Easy Shakshuka Recipe for Beginners
This easy shakshuka recipe is a comforting and hearty meal! This is an easy breakfast recipe for beginners and only requires one pan and 30 minutes!
Even if you are new to cooking, this amazing Shakshuka recipe will let you impress your guests and family with ease! Eggs are gently poached in a savory tomato sauce full of onions, peppers, and garlic, leading to a super wholesome meal. You can even adjust it according to your preferred spice levels and favorite egg textures! It works for breakfast, brunch, or dinner, so you can enjoy this any time of day.
What is Shakshuka?
Shakshuka is a popular dish with roots in North Africa, Israel, and the Middle East. that has become well-loved worldwide. It is a savory, one-pan dish made from simple ingredients like eggs, tomatoes, bell peppers, onions, and various spices. The name “shakshuka” is believed to originate from Arabic, meaning “mixture.”
Ingredients
Here is a quick overview of what you will need for this recipe. Scroll to the printable recipe card for exact measurements.
- Yellow onion (diced), Red bell peppers (cut into thin strips), Garlic cloves (minced) – You will need olive oil (or avocado oil or butter) to sauté these.
- Crushed tomatoes – These cook down into a delicious sauce with the vegetables. Regular crushed tomatoes work great, but fire roasted tomatoes add a ton of flavor!
- Eggs – Size large. These will cook in the sauce. It’s not a bad idea to crack each egg into a bowl before pouring into the wells. This way if you get a bad egg, you haven’t contaminated the entire sauce.
- Crumbled feta and Chopped parsley – These are the toppings that add amazing flavor! Other fresh herbs or cheeses can be used if you prefer.
- Paprika, Oregano, Cumin, Ground turmeric, Kosher salt, Black pepper – These spices provide strong flavor that perfectly complement your tomato sauce.
Shakshuka Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion diced small
- 1 red bell pepper cut into very thin strips
- 4 garlic cloves minced
- 2 teaspoons paprika
- 1 teaspoon EACH dried oregano, cumin, and kosher salt
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon pepper
- 1 28-ounce can crushed tomatoes Fire Roasted version is great here
- 1/4 cup chopped parsley
- 6 large eggs*
- 1/4 cup crumbled feta
Instructions
- In a large, deep skillet over medium heat, add the oil, diced onion and peppers. Sauté for 8-10 minutes, mixing occasionally, until softened and lightly charred.
- Add the minced garlic, oregano, paprika, cumin, turmeric, pepper and salt. Stir in the crushed tomatoes and increase the heat, bringing the mixture to a simmer. Place a lid on the sauce and reduce the heat to low and allow the mixture to cook covered for 10-15 minutes.
- Once the sauce has simmered remove the lid and stir well. Use your spoon to create wells in the sauce and very carefully crack an egg into each well. Cover and allow the eggs to cook for 5-8 minutes until the eggs reach your desired consistency.
- Serve this dish immediately once the eggs reach your desired consistency because they will continue to cook in the sauce. Sprinkle with freshly chopped parsley and crumbled feta.
Notes
- If you have a well-seasoned, well-cared-for cast iron skillet that is perfectly fine to use. If your cast iron isn’t well-seasoned, skip it and use a nonstick or stainless steel pan. The acidity from the tomatoes may impact cast iron that hasn’t been prepped properly.
- The eggs continue to cook with residual heat. Depending on how you like your eggs you may want to remove the skillet from heat when the eggs are slightly underdone.
- If you need to stretch this recipe to serve 4 you can add an additional 2 eggs. The new serving size will be 2 eggs and about 1/2 cup sauce.
Nutrition
How to Make Shakshuka for Beginners
This easy one pan meal just requires a large skillet with a lid. Here’s a step-by-step guide to show you just how simple it is!
Simmer the sauce
In a large, deep skillet over medium heat, add the oil, diced onion and red peppers. Sauté for 8-10 minutes, mixing occasionally, until softened and lightly charred.
Add the minced garlic, oregano, paprika, cumin, turmeric, pepper and salt. Stir in the crushed tomatoes and increase the heat, bringing the mixture to a simmer. Place a lid on the sauce and reduce the heat to low and allow the mixture to cook covered for 10-15 minutes.
Add the eggs
Once the sauce has simmered remove the lid and stir well. Use your spoon to create wells in the tomato mixture and very carefully crack an egg into each well. Cover and allow the eggs to cook for 5-8 minutes until the eggs reach your desired consistency.
What to Serve with Shakshuka
Serve this dish immediately once the poached eggs reach your desired consistency because they will continue to cook in the sauce. If you like runny yolks, that means you’ll want to serve this quickly! Sprinkle with freshly chopped parsley and crumbled feta cheese.
Toasted bread, pita bread, or naan is the perfect simple side dish as it is amazing dipped in the sauce. If you want to stretch the meal further, a simple salad or roasted vegetables would work, too. Falafel, hummus, even Instant Pot Artichokes would be great appetizers.
Storage and Reheating Tips
Shakshuka is typically served hot, straight from the pan, and can be enjoyed with crusty bread or pita, which is perfect for dipping into the tomato sauce. You just cannot get the same flavor and texture with reheated shakshuka.
Technically this dish can be stored up to 3 days in an airtight container. However, this dish is really best served fresh. The eggs simply do not store well in this sauce.
Suggestions and Variations
- If you have a well-seasoned, well-cared-for cast iron skillet, that is perfectly fine to use. If your cast iron is not well-seasoned, skip it and use a nonstick or stainless steel pan, as the acidity from the tomatoes may impact cast iron that has not been prepped properly.
- The eggs continue to cook with residual heat. Depending on how you like your eggs you may want to remove the skillet from heat when the eggs are slightly underdone.
- If you need to stretch this recipe to serve 4 you can add an additional 2 eggs. The new serving size will be 2 eggs and about 1/2 cup sauce.
- Do you prefer a spicy tomato sauce? Consider adding red pepper flakes, cayenne pepper, or chili powder.
More one pan meals
- Chorizo Breakfast Scramble
- Chicken Gnocchi Mushroom Skillet
- Easy Potato Hash (great with eggs or without!)
- One Pan Mexican Chicken and Rice
