Simply by Maha
Shakshuka

Breakfast

Shakshuka

By Maha

Shakshuka is one of my all-time favorite breakfast or lunch recipes. It’s cozy, simple, and full of flavor, with eggs simmered in a rich tomato and peppery sauce that’s perfect for scooping up with warm bread.

Prep
10 min
Cook
15 min
Total
25 min
Serves
4
5.0 (1)
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Shakshuka is one of those recipes that proves simple ingredients can make something so comforting and flavorful. It’s a dish I always come back to when I want a cozy breakfast or lunch that feels satisfying without needing too much effort. The sauce is made with tomatoes, garlic, tomato paste, and warm spices, then the eggs are cracked right into the pan and cooked until just set. Served with warm bread for dipping, it’s the kind of meal that feels both simple and special at the same time.

What makes shakshuka so good is the way everything cooks together in one pan. The tomatoes break down into a rich sauce, the spices add warmth and depth, and the eggs gently cook right on top, soaking up all that flavor. It’s perfect for slow mornings, weekend brunch, or even a quick lunch when you want something homemade and comforting.

Another reason I love this recipe is how flexible it is. You can keep it simple exactly as written, or serve it with feta, extra herbs, chili oil, or your favorite bread on the side. It’s an easy shakshuka recipe that feels fresh, cozy, and full of flavor every single time.

Ingredients

Serves 4
  • 1 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp minced garlic
  • 4 tomatoes, chopped
  • Chopped parsley
  • 2 tsp salt
  • 1 tsp red pepper flakes
  • 1 tsp cumin
  • 1 tsp black pepper
  • 5 eggs

Instructions

  1. Cook the base
    In a pan over medium heat, add the olive oil, tomato paste, and minced garlic. Cook everything down for a minute or two until fragrant.
  2. Add the tomatoes
    Add the chopped tomatoes and cook them down. Add a splash of water, then let everything simmer until the tomatoes soften and the sauce thickens slightly.
  3. Season the sauce
    Add the parsley, salt, red pepper flakes, cumin, and black pepper. Stir well and let the sauce simmer for a few more minutes so all the flavors come together.
  4. Add the eggs
    Make small spaces in the sauce and crack the eggs directly into the pan.
  5. Cover and cook
    Cover the pan and let the eggs cook until the whites are set and the yolks are done to your liking.
  6. Serve
    Serve hot with warm bread for dipping.

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Cook's Notes

Ingredient Notes

  • Olive oil: Olive oil helps build the base of the sauce and adds flavor right from the start.
  • Tomato paste: Tomato paste gives the shakshuka a deeper, richer tomato flavor and helps the sauce taste more developed.
  • Garlic: Fresh minced garlic adds so much flavor, so it’s worth using fresh here if you can.
  • Tomatoes: Fresh chopped tomatoes are the base of the sauce. Let them cook down well so they become soft and saucy.
  • Parsley: Chopped parsley adds freshness and color and balances the richness of the tomato sauce.
  • Salt: Salt brings all the flavors together, especially in a simple recipe like this.
  • Red pepper flakes: These add a little heat, but you can adjust them depending on how spicy you want it.
  • Cumin: Cumin gives shakshuka that warm, earthy flavor that makes it feel extra cozy.
  • Black pepper: Black pepper adds a little more depth and mild heat.
  • Eggs: The eggs cook directly in the sauce, so use as many as fit comfortably in your pan without overcrowding.

Tips & Tricks

  • Let the tomatoes cook down properly so the sauce is thick and flavorful, not watery.
  • Add just a splash of water if needed to help the tomatoes break down and simmer.
  • Make little wells in the sauce before cracking in the eggs so they stay in place.
  • Cover the pan once the eggs are added so the tops cook gently.
  • Keep an eye on the eggs and stop cooking when the yolks are at your preferred doneness.
  • Serve it right away while the eggs are soft and the sauce is hot.
  • Warm bread on the side makes it even better and helps scoop up all the sauce.

Storage & Make-Ahead

Storage: Store leftover shakshuka in an airtight container in the fridge for up to 2 days.

Reheating: Reheat gently in a pan over low heat or in the microwave. The eggs may become firmer once reheated.

Make ahead: You can make the tomato sauce ahead of time and store it in the fridge. When ready to eat, reheat the sauce and crack in fresh eggs.

Best tip: For the best texture, make the sauce ahead if needed, but cook the eggs fresh right before serving.

Frequently Asked Questions

Can I make shakshuka ahead of time?

You can make the sauce ahead of time, but it’s best to cook the eggs fresh when you are ready to serve.

How do I know when the eggs are done?

The whites should be set, and the yolks can be cooked to your preference, whether softer or more firm.

What should I serve with shakshuka?

Warm bread is the classic choice, but pita or toasted sourdough are both great.

Can I make shakshuka spicy?

Yes, you can add more red pepper flakes or even fresh chili if you want more heat.

How do I keep the sauce from being too watery?

Let the tomatoes simmer long enough to cook down properly before adding the eggs.

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