Perfect Breakfast Shakshuka

Have you ever craved something warm and cozy that works for any meal of the day? That’s how I feel about shakshuka. This Middle Eastern egg dish has become my go-to when I want something that feels special but doesn’t require a ton of work. I first tried it at a local café, and I couldn’t believe how simple yet satisfying it was.

What I love most about shakshuka is how it comes together in one pan – just some tomatoes, eggs, and a few spices, and you’ve got a meal that makes everyone at the table happy. My kids actually ask for it by name now, which is pretty impressive for a dish that’s basically eggs in tomato sauce. Plus, it’s one of those recipes that’s perfect for using up those extra veggies sitting in your fridge.

If you’re looking for something different from your usual scrambled eggs or want to try your hand at a dish that feels fancy but isn’t complicated, this recipe is for you. Grab some crusty bread for dipping, and you’re all set.

What Kind of Tomatoes Should I Use?

Fresh, ripe tomatoes are fantastic when they’re in season – Roma or plum tomatoes are particularly good choices since they’re meatier and less watery than regular garden tomatoes. If you’re using fresh tomatoes, make sure they’re really ripe for the best flavor, and don’t worry about peeling them unless you really want to. During the off-season when fresh tomatoes aren’t at their peak, good-quality canned tomatoes are actually a better option. San Marzano tomatoes are considered the gold standard for sauce-based dishes like shakshuka, but any whole or diced canned tomatoes will work well. Just make sure to look for canned tomatoes without added seasonings so you can control the flavors yourself.

Options for Substitutions

This Middle Eastern egg dish is pretty adaptable – here’s what you can swap if needed:

• Tomatoes: Fresh tomatoes are great when in season, but canned work just as well. You can also use crushed tomatoes instead of diced – the texture will be smoother but still tasty.
• Red bell pepper: Any color bell pepper works here – green, yellow, or orange. You could even use roasted peppers from a jar if that’s what you have.
• Eggs: Eggs are the star here and can’t really be substituted – they’re what makes this dish shakshuka! However, you can adjust the number up or down depending on how many people you’re serving.
• Spices: If you don’t have the individual spices, you can use 2-3 tablespoons of pre-made shakshuka spice mix or harissa paste (start with less if using harissa, as it’s spicier).
• Herbs: Parsley and cilantro are interchangeable here, or you can try fresh basil or chives. If using dried herbs, use just 1/2 teaspoon as they’re more concentrated.
• Onion: Red, white, or yellow onions all work fine. In a pinch, you can use 1 teaspoon of onion powder, though fresh is better for texture.

Watch Out for These Mistakes While Cooking

The biggest challenge when making shakshuka is getting perfectly cooked eggs – you’ll want to create small wells in the sauce for each egg and keep a close eye on them, as overcooked eggs with hard yolks can really take away from the dish’s charm. Adding all the spices at once without letting them bloom in the oil is another common mistake – instead, add your cumin and paprika to the oil after sautéing the onions and garlic, letting them toast for 30-60 seconds to release their full flavor. The sauce consistency can make or break your shakshuka – if it’s too watery, your eggs will spread out and cook unevenly, so make sure to simmer the tomato mixture until it thickens enough to hold the eggs in place. For the best results, cover the pan while the eggs cook but remove the lid for the final minute or two, allowing any excess moisture to evaporate while keeping the yolks beautifully runny.

What to Serve With Shakshuka?

The best way to enjoy shakshuka is with plenty of good bread to soak up all those tasty tomato-y juices! A warm piece of pita bread or crusty sourdough works perfectly for scooping up the sauce and runny egg yolks. Since shakshuka is already pretty filling on its own, I like to keep the sides simple – maybe a fresh cucumber and tomato salad or some plain Greek yogurt on the side. For a bigger breakfast spread, you could add some hummus, feta cheese, and olives to create a Mediterranean-style brunch platter that lets everyone mix and match their favorites.

Storage Instructions

Keep Fresh: If you have any leftover shakshuka (without the eggs), you can keep it in an airtight container in the fridge for up to 4 days. The tomato sauce base actually gets even better after a day or two as the flavors continue to develop!

Make Ahead: The tomato sauce base is perfect for making ahead. You can prepare it up to 2 days in advance and store it in the fridge. When you’re ready to eat, just reheat the sauce and add fresh eggs to poach. This makes breakfast prep super easy!

Warm Up: To reheat leftover shakshuka sauce, simply warm it in a skillet over medium heat until it starts to bubble. Then you can crack in fresh eggs and cook them to your liking. I don’t recommend storing cooked eggs as they tend to get rubbery when reheated.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 30-35 g
• Fat: 25-30 g
• Carbohydrates: 30-35 g

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, peeled and chopped
• 1 garlic clove, minced
• 1 red bell pepper, seeded and diced
• 4 cups diced ripe tomatoes (or two 14 oz. cans of diced tomatoes)
• 2 tablespoons tomato concentrate
• 1 teaspoon mild chili seasoning
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• A pinch of cayenne pepper (add more if desired for extra heat)
• A pinch of sugar (optional, to adjust taste – skip for low carb)
• Salt and black pepper, to taste
• 6 large eggs
• 1/2 tablespoon freshly chopped parsley or cilantro (optional, for topping)

Step 1: Sauté the Aromatics

Begin by heating a deep, large skillet or sauté pan over medium heat.

Slowly warm some olive oil in the pan.

Add chopped onion and sauté for a few minutes until the onion begins to soften.

Next, add garlic and continue to sauté until the mixture becomes fragrant.

Step 2: Add Vegetables and Simmer

Add diced bell pepper into the pan with the onions and garlic.

Sauté for 5-7 minutes over medium heat until the bell pepper is softened.

Introduce tomatoes and tomato paste into the pan, stirring until well blended.

Add your choice of spices and a bit of sugar to balance the flavors.

Stir the mixture and allow it to simmer over medium heat for 5-7 minutes until it begins to reduce.

At this point, taste the mixture and adjust the seasoning according to your preferences, adding salt and pepper, extra sugar for sweetness, or cayenne pepper for heat—but be cautious with the cayenne as it’s very spicy!

Step 3: Add and Cook the Eggs

With the sauce simmering, carefully crack the eggs one at a time over the tomato mixture, spacing them evenly across the surface.

A common arrangement is to place 5 eggs around the edge of the pan and 1 in the center.

The eggs will cook in the “over easy” style as they rest atop the tomato sauce.

Cover the pan with a lid and let the mixture simmer for 10-15 minutes, or until the eggs are cooked to your liking and the sauce has thickened slightly.

Monitor the skillet to ensure that the sauce does not reduce too much, to prevent burning.

Step 4: Adjust Cooking and Garnish

If you prefer runnier yolks, allow the sauce to reduce for just a few minutes before cracking the eggs.

Then, cover and cook the eggs to your desired texture, making sure the egg whites are set before serving.

Once done, garnish your shakshuka with chopped parsley or cilantro.

For an extra touch, a sprinkle of feta cheese on top adds a delightful flavor.

Enjoy your delicious and homemade shakshuka!