Shakshuka Recipe: A One-Pan Comfort Classic
Looking for a bold, nourishing meal that comes together fast? This shakshuka recipe is the kind of dish that turns a few pantry staples into something magical. With softly poached eggs nestled in a spiced tomato and bell pepper sauce, it delivers big flavor with very little effort.
Whether you’re making breakfast, brunch, or a lazy dinner, shakshuka brings warmth and ease to the table. It fits just as well in a health-focused meal plan as it does in a weekend comfort spread. You only need one skillet, a handful of fresh ingredients, and a few spices to get started.
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This guide walks you through a simple, foolproof method to make shakshuka at home. We’ll also cover smart variations, time-saving tips, and answers to the most common shakshuka questions.
Table of Contents
Ingredients for the Best Shakshuka Recipe
A great shakshuka recipe starts with simple ingredients that build deep flavor. Here’s what you’ll need to create a rich tomato base and perfectly poached eggs.
Core Ingredients
- Olive oil
For sautéing and carrying flavor through the dish. - Yellow onion
Finely diced to add sweetness and depth. - Red bell pepper
Brings color and a natural sweetness that balances the spices. - Garlic cloves
Minced to create the foundation of the savory base. - Ground cumin
Adds earthy warmth that defines the flavor of classic shakshuka. - Sweet paprika
Provides a subtle smoky note and rich color. - Chili flakes or cayenne (optional)
Use a pinch if you like mild heat. - Crushed tomatoes (canned or fresh)
Forms the heart of the sauce. Choose a high-quality brand for best results. - Eggs
The star ingredient. Poached gently in the tomato base until just set.
Garnish and Serving
- Fresh parsley or cilantro
Adds a fresh, herbaceous finish. - Bread for serving
Pita, flatbread, or sourdough all work well for scooping.
This ingredient list supports both traditional and modern shakshuka recipes. You can adjust quantities for larger batches or modify based on dietary needs.
What kind of tomatoes work best in shakshuka?
Canned crushed tomatoes are the most consistent choice. If using fresh, choose ripe plum tomatoes and cook them down until thickened.
How to Make This Shakshuka Recipe
This shakshuka recipe is all about layering flavor and cooking with patience. Follow these simple steps for perfect results every time.
Step-by-Step Instructions
- Sauté the vegetables
Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper. Cook for 5 to 7 minutes until softened. - Add garlic and spices
Stir in minced garlic, ground cumin, sweet paprika, and optional chili flakes. Cook for about 1 minute until fragrant. - Simmer the tomato base
Pour in crushed tomatoes. Season with salt and pepper. Reduce the heat and let it simmer uncovered for 10 to 15 minutes, stirring occasionally until the sauce thickens. - Create wells for the eggs
Use the back of a spoon to make small spaces in the sauce. Crack one egg into each well. Try to keep the yolks intact. - Cook the eggs
Cover the pan and cook for 5 to 7 minutes until the whites are set and the yolks are still runny. Cook longer if you prefer firmer yolks. - Finish and serve
Remove from heat. Sprinkle with fresh parsley or cilantro. Serve hot with your choice of bread.
This method gives you a flavorful one-pan dish that works for breakfast, brunch, or even dinner.
Can I prepare shakshuka ahead of time?
You can make the tomato sauce in advance and refrigerate it. When ready to serve, reheat the sauce and add fresh eggs to poach just before eating.
Tips and Tricks for Making Shakshuka
Shakshuka is easy to master, but a few small adjustments can take it from good to exceptional. These tips will help you get the most flavor and perfect texture every time.
Use the right pan
A wide, heavy skillet gives the eggs room to cook evenly and allows the sauce to reduce properly. Cast iron is ideal because it holds heat well and creates a rich, caramelized base.
Cook the sauce low and slow
Let the tomato mixture simmer until it thickens. This helps deepen the flavor and prevents watery eggs. Rushing this step often leads to bland results.
Space the eggs carefully
Leave enough space between each egg so they cook evenly. Crowding the pan can cause uneven whites or broken yolks.
Add herbs and toppings at the end
Fresh parsley, cilantro, or even crumbled feta add brightness and balance. Drizzle with olive oil if you want extra richness.
How do I keep the eggs from overcooking?
Keep the heat low once the eggs are added and check them frequently. Remove the pan from heat as soon as the whites are set. The eggs will continue to cook slightly in the hot sauce.
Variations and Substitutions for Shakshuka
Shakshuka is incredibly flexible. You can adjust the ingredients to match your diet, spice level, or whatever is in your fridge. Here are some easy ways to change it up without losing the heart of the dish.
Add protein or greens
- Chicken shakshuka: Add cooked shredded chicken before cracking in the eggs.
- Chickpeas: Stir in canned chickpeas for a plant-based protein boost.
- Spinach or kale: Add a handful of greens during the last few minutes of simmering for extra nutrition.
Try different cheeses
- Feta: Crumbled on top just before serving adds a salty contrast.
- Queso fresco or goat cheese: Offers creaminess with a mild tang.
Adjust the spice
- Mild: Skip the chili flakes for a more kid-friendly version.
