Easy Shakshuka is a beloved Middle Eastern and Mediterranean dish featuring gently poached eggs nestled in a rich, aromatic tomato and pepper sauce infused with warm spices. Bold, comforting, and surprisingly simple, shakshuka is the kind of recipe that feels special yet requires minimal effort.

Traditionally served straight from the skillet with warm bread for dipping, shakshuka is perfect for breakfast, brunch, lunch, or even a light dinner. This easy version stays true to authentic flavors while remaining accessible for home cooks of all skill levels.

What Is Shakshuka?

Shakshuka is a dish of eggs poached in a simmering sauce made from tomatoes, onions, peppers, garlic, and spices. Its roots trace back to North Africa, particularly Tunisia, before spreading across Israel, the Middle East, and the Mediterranean.

The word shakshuka loosely translates to “mixed” or “shaken,” reflecting the dish’s rustic, one-pan nature.

Why You’ll Love This Easy Shakshuka Recipe

One-pan meal with minimal cleanup
Ready in under 30 minutes

Naturally vegetarian and gluten-free
Bold, comforting flavors
Perfect for any time of day

This recipe delivers authentic taste without complicated techniques or hard-to-find ingredients.

Classic Shakshuka Flavor Profile

Shakshuka is all about layered flavor:

Tomatoes: Rich, slightly sweet base

Bell Peppers: Mild sweetness and texture
Onions & Garlic: Savory depth
Spices: Cumin, paprika, and chili for warmth

Eggs: Creamy richness that balances the sauce

Every bite is hearty, fragrant, and deeply satisfying.

Ingredients Overview

Base Ingredients

2 tablespoons olive oil

1 onion, diced
1 red bell pepper, diced

Aromatics & Spices

3–4 cloves garlic, minced

1 teaspoon ground cumin
1 teaspoon smoked or sweet paprika
¼–½ teaspoon chili flakes or cayenne (optional)

Tomatoes

1 (28-ounce) can crushed tomatoes
Salt and freshly ground black pepper

Eggs

4–6 large eggs

Garnishes (Optional)

Fresh parsley or cilantro
Crumbled feta cheese
Warm crusty bread or pita

Choosing the Best Tomatoes

For the best shakshuka:

Use high-quality canned crushed tomatoes
San Marzano tomatoes provide excellent balance

Avoid watery tomatoes for a thicker sauce

Good tomatoes are the foundation of great shakshuka.

How to Make Easy Shakshuka (Step-by-Step)

Step 1: Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Cook 5–7 minutes until softened and lightly caramelized.

Step 2: Add Garlic and Spices

Stir in garlic, cumin, paprika, and chili flakes. Cook for 30–60 seconds until fragrant.

Step 3: Simmer the Tomato Sauce

Add crushed tomatoes, salt, and pepper. Reduce heat and simmer uncovered for 10–15 minutes until thickened.

Step 4: Create Wells for the Eggs

Using a spoon, make small indentations in the sauce for each egg.

Step 5: Add the Eggs

Crack eggs gently into each well. Season lightly with salt.

Step 6: Cover and Cook

Cover the skillet and cook 5–8 minutes until egg whites are set but yolks remain runny.

Step 7: Garnish and Serve

Remove from heat and garnish with herbs or feta. Serve immediately with warm bread.

How to Control Egg Doneness

Runny yolks: 5–6 minutes
Jammy yolks: 7 minutes
Fully cooked: 8–9 minutes

Avoid overcooking—shakshuka is best with soft yolks.

Why Shakshuka Works as a One-Pan Meal

Shakshuka is beloved because:

The sauce builds depth in one pan

Eggs cook gently in the tomato base
Minimal equipment is required
Cleanup is fast and easy

It’s comfort food made efficient.

What to Serve with Shakshuka

Traditional Pairings

Crusty bread or pita
Flatbread or challah

Fresh Sides

Israeli salad
Cucumber and tomato salad

Extra Toppings

Feta cheese

Olives
Hot sauce or harissa

Make-Ahead, Storage & Reheating

Make-Ahead

Prepare the sauce up to 3 days in advance. Add eggs just before serving.

Storage

Leftover sauce keeps well refrigerated for up to 4 days.

Reheating

Reheat sauce gently, then add fresh eggs.

Nutritional Benefits

Easy shakshuka is:

High in protein from eggs
Rich in antioxidants from tomatoes
Naturally gluten-free

Balanced and satisfying

Add extra vegetables for even more nutrition.

Popular Shakshuka Variations

Green Shakshuka

Made with spinach, kale, and herbs instead of tomatoes.

Spicy Shakshuka

Add harissa or extra chili paste.

Meat Lover’s Shakshuka

Brown ground lamb or sausage before vegetables.

Dairy-Free Shakshuka

Skip feta—still delicious.

Common Mistakes to Avoid

Thin sauce (reduce longer)
Overcooked eggs
Skipping spices

Using too small a pan

Texture and seasoning are key to success.

Frequently Asked Questions

Q1: Is shakshuka spicy?
Mild by default; spice is adjustable.

Q2: Can I use fresh tomatoes?
Yes, but cook longer to reduce excess liquid.

Q3: Can I bake shakshuka?
Yes—finish eggs in a 375°F oven.

Q4: Is shakshuka healthy?
Yes—nutrient-dense and balanced.

Why This Easy Shakshuka Recipe Works

Authentic flavor with simple steps
Perfect egg-to-sauce ratio
One-pan efficiency

Customizable for many diets
Reliable, repeatable results

Conclusion

Easy Shakshuka is proof that bold, comforting food doesn’t have to be complicated. With rich tomato sauce, fragrant spices, and perfectly poached eggs, this dish delivers warmth, flavor, and versatility in every bite. Whether served for brunch, lunch, or dinner, shakshuka remains a timeless favorite that belongs in every home cook’s repertoire.

Easy Shakshuka: Classic One-Pan Eggs Poached in Spiced Tomato Sauce

Author: WAFA LI

Print Recipe

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cayenne (optional)
• 1 (28 oz) can crushed tomatoes, no salt added
• 4–6 large eggs
• Sea salt & black pepper to taste
• 2 tbsp fresh parsley or cilantro, chopped
• Optional: crumbled feta, sliced avocado, or crusty low-carb bread

Instructions

Heat olive oil in a 10–12″ oven-safe skillet over medium. Sauté onion and bell pepper 6–8 min until soft.

Add garlic, cumin, paprika, and cayenne; cook 1 min until fragrant.
Stir in tomatoes. Simmer 10–12 min, stirring occasionally, until thickened to a stew-like consistency. Season with salt & pepper.
Make 4–6 wells in the sauce. Crack an egg into each.

Cover and cook 5–8 min—until whites are set but yolks are still runny (or bake at 375°F for 8–10 min for even cooking).
Garnish with herbs and optional toppings. Serve directly from the skillet.