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Easy Shakshuka

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Easy Shakshuka is a traditional spicy and delicious dish, packed with a range of savory flavors that marry together to make the perfect one pan meal. Eggs, vegetables, warm spices, fresh herbs and tomatoes are combined into the perfect breakfast or dish to serve at brunch! 

Easy Shakshuka in a skillet.

EASY SHAKSHUKA

If you haven’t tried Easy Shakshuka Eggs before, then you are in for a real treat!

This simple egg dish packs a real flavor punch, a rich and spicy savory tomato sauce forms the base of the dish.

Once the tomato sauce has cooked, the eggs are cracked directly into the thick sauce where they poach until cooked. 

I like to cook the eggs until the white has just set but the yolk remains soft and runny – perfect for dipping hot toast or warm pita into.

Eggs are a great way to incorporate high-quality protein into our kids’ diets.

Served with the spicy tomato sauce, this is an easy way to get our kids to enjoy a healthy start to the day.

If your kids don’t like spicy food you can omit the chili powder.

Easy Shakshuka in a bowl.

Even better, everything is cooked in one skillet which saves on the clean-up.

Don’t be limited to thinking you can only serve Easy Shakshuka Eggs for breakfast, it makes a great tasting and healthy meal any time of the day.

If you are having a brunch it would be a wonderful dish alongside some homemade yogurt, an Egg Sausage Casserole and Air Fryer French Toast Sticks.

I love adding egg dishes to a brunch menu because I know they will give people energy and keep them feeling satisfied and full. 

Some other favorites I often serve are this Bacon Egg Salad, Southwestern Greek Yogurt Deviled Eggs, Southern-Style Egg Salad or these Breakfast Egg Muffins.

There is also a twist on this shakshuka known as Green Shakshuka that is packed full of leafy greens, fresh herbs and poached eggs which is a fun way to make this dish.

Easy Shakshuka with bread.

WHAT IS SHAKSHUKA?

Shakshuka is a dish comprising of eggs which have been poached in a rich tomato sauce flavored with olive oil, garlic, peppers, onions, spices and fresh herbs.

The rich tomato sauce is made first, then once cooked the eggs are cracked into the sauce to poach before serving.

This shakshuka recipe is a healthy breakfast dish containing lots of vitamins and minerals from the vegetables in the tomato sauce and protein from the eggs. 

This makes a great brunch, or light lunch option too.

WHERE DOES SHAKSHUKA ORIGINATE FROM?

Shakshuka is a dish that originated in North Africa.

However, it is a dish that has become popular and you will find many variations of shakshuka across North Africa and throughout the Middle East.

This dish fits perfectly into the Mediterranean diet and is loaded with healthy ingredients. 

If you are looking for a vegetarian meal that is packed with protein this is a dish for you! 

Easy Shakshuka ingredients.

WHAT INGREDIENTS ARE IN THIS EASY SHAKSHUKA?

OLIVE OIL: Olive oil is my oil of choice and is traditionally used in a Mediterranean diet. Where possible I prefer to use extra-virgin olive oil for extra flavor.

RED BELL PEPPER OR GREEN BELL PEPPERS: Use either a red or green bell pepper, whichever is your preference. Red peppers are slightly sweeter than the green peppers.

WHITE ONION: A white onion is used to flavor the tomato sauce, you can substitute with a red or yellow onion as well.

GARLIC: Fresh garlic adds depth of flavor to the tomato sauce but can be left out if you want.

SPICES: A combination of paprika, cumin, ground coriander and chili powder flavor the dish. If you prefer a spicier sauce add more chili, for a milder sauce only add 1/4 teaspoon of chili. You can also add crushed red pepper for extra spice.

TOMATOES: This dish uses a tomato mixture. I used canned tomatoes to form the base of the rich tomato sauce. If you like a more smoky flavor try adding in fire roasted tomatoes.

For a thicker sauce add tomato paste with the diced tomatoes. 

Traditional Shakshuka uses very ripe tomatoes that are no longer good for salad so if you have them on hand they would be great in this recipe. I don’t suggest using fresh tomatoes in this recipe. Another option is to use tomato puree in place of the diced tomatoes. 

EGGS: I am lucky enough to live in Ohio which is the second largest egg farming state in the nation. I use fresh free range eggs, which not only taste great but are packed full of protein.

You can cook the eggs however you like but I tend to keep them with runny yolks if possible. 

FRESH HERBS: Chopped cilantro and parley are added to the tomato sauce. Scatter additional herbs over the dish just before serving, to add a burst of fresh herb flavor.

Easy Shakshuka with fork.

HOW TO MAKE SHAKSHUKA?

Sauté the vegetables. Heat oil in a large skillet over medium-high heat, add the bell pepper and onion, and sauté gently until they start to soften, around 5 minutes.

Now add in the garlic, salt and spices and stir for a further 2 minutes until the garlic becomes fragrant.

Easy Shakshuka with spices.

