This post may contain affiliate links. Please read my disclosure policy.

My favorite shakshuka recipe is quick and easy to make with a richly-seasoned tomato sauce and a sprinkling of tangy feta cheese.

Is there anything more comforting than a pan of bubbling tomato sauce cradling a few perfectly poached eggs? ♡

Shakshuka is one of those pantry-friendly, single-skillet, 20-minute meals that always magically tastes like so much more than the sum of its parts. All you need are a few basics — onion, garlic, canned tomatoes and some warm, smoky spices — and you’ve got a heavenly sauce that’s just begging for some eggs to be nestled right in. Absolutely perfect for scooping with a hunk of good crusty bread!

I love my shakshuka topped with a generous handful of tangy feta and a sprinkle of fresh cilantro, but there are endless ways to customize this recipe to your liking. (Read on below for more ideas!) However you make your shakshuka, it’s one of those timeless, foolproof meals that I’m certain you’ll come back to again and again. Let’s simmer up a quick batch!

Shakshuka Ingredients

Here are a few quick notes about the shakshuka ingredients that you will need to make this recipe:

• Eggs: Eggs are the heart of shakshuka, gently poached in the simmering tomato sauce and adding protein to each serving. The eggs are traditionally cooked until the whites are set but the yolks are still runny, but you’re welcome to cook them longer if you prefer.
• Tomatoes: We’ll use a large (28-ounce) can of tomatoes with their juices, which will create the base for our vibrant and tangy shakshuka sauce. I prefer to use whole tomatoes and roughly break them apart with a wooden spoon as they cook, but diced tomatoes or crushed tomatoes would work just fine here too.
• Veggies: We’ll sauté a traditional mix of onion (yellow or white) and red bell pepper until soft and caramelized to add some veggies to the sauce.
• Feta: Crumbled feta cheese adds a deliciously creamy, tangy, salty layer to each bite, which perfectly complements the richness of the tomato sauce.
• Garlic: I love adding lots of garlic to the tomato sauce, but feel free to use more or less to taste.
• Dried seasonings: We’ll use an earthy mix of cumin and smoked paprika to season the tomato sauce, along with a pinch of crushed red pepper flakes (feel free to use more or less to taste) to add a bit of heat. Please also give the sauce a taste and season it with however much salt and pepper you think it needs.
• Cilantro: Finally, I love adding lots of chopped fresh cilantro (or you could use parsley) for a pop of color and bright, herbal flavor to balance the warm sauce.

Shakshuka Tips

Detailed step-by-step instructions for how to make shakshuka are included in the full recipe below, but here are a few extra tips to keep in mind too:

• Use a wide, shallow pan with a lid. A larger sauté pan will give the eggs room to poach evenly and a lid helps the eggs to cook a bit more quickly. That said, if your sauté pan didn’t come with a lid, you can improvise with a sheet pan or just let the eggs cook uncovered (which will just take a few more minutes).
• Simmer until the sauce thickens. It’s important for the tomato sauce to simmer down and thicken a bit so that you can create little wells to hold the eggs in place.
• Watch the eggs closely. The timing of the eggs can vary depending on the size of your pan and the heat of your stove, so keep a close eye on them during the last minute of cooking to ensure that they are done to your liking.
• Add toppings at the end. Finally, be sure to add the fresh herbs after the shakshuka has cooked so that they don’t wilt! I also like to sprinkle on a little extra feta for texture.

Shakshuka Variations

Here are a few more variations to this classic shakshuka recipe that you’re welcome to try:

• Add extra veggies or greens: Sauté different diced veggies into the tomato sauce, such as zucchini, eggplant, cauliflower or sweet potato. You could also wilt in some baby spinach or chopped kale if you’d like to add some greens.
• Add beans: Stir a can of white beans or chickpeas (rinsed and drained) into the tomato sauce for extra protein.
• Add meat: Add your choice of meat to the tomato sauce, such as ground sausage, chorizo, chicken, beef or tofu.
• Add heat: Drizzle the shakshuka with chili oil or chili crisp to make this dish spicier, or you could also add in some diced fresh chiles.
• Add different herbs: Sprinkle the finished shakshuka with fresh parsley, dill or basil.
• Serve over grains. Make a shakshuka grain bowl by skipping the bread and instead serving the shakshuka over a bowl of farro or quinoa.

More Easy Breakfast Recipes To Try!

Looking for more simple breakfast recipes to make this week? Here are a few of our favorites:

Print