Shakshuka
If you’re looking for a comforting, flavorful meal that’s just as perfect for breakfast as it is for brunch, this Shakshuka is a must-try. Made with eggs gently poached in a rich tomato sauce seasoned with garlic, onions and warm spices. This one-pan recipe is simple to make and incredibly satisfying.
Shakshuka is loved for its bold flavors and rustic appeal. The combination of tender eggs and savory tomato sauce makes every bite delicious, especially when served with warm crusty bread or pita for dipping.
Why You’ll Love This Recipe
- Easy one-pan meal with minimal cleanup.
- Ready in about 30 minutes.
- Made with simple pantry ingredients.
- Perfect for breakfast, brunch or lunch.
- Great for serving family or guests.
Tips for the Best Shakshuka
- Use fresh tomatoes for the best flavor.
- Simmer sauce long enough to concentrate the flavors before adding eggs.
- Keep the heat gentle while the eggs cook to prevent overcooking.
Storage
The tomato sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat the sauce in a skillet before adding fresh eggs. While leftover shakshuka can be refrigerated, the eggs are best enjoyed freshly cooked for the best texture.
This Shakshuka recipe is a simple, hearty dish that’s packed with bold flavors and made using everyday ingredients. Whether you’re preparing a cozy weekend breakfast or brunch, this one-pan recipe is guaranteed to become a favorite. Serve it with plenty of warm bread and enjoy every delicious bite.
Shakshuka
2
servings10
minutes30
minutesIngredients
3 tomatoes
1/2 onion diced
6 minced garlic cloves
1 tsp paprika
1 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp chili flakes
2/3 cup water
4 eggs
Parsley to garnish
Directions
- Heat olive oil in a large pan over medium heat.
- Sauté onion until softened.
- Add garlic and cook until fragrant.
- Stir in the tomatoes, paprika, cumin, salt, pepper, and chili flakes if using.
- Add water and let the sauce simmer for about 10–15 minutes until slightly thickened.
- Create small wells in the sauce and carefully crack eggs into each one.
- Cover the pan and cook until eggs are set about 5–7 minutes depending on how you like the egg to cook.
- Garnish with fresh parsley or cilantro.
- Serve immediately with toasted bread or warm pita.