Looking to change up your breakfast routine? This Easy Shakshuka Recipe will be a fun, refreshing, and unique way to start your day! It takes just 20 minutes to make from start to finish. Made with big, bold flavors and a hint of heat, there’s no doubt you’ll be craving this saucy skillet.
Where are all my savory breakfast lovers at? This recipe is a must for your weekly rotation. It couldn’t get any easier than this. That spicy tomato sauce packed with flavor; it’s the perfect bath for your eggs to poach. Serve with fresh bread and you’ll be in heaven.
This is a recipe that even beginner cooks can make perfectly on their first attempt. There cannot be a simpler way to make a batch of poached eggs! Crack them into the sauce, cover, and enjoy just 5 minutes later. While bread is traditionally enjoyed with shakshuka, it’s fabulous on its own if you are leaning towards a low-carb breakfast.
Click “Jump to the Recipe” at the top of the page or keep scrolling down to the recipe card for ingredient amounts and full recipe instructions. Below I have extra information and substitutes for ingredients, plus plenty of tips and tricks to make sure your shakshuka comes out perfect.
- Olive oil – For sautéeing. You can also use avocado, sunflower, safflower, canola,
- Onion – Any type you have handy. You can use as much or little as you like.
- Bell pepper – Red bell pepper is what shakshuka is made with traditionally, but you can use any type you like best.
- Salt & pepper – Season to taste.
- Garlic – I love to mince up fresh garlic, but you can use jarred or tubed instead. Use as much or little as you like.
- Paprika – Good quality paprika will make a big difference here. You can use regular, sweet, or smoked.
- Cumin – I’m a big fan of cumin, but some people like it in smaller doses. You can reduce the amount called for, or even increase if you prefer.
- Harissa paste – This spicy ingredient might not
- Tomatoes – I used a 28oz can of whole tomatoes. You can use fresh tomatoes, or a 28oz can of diced tomatoes if that’s what’s handy.
- Eggs – I used 6 eggs. You can use as many or as few as you’d like.
- Fresh herbs – Plenty of fresh parsley and cilantro garnished at the end. You can leave the cilantro out if you don’t like it.
How to make easy shakshuka
- Sauté veggies: Heat the olive oil in a skillet over medium-high heat. Add the onion, bell pepper, salt, and pepper. Sauté for 3-4 minutes, stirring occasionally, until the onion begins to brown.
- Tomatoes: Add the garlic, paprika, cumin, and harissa, Cook for about 1 minute, while stirring, then add the can of tomatoes with all the juice. Use a spatula to break the tomatoes apart.
- Simmer: Turn the heat down to medium-low and let the mixture simmer for 3-4 minutes or until it has reduced slightly. Taste for salt and season as needed. Create a pocket in the sauce and crack an egg into it. Repeat with the rest of the eggs.
- Cook the eggs: Reduce the heat to low and cover the skillet with a lid. Let the eggs cook for 3-6 minutes or until they are cooked to your preference. Garnish generously with cilantro and parsley. Serve with Moroccan khobz or bread of your choice.
What is shakshuka?
This recipe is extremely common in Northern Africa, and has become most synonymous with Moroccan cuisine. Shakshuka is a dish of eggs poached in a spicy tomato sauce made fragrant with red bell pepper, onion, garlic, and cumin. There are many variations with each person using their own choice of spices to make the dish their very own.
You’ll, very often, see Moroccan shakshuka made with ground meat, particularly lamb, while the North American translation is almost always vegetarian. My version is completely vegetarian, but I have instructions below if you’d like to add meat!
How to serve shakshuka
This simple dish is served, well, simply. It’s traditional to serve it with Moroccan khobz, however that may not be easy for you to find! There’s nothing quite like khobz, but shakshuka will be delicious with any type of bread you like best. Give it a light toast and use it to scoop up that delicious tomato sauce and runny egg yolks. No cutlery required!
How to make shakshuka with meat
You can add ground meats such as lamb, beef, chicken, turkey, or sausage of your choice.
There is one simple step to add meat to your shakshuka. Complete this step at the very beginning, before step 1.
- Add the olive oil (called for in the recipe card) to your skillet over medium-high heat. Add the ground meat to your skillet and season with a little bit of salt and pepper. Cook the meat fully, 4-5 minutes, breaking it apart with a spatula as it cooks. Continue with the recipe as per the recipe card.
Add more oil if you feel there isn’t enough for the onion and red bell pepper, or spoon some of it out if you feel there is too much from the meat.
How to store leftover shakshuka
Eggs can be tricky for refrigerating and reheating. You won’t be able to have the same runny egg yolks, but I found breaking the eggs up and mixing them into the shakshuka made for wonderful leftovers.
Your leftovers will last about 4 days stored in an airtight container in the fridge. You can reheat in the microwave at 30-second intervals, stirring in between, or you can reheat in a skillet over medium heat. Add a splash of water or broth if you feel the shakshuka is drying out. I don’t suggest keeping leftovers in the freezer.
I served my leftovers with a freshly made sunny-side-up egg on top! It was just as tasty as freshly-made shakshuka.
Check out these delicious breakfast recipes:
- Sweet Potato Breakfast Hash
- Loaded Overnight Breakfast Bake
- Red Velvet French Toast
- Morning Glory Muffins
- No Bake Oatmeal Energy Balls
Easy Shakshuka Recipe
- 2 tbsp olive oil
- 1 medium onion white or yellow
- 1 large red bell pepper
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 4 cloves garlic minced
- 1 tbsp paprika
- 1 1/2 tsp cumin
- 1 tbsp harissa paste use as per your spice tolerance
- 28 oz whole tomatoes 1 can
- 6 large eggs
- 3 tbsp fresh cilantro chopped
- 3 tbsp fresh parsley chopped
- Heat the olive oil in a skillet over medium-high heat. Add the onion, bell pepper, salt, and pepper. Sauté for 3-4 minutes, stirring occasionally, until the onion begins to brown.
- Add the garlic, paprika, cumin, and harissa, Cook for about 1 minute, while stirring, then add the can of tomatoes with all the juice. Use a spatula to break the tomatoes apart.
- Turn the heat down to medium-low and let the mixture simmer for 3-4 minutes or until it has reduced slightly. Taste for salt and season as needed. Create a pocket in the sauce and crack an egg into it. Repeat with the rest of the eggs.
- Reduce the heat to low and cover the skillet with a lid. Let the eggs cook for 3-6 minutes or until they are cooked to your preference. Garnish generously with cilantro and parsley. Serve with Moroccan khobz or bread of your choice.
- Calories per serving if you use 5 eggs (calculated at 5 servings): 179
- Calories per serving if you use 4 eggs (calculated at 4 servings): 206