This recipe really hits the trifecta — it is inexpensive, healthy, and packed with flavor! I love making shakshuka for breakfast as it’s so quick to throw together and since you really only use one pan, no one will be stuck doing a ton of dishes so early in the day. It’s a win-win kind of meal.
Don't get stuck on the exact ingredients listed below, as you can substitute in pretty much anything depending on what you have access to right now or needs to be used up in the fridge. Shakshuka in general uses simple everyday ingredients that are pantry staples or are super easy to find at your local grocery store.
Key Ingredients You Need
- Whole peeled tomatoes — To make things easy, canned whole peeled tomatoes are perfect for this recipe. Add the entire can to your pan, there’s no need to drain the juices out either.
- Spices — A tip for the best tasting food is making sure your spices are fresh and aren’t expired. We use a variety of spices such as cumin, paprika, and chili powder and you don’t want those flavors to be fading into the dish.
- Eggs — We use 3 to 6 large eggs for this shakshuka. It really depends on how many eggs you’d like to serve up per person as well as how many can fit in your pan.
- Crumbled feta — The crumbled feta adds a nice salty tangy flavor that really rounds out the dish.
How to Make Shakshuka
Step 1: Preheat oven 375° F. Heat olive oil in a large skillet pan over medium-low heat. Add in the bell pepper and onion and sauté until the onion becomes translucent (approx. 5 minutes).
Step 2: Next, add garlic and chili powder, paprika and cumin and cook for an additional minute.
Step 3: Pour in the can of tomatoes and juice into the pan and using a wooden spoon, crush the tomatoes then bring to a simmer and simmer for 5 minutes. Salt and pepper to taste.
Step 4: Make small wells in the sauce with your spoon and crack the eggs into each well. Sprinkle the tops of the eggs with more salt and pepper to taste and crumble feta cheese all over.
Step 5: Place the skillet in the oven and bake for 8-12 minutes until egg whites turn opaque. Garnish with chopped cilantro.
Variations
- Instead of feta cheese, try goat cheese.
- Add some greens to this by shredding some Brussels sprouts to go in it, or add a handful of spinach to the tomato sauce, or cut up some small broccoli florets. Whatever you have in your fridge!
- Swap the cilantro garnish for green onions.
- For a smokier flavored shakshuka, you can try using canned fire-roasted tomatoes or adding a touch of chipotle powder.
Tips For This Recipe
- Top with sliced avocados for an extra serving of healthy fats.
- This shakshuka recipe is naturally gluten-free but if you’d like for it to also be dairy-free, you can hold off the crumbled feta.
- You’ll need to make sure you are using an oven-friendly skillet as the shakshuka does go from stovetop to oven. A cast iron skillet would be the easiest pan to use.
- If you do not have an oven-friendly skillet, you can continue to cook on the stovetop, with a lid overtop to cook the eggs.
- Be sure to simmer your tomatoes long enough that the tomatoes are closer to the texture of a stew than runny. This makes it so when you make the wells for the eggs, they stay put.
Frequently Asked Questions
When making shakshuka for breakfast, I like to keep things simple and go with some warm pita bread or some sliced crusty bread to dip into it. If I’m enjoying this for lunch or dinner, a simple salad or something like fries that can be dipped into the shakshuka goes really well together. If you’d like to serve this with some extra protein, try my Chicken Skewers with Cucumber Salad.
You can make the tomato portion of this shakshuka ahead of time. Go all the way up to step 4 (before the eggs are added) and then allow everything to cool before transferring it to an airtight container to go into the fridge for up to 2 days. When ready, reheat on the stovetop and continue onto step 5. Alternatively, you can freeze the tomato sauce for up to 2 months. Thaw overnight and reheat before adding the eggs.
Leftovers should be transferred to an airtight container once it has cooled and stored in the fridge. Keep in mind that when you reheat leftovers, your eggs will definitely set some more, especially the yolk.
You definitely can add your meat of choice to this shakshuka! I find that spicy chorizo goes really well with shakshuka.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Shakshuka Recipe then don’t forget to leave me a rating and let me know how it went in the comments below!
Shakshuka
Ingredients
- 1 tbsp olive oil
- 1 medium onion sliced
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1 28-oz can whole peeled tomatoes
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 3-6 large eggs
- 1 oz crumbled feta cheese
- salt & pepper to taste
- fresh cilantro for garnish
Instructions
- Preheat oven 375° F.
- Heat olive oil in a large skillet pan over medium low heat. Add in the bell pepper and onion and sauté until the onion becomes translucent (approx. 5 minutes).
- Next, add garlic and chili powder, paprika and cumin and cook for an additional minute.
- Pour in the can of tomatoes and juice into the pan and using a wooden spoon, crush the tomatoes then bring to a simmer and simmer for 5 minutes. Salt and pepper to taste.
- Make small wells in the sauce with your spoon and crack the eggs into each well. Sprinkle the tops of the eggs with more salt and pepper to taste and crumble feta cheese all over.
- Place the skillet in oven and bake for 8-12 minutes until egg whites turn opaque.
- Garnish with chopped cilantro.
Video
Notes
- Top with sliced avocados for an extra serving of healthy fats.
- This shakshuka recipe is naturally gluten-free but if you’d like for it to also be dairy-free, you can hold off the crumbled feta.
- You’ll need to make sure you are using an oven-friendly skillet as the shakshuka does go from stovetop to oven. A cast iron skillet would be the easiest pan to use.
- If you do not have an oven-friendly skillet, you can continue to cook on the stovetop, with a lid overtop to cook the eggs.
- Be sure to simmer your tomatoes long enough that the tomatoes are closer to the texture of a stew than runny. This makes it so when you make the wells for the eggs, they stay put.
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