Egg White Shakshuka Pan

Name: Egg White Shakshuka Pan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 4 large egg whites; 1 tablespoon olive oil; 1 small onion, diced; 1 bell pepper, diced; 2 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Fresh parsley or cilantro for garnish

Highlighted under: Simple Meal Recipes

When I wanted to create a healthier take on the classic shakshuka, I turned to egg whites. This version is not only lighter but also allows the vibrant flavors of tomatoes and spices to shine through without the richness of yolks. Combining the egg whites with a fragrant mixture of onions, peppers, and herbs transforms this dish into a colorful breakfast or brunch option. It’s quick to prepare and is a delightful way to start my day, especially when served with crusty bread for dipping.

Created by

Emily

Last updated on 2026-02-24T18:26:19.269Z

Making my own Egg White Shakshuka Pan has become a delightful ritual in my kitchen. The process starts by sautéing onions and bell peppers until they are soft, which fills the air with inviting aromas. I’ve found that using fresh herbs like parsley or cilantro truly elevates the dish, giving it a vibrant finish. Once the veggies are ready, I pour in beaten egg whites, allowing them to fill the pan like a fluffy cloud of goodness.

This method not only keeps the dish light and healthy but also allows the essential spices—like cumin and paprika—to infuse their flavor beautifully. What I love most is that it’s a one-pan wonder, creating less cleanup while serving as an impressive centerpiece on the table!

Why You Will Love This Recipe
Light and fluffy texture that enhances the dish's freshness
Nutritious and low in calories, perfect for a health-conscious meal
Quick and easy to prepare, making it ideal for busy mornings

Understanding the Ingredients

The choice of vegetables in this Egg White Shakshuka is crucial for building flavor. Onions and bell peppers provide a sweet base, while garlic adds an aromatic kick. For an extra depth of flavor, consider adding ingredients like zucchini or mushrooms. Each vegetable introduces various textures that contribute to the dish's overall experience. Remember to chop them finely to ensure they cook evenly and integrate well with the tomatoes.

Using high-quality canned tomatoes can make a significant difference in this recipe. Look for brands that specify ‘whole’ or ‘hand-picked’ for a richer flavor. If you prefer fresh tomatoes, substitute about 4 cups, but note that you'll need to cook them longer to break down and achieve a saucy consistency. This adjustment can take an additional 10 minutes of cooking to reach that desired thickness.

Perfecting Your Technique

When sautéing the vegetables, make sure the oil is hot enough before adding them to the skillet. This ensures they soften and caramelize, enhancing their natural sweetness. If you notice the mixture sticking or browning too quickly, lower the heat slightly. The goal is to achieve a glossy, tender texture without burning, which takes about 5-7 minutes over medium heat.

Incorporating the egg whites can be tricky; they should be poured gently over the veggies to avoid disrupting the vegetable layer. A lid is crucial here – it traps steam, helping the egg whites set evenly. Keep an eye on them; they should take about 5-7 minutes. Look for them to turn opaque and firm to the touch, indicating they're fully cooked.

Ingredients

Gather the following ingredients before you start cooking:

Ingredients

4 large egg whites
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley or cilantro for garnish

Now that you have all the ingredients ready, it's time to cook!

Instructions

Follow these steps to make your Egg White Shakshuka:

Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced onions and bell peppers, cooking until they soften, about 5 minutes. Stir in the minced garlic and sauté for an additional minute.

Add Tomatoes and Spices

Pour in the diced tomatoes along with their juices. Stir in the cumin and smoked paprika. Season with salt and pepper. Let it simmer for about 5 minutes until the mixture thickens slightly.

Incorporate Egg Whites

Reduce the heat to low and pour the egg whites over the veggie mixture. Cover the skillet with a lid and cook for about 5-7 minutes until the egg whites are set and cooked through.

Serve

Garnish with fresh parsley or cilantro before serving. Enjoy directly from the pan with toasted bread for dipping!

Enjoy your healthier twist on shakshuka!

Pro Tips

For extra flavor, try adding feta cheese on top just before serving. You can also customize the vegetables based on what you have on hand.

Serving Suggestions

While this Egg White Shakshuka is delightful as is, serving it with crusty bread takes it to the next level. The bread complements the dish perfectly, allowing you to scoop up the flavorful tomato mixture. Consider using a sourdough or ciabatta for a bit of tang and texture. Toasting the bread until golden brings out its natural flavor and adds crunch.

For a complete breakfast experience, pair this dish with a side of avocado or a simple green salad. The creaminess of avocado balances the dish's acidity, while a salad adds freshness. You might even serve the shakshuka in small cast iron skillets for a charming presentation, making breakfast feel extra special.

Make-Ahead and Storage

This Egg White Shakshuka can be prepared in advance to streamline your busy mornings. You can sauté the veggies and cook the sauce, then refrigerate it for up to 2 days. When ready to enjoy, simply reheat the mixture in a skillet and add the egg whites. This method saves time while preserving the dish's fresh flavors.

If you find leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheating should be done gently to avoid overcooking the egg whites. Adding a splash of water while reheating can help revive the dish and maintain moisture, keeping it delicious even on round two.

Questions About Recipes

→ Can I use whole eggs instead of egg whites?

Yes, you can use whole eggs, but be mindful that it will increase the calorie count.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

→ Can I make this recipe vegan?

You could replace the egg whites with a plant-based egg substitute, though the texture will differ.

→ What sides pair well with shakshuka?

Crusty bread, pita, or a simple green salad complement the dish perfectly.