Shakshuka (Easy, Cozy, One-Pan Breakfast for Dinner)

Skillet shakshuka with eggs nestled in a rich tomato-pepper sauce, topped with herbs and served with warm bread.

This shakshuka is warm, saucy, and full of bold spices in the best way. You simmer a simple tomato and pepper sauce, then gently cook eggs right in the skillet until the whites are set and the yolks are still a little runny. It’s cozy, one-pan, and honestly better than most café versions.

Introduction

If you want a meal that feels special but uses pantry staples, this shakshuka is it. It’s the ultimate “breakfast for dinner” recipe—quick enough for weeknights, but impressive enough for weekend brunch.

The standout trick is letting the sauce simmer long enough to get thick and flavorful before you add the eggs. That way the eggs don’t sink, and every bite tastes rich and balanced. Once you make shakshuka at home, you’ll wonder why you ever paid restaurant prices for it.

Why You’ll Love This Shakshuka

• Better than restaurant. Thick, flavorful sauce and perfectly set eggs—right in your own skillet.
• One-pan cleanup. Sauce and eggs cook together for an easy weeknight dinner.
• Vegetarian and satisfying. Eggs and feta make it filling without any meat.
• Great for brunch. Looks gorgeous on the table with almost no extra effort.
• Easy to customize. Make it spicy, add greens, or swap the cheese.
• Perfect for dipping. That sauce is made for warm bread.

Ingredients for the Best Shakshuka

Sauce Base

• Olive oil (2 tbsp) – Helps soften the veggies and carries the spices.
• Yellow onion (1 medium, diced) – Adds sweetness and body to the sauce.
• Bell pepper (1 large, diced) – Classic shakshuka flavor and texture.
• Sub: Use two small peppers if that’s what you have.
• Garlic (4 cloves, minced) – Big flavor that makes the kitchen smell amazing.
• Tomato paste (2 tbsp) – Deepens the sauce and makes it taste slow-simmered.
• Crushed tomatoes (1 can, 28 oz) – The main sauce base.
• Sub: Diced tomatoes plus 1/2 cup tomato sauce.

Spices

• Paprika (2 tsp) – Adds warmth and color.
• Sub: Smoked paprika for a deeper flavor.
• Ground cumin (1 1/2 tsp) – Earthy, cozy spice that tastes like shakshuka.
• Chili flakes (1/4–1/2 tsp) – Optional heat.
• Kosher salt (3/4 tsp) and black pepper (1/4 tsp) – Season to taste.

Eggs and Finish

• Eggs (6) – Cook right in the sauce for a one-pan meal.
• Feta (1/3 cup, crumbled) – Salty, tangy finish.
• Sub: Goat cheese or skip for dairy-free.
• Fresh parsley and cilantro (2–3 tbsp chopped) – Freshens everything up.
• Warm bread for serving – For dipping and scooping.

How to Make Shakshuka

• 1. Sauté onion and bell pepper in olive oil over medium heat for 6–8 minutes until soft and glossy. Add garlic and cook 30 seconds until fragrant.
• 2. Stir in tomato paste, paprika, cumin, chili flakes, salt, and pepper. Cook 1 minute so the spices bloom and smell toasty.
• 3. Simmer crushed tomatoes for 10–12 minutes over medium-low until the sauce thickens. If it looks too thick, splash in 2–3 tbsp water. If it looks too thin, simmer a few minutes longer.
• 4. Make 6 small wells in the sauce with a spoon. Crack an egg into each well.
• 5. Cover the skillet and cook over low to medium-low for 6–9 minutes, until egg whites are set and yolks are still soft (cook longer if you like firmer yolks).
• 6. Finish with feta and fresh herbs. Serve right away with warm bread for dipping.

Tips for Perfect Shakshuka

• Thicken the sauce first. Eggs cook best when the sauce is thick enough to hold them.
• Keep heat gentle for eggs. Low heat helps the whites set without overcooking the yolks.
• Cover the pan. Steam helps the tops of the eggs cook evenly.
• Taste before adding eggs. Adjust salt and spice while the sauce is simmering.
• Use a wide skillet. More space makes it easier to nestle eggs.

Variations & Substitutions

• Spicy shakshuka: Add extra chili flakes or a spoonful of harissa-style paste.
• Green version: Stir in baby spinach until wilted before adding eggs.
• Extra protein: Add a can of drained chickpeas to the sauce for a heartier meal.
• Dairy-free: Skip feta and add more herbs and lemon for brightness.
• Lazy version: Use jarred roasted peppers to save chopping time.

Storing & Reheating

• Fridge: Store leftover sauce (without eggs if possible) up to 4 days.
• Reheat: Warm sauce in a skillet over medium-low. If it thickens, add a splash of water.
• Make-ahead: The sauce is perfect for meal prep—make it ahead, then cook eggs fresh when ready.
• Freezing: Freeze the sauce (no eggs) up to 2 months. Thaw overnight in the fridge and reheat.

Serving Suggestions & Pairings

• Warm bread or pita for dipping.
• Cucumber salad for something cool and crunchy.
• Roasted potatoes for a cozy brunch plate.
• Fruit and yogurt for a light brunch spread.

Reader Review: “This shakshuka was a total hit. The sauce was thick and flavorful, and the eggs cooked perfectly. We ate it straight out of the skillet!”

Shakshuka Recipe Card

Prep Time:** 10 minutes
Cook Time:** 25 minutes
Total Time:** 35 minutes
Yield:** 3–4 servings
Category:** Breakfast, Brunch, Dinner
Method:** Skillet
Cuisine:** Middle Eastern-Inspired
Diet:** Vegetarian, Gluten-Free

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large bell pepper, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 can crushed tomatoes 28 oz
• 2 tsp paprika
• 1 1/2 tsp ground cumin
• 1/4–1/2 tsp chili flakes optional
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 6 eggs
• 1/3 cup crumbled feta
• 2–3 tbsp chopped parsley and cilantro
• Warm bread for serving

Instructions

• 1. Sauté onion and bell pepper in olive oil over medium heat 6–8 minutes. Add garlic 30 seconds.
• 2. Stir in tomato paste and spices; cook 1 minute.
• 3. Add crushed tomatoes and simmer 10–12 minutes until thick.
• 4. Make wells, crack in eggs, cover, and cook 6–9 minutes until whites set.
• 5. Top with feta and herbs and serve.

If you make this shakshuka, leave a rating and a comment. Do you like your yolks runny, jammy, or fully set?