Shakshuka is one of those dishes that feels like a warm hug in a skillet. It’s rich, full of bold spices, and incredibly satisfying—perfect for a cozy weekend brunch or even a quick weeknight dinner. Originating from North Africa and popular throughout the Middle East, shakshuka is a one-pan dish made of gently poached eggs nestled in a spiced tomato and pepper sauce.
What makes shakshuka so special is its versatility. You can enjoy it as a hearty breakfast, a light lunch, or a comforting dinner. Plus, it’s made with simple pantry staples, so you can whip it up anytime a craving strikes. Serve it with crusty bread or warm pita to scoop up all that delicious sauce, and you’ve got a meal that feels gourmet with minimal effort.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in just 30 minutes, making it perfect for busy mornings or weeknights.
- One-Pan Wonder: Less cleanup means more time to enjoy your meal.
- Packed with Flavor: A rich, spiced tomato sauce brings warmth and depth to every bite.
- Customizable: You can add vegetables, cheese, or protein to make it your own.
Easy Shakshuka for Two – A Flavorful and Comforting Breakfast
Description
Shakshuka is one of those dishes that feels like a warm hug in a skillet. It’s rich, full of bold spices, and incredibly satisfying—perfect for a cozy weekend brunch or even a quick weeknight dinner. Originating from North Africa and popular throughout the Middle East, shakshuka is a one-pan dish made of gently poached eggs nestled in a spiced tomato and pepper sauce.
What makes shakshuka so special is its versatility. You can enjoy it as a hearty breakfast, a light lunch, or a comforting dinner. Plus, it’s made with simple pantry staples, so you can whip it up anytime a craving strikes. Serve it with crusty bread or warm pita to scoop up all that delicious sauce, and you’ve got a meal that feels gourmet with minimal effort.
Ingredients
- 1 tablespoon olive oil
- ½ small onion, diced
- ½ red bell pepper, diced
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 can (14.5 ounces) diced tomatoes
- Salt and black pepper, to taste
- 2 large eggs
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Bread or pita, for serving
Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a medium skillet over medium heat. Once hot, add the diced onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until they soften and become slightly caramelized. The aroma of onions and peppers sizzling in the pan is the first sign that something delicious is on the way.
Next, add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic—it should smell rich and savory, not bitter.
Step 2: Build the Flavorful Sauce
Stir in the cumin, smoked paprika, coriander, and red pepper flakes (if using). Toasting the spices for about 30 seconds releases their essential oils, deepening their flavors.
Pour in the canned diced tomatoes along with their juices. Stir everything together, then season with salt and black pepper to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the sauce becomes too thick, add a splash of water to loosen it up.
Step 3: Create Wells for the Eggs
Using a spoon, make two small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet with a lid and let the eggs cook for about 5–7 minutes, or until the whites are set but the yolks remain slightly runny. If you prefer firmer yolks, cook for an additional 2 minutes.
Step 4: Add the Final Touches
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle crumbled feta cheese over the top, followed by a generous handful of fresh parsley. The feta adds a salty, creamy contrast to the rich tomato sauce, while the parsley brings a pop of freshness.
Step 5: Serve & Enjoy
Shakshuka is best enjoyed straight from the skillet. Serve it with warm pita or crusty bread to scoop up every last bit of that flavorful sauce. The combination of soft, runny eggs with the bold, spiced tomato sauce and the creamy feta is simply irresistible.
Notes
- If your sauce thickens too much while simmering, add a splash of water to loosen it up.
- Leftover sauce can be stored in the fridge for up to 3 days—just reheat and add fresh eggs when you’re ready to eat.
- For a dairy-free version, simply omit the feta cheese.
Ingredients You’ll Need
- 1 tablespoon olive oil
- ½ small onion, diced
- ½ red bell pepper, diced
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground coriander
- ¼ teaspoon red pepper flakes (optional, for heat)
- 1 can (14.5 ounces) diced tomatoes
- Salt and black pepper, to taste
- 2 large eggs
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- Bread or pita, for serving
How to Make Shakshuka for Two
Step 1: Sauté the Aromatics
Heat olive oil in a medium skillet over medium heat. Once hot, add the diced onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until they soften and become slightly caramelized. The aroma of onions and peppers sizzling in the pan is the first sign that something delicious is on the way.
