mad spatula
A hand dipping crusty bread into a skillet of shakshuka topped with feta and herbs.

Easy Shakshuka Recipe

BreakfastDinner
#Easy#Quick prep#One pot

Shakshuka is the ultimate one-pan dish - hearty, warm, and brimming with vibrant Mediterranean flavor. Perfectly cooked eggs are nestled directly into a reduced sauce of caramelized onions, sweet peppers, garlic, and ripe tomatoes, all lifted by warm ground cumin, chili heat, and bright sumac.

Whether served as an breakfast, effortless weekend brunch or a cozy weeknight dinner, this dish is best enjoyed straight out of the skillet with plenty of crusty bread to scoop up every last drop of tomato sauce and runny egg yolk.

Why You'll Love This Shakshuka

  • One-pan recipe - less washing up and plenty of flavor.
  • Fresh and simple - made with everyday ingredients.
  • Ready in about 30 minutes - perfect for a quick meal.
  • Great for breakfast, brunch, or dinner - shakshuka works any time of the day.

Tips for the Best Shakshuka

  • Use ripe tomatoes. Since fresh tomatoes are the main ingredient in the sauce, ripe, flavorful tomatoes will make a noticeable difference.
  • Don't rush the tomato sauce. Let the tomatoes cook down until the mixture is thick enough to hold the eggs. If the sauce is too watery, the eggs will be harder to cook properly.
  • Cook the eggs to your liking. For runny yolks, keep an eye on them and remove the pan from the heat as soon as the whites are set.
  • Add the feta at the end. This keeps the feta creamy and gives you a nice contrast between the warm tomato sauce and salty cheese.
  • Don't Skip the Bread. Shakshuka is meant to be an interactive, scoopable meal! Pair it with thick, crusty sourdough, warm pita, challah, or a fresh baguette to soak up the spiced sauce and soft egg yolks.

Common questions

Recipe

10mPreparation
20mCooking
30mTotal
2

Ingredients

Instructions

  1. 1

    Sauté the Onions & Peppers

    Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and cook for 3 - 4 minutes until soft and translucent. Add the diced red sweet pepper and cook together until both are tender and sweet.

  2. 2

    Bloom Garlic & Spices

    Add the cumin, oregano, sumac, chili flakes and minced garlic,. Stir continuously for 1 minute until highly fragrant, allowing the warm oil to toast the spices without burning the garlic.

  3. 3

    Simmer the Tomato Sauce

    Add the chopped tomatoes into the pan and season to taste with salt and freshly ground black pepper. Lower the heat and let the mixture simmer gently until the tomatoes break down completely into a rich, thick, saucy consistency.

  4. 4

    Poach the Eggs

    Using a spoon, gently create 4 small wells in the bubbling tomato mixture. Crack one egg into each well. Cover the skillet with a lid and cook on medium-low until the egg whites are fully set while the yolks remain soft and runny.

  5. 5

    Finish with feta

    Crumble feta over the shakshuka and sprinkle parsley if you like. Serve immediately with crusty bread.

Nutrition Facts

per 100 g serving
Calories
80
kcal
Fat
5.1g
Saturated
2.3g
Carbs
4.6g
Fiber
1.4g
Sugar
2.5g
Protein
4.4g
Salts
0.3g

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

Storage & Reheating

  • **Storage:** Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. If you plan on having leftovers, try to store the tomato sauce base separately from any extra cooked eggs. Reheating cooked eggs will firm up the yolks, so fresh eggs are always best when reheating sauce alone!

  • **Freezing:** Freeze the Sauce Base Only. Do not freeze shakshuka with cooked eggs or feta, as egg whites become rubbery and spongy once thawed. Cook the onion, pepper, tomato, and spice sauce base through Step 3, then let it cool completely to room temperature. Transfer the cooled sauce into an airtight, freezer-safe container or a heavy-duty freezer bag (flattening the bag saves space). Freeze for up to 3 months.

  • **Reheating** - **Method 1: Stovetop (Recommended)** - From Thawed/Fridge: Transfer the sauce base into a skillet over medium-low heat. Add a tiny splash of water or olive oil if it has thickened too much. Once gently bubbling, use a spoon to create wells, crack in fresh eggs, cover with a lid, and cook for 4 - 6 minutes until whites are set and yolks are runny. Garnish with fresh feta before serving. - **Method 2: Microwave (Quick Reheat for Assembled Leftovers)** - Place your leftover shakshuka (sauce and cooked egg) in a microwave-safe dish. Cover loosely to prevent splattering. Warm on medium power in 30-second intervals until hot throughout. (Note: This will cook the egg yolks firm, but the dish will still be delicious!)

Equipment

  • SSilicone Spatula
  • PPan 11" / 28 cm
  • KKitchen Knife
  • CCutting Board