This Fertility-Boosting Traditional Shakshuka is an excellent choice if you’re seeking a nourishing, fertility-enhancing dish that’s as quick to prepare as it is delicious. This vibrant recipe, popular across North Africa and the Middle East, marries simple pantry ingredients with potent nutritional benefits – making it a brilliant go-to meal at any time of day.

Why Is This Recipe Fertility-Boosting?

Lycopene-Rich Tomatoes

Tomatoes are a fantastic source of lycopene, a powerful antioxidant that plays a key role in male fertility. Lycopene helps protect sperm from oxidative stress, potentially improving sperm motility and overall quality. By neutralising free radicals, it supports the maintenance of healthy cell membranes in sperm cells.
Interestingly, cooking tomatoes—as done in this shakshuka recipe—increases the bioavailability of lycopene. The heat breaks down the tomato’s cell walls, releasing more lycopene, and converts it into a form that is more readily absorbed by the body, thereby enhancing its antioxidant benefits.

Complete Protein from Eggs

Eggs are a complete protein, meaning they provide all nine essential amino acids that the body cannot produce on its own. These amino acids are vital for cell repair and growth, which are crucial during the reproductive process. Additionally, eggs supply important nutrients such as choline, vitamin D and vitamin B12 – all of which contribute to overall fertility and reproductive health.

Nutrient-Dense Herbs

Herbs like coriander and parsley aren’t just for garnish; they offer a concentrated source of vitamins and minerals. For example, these herbs are rich in vitamin C, vitamin K, and iron, supporting overall health and providing a natural boost to your fertility-enhancing diet.

A Versatile Dish for Any Time of Day

Shakshuka is not only fertility-boosting but also incredibly convenient. It’s a quick dish to whip up from ingredients you likely have in your pantry:

• Perfect for a Protein-Rich Breakfast: Kickstart your day with a balanced meal that fuels your body.
• A Quick Lunch or Light Dinner: When time is short, shakshuka provides a satisfying and nutritious option that can be prepared in minutes.

What is traditional shakshuka?

Traditional Mediterranean shakshuka is a simple, vegetarian dish built on the idea of “a mixture” – blending fresh tomatoes, sautéed shallots and aromatic spices to create a robust base. Topped with perfectly poached eggs, this classic dish offers endless variations. If you want to explore more fertility-boosting recipes, join The Fertility Kitchen Insiders for exclusive access to creative twists like the Spring Vegetable Shakshuka, along with other quick and easy dishes such as Spinach and Goat’s Cheese Frittata and Green Goddess Omelette. This versatility is what makes shakshuka (and eggs) a firm favourite if you’re seeking both delicious flavours and nourishing ingredients.

Is traditional shakshuka spicy?

Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chilli powder, along with fresh garlic. It’s a flavourful spicy, rather than hot spicy. Though you can always add cayenne pepper if you’d like to heat it up a little!

Fertility-Boosting Traditional Shakshuka ingredients

• Olive oil – my favourite high quality olive oil is from Ebrology.
• 2 finely chopped shallots – I prefer to use shallots as they have a sweeter flavour than onions, but you can use onions if you prefer
• 1 red pepper, finely chopped
• 4 cloves of garlic, crushed
• A blend of spices (smoked paprika, ground cumin, and chilli powder)
• Passata rustica (or fresh tomatoes, if preferred)
• 4 large free-range eggs
• Sea salt and cracked black pepper. I use Wholefood Earth fine Himalayan Rose Pink Salt and Steenbergs cracked black pepper.
• Freshly chopped coriander and parsley for garnish

How do you make traditional shakshuka?

It’s easy to make shakshuka, especially if you use passata (although you can always use fresh tomatoes if you prefer).

1. Heat the olive oil in a pan and add the finely chopped shallots and red pepper. Cook for about 5 minutes or until softened.
2. Then add the garlic and spices and stir for another minute until fragrant. Pour in 250g of passata rustica and bring to a simmer. Make four wells with the back of a spoon and crack an egg into each well. Reduce the heat to low, cover the pan and cook for another 5-6 minutes or until the eggs are done to your liking.
3. Sprinkle with freshly chopped coriander (cilantro) and parsley to serve. That’s it! An incredibly simple but delicious meal that you can enjoy at any time of day.