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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!
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 delicious start to the day. If your kids don’t like spicy food you can omit the chili powder. 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.
Recipe Ingredients
See full list of simple ingredients below in recipe card with exact measurements.
- Peppers: Use either a red or green bell pepper, whichever is your preference. Red peppers are slightly sweeter than the green peppers.
- 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.
How to Make Shakshuka
Step 1: 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.
Step 2: Add the tomatoes. Add the tomatoes and fresh herbs into the pan along with the veggies and bring the sauce to a simmer.
Step 3: 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.
Step 4: 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.
Recipe Tips
- 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.
- 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.
Storage Tips
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.
More Egg Recipes
Breakfast
Greek Baked Eggs
Breakfast
Cottage Cheese Baked Eggs
Breakfast
Egg Sausage Casserole
Breakfast
Caprese Egg Muffins
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Easy Shakshuka
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, or green bell pepper, deseeded and diced
- 1/2 white onion, diced
- 6 cloves garlic, finely minced
- 1 teaspoon sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin powder
- 1/2 teaspoon cayenne red pepper, {optional}
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder , {more for a spicier richer dish}
- 1/2 teaspoon ground coriander
- 1 – 28- oz diced tomatoes, with the juice {try fire roasted for a smoky flavor}
- 1 tablespoon cilantro, freshly chopped
- 1 tablespoon parsley, freshly chopped
- 6 eggs
Instructions
- 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.
- 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.
- Add the tomatoes, cilantro and parsley and cook until it starts to simmer then make 6 semi-equally spaced crevasses in the sauce.
- Crack an egg into each of the crevasses and cover the pan with a lid.
- Let the eggs cook to your liking, mine took about 6 minutes, then remove the lid and turn the heat off.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
