Easy Shakshuka Recipe

Why You’ll Love This Recipe

Shakshuka is a beloved North African and Middle Eastern dish made with poached eggs in a rich, spiced tomato sauce. This easy version comes together quickly with pantry staples, making it perfect for a hearty breakfast, brunch, or even a light dinner. It’s flavorful, comforting, and incredibly satisfying when served with warm bread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oiloniongarlicbell peppercanned crushed tomatoespaprikacuminchili powder or cayenne (optional)eggsfresh parsley or cilantro (for garnish)salt and pepper

directions

Heat olive oil in a skillet over medium heat.

Add chopped onions and bell pepper, sautéing until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add crushed tomatoes, paprika, cumin, and chili powder. Season with salt and pepper. Simmer for 10-15 minutes, allowing the flavors to blend and the sauce to thicken.

Use a spoon to make small wells in the sauce and crack an egg into each well.

Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.

Garnish with chopped parsley or cilantro before serving.

Servings and timing

This recipe yields 3-4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Variations

Add feta cheese for a creamy, salty touch.

Use fresh tomatoes instead of canned for a more rustic flavor.

Stir in spinach or kale during the simmering stage for added nutrition.

Top with avocado slices for extra richness.

Serve over cooked grains like quinoa or couscous for a heartier meal.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.Avoid overcooking the eggs when reheating.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, just make sure to chop them finely and simmer a bit longer to reduce excess liquid.

What can I serve with shakshuka?

Pita bread, crusty sourdough, or naan are great for scooping up the sauce and eggs.

Is shakshuka spicy?

It can be! Adjust the chili or cayenne to suit your taste.

Can I make shakshuka ahead of time?

You can prep the sauce in advance and reheat it, then add the eggs and cook just before serving.

Do I need a cast iron skillet?

No, any large, heavy-bottomed skillet with a lid will work.

Can I make this vegan?

Yes, simply omit the eggs and add chickpeas or tofu for protein.

Can I freeze shakshuka?

The sauce freezes well, but it’s best to add fresh eggs when reheating.

How do I know when the eggs are done?

The whites should be set, and the yolks should still jiggle slightly if you prefer them runny.

Can I use different spices?

Absolutely—try coriander, turmeric, or harissa for different flavor profiles.

What’s the origin of shakshuka?

Shakshuka has roots in North African and Middle Eastern cuisine, especially Tunisia and Israel.

Conclusion

This Easy Shakshuka Recipe brings bold flavor and wholesome comfort to your table with minimal effort. Perfect for any time of day, it’s a nourishing, one-pan dish that’s endlessly customizable. Once you try it, shakshuka might just become a staple in your meal rotation.

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