Name: Easy Shakshuka Recipe with Eggs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped; 2 teaspoons paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; salt and pepper, to taste; 2 tablespoons olive oil; 1 (28-ounce) can whole peeled tomatoes; 6 large eggs

Jump to Recipe· 4.7 from 6 reviews

If you’re looking for a breakfast (or anytime) dish that feels cozy, packed with flavor, and surprisingly simple to make, you’re in for a treat. Today, I’m sharing my Easy Shakshuka Recipe with Eggs Recipe—a classic Middle Eastern dish that’s basically eggs poached in a spicy, aromatic tomato sauce. Once you make this, trust me, you’ll want to keep it in rotation for your weekend brunch or a quick weeknight dinner.

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Why This Recipe Works

Simple Ingredients: Just humble pantry staples like canned tomatoes, spices, and fresh eggs come together to make magic.
Flavorful Depth: The combination of paprika, cumin, and chili powder creates warmth without overwhelming heat, perfect for multiple tastes.
One-Pan Wonder: Everything cooks in the same pan, which means fewer dishes and more time enjoying your meal.
Flexible Cooking: You control how runny or firm you want your eggs, so everyone’s happy at your table.

Easy Shakshuka, shakshuka with eggs, Middle Eastern egg dish, spicy tomato shakshuka, brunch egg recipes - A small round metal pan with brass handles sits on a wooden base, filled with a rich, chunky red tomato sauce layered with three soft white poached eggs speckled with black pepper, topped with scattered green chopped parsley. Nearby, a white plate holds slices of bright orange, pale green honeydew melon, and green kiwi, adding fresh color contrasts. To the right of the pan, there is a clear glass of water and a clear glass of bright yellow orange juice, set on a white marbled surface with a folded white napkin and a silver fork beside them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Shakshuka Recipe with Eggs Recipe plays a role in building the bold, comforting flavor profile this dish is known for. When you pick fresh herbs and quality canned tomatoes, it really elevates the sauce to “wow” status every time.

Easy Shakshuka, shakshuka with eggs, Middle Eastern egg dish, spicy tomato shakshuka, brunch egg recipes - Flat lay of a small white ceramic bowl filled with golden olive oil, a medium peeled and diced white onion, a whole red bell pepper cut into chunks, four peeled garlic cloves, a small white bowl containing vibrant red paprika powder, a small white bowl with earthy brown cumin powder, a tiny white bowl holding fine red chili powder, a simple white ceramic bowl with whole peeled tomatoes in rich red juice, six whole large brown eggs with clean shells, a few sprigs of fresh green cilantro, and a few sprigs of fresh bright green parsley all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: This is your flavor base and helps soften the veggies while adding richness.
Onion: Adds natural sweetness and depth when cooked down until translucent.
Red bell pepper: Offers a subtle smoky sweetness and lovely color contrast.
Garlic cloves: Fresh garlic brings that punch of aroma and a savory kick.
Paprika: Choose sweet or smoked for different layers of warmth.
Cumin: Earthy spice that’s essential to traditional shakshuka flavors.
Chili powder: Just a touch for gentle heat—you can always adjust to your spice preference.
Canned whole peeled tomatoes: They break down into a luscious sauce and provide vibrant acidity.
Large eggs: The star of the show, gently poached right in the sauce.
Salt and pepper: Balances and enhances all the layers of flavor.
Fresh cilantro and parsley: Bright, fresh herbs that cut through the richness with a zing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Easy Shakshuka Recipe with Eggs Recipe is — you can easily make it your own with a few simple swaps or additions. Don’t be shy to experiment with the flavors depending on what you have at home or your preferred heat level.

Variation: For a smoky twist, I sometimes swap paprika for smoked paprika and add a pinch of cayenne for extra kick. It’s always a crowd-pleaser.
Dietary: Want to make it vegan? Try replacing eggs with a firm tofu scramble or chickpeas for a hearty, protein-packed meal.
Seasonal: In summer, fresh tomatoes can replace canned ones, though I find simmering canned tomatoes gives a more consistent sauce.

Step-by-Step: How I Make Easy Shakshuka Recipe with Eggs Recipe

Step 1: Sauté the Veggies Until Soft and Fragrant

Start by heating your olive oil over medium heat in a large sauté pan. Toss in the diced onion and red bell pepper, cooking them until the onions turn translucent and the pepper softens—about 5 minutes. The aroma at this stage is what pulls me into the kitchen every time, so don’t rush it.

Step 2: Spice It Up with Garlic and Warm Spices

Add your finely chopped garlic along with paprika, cumin, and chili powder. Stir everything together and let the spices toast gently for about a minute. This step wakes up the spices, and you’ll notice the fragrant smell filling your kitchen. Be careful not to burn the garlic here—keep the heat moderate.

Step 3: Build the Tomato Sauce

Pour in the whole peeled tomatoes and their juices, then use your spoon to break them apart in the pan. Season with salt and pepper, and bring the sauce to a gentle simmer. Let it bubble away for about 10 minutes. This is when the flavors meld and thicken into that rich sauce you’re craving.

