Shakshouka honestly saved my breakfast game (and sometimes dinner, let’s be real) so many times. Ever just stare into your fridge, totally confused about what to pull together? That’s when I remember shakshouka always comes to the rescue. Eggs? Check. Some tomatoes or tomato paste? Double check. It’s a total flavor bomb and you don’t need anything fancy. If you ever get stuck like me, scroll through these easy breakfast ideas for more inspiration, but today—let’s just get into this classic.

What is Shakshuka?

If you’ve never heard of shakshouka, let me paint a picture. Imagine eggs bubbling away gently in a spiced tomato sauce—like a warm, hearty hug in a skillet. I first tried it at a little cafe that claimed their version was almost life changing, and you know what? Not far off. It’s originally from North Africa but you’ll see it at breakfast tables pretty much everywhere now.
What draws folks in (I mean, besides the hypnotic, runny eggs) is how simple it is. No fussy steps. You get layers of flavor, a bit of heat, and a way to make even sad, end-of-week groceries shine. Every shakshouka fan swears by a slightly different combo of spices, but the heart—it’s always the sunny eggs and that bright red sauce. Trust me, even skeptical eaters will go back for more.

“I gave your shakshouka recipe a whirl, and wow—my family actually asked for seconds! It’s got this cozy, rich flavor but doesn’t take hours. That’s a big win in our busy house.”
— Mia, weekday breakfast enthusiast

Ingredients: What you’ll need to make Shakshuka

Here’s where it gets easy! Most of this stuff is just chilling in your pantry or fridge already.

You’ll need:

• 4 large eggs (or more if you’re hungry or cooking for a squad)
• 1 can diced tomatoes (or 4-5 fresh tomatoes, chopped)
• 1 onion, sliced thin
• 2 cloves garlic, minced
• 1 bell pepper, diced (red’s pretty, but green works too)
• 2 tablespoons olive oil
• 1 teaspoon paprika (smoky if possible, but hey, use what you have)
• 1 teaspoon ground cumin
• Pinch of chili flakes (if spicy is your jam)
• Salt and pepper to taste
• Fresh herbs like cilantro or parsley, for topping

Optional add-ins: crumbled feta cheese, a dash of cayenne, or even leftover veggies (spinach is incredible in here). Ingredients flex a lot—use up whatever makes you happy.

How to Make Shakshuka

Alright, here we go. Not gonna overcomplicate this. Heat olive oil in a decent-sized skillet and throw in the onions and peppers. After a few minutes, dump in the garlic, and let the whole thing get all tender and friendly.

Then, sprinkle in your spices—paprika, cumin, maybe a little chili flick. Cook just until your kitchen smells like a spice market (nothing beats that moment). Next comes the tomatoes. Pour them right in and simmer, letting everything thicken up, maybe 8-10 minutes, stirring a bit so nothing burns.

Now for my favorite part: use a spoon to make little wells in the sauce and crack the eggs right in. Cover and let it cook till the eggs are as runny or firm as you want. I like the yolks a bit gooey, but you do you. Sprinkle some herbs and maybe feta cheese over the top. Grab bread and eat right from the pan (seriously, it’s best hot and rustic).

What to Serve with Shakshuka?

Some folks swear by pita, others love it with crusty bread to soak up that sauce. I even had a friend swear up and down that shakshouka needed to be eaten with toasted bagels (bit controversial, but it works).

If you’re looking for ways to round out your meal:

• Try it with a dollop of plain Greek yogurt on the side.
• Warm naan or tortillas work really well too.
• For dinner, serve with a simple green salad for some crunch.
• Or just keep it classic and let the eggs + bread combo do all the heavy lifting.

Honestly, don’t overthink it—the flavor does most of the work.

Variations of Shakshuka

Here’s the fun part—there’s no “shakshouka police” telling you what can or can’t go in your pan. Some folks add sausage or ground lamb for protein-heavy meals (I’m a fan when my fridge is emptier than my motivation).

You can swap red tomatoes for yellow ones, or sneak in zucchini when you’re overwhelmed by summer veggies. I’ve even tried it with leftover roasted potatoes thrown in. Want it vegan? Skip the eggs, add chickpeas, and it’s still so dang good. Cheese lovers, don’t hold back with the feta. Feeling spicy? A little harissa paste gives a whole different flavor punch.

Switch it up depending on your cravings or what’s left in your kitchen—this dish always finds a way to work.

Common Questions

Can I use jarred tomato sauce instead of canned tomatoes?
Yep, if you like a smoother base! Just taste as you go and adjust the spices.

How do you keep eggs from overcooking?
Keep an eye once you crack them in—cover with a lid and check after a few minutes. If in doubt, turn off the heat a bit early; the sauce will keep the eggs cooking.

Is shakshouka good for meal-prep?
Absolutely, but cook eggs less if you plan to reheat later—runny yolks get firmer as they sit.

What’s the best pan to use?
A wide, heavy skillet (cast iron is brilliant, but any frying pan works). Just avoid really thin pans—they burn the sauce too quick.

Can I freeze leftover shakshouka?
The sauce, yes (do it!). The eggs, not so much—they get weird after freezing.

Ready to Try This Flavor Fiesta?

There you have it—shake up your meal routine with shakshouka, one pan, and a bunch of everyday ingredients. It’s a lifesaver on slow mornings or those nights when you’re hungry and a bit tired out. Trust me; it’s nothing like those boring scrambled eggs. If you’re hungry for even more ideas, check out this Best Shakshuka Recipe (Easy & Traditional) | Downshiftology for more takes on this epic classic. So, what’s stopping you? Grab those eggs, fire up a pan, and let the good smells take over—this is comfort food at its easiest.

Shakshuka

Shakshuka is a flavorful dish featuring eggs poached in a spiced tomato sauce, perfect for breakfast or dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Mediterranean, North African

Calories: 300

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 large large eggs Use more if you're hungry or cooking for a larger group
• 1 can diced tomatoes Alternatively, use 4-5 fresh tomatoes, chopped
• 1 onion, sliced thin
• 2 cloves garlic, minced
• 1 bell pepper, diced Red is preferred, but green works as well
• 2 tablespoons olive oil
• 1 teaspoon paprika Smoky paprika is recommended
• 1 teaspoon ground cumin
• 1 pinch chili flakes Add more if you prefer spicy
• Salt and pepper to taste
• Fresh herbs like cilantro or parsley, for topping

Optional add-ins

• crumbled feta cheese For added flavor
• a dash of cayenne For extra heat
• leftover veggies like spinach Great way to use up vegetables

Method

 

Cooking

1. Heat olive oil in a skillet and add onions and peppers. Sauté until tender.
2. Add minced garlic and cook until fragrant.
3. Sprinkle in paprika, cumin, and chili flakes; cook until the kitchen smells aromatic.
4. Add diced tomatoes and simmer for 8-10 minutes, stirring occasionally until thickened.
5. Create wells in the sauce and crack eggs into each well.
6. Cover and cook until eggs reach your desired doneness.
7. Top with fresh herbs and feta cheese before serving.

Notes

Serve with pita, crusty bread, or a dollop of Greek yogurt. Variations include adding sausage or chickpeas for a protein boost. Adjust spices to taste.