Add the tomatoes. Add the tomatoes and fresh herbs into the pan along with the veggies and bring the sauce to a simmer.

Easy Shakshuka with herbs.

Now add the eggs. Make 6 equally spaced crevasses in the tomato sauce and crack eggs into each crevasse. Cover the pan with a lid and cook the eggs to your liking.

I cook the eggs on low heat for 6 minutes which cooks the white of the egg and leaves the yolk soft.

Easy Shakshuka eggs in sauce.

Finish the dish. Remove the skillet from the heat and scatter over additional fresh herbs. Serve immediately with crusty bread to soak up extra sauce.

Easy Shakshuka in a skillet.

IS SHAKSHUKA SPICY?

Shakshuka does contain spices, but like all spicy dishes you can adapt the spicing to suit your own palette.

I have used a combination of paprika, ground cumin, ground coriander and chili powder.

My version of this dish is flavorful but not too hot. If you want more spice I suggest adding more chili powder, red pepper flakes or cayenne red pepper.

If you want the sauce milder, then add less chili powder or remove it altogether. This is an adaptable dish, so make it your own.

Easy Shakshuka with white bowl and spoon.

TIPS FOR MAKING SHAKSHUKA EGGS:

  • Everything is cooked in one skillet which saves time, this dish can be cooked and on the table in less than 30 minutes.
  • Switch up the veggies! I have used red peppers, onion and garlic with the tomatoes in my shakshuka. However, feel free to add in other veggies you like to eat, diced eggplant, carrots and zucchini would also work in this dish.
  • Use the freshest of eggs, it really will make a difference to the finished dish.
  • Add cheese into this dish. Some that I think work nicely are feta cheese or goat cheese or Mozzarella cheese.
  • Store this shakshuka in an airtight container in the fridge for up to 3 days. To heat up, place on the stove over a medium heat to warm through.
  • Add a dollop of yogurt. This dish is great with labneh or yogurt to top it off. 
  • Stir in harissa. I love harissa and the flavor it adds to dishes. If you have it on hand add a spoonful and stir it in! 
  • Spoon some of the tomato sauce onto the whites of the eggs to help it cook. If you like the eggs to be runny it takes about 10 minutes but you can adjust to your desired consistency.

Easy Shakshuka with bread.

SERVING SUGGESTIONS:

I serve my Easy Shakshuka straight from the skillet, with warm pita bread or crusty bread on the side. You can also serve it with Homemade Baked Pita Chips or Homemade Tortilla Chips

Perfect for dipping in the egg yolk and scooping up the rich and flavorful tomato sauce.

This dish really is perfect for any time of day! 

OTHER GREAT TASTING EGG RECIPES TO TRY:

Chaffles Recipe

Mediterranean Frittata

Southwest Breakfast Egg Tacos

Turkey Sausage and Egg Puff Pastry Pizza

Southwestern Turkey Sausage Egg Cups 

Sun-dried Tomato Goat Cheese Frittata

Easy Shakshuka with logo.

Easy Shakshuka with bread.

Easy Shakshuka

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Easy Shakshuka is a traditional spicy and delicious dish, packed with a range of savory flavors that marry together to make the perfect one pan meal. Eggs, vegetables, warm spices, fresh herbs and tomatoes are combined into the perfect breakfast or dish to serve at brunch! 

Ingredients

  • 1 tablespoon of olive oil
  • 1 red or green bell pepper, deseeded and diced
  • 1/2 white onion, diced
  • 6 cloves of garlic, finely minced
  • 1 teaspoon of sugar
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon cayenne red pepper {optional}
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of chili powder {more for a spicier, richer dish}
  • 1/2 teaspoon of ground coriander
  • 1 - 28-oz can of diced tomatoes with the juice {try fire roasted for a smoky flavor}
  • 1 tablespoon of freshly chopped cilantro
  • 1 tablespoon of freshly chopped parsley
  • 6 eggs

Instructions

    1. Heat the olive oil in a large skillet over medium heat. Add the bell pepper and onion and stir and cook until the onion starts to soften and become translucent, about 5 minutes.
    2. Add the garlic, sugar, paprika, cumin, cayenne pepper, salt, chili powder and coriander powder then stir and cook until the garlic becomes fragrant, about 2 minutes.
    3. Add the tomatoes, cilantro and parsley and cook until it starts to simmer then make 6 semi-equally spaced crevasses in the sauce.
    4. Crack an egg into each of the crevasses and cover the pan with a lid.
    5. Let the eggs cook to your liking, mine took about 6 minutes, then remove the lid and turn the heat off.
    6. Serve with additional chopped parsley or cilantro for garnish and toasted bread or pita if desired.

Notes

This shakshuka can be stored in an airtight container in the fridge for up to 3 days.

Spoon some of the tomato sauce onto the whites of the eggs to help it cook. If you like the eggs to be runny it takes about 10 minutes but you can adjust to your desired consistency.

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