Step 4: Crack the Eggs and Simmer Gently

Make small wells in your tomato sauce with the back of your spoon and carefully crack an egg into each one. Cover the pan with a lid to help the eggs steam and cook evenly. Cooking times vary depending on how you like your yolks—5 minutes for runny, 8 for firm. Keep an eye on it because you want perfectly cooked eggs, not rubbery ones.

Step 5: Garnish and Serve

Finish with a generous sprinkle of fresh cilantro and parsley just before serving. This splash of herbaceous freshness brightens every bite and adds a beautiful contrast to the rich, spicy sauce. Trust me, it’s the little details that take shakshuka from good to unforgettable.

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Pro Tips for Making Easy Shakshuka Recipe with Eggs Recipe

Use a Wide Pan: A wide, shallow sauté pan makes it easier to space the eggs evenly and ensures even cooking.
Don’t Skip the Lid: Covering the pan helps the egg whites set properly without overcooking the yolks.
Break Tomatoes by Hand: I prefer using canned whole tomatoes over crushed for better texture; breaking them by hand retains more chunks in the sauce.
Season Gradually: Taste as you go—tomatoes can vary in acidity, and you can adjust salt and chili powder accordingly.

How to Serve Easy Shakshuka Recipe with Eggs Recipe

Easy Shakshuka, shakshuka with eggs, Middle Eastern egg dish, spicy tomato shakshuka, brunch egg recipes - A white pan filled with three visible cooked eggs with bright yellow yolks sitting on a thick layer of red tomato sauce mixed with chunks of cooked vegetables and spices. Fresh green herbs are sprinkled on top of the eggs and sauce, adding contrast. A large silver spoon is resting inside the pan, scooping some sauce near one egg. In the blurred background, there are stacks of white plates and a bunch of fresh green herbs on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I never skip the fresh parsley and cilantro—they brighten the dish beautifully. Sometimes, I’ll add a little crumbled feta for creaminess or a drizzle of good olive oil for richness. A sprinkle of chili flakes on the top is great if you like it spicy.

Side Dishes

Warm crusty bread or pita is a must-have for scooping up every delicious bit of sauce. Lately, I’ve been pairing shakshuka with simple labneh or yogurt on the side to cool down the spices. A fresh salad with cucumber and tomato balances the meal perfectly, too.

Creative Ways to Present

For brunch with friends, I serve shakshuka in small cast-iron skillets or mini pans for individual servings—it makes the presentation special and keeps the eggs perfectly warm. I’ve even tried layering it over roasted eggplant for a hearty twist that got rave reviews!

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover shakshuka sauce (I usually take the eggs out first) to an airtight container. It keeps well in the fridge for up to 3-4 days. I store the eggs separately to keep them from becoming too soft or rubbery.

Freezing

I’ve frozen just the tomato sauce before with good results—thaw in the fridge overnight and then reheat gently before adding freshly cooked eggs. Freezing the eggs doesn’t work well texture-wise, so I always add eggs fresh when serving.

Reheating

To reheat leftovers, warm the tomato sauce gently in a pan over low heat. From there, you can crack fresh eggs right into the simmering sauce, cover, and cook until the eggs are just right. This way, you get that fresh shakshuka experience all over again.

FAQs

Can I use fresh tomatoes instead of canned in this Easy Shakshuka Recipe with Eggs Recipe?

Yes! Fresh tomatoes can be used, particularly in the summer when they’re at their peak. You’ll want to peel and roughly chop them first, then simmer them longer to develop a thick sauce. However, canned whole peeled tomatoes often give more consistent flavor and texture year-round.
How long does it take to cook the eggs in the shakshuka sauce?

Generally, it takes between 5 to 8 minutes after cracking the eggs into the simmering sauce. For slightly runny yolks, aim for around 5 minutes; if you like them firmer, cook closer to 8 minutes. Covering the pan speeds up cooking and helps the tops of the eggs set evenly.
What bread pairs best with shakshuka?

Warm, crusty bread like a baguette or rustic sourdough works great for scooping up the sauce. Pita bread or even naan are excellent alternatives and are especially popular in traditional shakshuka-serving regions.
Can I make this recipe spicier?

Absolutely! You can increase the chili powder or add fresh diced jalapeños or chili flakes to the sauce. Just be mindful to add heat gradually so you don’t overpower the other flavors in this balanced Easy Shakshuka Recipe with Eggs Recipe.

Final Thoughts

This Easy Shakshuka Recipe with Eggs Recipe has become one of my kitchen staples because it’s flavorful, comforting, and comes together quickly—perfect for busy mornings or casual dinners. It feels fancy, but it’s actually simple enough to make any day of the week. I hope you enjoy cooking and sharing it as much as I do. Once you get the hang of it, you’ll find yourself coming back to this warm, saucy, eggy goodness time and time again.