- Hot: Add harissa or extra cayenne to turn up the heat.
Switch up the sauce
- Fresh tomatoes: Use peeled, chopped tomatoes in summer for a brighter taste.
- Roasted peppers: Blend in roasted red peppers for a smoky twist.
Can I make vegan shakshuka?
Yes. Skip the eggs and use firm tofu cubes or extra chickpeas. Let them warm in the sauce before serving. The texture and richness will be different, but the dish stays flavorful and filling.
Lazy One-Pan Meals and Serving Ideas
This shakshuka recipe is perfect for anyone who wants a flavorful meal with minimal cleanup. It fits right into a lazy meal plan without sacrificing comfort or nutrition.
Why it works for any time of day
Shakshuka is often thought of as a breakfast dish, but it works just as well for lunch or dinner. Its balance of protein, healthy fats, and rich tomato sauce makes it satisfying at any hour. Pair it with a side salad or yogurt for a complete plate.
Easy sides to serve with shakshuka
- Warm pita, flatbread, or sourdough
- Cucumber and tomato salad with lemon and olive oil
- Creamy labneh or plain yogurt
- Marinated olives or pickled vegetables
You can also serve it as part of a larger Mediterranean spread or tuck the sauce and eggs into a warm wrap for a portable option.
Is shakshuka good for meal prep?
Yes, the tomato base can be made ahead and stored in the fridge for up to three days. Just reheat it and crack in fresh eggs when you are ready to serve.
FAQs About Shakshuka
These are some of the most common questions people ask when trying this shakshuka recipe for the first time. Clear answers can help you cook with confidence and avoid common mistakes.
Can I make shakshuka without canned tomatoes?
Yes. You can use fresh tomatoes if they are in season. Choose ripe ones and chop them finely. Let them cook down longer to develop the same rich texture as canned crushed tomatoes.
Is shakshuka supposed to be spicy?
Not necessarily. Traditional shakshuka has a gentle warmth from cumin and paprika. You can make it mild or spicy depending on how much chili you use.
What is the best way to store leftovers?
Store the sauce and eggs separately if possible. Keep both in airtight containers in the fridge. Reheat the sauce gently and add fresh eggs to poach when ready.
Can I freeze shakshuka?
You can freeze the tomato base, but cooked eggs do not freeze well. Make a large batch of the sauce, freeze it in portions, and add eggs when reheating.
What kind of bread should I serve with it?
Pita is the classic choice, but any crusty bread works. Flatbread, sourdough, or even whole wheat toast are great for scooping the sauce and eggs.
Nutrition Information
Shakshuka is a well-balanced dish that fits into many healthy eating plans. It is naturally vegetarian and packed with nutrients from whole foods.
Estimated per serving (based on 4 servings)
- Calories: 220 to 250
- Protein: 11 to 13 grams
- Fat: 12 to 14 grams
- Carbohydrates: 14 to 16 grams
- Fiber: 3 to 4 grams
- Sugar: 6 to 8 grams
- Sodium: Depends on the tomatoes and added salt
These values may vary slightly depending on the type of tomatoes, oil, and bread you use. Adding cheese or meat will also increase the calorie and fat content.
Shakshuka offers a good mix of protein and fiber while keeping carbs moderate. It is a satisfying option for those looking for a light but filling meal.
Is shakshuka a good choice for a healthy breakfast?
Yes. It provides protein from eggs, antioxidants from tomatoes and peppers, and heart-healthy fats from olive oil. It is a strong choice for a balanced breakfast or any light meal.
Final Thoughts on This Shakshuka Recipe
Shakshuka is more than just a meal. It is a warm, comforting dish that brings people together with bold flavors and simple ingredients. Whether you are cooking for yourself or sharing with others, this one-pan classic offers both ease and satisfaction.
The beauty of this shakshuka recipe lies in its flexibility. You can keep it traditional with eggs and tomatoes or explore versions with greens, cheese, or chicken. It is perfect for a quiet breakfast, a quick dinner, or a weekend brunch spread.
Now that you have everything you need to make it, give it a try. Taste it straight from the skillet with your favorite bread and see why shakshuka has become a go-to recipe for so many kitchens.
Shakshuka Recipe
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper. Sauté for 5 to 7 minutes until soft.
- Stir in garlic, cumin, paprika, and chili flakes. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Season with salt and pepper. Simmer uncovered for 10 to 15 minutes, stirring occasionally, until thickened.
- Make small wells in the sauce with a spoon. Crack one egg into each well. Cover the skillet and cook for 5 to 7 minutes until whites are set but yolks remain soft.
- Remove from heat. Garnish with chopped parsley or cilantro. Serve with warm bread.
Notes
- Calories: 240
- Carbohydrates: 15 g
- Protein: 12 g
- Fat: 13 g
- Saturated Fat: 3 g
- Cholesterol: 186 mg
- Sodium: 420 mg
- Potassium: 610 mg
- Fiber: 4 g
- Sugar: 7 g
- Vitamin A: 950 IU
- Vitamin C: 70 mg
- Calcium: 80 mg
- Iron: 3 mg
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