Easy Shakshuka
This is a super easy, absolutely delicious Shakshuka recipe that makes for an effortless breakfast, lunch or dinner. We love it topped with plenty of herbs, sliced chillies and crusty bread for mopping up that delicious sauce.
We absolutely love Shakshuka. It’s such an effortless meal and delivers big flavors. Eggs poached in a rich, spiced tomato sauce, finished with fresh chillies and a generous pile of herbs. It’s the kind of meal you can throw together from pantry staples.
I use my homemade tomato sauce as the base, which gives you a sauce with real depth: onions, garlic, tomatoes and herbs simmered until thick and flavorful. But here’s the shortcut worth knowing: a good jarred tomato sauce works just as well. Pour it into a pan, crack eggs in and you’ve got shakshuka in about 15 minutes. That’s the version I featured in my 15-minute dinner formula and it’s genuinely delicious. Either way, the crusty bread for dipping is non-negotiable.
What Is Shakshuka?
Shakshuka (also spelled shakshouka) is a North African and Middle Eastern dish of eggs poached directly in a seasoned tomato sauce. It’s a staple across Israel, Tunisia, Libya, Egypt and much of the Mediterranean and every region has its own version. Some add peppers, some add feta, some make it spicier, some keep it simple. The common thread is always eggs in tomato sauce, served in the pan with bread for scooping.
What makes shakshuka brilliant is its versatility. It’s traditionally a breakfast dish but it works just as well for lunch or dinner. It’s vegetarian, high in protein from the eggs, cheap to make and ready in about 20 minutes.
Ingredients and Substitutions
- Tomato sauce: I used my homemade tomato sauce recipe but a jar of good quality tomato sauce works just as well and makes this a 15-minute meal. When I have a bit more time, I sauté zucchini, eggplant or peppers with the onions to add even more nutrients.
- Eggs. I use extra-large free-range eggs. I normally serve 2 per portion.
- Toppings: These are optional but finish the dish perfectly. I like a healthy scattering of fresh herbs. Chives, parsley and fresh dill are all fantastic. Thinly sliced chillies add heat but are optional. I also love a crumble of feta cheese for salty, creaminess.
- Crusty bread, to serve. Non-negotiable.
How to Make Shakshuka
Step 1: Heat the sauce. Make the homemade tomato sauce (or jarred sauce) in a large, deep skillet or pan. Set over medium heat and bring to a gentle simmer, stirring occasionally. If the sauce is very thick, add a splash of water to loosen it slightly. You want it simmering and bubbling but not so thick that the eggs sit on top without sinking in at all.
Step 2: Make the wells. Use the back of a spoon to create 4 to 6 shallow wells in the simmering sauce. Space them evenly so each egg has room.
Step 3: Crack in the eggs. Crack one egg into each well. Try to keep the yolks centered in the wells. If the whites spread and merge, that’s fine. The yolks staying intact is what matters.
Step 4: Season the eggs. Sprinkle a pinch of salt and a crack of pepper directly onto each egg. This seasons the eggs themselves, not just the sauce underneath.
Step 5: Cover and cook. Reduce the heat to medium-low, cover the pan with a lid and cook for 5 to 8 minutes. The exact time depends on how runny you want the yolks. Check at 5 minutes: the whites should be set and opaque, the yolks should still be jiggly when you gently shake the pan. If you prefer firmer yolks, cook for another 1 to 2 minutes.
Step 6: Top and serve. Remove from the heat. Scatter the sliced fresh chillies, chives, parsley and dill generously over the top. Serve immediately, straight from the pan, with crusty bread alongside for dipping and scooping.
Can I Make This Ahead?
- Leftover sauce (without eggs) keeps for 4 to 5 days in the fridge and freezes well for up to 3 months. Reheat the sauce and poach fresh eggs each time. This is the best approach for meal prep: make a big batch of sauce, portion and freeze, then pull out a portion whenever you want shakshuka.
- Assembled shakshuka (with eggs) doesn’t store well. The eggs overcook as they sit and the yolks set firm. This is a cook-and-eat-immediately dish.
- The freezer shortcut: Freeze portions of the tomato sauce in flat zip-lock bags. On the day, defrost the sauce, pour into a pan, heat, crack eggs in, cook 5 to 8 minutes. Shakshuka from the freezer in about 15 minutes.
Ingredients
- 1 onion finely chopped
- 4 garlic cloves crushed
- 28 oz/800g chopped tomatoes
- 2 tsp tomato paste
- 1 cup beef/vegetable stock
- 5 fresh thyme sprigs
- 1 sprig fresh rosemary
- 2 tsp sugar
- salt and black pepper to taste
- 8 eggs
To finish
- handful of fresh herbs (dill, parsley, chives) to serve
- thinly sliced chillies to serve
- Crusty bread to serve
Instructions
- Use your largest skillet, frying pan or braised and set it over medium-high heat.
- Add a splash of oil to the pan you used for the meatballs then fry the onion and garlic until soft and fragrant. Add the chopped tomatoes, tomato paste, beef stock, herbs, sugar and seasoning and allow to simmer, uncovered, for approximately 10 minutes or until the sauce has reduced by a quarter.
- Use the back of a spoon to create 4 to 6 shallow wells in the sauce.
- Crack one egg into each well. Season each egg with a pinch of salt and pepper.
- Reduce heat to medium-low. Cover and cook for 5 to 8 minutes until the whites are set and the yolks are still jiggly.
- Remove from heat. Top generously with sliced fresh chillies, chives, parsley and dill. Serve immediately with warm crusty bread.