This healthy Shakshuka recipe is a hearty one-pot meal made of open-faced eggs cooked in a thick, savory tomato-pepper sauce. It is simple, delicious, and easy to prepare.
Shakshuka Recipe - One Pot Breakfast
I know eggs for breakfast can start to feel repetitive after a while. Scrambled, fried, boiled, same story, different Tuesday! Shakshuka changes that completely. It is warm, savory, packed with flavor, and it actually feels like a proper meal rather than just breakfast.
If you love egg-based breakfasts, you might also enjoy my breakfast potatoes and Eggstew or spicy scrambled eggs.
What Is Shakshuka?
Shakshuka is a traditional one-pan dish made with eggs poached directly in a thick, spiced tomato and pepper sauce. It is a staple breakfast in Tunisia, Israel, and other parts of the Middle East and Northern Africa.
It is a simple meal that comprises simmering tomato sauce, some onions, fine spices and herbs, garlic, and gently poached eggs in one skillet.
Think of it as somewhere between a French omelet and an Italian Frittata, except the eggs are not scrambled. They sit inside the sauce, cooked slowly until the whites are set and the yolks are done to your taste.
It is easy to make, healthy, filling, and nutritious, and I definitely recommend everyone try it at least once instead of regular egg breakfasts. I guarantee that you’ll keep making this recipe over and over again at home.
Why You Will Love This Recipe
- It is made in one pan, which means minimal cleanup
- Uses ingredients you likely have at home
- Comes together in about 30 minutes
- Flavorful
- Can be served as breakfast, brunch, or even dinner with some crusty bread on the side
How To Customize Shakshuka
This is where things get fun. The base recipe is a classic, but shakshuka is one of the most forgiving and customizable dishes you can make. Here are some ideas:
- Add vegetables: Diced zucchini, mushrooms, or even roasted Brussels sprouts can go into the sauce before the eggs for a more substantial, vegetable-forward version.
- Add cheese: Crumbled feta or goat cheese scattered over the top just before serving adds a creamy, tangy contrast to the rich tomato sauce. Highly recommended.
- Add greens: Stir a handful of fresh spinach into the sauce just before adding the eggs. It wilts quickly and adds a nutritional boost without changing the flavor much.
- Add heat: Swap the red bell pepper for jalapeños, or stir a spoonful of harissa paste into the sauce for a North African twist that brings serious depth and heat.
- Add protein: A few small meatballs simmered directly in the sauce turn this into a hearty dinner rather than just a breakfast. It is a completely different meal and absolutely delicious.
Ingredients For Making Shakshuka
- Olive oil is used as the base when sautéing the aromatics and gives the dish a mild fruity flavor that goes well with the tomato sauce.
- Onion: Cooked down until soft and translucent to build the sweet, savory foundation of the sauce.
- Red bell pepper: Adds a mild sweetness and body to the sauce. Roasting the pepper before adding it to the pan is optional and adds an extra layer of smoky depth.
- Garlic: Essential. It goes in after the onion and pepper and fills the kitchen with the kind of smell that makes everyone wander in and ask what's cooking.
- Fresh or canned tomatoes: The heart of the dish. Canned crushed tomatoes are perfectly fine here and produce a consistently thick, rich sauce. Fresh tomatoes work beautifully too when they are in season.
- Paprika: Adds warmth and a gentle smokiness. Smoked paprika takes this even further if you have it.
- Cumin: Earthy and aromatic, it gives shakshuka that distinctive Middle Eastern flavor that sets it apart from any other tomato sauce you have made.
- Chili powder: Adds mild heat and depth without making the dish overwhelmingly spicy.
- Cayenne pepper: Optional, but a small pinch is all you need for an extra kick. You control the heat level here.
- Eggs: Nestle directly into the sauce and poach gently until set. Use the freshest eggs you can find for the best result.
- Salt: To taste, added at the end so you can season the sauce properly before the eggs go in.
- Fresh cilantro and parsley: Chopped and scattered over the finished dish right before serving for a pop of freshness and color.
How to Make Shakshuka
- Sauté the onions in a little olive oil over medium heat until translucent, then add the red bell pepper, garlic, and spices, and stir-fry until fragrant.
- Once done, add the tomatoes and break them into smaller pieces. Let the mixture simmer for a few minutes, then use your spatula to create small grooves in the sauce to pour in your eggs.
- Reduce the heat to low, cover the pan, and simmer for an additional 5-8 minutes, or until the eggs are fully cooked. Right before serving, sprinkle some salt, freshly chopped cilantro, and parsley over the sauce to garnish if desired.
What to Serve with Shakshuka
The best thing to serve alongside shakshuka is something you can use to scoop up that thick, spiced tomato sauce. Here are some great options:
- Roasted potatoes for a hearty brunch spread alongside my Skillet Potatoes.
- Warm pita bread or any flatbread: the classic choice and the best vehicle for the sauce.
- Crusty bread: equally good for mopping up every last drop.
- Grits: an unexpected but wonderful pairing that makes the dish feel even more filling.
