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Ever tried a breakfast recipe that feels like a warm hug? That’s the magic of shakshuka. This shakshuka recipe brings together eggs and a vibrant tomato sauce, laced with just the right spices to kickstart your day with a burst of flavor. It’s the kind of dish that impresses without the fuss — oh-so-easy and oh-so-delicious. Whether you’re treating yourself to a cozy morning, hosting a laid-back brunch, or craving breakfast for dinner, shakshuka is it. You’ll also find this recipe in my second cookbook.
Why You’ll Love This Shakshuka Recipe
- Silky poached eggs in a rich tomato and herb sauce
- Simple, common ingredients
- Minimal prep time — ready in just 30 minutes!
- Serve any time of day
- More exciting than traditional baked eggs
What Is Shakshuka?
Shakshuka (or shakshouka) is a flavorful Middle Eastern dish featuring poached eggs in a spiced tomato sauce with herbs.
Ingredients & Substitutions
This section explains how to choose the best shakshuka ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Avocado Oil – Used for sauteing the onions and garlic. Extra virgin olive oil works great as an alternative.
- Onion – I used a white onion, but you could also use red onion or shallots for a slightly different flavor profile.
- Garlic – Use fresh garlic if you can, but 1 teaspoon of jarred minced garlic works as a shortcut.
- Diced Tomatoes With Green Chilies – This makes up the base of the sauce, for both flavor and heat. If you want your shakshuka recipe to be more mild, you can use diced tomatoes without any green chilies.
- Tomato Sauce – You can also use crushed tomatoes or even marinara sauce for a slightly different twist.
- Spices – This easy shakshuka recipe includes the usual suspects for a Middle Eastern dish: Paprika, cumin, and sea salt. I didn’t add black pepper because the green chilies already add heat, but you can add it if you like. For a lot more heat, add a pinch of cayenne pepper or crushed red pepper flakes.
- Eggs – The star of the show!
- Fresh Parsley – Adds a burst of freshness and color. Fresh cilantro or chives work well as substitutes if needed.
How To Make Shakshuka
This section shows how to make shakshuka eggs, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Saute the aromatics. In a cast iron skillet, cook the diced onions until browned. Add the minced garlic and sauté until fragrant.
- Simmer the sauce. Add the diced tomatoes with green chilies (including juices from the can), tomato sauce, paprika, and cumin. Mix together. Add the sea salt. Cover and simmer until thickened.
- Add the eggs. Crack the eggs into the pan so that each egg is surrounded by tomato sauce. Sprinkle the eggs lightly with more sea salt. Cover and cook until the egg whites are opaque, but the yolks are still runny.
- Garnish. Sprinkle the shakshuka recipe with fresh parsley to serve.
Tips For The Best Shakshuka Recipe
- Thicken the liquid: For the best consistency, make sure the tomato sauce is fully thickened before adding the eggs.
- Create wells for the eggs: Use a spoon to make wells in the tomato sauce before adding the eggs. Doing so helps the eggs settle and cook evenly.
- Cook the eggs to your preference: Keep an eye on the eggs as they cook. For runny yolks, cook them for about 4-6 minutes; for fully set yolks, extend the cooking time to 8-10 minutes.
There are many different ways to make shakshuka recipes! Here are some fun ways to change it up:
- Feta & Spinach – Stir in a handful of fresh spinach and crumbled feta cheese to the tomato mixture before adding the eggs. Let them wilt and melt slightly for a creamy, savory twist.
- Green Shakshuka – Replace the diced tomatoes with green chilies with a mix of sauteed spinach, kale, and zucchini. Top with a sprinkle of crumbled goat cheese.
- More Veggies – Saute mushrooms and diced red bell peppers along with the onions and garlic for added earthy flavors and a burst of color. You can also toss in some roasted red peppers instead of fresh if you have those on hand.
- Chorizo – Make Mexican chorizo (with sausage) in the skillet before starting the recipe. Garnish with fresh cilantro.
- Harissa – Mix a teaspoon of harissa paste into the tomato sauce for a fiery kick. Top with a dollop of Greek yogurt or labneh to cool things down.
- Store: To store leftovers of this shakshuka recipe, place it in an airtight container and refrigerate for up to 2 days.
- Reheat: Warm over low to medium heat in a skillet, stirring occasionally, until heated through.
- Freeze: I don’t recommend freezing egg shakshuka, because it will ruin the texture of the egg whites.
What To Serve With Shakshuka
This shakshuka recipe is a one-pan meal, so you could totally serve it on its own! Otherwise, pita bread is a classic pairing for shakshuka, but I prefer healthier sides to go with it:
- Salad – Balance the richness with a fresh Greek salad or a simple cucumber tomato salad.
- Veggies – Roasted cauliflower or sautéed spinach are a couple of my favorites.
- Healthy Grains – Serve over cooked quinoa or couscous to add extra heartiness and create a complete meal. For a lighter option, serve over cauliflower rice.
More Egg Brunch Recipes
Looking for more easy and flavorful brunch recipes with eggs? Try some of my faves below:
My Favorite Pan For This Shakshuka Recipe
I swear by this trusty cast iron skillet for this dish – it retains heat well and brings out all the rich flavors.
A flavorful shakshuka recipe featuring eggs in spiced tomato sauce! Serve it for breakfast or dinner for a quick, one-pan meal in 30 minutes.
Tap on the times in the instructions below to start a kitchen timer while you cook.
In a 12-inch cast iron skillet, heat the oil over medium-low heat. Add the diced onions and cook for about 10 minutes, until browned. Add the minced garlic and sauté about 1 minute, until fragrant.
Add the diced tomatoes (with juices), tomato sauce, paprika, and cumin, and mix. Add sea salt. Cover and simmer for 12-15 minutes, until the tomato mixture has thickened and most of the liquid is gone. If needed, cook for a couple of minutes uncovered to reduce.
Crack the eggs into the pan so that each egg is surrounded by tomato sauce. If desired, you can create a little well for each egg first. Sprinkle the eggs lightly with more sea salt.
Cover and cook for 4-6 minutes, until the egg whites are opaque, but the yolks are still runny. If you prefer them more done, continue cooking the eggs to your liking.
Sprinkle with parsley to serve.
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Serving size: 2 eggs with sauce
Recipe from The Easy Keto Carboholics’ Cookbook.
*If you can’t find diced tomatoes with green chiles without salt added, you can use salted and reduce the added salt to 1/4 teaspoon.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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