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Veggie Shakshuka with Skyr

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings


  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1- 26 ounce jar or box of strained tomatoes
  • 2 tbsp tomato paste
  • 1 tsp honey
  • 1 tsp red wine vinegar
  • 5 ounces baby spinach
  • 4 large eggs, organic and cage-free
  • 1- 5.3 ounce container Plain Icelandic Provisions Skyr


  1. Heat olive oil in a medium-large saute pan over medium heat. Add onion and saute for 3-4 minutes until soft. Add garlic and bell pepper, and cook until soft. Mix in cumin, paprika, turmeric, and red pepper flakes, and stir until fragrant. Add the strained tomatoes, tomato paste, honey, red wine vinegar, and spinach. Partially cover with a lid, reduce heat, and simmer until the sauce is thickened and slightly reduced, about 10 minutes.

  2. In a medium bowl, spoon out 1/3 of the tomato mixture, and add in half of a container of Icelandic Provisions Skyr. Mix well, and add back into the pan, stirring well.

  3. Use a large spoon to impress four spaces in the sauce, and carefully crack each egg into the indentations. Cover and cook for another 2-5 minutes, or until the egg whites are just set but yolks remain jiggly. Serve with Icelandic Provisions plain Skyr.

Recipe Notes

Serve with sourdough bread, pita bread, gluten-free bread or your bread of choice. You can season with Za'atar, sea salt, and pepper

Nutrient Analysis:
Serving size: 2 eggs + 2 cups veggies Calories: 445 calories, Fat: 18 grams, Saturated fat: 5 grams, Carbohydrates: 40 grams, Sugar: 15 grams, Sodium: 445 milligrams, Fiber: 10 grams, Protein: 28 grams, Cholesterol: 375 milligrams