Easy Shakshuka: A Versatile and Healthy Meal Anytime

If you love easy shakshuka that’s bursting with flavor and ready in under 30 minutes, you’re in the right place. This one-pan eggs in tomato sauce recipe delivers soft, runny yolks nestled in a gently spiced pepper-tomato base.

It’s economical, naturally vegetarian, and just as welcome for healthy breakfast, lazy brunch, or a cozy weeknight dinner.

What Is Shakshuka?

Shakshuka is a beloved dish across North African and Middle Eastern cuisines: eggs poached directly in a rich, aromatic tomato and pepper sauce.

The result is a deeply satisfying plate that’s simple, nourishing, and endlessly customizable. Think of it as your base recipe for riffing—mild or fiery, with cheese or without, and always perfect with warm bread.

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 medium onion, finely sliced (about 180 g / 1½ cups)
• 1 red bell pepper, thinly sliced (about 150 g / 1¼ cups)
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika (use smoked for depth)
• ¼–½ tsp chili flakes or Aleppo pepper (to taste)
• 1 can (400 g / 14 oz) crushed or whole peeled tomatoes, plus 2 Tbsp tomato paste (optional for body)
• ½ tsp fine salt, more to taste
• Black pepper, to taste
• 6 large eggs
• 30–60 g (¼–½ cup) crumbled feta (optional)
• Handful of cilantro and/or flat-leaf parsley, roughly chopped
• To serve: warm pita, challah, or crusty bread; a spoon of labneh or thick yogurt; good olive oil

Ingredient note: Canned San Marzano tomatoes bring especially balanced sweetness. If using whole tomatoes, crush by hand for a rustic texture.

Method: No-Stress, One Pan

1. Build the base. Warm the olive oil over medium heat. Add onion and red pepper with a pinch of salt and cook, stirring occasionally, until soft and sweet with a little color (6–8 minutes). Add the garlic and cook 30 seconds more so it turns fragrant, not brown.
2. Bloom the spices. Stir in cumin, paprika, and chili flakes. Let them toast in the oil for 20–30 seconds; this blooms the spices and deepens flavor.
3. Simmer the sauce. Add tomatoes (and tomato paste if using). Season with ½ tsp salt and black pepper. Simmer uncovered, stirring now and then, until thick enough that a spoon dragged across leaves a trail (6–10 minutes). If the sauce tastes a bit sharp, add a pinch of sugar or cook 1–2 minutes longer to mellow the acidity.
4. Add the eggs. Use the back of a spoon to make 6 small wells. Crack an egg into each well. Lower the heat to medium-low, cover, and cook until whites are set but the yolks are still soft and glossy, 4–6 minutes (check at 4). For firmer yolks, give it another minute or two.
5. Finish and serve. Sprinkle with feta, herbs, and a drizzle of olive oil. Taste the sauce and adjust salt and chili. Serve immediately with warm bread and your favorite sides.

For an oven finish: Slide the covered skillet into a 180 °C / 350 °F oven for 3–5 minutes to set the whites gently and evenly.

Pro Tips for Perfect Eggs and Sauce

• Reduce properly: The most common mistake is rushing the sauce. You want a thick, spoon-coating consistency so the eggs nestle and don’t get watery.
• Control doneness: Residual heat continues cooking after you turn off the burner. If you love runny yolks, stop when the whites are just set.
• Layer the flavor: Smoked paprika, a pinch of harissa, or a strip of preserved lemon zest can transform the profile without complicating the method.
• Avoid bitter garlic: Add garlic after the onion is soft to prevent scorching.

Variations You’ll Make on Repeat

Classic with Feta & Harissa

For a Levantine-Maghrebi vibe, stir 1–2 tsp harissa into the sauce and finish with crumbled feta and cilantro. It’s salty-spicy-bright and fantastically weeknight-friendly.

Green Shakshuka

Swap most of the tomatoes for 250 g (9 oz) baby spinach or chopped kale and a handful of herbs (dill, parsley, cilantro). Add a splash of stock and a few green chilies or jalapeño. Finish with lemon zest and feta. It’s a fresh, herby twist that still feels comforting.

Chickpea Power

Fold in 1 can (400 g / 15 oz) drained chickpeas during the simmer for extra plant protein and a heartier meal prep option.

Extra-Spicy

Use Aleppo pepper or chili crisp to taste, plus smoked paprika for depth. A last-minute swirl of chili oil over the eggs gives a modern, restaurant-style finish.

Dairy-Free / Vegan-Friendly

Skip the feta. For a vegan spin, simmer the sauce a little thicker and spoon over seared slabs of silken tofu or add “tofu eggs” (crumbled firm tofu warmed in a well of sauce). You’ll keep the same cozy profile with zero eggs.

How to Serve

Shakshuka loves warm pita, challah, or any crusty bread for scooping up the sauce. Offer labneh or thick yogurt on the side, a quick herb salad with lemon and olive oil, and a bowl of briny olives.

A final drizzle of great olive oil and a pinch of sumac or za’atar makes every bite pop.

Make-Ahead, Storage & Scaling

• Make-ahead: Cook the sauce (without eggs) up to 3–4 days in the fridge or 2–3 months in the freezer. Reheat gently until bubbling, then add eggs and cook as directed.
• Leftovers: Poached eggs don’t store well; if you anticipate leftovers, poach only what you’ll eat and keep extra sauce for tomorrow.

• Scaling for brunch: A deep, wide 30–32 cm (12–13 in) skillet comfortably fits 8 eggs. For a crowd, bake the sauce in a rimmed sheet pan until hot, then add eggs and bake to set—super brunch-friendly and hands-off.

Ingredient Notes & Smart Substitutions

• Tomatoes: Crushed are consistent; whole peeled yield a chunkier, rustic sauce. Add tomato paste for body if your tomatoes are light.
• Peppers: Red bell is classic for sweetness; mix in poblano for earthiness or a chile for heat.
• Spices: Freshly ground cumin is noticeably more aromatic. Smoked paprika gives a subtle campfire depth.
• Herbs: Cilantro is bright; parsley is mellow; mint is lovely in “green” versions.
• Low-acid option: Butter-finish the sauce (1 Tbsp) or add a small pinch of sugar to balance acidity without sweetness.

Nutrition Per Serving

Calories: ~240 • Protein: ~13 g • Carbs: ~16 g • Fat: ~14 g • Fiber: ~3 g • Sodium: will vary with salt, feta, and tomatoes

Naturally gluten-free when served without wheat bread; vegetarian as written. Contains eggs and may contain dairy if you add feta or labneh.

Helpful Pairings & Next Reads

Round out the table with a simple herb and cucumber salad, roasted potatoes with paprika and cumin, or a bowl of hummus with olive oil and sumac.

If you enjoy this, you’ll also love exploring other one-pan Mediterranean dishes and spiced vegetable stews that bring maximum flavor with minimal fuss.

The Takeaway: Why This Shakshuka Hits the Spot

This dish is more than cozy eggs in sauce. It’s a fast, flexible, and deeply satisfying recipe that welcomes your pantry and your mood: smoky or bright, mild or spicy, classic or green.

With a few smart techniques—reduce the sauce, bloom the spices, and cover to gently set the whites—you’ll get restaurant-worthy results at home any day of the week.

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