Name: Easy Shakshuka Recipe with Eggs and Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped; 2 tablespoons olive oil; 2 teaspoon paprika; 1 teaspoon cumin; ¼ teaspoon chili powder; salt and pepper, to taste; 1 (28-ounce) can whole peeled tomatoes; 6 large eggs

Jump to Recipe· 4.9 from 63 reviews

If you’re anything like me, breakfast isn’t just a meal—it’s the best part of the day. That’s why I’m super excited to share this Easy Shakshuka Recipe with Eggs and Tomatoes Recipe that’s become my go-to for weekends or anytime I want something comforting and colorful on my plate. It’s a beautiful, vibrant dish where eggs poach gently in a rich, spiced tomato sauce. Trust me, once you try it, you’ll wonder how you ever started your day without it.

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Why This Recipe Works

Simplicity meets flavor: Just a handful of everyday ingredients come together to create a deeply comforting dish.
Hands-off poaching: Cracking the eggs directly into the sauce means less fuss and more attention on enjoying your meal.
Customizable spice level: The warm spices add depth, but you can easily adjust the heat to your personal taste.
Perfect for sharing: Serving six means easier brunches with friends and family.

Easy Shakshuka Eggs and Tomatoes, shakshuka breakfast ideas, simple shakshuka recipe, healthy egg dishes, flavorful tomato sauce recipes - A small round metal pan with brass handles sits on a wooden base, filled with a rich, chunky red tomato sauce layered with three soft white poached eggs speckled with black pepper, topped with scattered green chopped parsley. Nearby, a white plate holds slices of bright orange, pale green honeydew melon, and green kiwi, adding fresh color contrasts. To the right of the pan, there is a clear glass of water and a clear glass of bright yellow orange juice, set on a white marbled surface with a folded white napkin and a silver fork beside them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how basic ingredients like canned tomatoes and a few spices come together so effortlessly in this Easy Shakshuka Recipe with Eggs and Tomatoes Recipe. The key is balancing freshness and spice to get that iconic Mediterranean flair without needing a long list of pantry items.

Easy Shakshuka Eggs and Tomatoes, shakshuka breakfast ideas, simple shakshuka recipe, healthy egg dishes, flavorful tomato sauce recipes - Flat lay of a small white ceramic bowl filled with golden olive oil, a medium peeled and diced white onion, a whole red bell pepper cut into chunks, four peeled garlic cloves, a small white bowl containing vibrant red paprika powder, a small white bowl with earthy brown cumin powder, a tiny white bowl holding fine red chili powder, a simple white ceramic bowl with whole peeled tomatoes in rich red juice, six whole large brown eggs with clean shells, a few sprigs of fresh green cilantro, and a few sprigs of fresh bright green parsley all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Your base for sautéing and bringing out the veggies’ natural sweetness.
Onion: Adds subtle crunch and a savory foundation.
Red bell pepper: Sweetness and texture that complement the acidity of the tomatoes.
Garlic cloves: For that punch of deep, aromatic flavor every good shakshuka needs.
Paprika: Smoked or sweet, this adds warmth and complexity.
Cumin: Earthy spice that rounds out the sauce beautifully.
Chili powder: Just a touch to introduce mild heat without overpowering.
Canned whole peeled tomatoes: The heart of the sauce—perfectly ripe and easy to break down into that luscious base.
Eggs: The star of the show, gently poached right in the sauce for creamy yolks and silky whites.
Salt and pepper: Simple seasoning to bring all the flavors to life.
Fresh cilantro and parsley: Bright herbal notes that finish this dish beautifully.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Easy Shakshuka Recipe with Eggs and Tomatoes Recipe is one of those flexible dishes I can never get tired of. I often tweak it depending on what herbs or spices I have on hand, and you should absolutely feel free to make it your own. Cooking should be fun, right?

Spice it up: I’ve tried adding cayenne or fresh chopped chilies when I want extra heat—works perfectly.
Veggie variations: Sometimes a handful of spinach or kale sneaks in for a green boost, and it blends seamlessly.
Cheese addition: Crumbling feta on top just before serving adds a creamy tang I adore.
Herb swaps: Fresh mint or dill can change the whole vibe—try what you love!

Step-by-Step: How I Make Easy Shakshuka Recipe with Eggs and Tomatoes Recipe

Step 1: Getting the Base Right

First, I heat the olive oil in a large sauté pan over medium heat—watch how it shimmers but doesn’t smoke. This is the perfect temperature to soften the onion and sweet red bell pepper without browning them. Cook for about 5 minutes until the onions turn translucent, which means they’re releasing their natural sugars and flavor. Keep stirring occasionally so nothing sticks or burns.

Step 2: Building the Flavor with Spices and Garlic

Next up, toss in your finely chopped garlic, paprika, cumin, and chili powder. You’ll want to stir this for about a minute until fragrant—but be careful not to let the garlic burn; that can make the sauce bitter. This step is key because it unlocks those warm, cozy spices that really make this Easy Shakshuka Recipe with Eggs and Tomatoes Recipe special.

Step 3: Tomatoes Meet Their Match

Pour in that whole can of peeled tomatoes along with the juice. I like to use a wooden spoon to gently break the tomatoes apart right in the pan, creating a chunky yet saucy texture. Season with salt and pepper—remember, seasoning develops the flavor as it simmers. Bring everything to a gentle simmer and let it cook down for about 10 minutes to thicken slightly and blend all those flavors.

