Shortcut Shakshuka with Trader Joe’s Ingredients: A Brain-Healthy Meal for Any Time of Day
November 7, 2025
Shakshuka is a popular Middle Eastern dish made with eggs poached in a savory tomato sauce. It’s typically served for breakfast, but it’s equally satisfying for lunch or dinner. My Shortcut Shakshuka uses just six ingredients, all from my local Trader Joe’s market, and it comes together quickly. It’s flavorful, nourishing, and loaded with brain-healthy ingredients including eggs, mushrooms, and spinach.
What Is Shakshuka?
Traditional shakshuka is a one-pan dish that originated in North Africa and became popular across the Middle East. It’s usually made with tomatoes, onions, bell peppers, and spices like cumin and paprika, with eggs gently poached right in the sauce. The result? Creamy, runny yolks surrounded by a rich, spiced tomato base—perfect for scooping up with crusty bread.
My version keeps all the comforting flavors but uses a few clever shortcuts to save time without sacrificing taste or nutrition.
The inspiration for my Shortcut Shakshuka came from this meal, which I devoured during my trip to Israel last month. My son and I visited Kitron Winery in the northern Galilee region of the country where they served this hearty shakshuka-and-salad lunch … with some wine tasting, of course.
Shortcut Ingredients that Save Time (and Dishes)
For my recipe, you’ll only need a handful of items from your local supermarket (for me, that’s Trader Joe’s):
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Frozen shiitake mushrooms: No chopping required! These cook up beautifully golden and add umami depth. Frozen vegetables are flash-frozen at peak freshness, locking in nutrients, so they’re often just as nutritious (or more nutritious) as fresh.
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Baby spinach: Toss half the bag (or all of it) straight into the pan to wilt. Spinach adds color, texture, and nutrients for brain and eye health.
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Trader Joe’s Tomato Feta Soup: A ready-to-pour base that replaces traditional tomato sauce or canned tomatoes—creamy, tangy, and perfectly seasoned.
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Eggs: The star of the show.
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Feta cheese and fresh parsley: For that signature salty finish and a pop of freshness.
These ingredients transform shakshuka from a weekend brunch project into an anytime meal.
Brain-Healthy Benefits in Every Bite
This shortcut shakshuka isn’t just convenient—it’s smart food for your brain.
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Eggs are rich in choline, a nutrient that supports memory and cognitive health. Choline helps build brain cell membranes and plays a key role in producing neurotransmitters.
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Mushrooms are a rich source of ergothioneine, an amino acid with antioxidant activity that’s being studied for its potential role in supporting cognitive health and aging. Although human trials are still limited, early research suggests ergothioneine may help protect brain cells from oxidative stress and support cognitive resilience
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Spinach delivers folate, vitamin K, and lutein, all linked to better brain and eye function. In one study, older adults who ate a serving of leafy greens daily had the cognitive function of someone 11 years younger. Spinach and other dark green leafy veggies are the number-one food on the MIND Diet.
Together, these ingredients make this dish a delicious way to fuel both body and mind.
How to Make It
Start by sautéing the frozen shiitake mushrooms in olive oil until they release their liquid and turn golden. Add baby spinach and cook until wilted. Sprinkle in cumin and smoked paprika for warmth and spice. Pour in the tomato feta soup, bring to a gentle simmer, and crack in your eggs. Cover and cook until the whites are set but the yolks are still runny—about 5 to 7 minutes.
Top with crumbled feta, chopped parsley, and a drizzle of olive oil. Serve with toasted sourdough or pita for dipping.
Make It Your Own
Shakshuka is endlessly adaptable. Here are a few easy variations:
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Adjust the eggs: Use 4 to 6 eggs depending on how many people you’re feeding—or how hungry you are. I recommend one or two eggs per serving.
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Change up the cheese: Try goat cheese, ricotta salata, or shredded mozzarella.
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Add more veggies: Sauté chopped bell peppers, zucchini, or frozen artichoke hearts with the mushrooms.
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Turn up the heat: Add a pinch of red pepper flakes or drizzle with harissa.
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Swap the base: Instead of soup, use canned crushed tomatoes with a crumble of feta stirred in.
The beauty of this recipe is that you can customize it to your taste and what’s in your fridge.
- 1 tablespoon extra virgin olive oil
- One 10-ounce bag frozen shiitake mushrooms
- Half 6-ounce bag baby spinach
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- One 20-ounce container, tomato feta soup
- 4 to 6 large eggs
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh parsley, plus more to taste
- 3 to 6 slices sourdough bread, optional
- Heat the olive oil in a large nonstick skillet over medium high heat. Add the frozen mushrooms and cook, stirring often, until they release their liquid and turn golden and tender, 5 to 7 minutes.
- Add the spinach (I call for half a bag... but you can certainly add more) and cook, stirring often, until wilted, about 1 minute. Stir in the smoked paprika and cumin and sautée 1 more minute,
- Lower the heat to medium-low and stir in the soup, Bring to a gentle simmer.
- Crack in the eggs, cover, and simmer over low heat until the whites are set and the yolks are still runny, 5 to 7 minutes.
- Sprinkle with the feta and parsley and serve with sourdough and a drizzle of olive oil, as desired.
Simple. Satisfying. Shakshuka
Shakshuka is one of those rare recipes that hits all the right notes—flavorful, nourishing (my version is brain healthy!), and endlessly adaptable. My shortcut recipe keeps things easy without cutting corners on taste. Try it once and you’ll see why it’s earned a regular spot in my kitchen, morning, noon or night.