Quick & Easy Shakshuka with Eggs for Any Time of Day

Shakshuka with eggs is a vibrant, flavorful dish that has become a breakfast favorite worldwide. This one-pan meal features poached eggs simmered in a rich tomato sauce infused with aromatic spices like cumin and paprika. Originating from North Africa and the Middle East, shakshuka has gained global popularity for its simplicity, bold flavors, and versatility.

One of the best things about shakshuka is how easy it is to prepare. With just a handful of ingredients—tomatoes, eggs, bell peppers, garlic, and olive oil—you can create a comforting, nourishing meal in under 30 minutes. It’s a perfect choice for breakfast, brunch, or even a quick dinner, making it a staple for busy mornings or lazy weekends.

Beyond its delicious taste, shakshuka is also a highly customizable dish. Whether you prefer a mild or spicy version, adding ingredients like feta cheese, spinach, or even chickpeas can elevate the flavors to suit your taste. Served with crusty bread or warm pita, it’s an irresistible meal that satisfies any time of day.

If you’re looking for a quick, easy, and nutritious meal, shakshuka with eggs is the perfect choice. In this guide, we’ll walk you through everything you need to know, from ingredients and cooking steps to tips for making the best shakshuka every time. Let’s get started!

What is Shakshuka? (A One-Pan Egg Delight)

Shakshuka is a flavorful, one-pan dish featuring eggs poached in a spiced tomato and bell pepper sauce. It is a staple in Middle Eastern and North African cuisines and has gained worldwide recognition for its bold flavors, simplicity, and versatility. Whether enjoyed as a hearty breakfast, a light lunch, or a comforting dinner, shakshuka is a satisfying meal that requires minimal ingredients and effort.

Origin of Shakshuka (Middle Eastern & North African Dish)

The exact origins of shakshuka are debated, but it is widely believed to have originated in North Africa, particularly in countries like Tunisia and Libya. The word “shakshuka” itself is thought to come from Arabic, meaning “a mixture” or “all mixed up,” which perfectly describes the dish’s combination of ingredients. As the dish spread across the Middle East, it became especially popular in Israel, where it was embraced as a beloved breakfast and brunch item.

Over time, different regions have put their own spin on shakshuka. In North Africa, it is often spicier, with harissa or chili peppers added for extra heat. Meanwhile, in Middle Eastern variations, you may find milder flavors with ingredients like feta cheese or fresh herbs incorporated for additional depth.

Why It’s a Popular and Healthy Breakfast Option

One of the key reasons for shakshuka’s widespread popularity is its nutritional value. The dish is naturally packed with protein from the eggs and loaded with vitamins and antioxidants from the tomatoes and bell peppers. Since it is typically cooked in heart-healthy olive oil, it also provides good fats that support overall well-being.

Shakshuka is also a great option for those following various dietary lifestyles. It’s naturally vegetarian, making it ideal for plant-based eaters, and it can be customized to be keto-friendly or dairy-free. Plus, because it’s made in just one pan, it’s a convenient, low-effort meal that’s perfect for busy mornings or quick weeknight dinners.

Traditional vs. Modern Variations

While the traditional shakshuka recipe consists of eggs poached in a simple tomato sauce with onions, garlic, and spices, modern variations have introduced exciting twists. In Mediterranean versions, ingredients like feta cheese, olives, and spinach are often added to enhance the flavor. Some variations even incorporate meat, such as chorizo or ground beef, for a heartier meal.

For those who enjoy experimenting in the kitchen, shakshuka can be adapted in countless ways. A green shakshuka, for example, swaps the tomato base for a mix of spinach, kale, and herbs, creating a fresh and vibrant take on the dish. Other popular adaptations include adding chickpeas for extra protein, using different types of cheeses, or incorporating a smoky depth with roasted red peppers.

No matter how it’s prepared, shakshuka remains a comforting and versatile dish that can be enjoyed at any time of day. Whether you stick to the classic recipe or experiment with your own twist, this one-pan egg delight is sure to become a favorite in your kitchen.

