Mediterranean Shakshuka Breakfast Burrito with Roasted Red Pepper Salsa and Tzatziki
Indulge in a delightful fusion of flavors with our Mediterranean Shakshuka Breakfast Burrito. Packed with vibrant and nutritious ingredients, this burrito combines a rich and flavorful shakshuka filling with roasted red pepper salsa and a creamy tzatziki sauce. Ideal for breakfast or brunch, it brings the best of the Mediterranean diet into a handheld treat. Each bite is an explosion of textures—crispy roasted vegetables, smooth avocado, and perfectly fried eggs, all wrapped in a whole wheat tortilla. Serve with a drizzle of olive oil and a sprinkle of herbs for an exceptional meal that’s as satisfying as it is healthy.
N/A
Servings
525
Calories
31
Ingredients
Ingredients
Roasted red peppers
3 (Roasted and diced)
Chopped dill
1 tablespoon (Fresh)
Chopped parsley
1 tablespoon (Fresh)
Chopped scallion
1 tablespoon (Fresh)
Mint
1 tablespoon (Chopped fresh)
Kosher salt
to taste
Full-fat Greek yogurt
1 cup
Lemon
1/2 (Juiced)
Chopped mint
2 tablespoons
Chopped dill
2 tablespoons
Garlic clove
1 (Minced)
Apple cider vinegar
2 teaspoons
Ground black pepper
to taste
Extra virgin olive oil
to garnish
Paprika
to garnish
Cherry tomatoes
1 pint (about 10 ounces)
Extra virgin olive oil
1/4 cup plus 2 tablespoons
Kosher salt
2 teaspoons
Large eggplant
1 (Cut into 1/4 inch slices)
Yellow onion
1 (Sliced into half rounds)
Garlic cloves
3 (Thinly sliced)
Paprika
1 teaspoon
Cayenne pepper
1 teaspoon
Cumin seed
1/2 teaspoon
Small sweet potato
1 (Peeled and diced)
Zucchini
1 (Diced)
Red bell pepper
1 (Diced)
Baby spinach
6 cups
Whole wheat tortillas
8 (10 inch)
Eggs
8
Avocados
2 (Sliced)
Instructions
1
Start by making the Roasted Red Pepper Salsa. Combine the roasted red peppers, dill, parsley, scallions, mint, and some kosher salt in a food processor. Pulse until well mixed but still slightly chunky. Refrigerate until serving.
2
Next, prepare the Tzatziki. In a bowl, mix Greek yogurt, lemon juice, mint, dill, minced garlic, apple cider vinegar, kosher salt, and black pepper. Store in the fridge until ready to serve. When serving, drizzle with olive oil and sprinkle with paprika, mint, and dill.
3
Preheat your oven to 400°F (200°C). On a sheet tray, toss cherry tomatoes with 1/4 cup olive oil and 1/2 teaspoon kosher salt. Roast for 20 minutes or until blistered.
4
Prepare the eggplant by salting it to release moisture; chop it into 1/4-inch dice after letting it sit for 10 minutes.
5
In a large sauté pan over medium-high heat, heat 2 tablespoons olive oil. Add onions and 1/2 teaspoon salt; sauté for 5 minutes until soft and lightly browned.
6
Stir in sliced garlic, paprika, cayenne pepper, cumin seeds, and 1 teaspoon salt. Cook for an additional 1-2 minutes until fragrant.
7
Add sweet potatoes to the pan and cook for 5-7 minutes until lightly browned. Then, mix in eggplant and cook until softened (about 5 minutes). Add diced zucchini, red bell pepper, and cooked roasted tomatoes; cover and simmer for another 10 minutes, stirring occasionally, until roasted and tender.
8
Remove from heat and stir in baby spinach until wilted.
9
Fry eggs in a nonstick skillet over medium heat to your desired doneness.
10
Assemble each burrito: Lay one tortilla flat. Spread 1 tablespoon of tzatziki on the bottom third, followed by 1 tablespoon of roasted salsa. Add 1 cup of the cooked vegetable mixture, 4-5 roasted cherry tomatoes, a sliced avocado, and a fried egg on top.
