Post Disclaimer
Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
Looking for a warm, comforting, and easy shakshuka recipe you can whip up with pantry staples? This post is for you. Whether you’re feeding a crowd or making breakfast for one, I’ll walk you through how to make shakshuka from scratch using fresh or canned tomatoes, adding creamy feta (if you’d like), and even baking it in the oven.
We’ll also explore:
- What shakshuka is really made of
- Simple ways to serve it with sides
- Easy shakshuka variations (for picky eaters or solo brunching)
- And a few beloved Middle Eastern breakfast dishes you might want to try next
Plus, I’ll answer those popular PAA questions at the end like how to make shakshuka with eggs, and can I use canned tomatoes? Spoiler alert: yes, and it’s delicious.
Table of Contents
Key Takeaways: What You Need to Know
- Easy shakshuka recipe uses eggs, tomatoes, onions, garlic, and warm spices like cumin and paprika.
- You can make shakshuka in a skillet or oven, with fresh or canned tomatoes.
- Serve it with crusty bread, pita, or side salads for a complete meal.
- Customize it with feta, spinach, sausage, or chickpeas.
- Great for breakfast, brunch, or even a light dinner.
My Love Story With Shakshuka (And Why You’ll Love It Too)
What’s the story behind this easy shakshuka recipe?
The first time I made shakshuka, it was a total accident. I was three months postpartum, utterly exhausted, and had no clue what to make for dinner. I had a can of tomatoes, a few eggs, and some wilting parsley staring back at me. So I did what any mom with a hanger-fueled toddler meltdown in the background would do: I threw it all in a skillet and hoped for the best.
And wow that first bite changed everything.
There was something magical about the soft eggs nestled in rich tomato sauce, with just the right kick from garlic and cumin. I dipped a heel of sourdough into the pan and knew I had a winner.
Since then, this easy shakshuka recipe has become a go-to in our home. It’s fast, budget-friendly, and a guaranteed hit even on the busiest mornings. It also pairs surprisingly well with this turkey club sandwich for a hearty brunch spread or even a warm slice of Cracker Barrel macaroni and cheese for dinner.
What exactly is shakshuka?
Shakshuka (pronounced shahk-SHOO-kah) is a popular Middle Eastern and North African dish traditionally made with eggs poached in a flavorful sauce of tomatoes, peppers, onions, garlic, and spices. It’s believed to have Tunisian roots but has become a beloved staple in Israeli, Moroccan, and even Turkish kitchens. Today, it’s also found its way into Western brunch menus and into homes like yours and mine.
Think of it like a savory, spiced-up tomato sauce with soft eggs on top — almost like the heartwarming cousin of huevos rancheros.
Whether you’re making an easy shakshuka recipe for two or scaling it up for guests, it’s endlessly adaptable. Want it creamy? Try adding feta. Going solo? Make this easy shakshuka recipe for one in a mini cast-iron skillet. Vegetarian? You’re already there.
And if you’ve ever tried the hairy bikers shakshuka recipe, this version brings that same comforting flavor with even fewer steps.
What Is Shakshuka Made Of? (Classic, Easy, and Custom Versions)
What ingredients go into an easy shakshuka recipe?
A traditional and easy shakshuka recipe uses eggs, tomatoes, onion, garlic, and a blend of warm spices like cumin and paprika. You can use fresh or canned tomatoes and add extras like bell peppers, chili flakes, or crumbled feta cheese.
That’s the magic of shakshuka. It feels special, but the ingredients are probably already in your kitchen.
Here’s a look at the basic ingredients you’ll need for the authentic shakshuka recipe experience — without getting complicated:
| Ingredient | Purpose | Tips |
|---|---|---|
| Olive oil | For sautéing base vegetables | Use extra virgin for the best flavor |
| Onion | Adds sweetness and body | Yellow or red both work |
| Garlic | Essential for depth | Freshly minced or sliced thin |
| Bell pepper (optional) | Adds texture and subtle sweetness | Use red or yellow for a milder taste |
| Tomatoes | The heart of the sauce | Canned diced, crushed, or fresh chopped |
| Cumin & Paprika | Brings warmth and a hint of smokiness | Smoked paprika works beautifully |
| Eggs | Poached gently in the sauce | Crack directly into the skillet |
| Salt & Pepper | To balance and brighten flavors | Season to taste after simmering |
Craving more kick? A pinch of cayenne or chili flakes does the trick. Want a creamy edge? Add feta just before serving like in this easy shakshuka recipe with feta twist that’s become our Sunday favorite.
You can also bulk it up for dinner by adding a side of lemon butter garlic shrimp pasta. Yes, really. It’s the kind of combo that makes you feel like a kitchen genius.
Can I make shakshuka with canned tomatoes?
Absolutely. In fact, I do it more often than not.
