High Protein Shakshuka with Roasted Red Pepper Sauce

Create a quick, high-protein shakshuka meal with my flavor-packed roasted red pepper sauce!

This hearty, high-protein shakshuka is made with a rich roasted red pepper and tomato sauce, spiced ground meat, feta, and halloumi. Baked with eggs and fresh herbs, it’s a delicious one-pan meal perfect for breakfast, brunch, or dinner. The combination of sweet, salty, rich, creamy, and spicy is going to be a hit every time.

Everyone is looking for ways to eat more vegetables and protein, and this recipe checks both boxes. I just posted my Greek-style tomato and roasted red pepper sauce, and it’s a flavor bomb sauce that’s meant to be doubled. It’s also the perfect thick, savory tomato sauce base for this high-protein shakshuka. If you already have it on hand, this recipe will only take about 15 minutes to make, and that’s a big win for busy times.  

Why is this so perfect?

Soft poached eggs,

Tender, melt in your mouth

Meaty beef chunks,

Savory, sweet, tangy

Garlicky, herby, roasted

Red pepper and tomato sauce.

What do I need?

Greek-Style Tomato & Roasted Red Pepper Sauce -Use any high-quality tomatoes if San Marzano isn’t available.

Ground beef, lamb, or chicken -use whatever you like or have on hand to make this

Salt and black pepper -use this duo to season the meat before cooking and adjust the dish to your liking at the end.

Ground coriander -brightens the meat with floral and citrus notes.

Eggs -fresh are always best, but you can use any size you like. Crack them into a bowl before pouring them into the wells to avoid any shells in the sauce.

Halloumi cheese -cubed from the block. It’s soft like mozzarella but doesn’t melt into the sauce, and is a little saltier. So, you’ll end up with warm, creamy pockets of cheese.

Feta -crumbled from a block. My favorite is sheep’s milk feta, but feel free to use your favorite.

Fresh basil -or parsley works great as a garnish to add green and fresh herbs.

Toasted bread -for serving

How do I prepare the meatballs?

In a bowl or plate, season the ground meat with salt, pepper, and ground coriander. Pinch off small chunks, gently form into loose meatballs, and drop them into the simmering sauce. Cook for 8–10 minutes until browned and no longer pink.

How do I add the eggs?

Add cubed halloumi and crumbled feta to the sauce. Make 4–6 small wells in the sauce and gently crack an egg into each. Cover and simmer on low heat until the egg whites are set but the yolks remain runny, about 5–7 minutes.

How do I serve high-protein shakshuka with roasted red pepper sauce?

Top with fresh basil or parsley and serve hot with toasted bread or pita for dipping.

Could I make this dairy-free?

Yes! For a dairy-free option, omit cheese or substitute with plant-based cheese alternatives.

Can I make this ahead for meal prep?

This is great for meal prep! Reheat gently to avoid overcooking the eggs. You can also prepare the sauce in advance and store it in the refrigerator for up to 1 week or freeze it for longer storage. After heating the sauce, add fresh eggs, and dinner will be on the table even quicker!

Do you have more Shakshuka recipes?

Shakshuka with Spinach & Feta

Quick Stovetop Briam with Eggs: Ratatouille Shakshuka

Greek Style Shakshuka

A Greek Breakfast Ready in 15 Minutes! Eggs & Pasturma

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