If you are a fan of easy egg recipes, you are surely gonna love this one flavorful recipe that has been winning hearts since the 16th century. A breakfast staple that is comforting, flavourful and packed with protein, shakshuka deserves a spot on your table.
This easy shakshuka recipe brings together eggs, tomatoes, onions, herbs and spices in one pan to create a warm, hearty dish that works just as well for breakfast as it does for brunch or a quick dinner.
The magic of shakshuka lies in its simplicity. A rich, spiced tomato base is cooked until thick and flavourful, then eggs are cracked directly into it and gently cooked until the whites are set and the yolks remain deliciously soft.
What is Shakshuka?
Shakshuka is a popular dish made by poaching eggs in a spiced tomato-based sauce. It is widely associated with North African and Middle Eastern cuisines and has become a favourite breakfast and brunch dish around the world.
The traditional preparation starts with a flavourful base of tomatoes, onions, peppers and spices. Eggs are then added directly to the sauce and cooked until they reach the desired consistency.
This recipe keeps the preparation simple while delivering the classic combination of spicy tomato sauce and perfectly cooked eggs.
Ingredients for Shakshuka
For this easy homemade shakshuka, you’ll need:
- 2-3 eggs
- 2 medium tomatoes, finely chopped or crushed
- 1 medium onion, finely chopped
- 1 green chilli, finely chopped
- 1-2 tablespoons oil or butter
- Salt, to taste
- Black pepper, to taste
- Red chilli flakes or chilli powder, to taste
- Mixed herbs or oregano
- Fresh coriander or parsley, for garnish
You can adjust the amount of chilli and seasoning depending on how spicy you like your shakshuka.
How to Make Shakshuka
Here are step-to-steps guides on making the perfect shakshuka every time.
Prepare the tomato base
Start by heating oil or butter in a skillet over medium heat. Add the finely chopped onions and sauté until they begin to soften.
Add the chopped tomatoes and green chilli. Cook everything together, stirring occasionally, until the tomatoes break down and form a thick, rich sauce.
The tomato mixture is the heart of a good shakshuka, so give it enough time to cook down. You want it to be thick rather than watery.
Add the seasoning
Once the tomato and onion mixture has softened, season it with salt, black pepper, chilli flakes or chilli powder and herbs.
Mix well and let the sauce simmer for a few minutes. This allows the spices to blend into the tomatoes and gives the shakshuka its characteristic bold flavour.
Make wells for the eggs
Use the back of a spoon to make small wells in the tomato sauce.
These little spaces will hold the eggs and help them cook directly in the sauce without spreading too much.
Crack in the eggs
Carefully crack an egg into each well.
Keep the heat on low to medium and allow the eggs to cook gently. The tomato sauce will continue simmering around them while the egg whites gradually set.
Cook the eggs
Cover the skillet with a lid and cook until the egg whites are completely set and the yolks reach your preferred consistency.
For classic shakshuka, aim for firm whites with soft, runny yolks. If you prefer fully cooked yolks, simply leave the skillet on the heat for a little longer.
Garnish and serve
Once the eggs are cooked, remove the skillet from the heat.
Finish with fresh coriander or parsley and an extra sprinkle of herbs or chilli flakes.
Serve the shakshuka hot, straight from the skillet.
Tips for Making the Best Shakshuka
Cook down the tomatoes: A thick sauce gives shakshuka its rich texture. If the sauce is too watery, the eggs can become difficult to cook properly.
Use gentle heat: Once the eggs are added, keep the heat low to medium. This helps the whites cook without turning the yolks hard.
Don't overcook the eggs: If you love runny yolks, keep a close eye on the skillet once the egg whites begin to set.
Taste the sauce before adding the eggs: This is your chance to adjust the salt, spice and seasoning. Once the eggs are cooking, it becomes harder to mix the sauce without disturbing them.
Serve immediately: Shakshuka tastes best when served hot, especially when the yolks are still soft and creamy.
What to Eat With Shakshuka
One of the best things about shakshuka is the sauce. Serve it with toasted bread, sourdough, pita, roti or crusty bread so you can scoop up the rich tomato sauce and runny egg yolk.
For a complete breakfast or brunch, you can also pair shakshuka with a fresh salad, fruit or your favourite beverage.
Is Shakshuka Healthy?
Shakshuka can be a nutritious and satisfying meal because it combines eggs with vegetables such as tomatoes and onions. Eggs are a source of high-quality protein and provide several essential nutrients, while tomatoes contribute flavour and nutrients to the dish.
The recipe can also be easily customised. Add more vegetables for extra variety, adjust the amount of oil used, or increase the number of eggs depending on your appetite and serving size.
Why You'll Love This Easy Shakshuka Recipe
This easy shakshuka recipe is ideal when you want something more exciting than regular scrambled eggs or an omelette but don't want a complicated cooking process.
Everything comes together in a single skillet, from the spiced tomato sauce to the eggs. There's minimal cleanup, everyday ingredients and plenty of flavour.
Most importantly, the combination of rich tomato sauce and a soft, creamy egg yolk makes every bite incredibly satisfying.