Shakshuka made from canned tomatoes is fast, reliable, and just as tasty. I usually go for crushed or fire-roasted canned tomatoes when I’m short on time (or patience). They bring a rich flavor without needing to simmer forever.
Here’s how to use canned tomatoes properly:
- Drain diced tomatoes slightly if they’re watery
- Taste and adjust seasoning canned versions can be saltier
- Add a pinch of sugar if the tomatoes taste too acidic
- Simmer uncovered for at least 10 minutes to thicken the sauce
Trust me, the results are still dreamy. And if you’re cooking this easy shakshuka recipe for two, one 14oz can is just about perfect.
Need more comforting classics that start with pantry basics? This German chocolate poke cake recipe proves dessert doesn’t need a trip to the store either.
How to Make Shakshuka With Eggs (Stovetop + Oven Options)
What’s the easiest way to make shakshuka with eggs?
To make shakshuka with eggs, start by simmering tomatoes with onion, garlic, and spices. Then gently crack the eggs into the sauce and cook, covered, until the whites are just set and the yolks are still soft.
Sounds simple, right? It is and once you try it, you’ll want to make it every weekend.
Here’s my go-to easy shakshuka recipe in simple, manageable steps:
How To Make Shakshuka (Stovetop)
- Heat olive oil in a deep skillet over medium heat.
- Sauté chopped onion for about 3–4 minutes until soft.
- Add garlic and bell pepper, if using. Cook 2 more minutes.
- Stir in spices (cumin, paprika, optional chili flakes).
- Pour in tomatoes (fresh or canned) and simmer 10–15 mins.
- Make little wells in the sauce using a spoon.
- Crack eggs into the wells. Cover and cook 5–7 mins until whites set.
- Top with feta, herbs, or chili oil if desired.
Want those yolks runny? Check after 5 minutes. Firmer? Go for 8.
That’s it. One skillet, no mess, and all the comfort. It’s the kind of recipe you can make while your baby’s napping or while helping your oldest glue googly eyes on a cardboard robot.
If you’re like me and always cooking with curious little hands around, having a forgiving one-pan meal like this beats juggling a dozen steps. And cleanup? Easy.
Pair it with a BLT if you’re making a brunch board, or serve it as-is with crusty bread for scooping.
Can you bake shakshuka in the oven instead?
Yes, you can! Oven-baked shakshuka is just as flavorful and offers an even gentler cook on the eggs. It’s ideal when you’re making a larger batch or want to finish it off with a golden cheese topping (hello, feta lovers).
Oven Method:
- Preheat oven to 375°F.
- Prepare tomato sauce on stovetop until thickened (Steps 1–5 above).
- Transfer sauce to an oven-safe skillet or small baking dish.
- Crack eggs into the sauce.
- Bake uncovered for 8–12 minutes, depending on yolk firmness.
- Optional: Add crumbled feta or shredded mozzarella during the last 3 minutes.
The result? A bubbling, hearty dish that looks like you spent hours on it but didn’t.
It’s perfect for weekend guests or lazy mornings when you want to feel fancy without the effort. I once served this baked version alongside Matthew McConaughey’s famous tuna salad (don’t knock it!) and my friends were stunned. Nobody guessed it took 25 minutes.
How to Eat Shakshuka (+ The Best Sides to Serve With It)
What’s the best way to eat shakshuka?
The best way to eat shakshuka is straight from the pan, using warm bread to scoop up the eggs and tomato sauce. It’s casual, cozy, and downright satisfying. That’s part of what makes this easy shakshuka recipe a weeknight and weekend favorite alike.
Unlike scrambled eggs or fussy omelets, shakshuka wants you to relax. It’s a dish you gather around, tear off a chunk of bread, and scoop without even reaching for a fork.
That said, here are my go-to shakshuka eating tips:
- Serve it hot, right after cooking, while the yolks are still runny.
- Use bread: pita, sourdough, naan, or a crusty baguette.
- Skip utensils, if you’re feeling traditional (and fun).
- Top it off: Add crumbled feta, za’atar, or chopped cilantro just before serving.
Sometimes I even add a swipe of labneh or plain Greek yogurt on the side for creaminess. It melts into the sauce and makes the whole bite extra rich.
And yes, it absolutely works as a light lunch or dinner, not just brunch.
This authentic Israeli shakshuka recipe is so flexible you can eat it morning, noon, or night. Leftovers heat up beautifully, too just warm in a skillet over low heat.
If you’re prepping ahead, you can also make the tomato base a day in advance. Just add the eggs right before serving. That’s what I do when I want an “effortless” brunch that secretly took zero brainpower.
What sides go with an easy shakshuka recipe?
So glad you asked! A good easy shakshuka recipe deserves the right supporting cast.