- Hummus on the side for dipping the bread before scooping up the shakshuka.
- A simple cucumber and tomato salad for a fresh, light contrast.
- Garlic Butter Sautéed Broccoli: surprisingly great alongside shakshuka for a more complete, vegetable-forward meal.
Frequently Asked Questions
- Is shakshuka spicy? Not by default. The paprika, cumin, and chili powder used in this recipe add flavor and warmth rather than aggressive heat. If you want more spice, add cayenne, harissa paste, or swap the bell pepper for jalapeños.
- Can I make shakshuka ahead of time? You can make the tomato sauce up to 3 days in advance and store it in an airtight container in the refrigerator. When you are ready to eat, simply reheat the sauce in a skillet, create the wells, and add the fresh eggs. The sauce actually tastes even better after a day or two as the flavors continue to develop.
- Can I make shakshuka without eggs? Yes. The tomato sauce itself is delicious on its own and works wonderfully as a base for other proteins. Try it with cubed tofu, white beans, or chickpeas instead of eggs for a vegan version that is just as satisfying.
- Can I use fresh tomatoes instead of canned? Yes! Fresh ripe tomatoes work well, especially in summer when tomatoes are at their best. You will need about 4 large tomatoes. The cooking time may be slightly longer as fresh tomatoes take more time to break down and thicken.
- How do I store and reheat leftover shakshuka? Store the sauce separately from any leftover eggs if possible, as the eggs do not reheat well and tend to become rubbery. The sauce keeps in the refrigerator for up to 4 days and reheats perfectly in a skillet. Simply bring it back to a simmer and add fresh eggs when you are ready to eat.
Tips on Making the Best Shakshuka
- If you don’t mind dairy products in your food, consider adding goat cheese or crumbled feta over your shakshuka for added depth of flavor and creaminess.
- Try not to cook your shakshuka in a cast iron pan, as the tomato base (which is acidic) may erode your cast iron’s seasoning. The result is a slightly metallic flavor added to your meal and a dull cast iron pan. To be on the safer side, I would recommend using a regular stainless steel pan to make the dish.
- If you want extra flavor, consider roasting the peppers before using them.
- The tomato base needs to be thick enough to support the eggs to form a thick dipping sauce. Allow the tomatoes to simmer until the sauce thickens before breaking in the eggs.
- You need a big skillet with a lid to cook this meal. This way, the eggs poach evenly and gently.
- There’s no limit to how many eggs you can add. It’s all up to you and the size of your pan. However, try not to overcrowd the pan, or you’ll end up with unevenly cooked eggs. A 12-inch pan should take about 5 large eggs at most.
- Adjust the timing to cook your eggs how you like them. If you love runny eggs, take them off the stove after about 5 minutes; if you prefer firmer yolks, cook for up to 8-10 minutes. However, try not to overcook the eggs on the stove, as the hot sauce continues to cook the eggs even after the heat is off.
- You can also add some meatballs and make the dish into a hearty meal for dinner.
Other breakfast recipes you might want to try include:
- Spicy Scrambled Eggs
- Breakfast Potatoes and Egg Stew
- Breakfast Tofu Scramble
- Scrambled Eggs and Potato Breakfast Muffins
- Chakalaka
Healthy Shakshuka Recipe
Shakshuka is a hearty skillet meal made of open-faced eggs cooked in a thick, savory tomato-pepper sauce. It is simple, delicious, and easy to prepare.
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Servings: 6 Servings
Calories: 204kcal
Ingredients
- 3 tablespoon oil
- 2 green peppers chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 1½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- 28 oz crushed tomatoes canned)
- ½ cup tomato sauce
- salt and pepper to taste
- 6 large eggs
- ¼ cup fresh parsley or cilantro [chopped]
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 5 minutes until soft and translucent.
- Add the bell peppers and cook for about 2 to 3 minutes. Add the minced garlic, paprika, cumin, and red pepper flakes, and cook for another one minute.
- Stir in the crushed tomatoes and tomato sauce, then simmer over medium heat for 5-7 minutes until it starts to thicken. Add salt and pepper to taste.
- Make six wells in the sauce (one at a time) with a spoon, then crack an egg inside each well.
- Reduce the heat to low. Cover and simmer for 5 to 8 minutes or until the yolks are set to your taste.
- Remove from heat and garnish with parsley or cilantro.
Notes
- If you don’t mind dairy products in your food, then you should consider adding goat cheese or crumbled feta over your shakshuka to give it an additional depth of flavor and creaminess.
- You need a big skillet with a lid to cook this meal. This way, the eggs are poached evenly and gently.
Nutrition
Calories: 204kcal | Carbohydrates: 16.3g | Protein: 9.6g | Fat: 12.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 6.4g | Trans Fat: 0.05g | Cholesterol: 186mg | Sodium: 354.7mg | Potassium: 659.1mg | Fiber: 4.3g | Sugar: 8.8g | Vitamin A: 1273.9IU | Vitamin C: 51.2mg | Calcium: 94.7mg | Iron: 3.4mg
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