Low Sodium Shakshuka Recipe (A No Salt Added Breakfast)

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This low sodium shakshuka recipe is a quick and easy breakfast with eggs simmered in tomatoes, peppers, spices, and no-salt-added chickpeas! Hearty, filling, and high in protein without added salt.

Ready in under 30 minutes, this tasty egg dish makes a great flavorful weekend breakfast or brunch. Serve with sliced avocado or on top of toast or low sodium naan flatbread!

low sodium eggs baked in tomatoes chickpeas with cilantro and red chili flakes

We love shakshuka, which is a tasty Middle Eastern dish of eggs cooked in peppers, tomatoes, and spices like cumin and paprika. It’s also known as eggs in purgatory. It’s a flavorful and hearty dish and a fantastic low sodium breakfast if you want to try something new!

Start by sauteing onions, garlic, and peppers, and adding in salt-free tomatoes, chickpeas, and spices. Bring to a simmer, crack the eggs in, and cook until the eggs set. The whole dish comes together in about 30 minutes, making it a great easy weekend brunch idea!

This Low Sodium Shakshuka Recipe Is

  • Bright
  • Savory
  • A Little Spicy (But Optional If You Don’t Like Spice)
  • Fresh
  • Herby
  • Flavorful
  • A Great No-Salt-Added Breakfast Option
low salt shakshuka recipe with cilantro lime and eggs in one pan

Easy Low Sodium Breakfast Recipes with Eggs

This no salt added shakshuka is what I call an Easy Weekend Brunch– which is on your table in under 30 minutes.  These quick and simple breakfast recipes are perfect for those days when you want a tasty home-cooked meal but don’t want to spend hours in the kitchen. 

Browse all our low sodium breakfasts, that are great for the whole family. A tasty morning meal can be on your table in no time.  Even faster (& better) than ordering from a diner for breakfast!

Ingredients for this No Salt Added Egg Shakshuka Recipe

  • Eggs – Eggs naturally contain about 60-70mg of sodium per large egg. We try to get cage free / free range eggs when we can. There isn’t any nutritional difference, but I always try to support animal welfare when I can!
  • Onion – I used a sliced red onion, but you can use a sweet yellow or white onion instead.
  • Fresh garlic
  • Bell Peppers – I used a red bell pepper for this recipe
  • No Salt Added Diced Tomatoes:  I only use no salt added diced tomatoes in my recipes. I like these boxed tomatoes because they have no added salt, are BPA free and more eco-friendly than aluminum cans.
  • No Salt Added Chickpeas: one of my favorite pantry staple ingredients! You can use salt free canned chickpeas, or you can make your own no sodium dried chickpeas from scratch in the Instant Pot/Pressure Cooke
  • Lime Juice
  • Cumin, Paprika, and Red Pepper Flakes
  • Fresh herbs, like cilantro (which I used) or parsley
low sodium egg recipes simmered in middle eastern spices fresh garlic onions and red bell peppers with garbanzo beans

How To Make Shakshuka Without Salt

  1. In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper and sauté for 2 to 3 minutes until the veggies begin to soften.
  2. Add the no-salt-added tomatoes (with the juice), no-salt-added chickpeas, lime juice, cumin, paprika, and red pepper flakes. Stir and simmer for about 15 minutes until warm and bubbling.
  3. With a spoon, make 4 wells in the beans. Crack and egg into each well. Cover the skillet and cook on low heat for 8 to 10 minutes more until eggs are set and cooked all the way through.
  4. Before serving, top shakshuka with fresh chopped cilantro, and additional lime juice if desired.

No Salt Canned Beans Versus Homemade

While I love the convenience of no-salt-added canned beans, I also love cooking dry beans from scratch in my electric pressure cooker – the texture is better and it’s more economical.  I use a great 8-quart pressure cookerl, which is larger than standard models. Pressure cookers work  wonders for cooking dried beans fast, no soaking required!

While canned beans are super convenient, normal varieties can be loaded with sodium.  If you buy canned beans, I always recommend using a no salt added variety so you can control the amount of sodium in your recipes. Next time you reach for the canned beans, think about investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

Browse through all our low sodium bean recipes here!

low sodium shakshuka no salt added breakfast recipes with eggs vegetables and spices cooked in one pan

More Easy Low Sodium Egg Recipes You’ll Love

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    Low Sodium Shakshuka Recipe (A No Salt Added Breakfast)
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    Low Sodium Ramen Recipe
  • salt free rolls recipe easy low sodium bread recipes for dinner
    Low Sodium Dinner Rolls Recipe

Share This Tasty No Salt Added Shakshuka Egg Recipe

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low sodium eggs baked in tomatoes chickpeas with cilantro and red chili flakes

Low Sodium Shakshuka

AuthorKelly Jensen
This low sodium shakshuka recipe is a quick and easy breakfast with eggs simmered in tomatoes, peppers, spices, and no-salt-added chickpeas! Hearty, filling, and high in protein without added salt.
5 from 2 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, Middle Eastern
Servings 4 1-cup servings
Calories 246 kcal

Equipment

  • Large Pan or Skillet

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 red onion chopped
  • 2 cloves garlic
  • 1 bell pepper sliced, I used a red pepper
  • 1 14- ounce can no-salt-added diced tomatoes with the juice
  • 1 14- ounce can no-salt-added chickpeas drained
  • 1 lime juiced
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes optional for heat
  • 4 eggs
  • ¼ cup fresh cilantro chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell pepper and sauté for 2 to 3 minutes until the veggies begin to soften.
  • Add the no-salt-added tomatoes (with the juice), no-salt-added chickpeas, lime juice, cumin, paprika, and red pepper flakes. Stir and simmer for about 15 minutes until warm and bubbling.
  • With a spoon, make 4 wells in the beans. Crack and egg into each well. Cover the skillet and cook on low heat for 8 to 10 minutes more until eggs are set and cooked all the way through.
  • Before serving, top shakshuka with fresh chopped cilantro, and additional lime juice if desired.

Notes

Serving Size

This recipe makes 4 1-cup servings of shakshuka. That is roughly one egg, and a scoop of the vegetable/chickpea mixture.

Nutrition

Calories: 246kcalCarbohydrates: 22gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 164mgSodium: 68mgPotassium: 353mgFiber: 6gSugar: 3gVitamin A: 1321IUVitamin C: 47mgCalcium: 82mgIron: 3mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

Keyword low salt breakfast recipes, low sodium breakfast recipes, low sodium egg dishes, low sodium egg recipes, low sodium shakshuka, no salt added egg recipes, no salt added shakshuka
Tried this recipe?Let us know how it was! Please comment and leave a review.

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