11
Fold the tortilla: bring the bottom up, fold in sides, and roll tightly to seal.
12
Heat a nonstick skillet and place burritos seam side down to seal. Serve fresh with additional tzatziki and roasted salsa.
Nutrition Information
18 grams
Protein
15 grams
Fiber
802 milligrams
Sodium
188 milligrams
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
How do I make the Roasted Red Pepper Salsa?
Pulse roasted red peppers, dill, parsley, scallions, mint, and salt in a food processor until well mixed but slightly chunky, then refrigerate.
What are the ingredients for the Tzatziki sauce?
The sauce contains Greek yogurt, lemon juice, mint, dill, minced garlic, apple cider vinegar, salt, and black pepper.
How should the cherry tomatoes be prepared?
Toss them with 1/4 cup olive oil and salt, then roast in a 400°F oven for 20 minutes until blistered.
How do I prepare the eggplant for this recipe?
Salt the eggplant to release moisture for 10 minutes, then chop it into 1/4-inch dice.
What spices are used in the shakshuka vegetable mixture?
The mixture includes garlic, paprika, cayenne pepper, and cumin seeds.
How long should I sauté the onions?
Sauté the onions for about 5 minutes until they are soft and lightly browned.
When do I add the sweet potatoes to the pan?
Add them after the spices and cook for 5-7 minutes until lightly browned before adding other vegetables.
How long do the vegetables simmer together?
After adding zucchini and peppers, cover and simmer for 10 minutes until tender.
When should the baby spinach be added?
Stir in the baby spinach after removing the vegetable mixture from heat so it just wilts.
How are the eggs prepared for the burrito?
Fry the eggs in a nonstick skillet over medium heat to your preferred level of doneness.
What is the first step in assembling the burrito?
Lay a tortilla flat and spread 1 tablespoon of tzatziki on the bottom third.
How much salsa goes inside each burrito?
Add 1 tablespoon of the roasted red pepper salsa during assembly.
What is the recommended serving size for the vegetable mixture per burrito?
Use approximately 1 cup of the cooked vegetable mixture for each burrito.
Are there any fresh toppings included in the assembly?
Yes, each burrito includes sliced avocado and roasted cherry tomatoes.
How do you fold the Mediterranean Shakshuka Burrito?
Bring the bottom up, fold in the sides, and roll tightly to seal.
How do you seal the burrito after rolling?
Place the rolled burrito seam side down in a heated nonstick skillet.
What kind of tortilla is used in this recipe?
The recipe calls for 10-inch whole wheat tortillas.
How many calories are in one serving?
Each burrito contains approximately 525 calories.
How much protein is in this breakfast burrito?
Each serving provides 18 grams of protein.
What is the fiber content of the recipe?
This recipe is high in fiber, containing 15 grams per serving.
What is the sodium content of the burrito?
The sodium content is 802 milligrams per serving.
How much cholesterol does this meal contain?
It contains 188 milligrams of cholesterol per serving.
How many ingredients are required in total?
There are 31 ingredients listed for this comprehensive Mediterranean recipe.
What type of oil is used throughout the recipe?
Extra virgin olive oil is used for roasting, sautéing, and garnishing.
Can I make the tzatziki ahead of time?
Yes, store the tzatziki in the fridge until you are ready to assemble the burritos.
How should I garnish the tzatziki when serving?
Drizzle with olive oil and sprinkle with paprika, mint, and dill.
What makes this burrito Mediterranean-style?
It uses ingredients like eggplant, zucchini, feta-style Greek yogurt sauce, and traditional shakshuka spices.
What temperature is the oven set to?
The oven should be preheated to 400°F (200°C).
How many burritos does the ingredient list accommodate?
The recipe makes 8 burritos based on the tortilla and egg count.
Is this recipe suitable for brunch?
Yes, it is described as an ideal choice for both breakfast and brunch.