tender, crack 2 eggs or pour 1/2 cup egg whited over the veggies. Turn the heat to low, cover with a lid and cook until desired doneness. I did 4 minutes. Sprinkle with more parm cheese if you wish and enjoy!
Recipe Notes