Ingredients You’ll Need for the Perfect Shakshuka

Shakshuka is a simple yet flavorful dish that relies on fresh, wholesome ingredients to create a rich and satisfying meal. The beauty of this one-pan recipe is that it uses pantry staples, making it easy to whip up any time of day. Below, we’ll break down the core ingredients, essential spices, and optional toppings that can enhance the dish and add depth to its flavors.

Core Ingredients: Tomatoes, Eggs, Bell Peppers, Garlic, and Olive Oil

• Tomatoes: The heart of shakshuka lies in its thick and slightly chunky tomato sauce. Fresh, ripe tomatoes provide a natural sweetness, while canned crushed or diced tomatoes offer convenience and consistency. For a richer sauce, some people use fire-roasted tomatoes or tomato paste to deepen the flavor.
• Eggs: Eggs are the star of the dish, gently poached in the simmering tomato sauce until the whites are set but the yolks remain slightly runny. The eggs not only add protein but also create a creamy texture that blends beautifully with the sauce.
• Bell Peppers: Red or yellow bell peppers add a subtle sweetness and depth to the sauce. They soften as they cook, enhancing the overall flavor while providing a bit of texture. Some variations also use spicy peppers, such as jalapeños or serranos, for an extra kick.
• Garlic: A few cloves of fresh garlic sautéed in olive oil give the dish its signature aromatic base. Garlic infuses the sauce with a warm, slightly pungent flavor that complements the acidity of the tomatoes.
• Olive Oil: A generous drizzle of high-quality olive oil is essential for sautéing the vegetables and helping the flavors meld together. It also adds a subtle richness to the dish and brings out the natural sweetness of the tomatoes and peppers.

Essential Spices: Cumin, Paprika, Salt, and Pepper

• Cumin: A staple spice in Middle Eastern and North African cuisine, cumin adds an earthy, slightly smoky flavor to shakshuka. It enhances the warmth of the dish without overpowering the other ingredients.
• Paprika: Both sweet and smoked paprika work well in shakshuka, contributing a mild heat and a deep red color. Smoked paprika, in particular, adds a hint of smokiness that pairs beautifully with the tomatoes.
• Salt & Pepper: These basic seasonings are crucial for balancing the acidity of the tomatoes and bringing out the natural flavors of the dish. Adjusting the salt and pepper to taste ensures the perfect balance between sweetness and savoriness.

For those who enjoy a spicier version, cayenne pepper, red pepper flakes, or harissa can be added for a bit of heat. Harissa, a North African chili paste, is an especially popular addition for those who love bold flavors.

Optional Toppings: Feta Cheese, Cilantro, and Parsley

• Feta Cheese: Crumbled feta adds a creamy, tangy contrast to the rich tomato sauce. Its saltiness enhances the overall depth of the dish, making it a popular topping in Mediterranean-style shakshuka.
• Cilantro: Fresh cilantro leaves bring a burst of freshness and a slight citrusy note that balances the warmth of the spices. It’s a great finishing touch for those who enjoy herbal flavors.
• Parsley: If cilantro isn’t your favorite, parsley is another excellent option. Its mild, slightly peppery taste complements the shakshuka sauce while adding a pop of vibrant green color.

Other optional toppings include avocado slices, olives, toasted sesame seeds, or even Greek yogurt for extra creaminess. The beauty of shakshuka is that it can be easily customized to fit your taste preferences while maintaining its rich and comforting essence.

Step-by-Step Guide to Making Quick & Easy Shakshuka

Making shakshuka is a simple and rewarding process that requires just one pan and a few fresh ingredients. The key to achieving the perfect balance of flavors lies in properly cooking the sauce and allowing the eggs to poach gently in the rich, spiced tomato mixture. Follow this step-by-step guide to create a delicious, quick, and easy shakshuka that you can enjoy at any time of the day.

Step 1: Sauté Onions, Garlic, and Bell Peppers in Olive Oil

The foundation of any great shakshuka starts with sautéing aromatics.

• Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium heat. A well-seasoned cast-iron pan is ideal for even heat distribution, but a non-stick pan works well too.
• Add 1 finely chopped onion and cook for 2–3 minutes until it softens and turns translucent. Stir occasionally to prevent burning.
• Add 2 minced garlic cloves and 1 diced bell pepper (red or yellow for sweetness, green for a slightly bitter note). Sauté for another 3–4 minutes until the peppers are tender and the garlic is fragrant.