While it’s hearty enough to serve solo, here are some side dishes that shine alongside shakshuka:
| Side Dish | Why It Works |
|---|---|
| Warm pita or flatbread | For scooping sauce and eggs |
| Toasted sourdough | Adds crunch and rustic charm |
| Israeli chopped salad | Light, crunchy, and refreshing |
| Labneh or plain Greek yogurt | Cool contrast to warm tomato sauce |
| Roasted potatoes or sweet potatoes | Adds bulk and satisfying starch |
| Pickled onions or cucumbers | Brings brightness and zing |
| Fresh fruit or citrus salad | Balances the savory with a pop of sweetness |
For a full brunch spread, I’ve even paired this easy shakshuka recipe for two with slices of red velvet poke cake as a sweet ending. It’s a fun twist when you’re hosting and want to wow without fuss.
Real Life Review: A Busy Mom’s Take on This Easy Shakshuka Recipe
“I tried your easy shakshuka recipe on a snowy Sunday morning while my toddler was watching cartoons and my newborn finally napped and it was magic. I didn’t have fresh tomatoes, so I used a can. Added feta and chili flakes. We ate the whole pan with pita. Definitely adding this to our regular rotation!”
Kayla J., Portland, OR
That’s the heart of it, really. This easy shakshuka recipe fits right into real life. Whether you’re solo, partnered, juggling kids, or just trying to eat better without spending hours in the kitchen shakshuka meets you there.
And if you’re in a brunch mood, serve it up with a side of grilled cheese to keep things fun and filling.
Easy Shakshuka Recipe Variations (Mild, Spicy, and Everything in Between)
What are the best ways to change up an easy shakshuka recipe?
Once you master the base, the real fun begins. This easy shakshuka recipe is like a blank canvas bold enough to stand alone, but flexible enough to dress up however you like.
Whether you’re feeding picky eaters, cooking for one, or want to sneak in more veggies, there’s a shakshuka variation that’ll work for you. And yes, every single one still uses the same one-pan method.
Here are my favorite ways to mix it up:
1. Easy Shakshuka Recipe With Feta
Add crumbled feta during the last 2 minutes of cooking. It melts slightly, giving that salty-creamy finish. A sprinkle of fresh parsley or dill on top? Chef’s kiss.
Bonus: This version pairs wonderfully with a cold glass of lemon water and a Chick-fil-A sauce clone on the side if you’re adding hashbrowns or roasted potatoes.
2. Spicy Easy Shakshuka Recipe
Love heat? Add sliced jalapeños, harissa paste, or a pinch of cayenne into the tomato base. For the boldest flavor, try Aleppo pepper or a swirl of chili crisp after cooking.
3. Green Shakshuka (aka No Tomatoes)
Swap out the tomatoes for sautéed spinach, kale, or even zucchini. Add garlic, onion, cumin, and finish with eggs poached in the greens. It’s a refreshing, lighter take and still an easy shakshuka recipe at heart.
4. Protein-Packed Easy Shakshuka Recipe
Want to make it dinner-worthy? Add:
- Crumbled sausage or merguez
- Cooked chickpeas
- Leftover roast chicken
This turns your easy shakshuka recipe into a one-skillet meal that keeps you full for hours.
5. Easy Shakshuka Recipe for One
Cut everything in half, use a mini skillet, and crack in just 1 or 2 eggs. You’ll have a cozy solo brunch in under 20 minutes. It’s my go-to when I need something warm, comforting, and not frozen from a box.
And yes this easy shakshuka recipe for one reheats well too. Just pop it in a skillet, add a splash of water, and cover for 3–5 minutes.
6. Easy Shakshuka Recipe for Two
Perfect for date morning or lazy weekends. Use 4 eggs, one 14-oz can of tomatoes, and double the garlic (always double the garlic). Serve it directly in the pan with crusty bread between you no plates needed.
Here’s a quick comparison table:
| Variation | Key Add-In | Perfect For |
|---|---|---|
| With Feta | Crumbled feta | Brunch with friends |
| Spicy | Jalapeños, cayenne | Heat lovers |
| Green | Spinach, kale | Light, healthy mornings |
| Protein-Packed | Chickpeas, sausage | Dinner or meal-prep lunches |
| For One | Half ingredients | Solo brunch |
| For Two | 4 eggs, 1 can tomatoes | Weekend breakfast |
Why this easy shakshuka recipe wins every time
No matter how you customize it, this easy shakshuka recipe never fails. It adapts to your mood, your fridge, and your schedule. Plus, it keeps your grocery list short no rare ingredients or fancy tools needed.
This is exactly the kind of recipe I built Cheflorarecipes.com around. Simple, real-life meals that let busy moms (like me and maybe you) still feel like we’re winning in the kitchen even when the rest of the house looks like a toy explosion.