Next, add the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic—it should smell rich and savory, not bitter.
Step 2: Build the Flavorful Sauce
Stir in the cumin, smoked paprika, coriander, and red pepper flakes (if using). Toasting the spices for about 30 seconds releases their essential oils, deepening their flavors.
Pour in the canned diced tomatoes along with their juices. Stir everything together, then season with salt and black pepper to taste. Let the sauce simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the sauce becomes too thick, add a splash of water to loosen it up.
Step 3: Create Wells for the Eggs
Using a spoon, make two small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet with a lid and let the eggs cook for about 5–7 minutes, or until the whites are set but the yolks remain slightly runny. If you prefer firmer yolks, cook for an additional 2 minutes.
Step 4: Add the Final Touches
Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle crumbled feta cheese over the top, followed by a generous handful of fresh parsley. The feta adds a salty, creamy contrast to the rich tomato sauce, while the parsley brings a pop of freshness.
Step 5: Serve & Enjoy
Shakshuka is best enjoyed straight from the skillet. Serve it with warm pita or crusty bread to scoop up every last bit of that flavorful sauce. The combination of soft, runny eggs with the bold, spiced tomato sauce and the creamy feta is simply irresistible.
Helpful Tips for the Best Shakshuka
- Use Good-Quality Tomatoes: Since tomatoes are the base of the sauce, using high-quality canned tomatoes will make a big difference in flavor.
- Adjust the Spice Level: If you like extra heat, increase the red pepper flakes or add a dash of cayenne. For a milder version, skip the spice altogether.
- Make It Your Own: Feel free to add extras like spinach, mushrooms, or even chickpeas for a heartier dish.
- Check the Eggs: If you prefer runny yolks, be sure to remove the pan from the heat as soon as the whites are set. Overcooking will result in firmer yolks.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Vegetarian
Notes
- If your sauce thickens too much while simmering, add a splash of water to loosen it up.
- Leftover sauce can be stored in the fridge for up to 3 days—just reheat and add fresh eggs when you’re ready to eat.
- For a dairy-free version, simply omit the feta cheese.
Nutritional Information (Per Serving)
Note: These values are approximate and depend on specific ingredients used.
- Calories: 250
- Protein: 12g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 8g
Frequently Asked Questions
Can I Make Shakshuka Ahead of Time?
Yes! You can prepare the tomato sauce in advance and store it in the fridge for up to 3 days. When you’re ready to serve, reheat the sauce in a skillet and cook the eggs fresh.
What Should I Serve with Shakshuka?
Shakshuka is best enjoyed with bread for scooping up the sauce. Pita, naan, sourdough, or even a slice of toasted baguette all work beautifully.
Can I Add Meat to Shakshuka?
Absolutely! If you want to make it heartier, you can add cooked beef sausage or turkey ham before cracking in the eggs.
Is Shakshuka Spicy?
It can be! The spice level depends on how much red pepper flakes or other spices you add. Feel free to adjust according to your taste preferences.
Storage Instructions
If you have leftovers, store the sauce (without eggs) in an airtight container in the fridge for up to 3 days. When ready to eat, reheat the sauce on the stovetop and cook fresh eggs in it.
Shakshuka isn’t ideal for freezing since the eggs can become rubbery upon reheating, but the tomato sauce itself freezes well for up to 3 months.
Related Recipes
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Final Thoughts
Shakshuka is one of those meals that’s as comforting as it is delicious. Whether you’re making it for a leisurely weekend brunch or a simple weeknight dinner, it’s always a hit. With its rich, spiced tomato sauce and perfectly poached eggs, this dish is a must-try for anyone who loves bold flavors.
So grab your skillet, toast up some bread, and enjoy a meal that’s both effortless and packed with flavor. Let me know in the comments if you give this recipe a try—I’d love to hear how you make it your own!