At this stage, your kitchen will be filled with the delicious aroma of sizzling garlic and peppers, setting the stage for a rich and flavorful shakshuka.

Step 2: Add Tomatoes and Spices, Let Simmer

Once the aromatics are cooked, it’s time to create the tomato base.

• Pour in 1 can (14-16 oz) of crushed tomatoes or 4–5 fresh tomatoes, diced. If using fresh tomatoes, let them cook down until they break apart and form a sauce.
• Stir in the essential spices:
  • 1 teaspoon cumin (adds warmth and depth)
  • 1 teaspoon paprika (sweet or smoked, for a subtle heat)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper (for a mild kick)
• If you like spice, add a pinch of red pepper flakes or ½ teaspoon harissa for extra heat.

Let the sauce simmer for 10–15 minutes, stirring occasionally. The goal is to allow the flavors to meld together and the sauce to thicken slightly. If the mixture becomes too thick, you can add a splash of water or vegetable broth to loosen it up.

Step 3: Crack Eggs Into the Sauce and Cook Until Set

Now comes the most important step—adding the eggs!

• Using a spoon, create small wells in the sauce, spacing them evenly apart.
• Carefully crack an egg into each well. For best results, crack the eggs into a small bowl first, then pour them into the pan to avoid breaking the yolks.
• Cover the pan with a lid and let the eggs cook for 5–7 minutes until the whites are set but the yolks remain runny. If you prefer firmer yolks, cook for an additional 2–3 minutes.

Pro Tip: If you don’t have a lid, you can spoon a bit of sauce over the egg whites to help them cook evenly.

Step 4: Garnish with Feta Cheese and Fresh Herbs

Once the eggs are cooked to your desired doneness, it’s time to add the finishing touches.

• Sprinkle crumbled feta cheese over the shakshuka for a creamy, tangy contrast to the rich tomato sauce.
• Garnish with fresh cilantro or parsley for a pop of color and freshness.
• If you like, add a drizzle of olive oil or a sprinkle of za’atar for an extra layer of flavor.

Serve the shakshuka straight from the skillet with warm, crusty bread, pita, or toasted sourdough to soak up the flavorful sauce.

Tips to Make the Best Shakshuka Every Time

Shakshuka is a simple dish, but a few key techniques can elevate it from good to absolutely amazing. Whether you’re making it for the first time or looking to perfect your recipe, these expert tips will help you create a shakshuka that is flavorful, well-balanced, and cooked to perfection.

Best Type of Pan to Use

Choosing the right pan is crucial for cooking shakshuka evenly and ensuring that the eggs poach properly in the sauce. Here are the best options:

• Cast-Iron Skillet: A well-seasoned cast-iron skillet is the best choice for making shakshuka. It retains heat well, distributes it evenly, and gives the sauce a deep, rich flavor as it simmers. Plus, it allows for easy serving straight from the pan.
• Non-Stick or Stainless Steel Pan: If you don’t have a cast-iron skillet, a non-stick pan works well for easy egg release, while a stainless steel pan provides durability and even heating.
• Shallow, Wide Pan: Regardless of the material, use a wide and shallow pan to ensure the sauce spreads evenly, allowing the eggs to cook properly without sinking too deep.

Pro Tip: Avoid using a deep saucepan, as it can cause uneven cooking and make it difficult to poach the eggs properly.

How to Achieve the Perfect Egg Consistency (Runny vs. Firm Yolks)

The key to a great shakshuka is cooking the eggs just right. Some prefer runny yolks, which mix into the sauce, while others like firm yolks for a more structured dish. Here’s how to get the consistency you want:

• For Runny Yolks:
  • Crack the eggs directly into the sauce and cover the pan with a lid.
  • Cook for 5–7 minutes on medium-low heat until the whites are set but the yolks remain soft and runny.
  • Remove from heat immediately and let the residual heat finish cooking the eggs.
• For Firmer Yolks:
  • Let the eggs cook for 8–10 minutes, keeping the lid on the pan.
  • If needed, spoon some hot sauce over the eggs to help cook the tops evenly.
  • For fully cooked yolks, cook for 12+ minutes on low heat.