How to Serve Shakshuka (With Style, Sides & Middle Eastern Flair)
How should you serve an easy shakshuka recipe?
The beauty of an easy shakshuka recipe is that it’s already a complete dish but you can serve it in ways that feel fancy, fun, or downright comforting. Whether you’re plating it for brunch guests or just eating it straight from the pan in yoga pants, you’ve got options.
Plating tips:
- Serve shakshuka in the skillet cast iron keeps it hot, rustic, and beautiful.
- Use shallow bowls if portioning out helps the sauce pool under the eggs.
- Top with herbs, feta, or za’atar for a pop of color and flavor.
- Add a swirl of yogurt or labneh on the side for creaminess.
This authentic Israeli shakshuka recipe version is often enjoyed with salatim (a spread of small salads) and thick slices of fresh challah or pita in Israeli homes. When I made it for friends last Hanukkah, I added a crisp cucumber salad and it disappeared faster than the latkes.
If you’re pairing it with sides, here are great ideas:
| Side Dish | Why It Works |
|---|---|
| Pita or Naan | Scooping made easy |
| Israeli chopped salad | Adds crunch and freshness |
| Hummus or labneh | Creamy, cool contrast |
| Roasted eggplant or baba ghanoush | Rich, smoky flavor depth |
| Couscous or bulgur | Makes it more filling for dinner |
| Olives or pickled veggies | Briny brightness cuts through the sauce |
Want a Southern-meets-Middle-Eastern mashup? Add a small bowl of macaroni and cheese on the side. Weird? Maybe. Delicious? 100%.
What are other Middle Eastern breakfast dishes to try?
While this easy shakshuka recipe might be your new go-to, Middle Eastern cuisine has a whole morning lineup worth exploring. Here are a few favorites that are often served alongside, or instead of, shakshuka:
1. Sabich
An Iraqi-Israeli sandwich stuffed with fried eggplant, hard-boiled egg, Israeli salad, and amba (mango pickle sauce). Perfect if you love bold, tangy flavor.
2. Ful Medames
A mashed fava bean dish spiced with cumin, garlic, lemon juice, and olive oil. Served warm with pita it’s hearty and packed with fiber.
3. Bourekas
Flaky pastries filled with cheese, spinach, or potato. They’re often found at Israeli breakfast tables and pair beautifully with shakshuka.
4. Zaatar Manakish
Think of it as the Middle Eastern cousin to flatbread pizza. Topped with olive oil and za’atar, it’s earthy, toasty, and perfect for dunking in shakshuka sauce.
5. Labneh + Olives + Fresh Herbs
A minimalist plate of labneh (strained yogurt), sprinkled with za’atar or sumac, served with olives and cucumbers. Light, refreshing, and deeply traditional.
Each of these dishes brings something unique to the table, and many pair effortlessly with this easy shakshuka recipe. You can even build your own Middle Eastern breakfast board a trend I fully support (and have Instagrammed more than once).
If you’re craving variety but need to keep prep simple, try adding a bowl of tuna salad or turkey club sandwiches to round things out with protein.
FAQs
What is Shakshuka made of?
Shakshuka is made of eggs poached in a spiced tomato sauce with onion, garlic, and often bell peppers. It typically includes cumin and paprika and is often topped with herbs or feta cheese.
What is a Shakshuka recipe?
A shakshuka recipe involves cooking tomatoes with onion, garlic, and warm spices, then cracking eggs into the sauce to poach until set. It’s a one-pan Middle Eastern dish often eaten with bread.
How to make Shakshuka with eggs?
To make shakshuka with eggs, simmer tomatoes, onion, and spices in a skillet. Make wells in the sauce, crack in the eggs, cover, and cook until the whites are set and yolks are soft.
Can you make Shakshuka from canned tomatoes?
Yes, you can make shakshuka using canned tomatoes. They work great and save time. Just simmer with garlic, onion, and spices until thickened, then add eggs and cook as usual.
How do you cook Shakshuka in the oven?
To cook shakshuka in the oven, first prepare the tomato sauce on the stovetop. Transfer it to an oven-safe skillet, crack in the eggs, and bake at 375°F for 8–12 minutes.
How do you eat Shakshuka?
Shakshuka is typically eaten hot with bread, scooping up the eggs and sauce. It’s served straight from the skillet and often topped with herbs, feta, or a swirl of yogurt.
Final Thoughts: Why This Easy Shakshuka Recipe Just Works
This easy shakshuka recipe checks all the boxes: it’s healthy, quick, budget-friendly, and comforting. Whether you’re cooking breakfast for one or hosting brunch for six, it adapts beautifully.
With just one skillet and a few pantry ingredients, you can create a meal that feels special even if you’re reheating it at 7 AM between Zoom calls and kid drop-offs.
This isn’t just food. It’s fuel for real life.
