Shakshuka Meets Seafood: How Tuna Makes This Mediterranean Dish Even Better

Hello, Seafoodies!

Shakshuka. Go ahead and say it out loud—it’s fun, right? The name alone makes this dish sound complicated, like something that requires a cooking class or at least a YouTube tutorial. Turns out, shakshuka is one of those recipes that sounds way more difficult than it actually is, which makes it ideal for looking like a culinary genius while still doing things the K.I.S.S way… You know we like to Keep It Simple, Seafoodie! 

So what exactly is shakshuka? This North African and Middle Eastern dish traditionally features eggs poached in a spiced tomato sauce, and it’s been a breakfast and brunch staple across the Mediterranean for generations. The name comes from Arabic, roughly meaning “a mixture” or “all mixed up”—which perfectly describes how everything comes together in one skillet. Israelis, Tunisians, Moroccans, Egyptians and restaurants around the world all have their own takes on it, some adding peppers, others loading in spices, but the core idea stays the same—eggs nestled into a rich, flavorful tomato base.

Our version gives shakshuka a seafood spin by adding tuna into the mix. Here’s a little kitchen trick that makes this even smarter: use canned or pouched tuna packed in olive oil, then drain that oil directly into your pan as the cooking fat, absolutely nothing goes to waste and you’re essentially getting an easy flavor boost!

From there, onions cook until tender and lightly golden, then garlic and spices—cumin, paprika, salt and pepper—go in for a couple of minutes. Add crushed tomatoes, tuna and Kalamata olives, let it all simmer for a while, then comes the fun part: use a spoon to push the sauce aside and create little nests for your eggs. Crack an egg into each well (it’s fine if they overlap slightly), cover the pan and cook everything for 7 to 8 minutes or until the eggs reach your preferred texture. That’s it, you’re done.

Adding tuna does more than punch up the flavor; it also increases the nutritional benefits. You’re getting around 20 grams of protein per serving, omega-3 fatty acids that support heart and brain health, selenium for immune function and B vitamins that help with energy production. The eggs add in even more protein along with choline for brain health, while the tomatoes contribute lycopene and vitamin C. Top the whole wholesome thing off with fresh parsley and crumbled feta if you fancy a little extra tang, then serve it straight from the skillet with crusty bread for scooping.

Total time from start to finish? Twenty-five minutes. That’s faster than most breakfast orders at a restaurant and you get to stay in your pajamas. Serves four, so you can either gather everyone around the table for a family breakfast or stash leftovers in the fridge for grab-and-go lunches that reheat beautifully. 

So, shakshuka isn’t some mysterious, complicated dish after all! It’s just eggs, olives, onion, tomatoes, spices and now tuna, all working together in one saucepan to create something genuinely satisfying. The fun name stays, the rich history stays, but the intimidation factor? That can go! 

Make it this week and find out why this humble breakfast has been impressing people across multiple countries for generations and will continue to do so (one bite and you’ll agree!).

Enjoy!

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