This easy shakshuka is one of those recipes you can make without overthinking it. Eggs simmered in a rich tomato and pepper sauce, all cooked in one pan. It’s a simple, nourishing meal the whole family can enjoy, whether you serve it for breakfast, lunch, or an easy weeknight dinner.
Why We Love This Easy Shakshuka
Have you ever tried shakshuka? It’s fun to say and, honestly, it might be my favorite way to eat eggs. At its heart, egg shakshuka is a simple one-pan meal of softly poached eggs nestled in a flavorful sauce made from tomatoes, green peppers, onions, and garlic. A few spices bring everything together, and the exact amounts can vary from one kitchen to another.
Shakshuka is traditionally known as a North African (Tunisian) and Middle Eastern dish, most often enjoyed for breakfast. The word shakshuka comes from Arabic and means “all mixed up”, which perfectly describes the rich tomato-based sauce that forms the base for the eggs.
I love one-pan, one-skillet meals like this high-protein breakfast casserole, baked egg tortilla , or baked oatmeal because they’re quick to make, require very little cleanup, and often mean you have food ready for more than one meal. This easy shakshuka fits right in.
While we enjoy it for breakfast, this dish works just as well for lunch or a quick dinner. It’s comforting, nourishing, and a great way to change things up if you’re tired of regular scrambled eggs but still want something simple and satisfying.
- Works for breakfast, lunch, or dinner
- Made in one pan with simple ingredients
- Easy enough for busy days
- Naturally lower in sugar
- Filling and nourishing without feeling heavy
Ingredients Needed
You don’t need much to make this easy shakshuka. The ingredient list is short and made up of simple pantry staples and a few fresh vegetables. Exact measurements are in the recipe card below, but here’s a quick overview with a few helpful notes from my kitchen.
Eggs – I usually use large eggs, but smaller eggs work just as well. They cook gently right in the tomato sauce and stay nice and tender.
Tomatoes – This is really the heart of the dish. You can use fresh tomatoes when they’re in season or canned tomatoes for convenience. I often use fire-roasted crushed tomatoes because they add great flavor without any extra work.
Olive Oil – Olive oil is my go-to, but avocado oil works well too if you prefer a higher smoke point. Butter or ghee also adds a lovely richness if that’s what you have on hand.
Onion and Garlic – These build the base of the sauce and add so much flavor. Nothing fancy here, just simple ingredients that make everything taste better.
Spices – I keep it simple with paprika, cumin, and a pinch of red pepper flakes. When cooking for my child, I either skip the chili flakes completely or add them at the end just to my portion. It’s easy to adjust the spice level so everyone enjoys the meal.
To Garnish and Serve – Chopped parsley or cilantro both work beautifully. And if you’re serving this to the family, a bit of bread on the side is perfect for soaking up that flavorful sauce. We never skip this part.
How to Make the Perfect Shakshuka
Shakshuka is easier than it looks, and once you make it once, it quickly becomes second nature. You’ll find the full details in the recipe card below, but here’s how it comes together step by step.
Start by making the sauce. Heat the olive oil in a large skillet and add the diced onion and bell pepper. Cook for about 5 minutes, until the onions are soft and translucent. This step builds the base flavor, so don’t rush it.
Add the garlic and spices, stirring for about 1 minute until fragrant. Then pour in the tomato sauce and diced tomatoes. Bring everything to a gentle boil, then lower the heat and let the sauce simmer for about 10 minutes, or until it thickens and most of the liquid has reduced. You’re looking for a rich, spoonable sauce, not something watery.
Once the sauce is ready, use the back of a spoon to make small wells in the mixture. Gently crack an egg into each one.
Cover the pan, reduce the heat, and cook for about 5 minutes, or until the egg whites are set and the yolks are cooked to your liking.
If I’m cooking for my child, I like to keep the heat low and cook the eggs a little longer so they’re fully set. You can always adjust this depending on how you like your eggs.
Serve straight from the pan with fresh herbs on top and bread on the side for dipping.
What I’ve Learned From Making Shakshuka Again and Again
Cover the skillet after adding the eggs. This helps the egg whites cook evenly while the yolks stay just how you like them. It’s a small step that makes a big difference.
If the sauce thickens too quickly, add a splash of water. Sometimes the tomato sauce reduces faster than the eggs cook. If that happens, pour a little water around the edges of the pan to loosen things up without diluting the flavor.
Choose tomatoes with no added sugar. I always check the label and use plain canned tomatoes. It keeps the dish naturally lower in sugar and lets the spices and vegetables shine.
Adjust the cooking time to your eggs. I cook mine until the whites are just set and the yolks are still runny, which usually takes about 5 minutes. If you prefer firmer eggs, give them closer to 7–8 minutes.
For perfectly runny yolks, try this trick. When I really want soft yolks, I add just the egg whites to the sauce first and let them cook for about 4 minutes. Then I gently add the yolks and cook for one more minute. It takes a little extra care, but the result is worth it.
How To Store The Leftovers
Shakshuka stores surprisingly well, which is why I often make a double batch for meal prep.
Let the sauce cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3 days. I usually keep the sauce on its own and add fresh eggs when reheating, which keeps everything tasting fresh.
To reheat, warm gently on the stovetop over low heat. If the sauce has thickened, add a small splash of water to loosen it before serving.
Making a double batch means lunch or dinner is already halfway done for the next couple of days.
Simple Additions and Variations
This shakshuka is very flexible, which is one of the reasons I love it.
- Add greens: Stir in a handful of spinach or kale toward the end of cooking.
- Add cheese: A little feta on top is lovely, especially for adults.
- Add protein: Leftover chicken or chickpeas work well for a heartier meal.
- Adjust the spice: Keep it mild for kids and add chili flakes at the table.
These small changes make it easy to adapt the dish depending on who you’re cooking for or what you have on hand.
More Breakfast Recipes
Easy Shakshuka (One-Pan Family Meal)
Description
Ingredients
- 6 large eggs
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- 2 tsp tomato paste
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes optional
- 28 oz crushed tomatoes
- 2 tbsp chopped fresh parsley or cilantro to garnish
- ¼ tsp fine sea salt
- Freshly ground black pepper to taste
- ½ cup crumbled feta to serve
Instructions
- Place a large skillet over medium heat and add olive oil.
- Once the pan is hot, add chopped onion, and bell pepper. Cook for 4-5 minutes, constantly stirring until the onion is softened and fragrant.
- Add minced garlic, tomato paste, tomato paste, cumin, paprika, and red flakes, and cook for 1-2 minutes.
- Reduce the heat and add in the crushed tomatoes and stir to combine. Simmer on low for about 10 minutes. Season with salt and pepper to taste.
- Use a spoon to make small wells and crack an egg into each hole.
- Cover the pan with a lid and cook for about 5 minutes or until the eggs look set.
- Garnish with fresh parsley and serve with crumbled feta on top.
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
I used fresh garden tomatoes and jalapeño instead of bell pepper since I had a ton. One of best I’ve had. Delicious