Pro Tip: If you want partially set yolks, turn off the heat a minute before they reach the desired doneness and let them sit covered for a few minutes.

Customizing Shakshuka (Add Protein, Adjust Spice Levels)

One of the best things about shakshuka is how easy it is to customize based on personal preferences. Whether you want a protein-packed version, a spicier kick, or a different flavor profile, here are some ways to modify your shakshuka:

Adding Protein for a Heartier Meal

• Meat: Add chorizo, ground beef, lamb, or shredded chicken to make shakshuka more filling. Cook the meat first before adding the tomatoes.
• Legumes: For a vegetarian protein boost, stir in chickpeas, black beans, or lentils. They add texture and nutrition while soaking up the flavors.
• Dairy: A sprinkle of feta cheese, goat cheese, or ricotta adds protein while enhancing the dish with a creamy, tangy flavor.

Adjusting Spice Levels to Suit Your Taste

• Mild Shakshuka: Stick to sweet paprika and cumin while keeping chili peppers or red pepper flakes to a minimum.
• Medium Spice: Add ½ teaspoon of chili powder or a dash of red pepper flakes for mild heat.
• Spicy Shakshuka: Use harissa, cayenne pepper, or chopped fresh chilies like jalapeños for an extra fiery kick.

Experimenting with Different Flavors

• Mediterranean Style: Add olives, artichokes, and sun-dried tomatoes for a bold, salty twist.
• Green Shakshuka: Swap the tomato base for spinach, kale, and zucchini for a fresh and vibrant take.
• Middle Eastern Inspired: Garnish with tahini, sumac, or a dollop of Greek yogurt for added creaminess and tang.

Serving Suggestions & What to Eat with Shakshuka

Shakshuka is a satisfying, flavorful dish that stands perfectly on its own, but pairing it with the right sides and accompaniments can elevate the meal to a whole new level. Whether you’re serving it for breakfast, brunch, or dinner, here are some ideas for sides and pairings that complement the rich, spiced tomato sauce and poached eggs in shakshuka.

Best Side Dishes: Crusty Bread, Pita, or Toasted Sourdough

Shakshuka is best enjoyed with something to soak up the delicious sauce. The rich, spiced tomato sauce with its poached eggs begs for a side that can absorb every last drop. Here are some of the best side dishes to serve alongside:

• Crusty Bread: A loaf of crusty, artisanal bread is perfect for dipping into shakshuka. Whether you go for a French baguette or a ciabatta, the crunchy crust and soft interior provide the perfect contrast to the tender sauce and eggs.
• Pita Bread: A classic Middle Eastern accompaniment, warm, soft pita is ideal for scooping up shakshuka, adding a light, fluffy texture to balance out the rich flavors.
• Toasted Sourdough: For a more tangy and slightly chewy side, toasted sourdough pairs wonderfully with shakshuka. Its hearty texture and slight sourness complement the spices in the dish. You can even spread a little butter or olive oil on the toasted slices for added richness.
• Flatbread: If you want to stay true to the dish’s North African and Middle Eastern roots, soft flatbreads are a great alternative to pita, perfect for dipping and adding a chewy bite to each mouthful.

Pairing Ideas: Fresh Salad, Hummus, or Yogurt-Based Dips

To balance the warmth and richness of shakshuka, pairing it with something cool, fresh, or creamy enhances the flavors and creates a well-rounded meal. Here are a few great ideas for pairings:

