Spicy Shakshuka Bites

Shakshuka. What is it and why am I seeing it everywhere?

A quick google search plus a 10 second glance, and I learned that Shakshuka literally means “a mixture”. The traditional version has Middle Eastern and North African routes, and combines tomatoes, onions and spices to make a saucy base with eggs poached on top. Despite its increase in trend factor, my inspiration was the morning struggle.

I am pretty devoted to my routine and my 5:18 alarm. I like to get up and get moving before I get working. For breakfast, I typically rotate through the same meals out of ease or convenience, and I even work at home. That got me thinking (and sympathizing) for the majority of people who have to go in to the office.

9 out of 10 times I will choose to have a savory breakfast and actually feel weird when I don’t get at least one veggie in. Some days I have the flexibility to spend more time on breakfast yet I still choose the norms because I’ll slack on creativity. I can’t help but to imagine my options would be even less if I went straight from the gym to an office. So, I thought of a nontraditional breakfast that I knew would not only be full of flavor and nutrients but could also portable. I ended up with Spicy Shakshuka Breakfast Bites.


Yield: 12 cups

Prep-time: 15 min

Cook-time: 30 min


  • 1 lb Nature’s Greens kale greens, lightly steamed

  • 12 eggs

  • 3 tbsp olive oil

  • ½ white onion, chopped

  • 2 cloves garlic, minced

  • 1 c tomatoes, chopped

  • 1 orange pepper, chopped

  • ⅓ c tomato paste

  • 1 tbsp Harissa

  • 2 tsp salt

  • ½ c fresh parsley, chopped 

  • ⅓ c filtered water


  1. Heat the oil in a large pan over medium heat. Add chopped onions, orange pepper, and garlic to the pan. Cook for about 2-3 minutes or until softened. 

  2. Add tomato paste, Harrisa and slowly begin to stir in water. With the pan still on medium, cook for 2 minutes before adding the chopped tomatoes and cooking for 2 additional minutes.

  3. Add more water if you find the mixture is too dry but you want it to be a bit thicker than normal. Stir in parsley, turn off heat and let sauce rest while preparing the kale.

    1. I steamed the kale using a large pot, steamer basket and filtered water for 3-4 minutes over medium/high heat.

  4. Divide kale evenly and press into the bottoms of a greased muffin pan. Next, spread a layer of sauce on top of the kale. Bake @ 350 F for 15 minutes. 

    1. I used a 12 cup silicone pan for easy removal.

  5. Remove pan and crack 1 egg into each well. Bake again for 11-15 minutes or until the egg cooked as desired. 

    1. 15 minutes was a bit too long for me and almost cooked the yolk through. I recommend under cooking or cooking until the whites have set if you plan to reheat in the future. 

  6. Let set and cool before removing from wells. Serve, store and enjoy a flavorful, quick meal at home or out the door.

This post was sponsored by WP Rawl. All thoughts and opinions are my own.