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BreakfastShakshuka with eggs simmered in a rich spiced tomato sauce
Middle Eastern · Breakfast

Shakshuka

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 spiced tomato sauce that’s perfect for scooping up with warm bread. No bell peppers or onion needed.

5.0 (4 reviews)
10m
Prep
15m
Cook
25m
Total
4
Serves
easy
Level
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How to Make Shakshuka

  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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5.0 (4 reviews)

About Shakshuka

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.

Can I make shakshuka without bell pepper?

You can, and this recipe never uses one: the sauce is built on 4 chopped tomatoes, 1 tbsp tomato paste and 1 tbsp minced garlic, seasoned with cumin, red pepper flakes, salt and black pepper. The whole dish takes 25 minutes (10 to prep, 15 to cook) and serves 4.

Per serving
  • 230Calories
  • 13gProtein
  • 15gFat
  • 12gCarbs
estimated

Shakshuka Tips and Notes

Why you'll love it

  • It’s made in one pan, which means less mess and an easy cleanup
  • The tomato sauce is rich, cozy, and full of simple flavour
  • It works perfectly for breakfast, brunch, or even lunch
  • You only need a handful of basic ingredients to make it
  • It’s especially good with warm bread for dipping
  • You can easily customize it with extra toppings like feta or herbs

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.
  • Round out the meal with kebab rolls on the side — their savory crunch balances the saucy eggs beautifully.

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.

Variations

Crumble feta over the sauce before you add the eggs for a creamy, salty version.

Add a drained can of chickpeas to the tomato sauce to make it more filling and turn it into a full meal.

Green shakshuka: build the base from spinach, courgette, and herbs instead of tomatoes for a fresher plate.

Spice it your way by leaving out the chilli for the kids, or stirring in harissa for the adults at the table.

If you do want peppers in it, half a red bell pepper chopped and cooked down with the tomato paste works well. Give it a few extra minutes to soften before the tomatoes go in.

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Shakshuka FAQs

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

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

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

Bread, to scoop up the sauce. Wikipedia's shakshouka entry notes that in Egypt it is eaten with warm eish baladi and is a popular breakfast there. This recipe ends the same way, served hot with warm bread for dipping, and crumbled feta or extra herbs on top are good additions.

Something warm and sturdy enough to scoop up the sauce and the yolks without falling apart. Pita and toasted sourdough are my favorites, and a crusty loaf works too.

No single country. Wikipedia's shakshouka entry calls it a Maghrebi dish, from North Africa, and says the name means "mixture" in Algerian Arabic and "mixed" in Tunisian Arabic. It is popular across North Africa and the Middle East, and Maghrebi Jews who moved to Israel in the 1950s brought it with them.

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

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

This one already is. There are no bell peppers in it at all, just tomatoes, garlic, tomato paste and the spices. The red pepper flakes bring warmth rather than real heat, and you can leave them out entirely if you are cooking for kids.

No. A lot of shakshuka starts with a sliced onion softening in the pan, but mine builds the base on tomato paste and garlic instead. It is quicker, and the tomato comes through cleaner.
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