• Fresh Salad: A simple, crisp salad provides a refreshing contrast to the rich, spiced shakshuka. Consider a mix of cucumbers, tomatoes, and red onion dressed with olive oil, lemon juice, and fresh herbs like parsley or mint. For an extra burst of flavor, try a tabbouleh salad with fresh herbs, bulgur wheat, and lemon. A side of arugula with balsamic vinaigrette can also add a peppery bite that cuts through the richness of the eggs.
• Hummus: Creamy, silky hummus is an excellent side dish that complements shakshuka. The smooth texture of the hummus balances the heat of the spices and the acidity of the tomatoes. Serve it with a drizzle of olive oil and a sprinkle of paprika or sumac for added flavor. You can also serve it with pita bread or veggies like cucumber sticks for dipping.
• Yogurt-Based Dips: To cool things down and add richness, serve Greek yogurt or a yogurt-based dip like tzatziki. The creaminess of the yogurt provides a refreshing contrast to the warm spices of the shakshuka. You can also drizzle a bit of tahini or make a yogurt sauce with lemon, garlic, and fresh herbs to pair perfectly with the dish.
• Olives & Pickles: In some Middle Eastern cultures, olives and pickled vegetables are often served alongside shakshuka. The salty, briny flavor of olives or the sharpness of pickles like pickled cucumbers or turnips help balance the richness of the eggs and sauce.

Pro Tips

To take your shakshuka to the next level and ensure every batch is flavorful and perfectly cooked, here are some expert tips to keep in mind:

1. Use Fresh, Ripe Tomatoes for the Best Sauce

The quality of your tomatoes will make a noticeable difference in the overall flavor of the sauce. If you’re using fresh tomatoes, choose ripe, in-season tomatoes for a naturally sweet and rich sauce. Roma or plum tomatoes work particularly well for shakshuka due to their meaty texture and lower moisture content. If you’re using canned tomatoes, opt for crushed or fire-roasted tomatoes to deepen the flavor.

2. Don’t Overcook the Eggs

Achieving the perfect egg consistency is key to a great shakshuka. Overcooking the eggs can lead to tough whites and dry yolks. To keep the yolks runny, cover the pan and cook on medium-low heat to ensure the whites set properly while leaving the yolk soft. If you prefer firmer eggs, you can cook for an additional few minutes, but be sure to check them to avoid overcooking. If you’re unsure, remove the pan from heat as soon as the whites are set and let the eggs finish cooking with the residual heat.

3. Customize the Spice Level

Shakshuka should be flavorful but not overwhelmingly spicy—unless that’s your preference! You can adjust the level of heat by adding more or fewer chili flakes, harissa, or jalapeños. Start with a small amount and taste as you go. For a mild version, stick to sweet paprika and cumin. If you enjoy heat, add cayenne pepper or chili powder for an extra punch.

4. Enhance the Sauce with Extra Flavor

While the core spices—cumin, paprika, salt, and pepper—are essential, don’t be afraid to add a little extra flavor boost. A pinch of sugar can help balance out the acidity of the tomatoes, especially if they’re a bit tangy. A few drops of lemon juice or a drizzle of vinegar can also brighten the flavors. If you like an earthy depth, smoked paprika or a splash of balsamic vinegar can add richness.

5. Serve Straight from the Pan for a Rustic Look

Shakshuka is traditionally served directly from the cooking pan, and there’s a reason for it—it looks great and retains all the heat! Whether you’re serving for breakfast or a cozy dinner, presenting shakshuka in the skillet adds to the rustic charm and helps keep the dish warm. Use a wide, shallow skillet to give a beautiful presentation, allowing the eggs to show off their runny yolks.

6. Add Extra Protein for a Heartier Meal

If you’re making shakshuka for lunch or dinner and want to make it more substantial, consider adding a protein. You can brown chorizo or ground beef before adding the tomatoes, or stir in some chickpeas, tofu, or grilled chicken for a hearty, satisfying version. This is a great way to turn shakshuka into a complete meal for a crowd or a protein-packed dish for yourself.

7. Fresh Herbs Make a Big Difference

A sprinkle of fresh herbs just before serving can really elevate the flavor and appearance of your shakshuka. Cilantro and parsley are the most common choices, but mint, basil, or even a few sprigs of thyme can add fresh brightness. If you want something more decadent, a dollop of creamy yogurt or feta cheese can complement the flavors perfectly.

8. Play Around with the Base

While shakshuka traditionally features a tomato base, you can experiment with other vegetables and even greens for a unique twist. Try using spinach, kale, or zucchini as the base to create a green shakshuka, which adds vibrant color and fresh flavors. You can even incorporate roasted bell peppers or eggplant for extra depth.