Step 4: Cracking the Eggs and Poaching

This is the moment I always look forward to: creating small wells in the sauce using your spoon and cracking an egg directly into each one. I usually do about six eggs so everyone’s happy. Cover the pan with a lid to speed things up if you want, and let the eggs cook for 5 to 8 minutes depending on how runny or firm you like your yolks. I’m partial to a soft yolk that spills over everything—that’s comfort at its best!

Step 5: The Finishing Touch

Once the eggs are perfectly cooked, turn off the heat and sprinkle chopped cilantro and parsley over the whole dish. The fresh herbs add such a vibrant punch of color and flavor that ties everything together. At this point, the kitchen smells heavenly—trust me, it’s worth every step.

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Pro Tips for Making Easy Shakshuka Recipe with Eggs and Tomatoes Recipe

Use fresh herbs at the end: Adding cilantro and parsley right before serving keeps their flavors bright and fresh instead of dulling during cooking.
Simmer gently: Keeping the heat moderate ensures the eggs poach evenly without tough whites or overcooked yolks.
Break tomatoes carefully: Gently break the canned tomatoes so you maintain both texture and saucy goodness.
Don’t skip the cover: Covering the pan during egg cooking traps steam and speeds the process while keeping those yolks perfectly runny.

How to Serve Easy Shakshuka Recipe with Eggs and Tomatoes Recipe

Easy Shakshuka Eggs and Tomatoes, shakshuka breakfast ideas, simple shakshuka recipe, healthy egg dishes, flavorful tomato sauce recipes - A white pan filled with three visible cooked eggs with bright yellow yolks sitting on a thick layer of red tomato sauce mixed with chunks of cooked vegetables and spices. Fresh green herbs are sprinkled on top of the eggs and sauce, adding contrast. A large silver spoon is resting inside the pan, scooping some sauce near one egg. In the blurred background, there are stacks of white plates and a bunch of fresh green herbs on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle freshly chopped cilantro and parsley on top for that final burst of color and freshness. Sometimes if I’m feeling indulgent, I add crumbled feta or a dollop of creamy yogurt on the side—it’s like a little hat for the eggs. Both elevate the dish visually and flavor-wise.

Side Dishes

There’s nothing like tearing into some warm, crusty bread to scoop up that luscious tomato sauce and silky eggs. I’ve also served this with pita bread or even simple toasted baguette slices. A light salad with lemon vinaigrette pairs nicely if you want some crispness alongside.

Creative Ways to Present

For a brunch party, I like setting it up in a cast iron skillet directly on the table—everyone can help themselves. Adding roasted cherry tomatoes or thinly sliced avocado on the side makes it look extra fancy without much effort. For a fun twist, sometimes I plate individual servings in small shallow bowls and garnish with edible flowers for a wow effect.

Make Ahead and Storage

Storing Leftovers

I usually store leftover shakshuka sauce (before adding eggs) in an airtight container in the fridge for up to 3 days. If the eggs are already in, it’s best to eat within a day for optimal texture. When reheating, I avoid scrambling the eggs to keep them intact.

Freezing

In my experience, freezing works best if you freeze the tomato sauce alone without the eggs. Once thawed, I reheat the sauce gently then crack fresh eggs in at that point to poach. This way, you get that fresh egg texture every time.

Reheating

To reheat, I use low heat on the stovetop or microwave briefly, covering the pan or dish to avoid drying out the sauce. If eggs are included, I cover to steam them gently and watch carefully to avoid overcooking. Adding a splash of water or olive oil can refresh the sauce texture.

FAQs

Can I make this Easy Shakshuka Recipe with Eggs and Tomatoes Recipe vegan?

Absolutely! You can skip the eggs and serve the tomato sauce alone as a delicious vegan stew or add tofu cubes for protein. Some people also use poached or roasted vegetables to keep the dish satisfying.
What type of tomatoes should I use for the best shakshuka?

I recommend using canned whole peeled tomatoes for consistency and ease—they break down perfectly to create a rich sauce. If you prefer fresh, ripe plum tomatoes can work, but you’ll need to simmer longer to achieve the same texture.
How do I know when the eggs are perfectly cooked in shakshuka?

Keep an eye on the whites—they should be fully set while the yolks remain slightly soft or runny, depending on your preference. Timing usually takes 5 to 8 minutes. Covering the pan helps cook evenly without overcooking.
Can I use other spices instead of paprika and cumin?

Definitely! You could swap paprika for smoked chili powder or add turmeric for depth. Cumin can be replaced with coriander for a different flavor profile. Just keep the balance gentle so you don’t overpower the tomatoes.

Final Thoughts

This Easy Shakshuka Recipe with Eggs and Tomatoes Recipe has found a permanent spot in my kitchen repertoire because it’s just so darn satisfying—and yet so simple. It’s perfect for when you want a cozy, homemade meal that doesn’t take hours or fancy ingredients but feels incredibly special. I hope you enjoy making and sharing it as much as I do, and that it brings some joyful warmth to your table. Grab your skillet and give it a go—you won’t regret it!