Craving a warm and comforting shakshuka recipe that’s packed with great flavor? This easy shakshuka is made with a rich, spicy tomato and bell pepper sauce that simmers into pure comfort. Gently poached eggs cook right in the tomato sauce, soaking up all the spice and flavor. It’s a simple yet authentic shakshuka recipe that works great for breakfast, brunch, or even dinner.
One morning I got tired of the same eggs and toast that felt boring and rushed. I wanted breakfast to feel warm and exciting, not like something I ate on autopilot. That’s when I made my easy shakshuka, with rich tomato sauce and eggs cooking right in the pan. It felt like breakfast finally had a story, not just a spot on the menu.
Simple but Flavorful Breakfast Recipe
Shakshuka is one of those brunch meals that feels simple but tastes rich and deep. The tomato base simmers slowly, so the onion, red pepper, garlic, and spice blend together without effort. It’s perfect for brunch with some tabbouleh salad or broccoli salad.
Importance of Spices
The heart of this shakshuka recipe is the spice mix, especially paprika and cumin. These spices give the tomato sauce its warm North African flavor and turn simple canned tomatoes into something special. Without the right spice balance, shakshuka would lose what makes it a true North African dish from North Africa.
Poached Eggs with a Twist
The poached eggs are gently poached right in the tomato sauce, soaking up all the flavor. Cover the pan so the egg whites set while the yolk stays runny and rich. Customize with crumbled feta, feta cheese, parsley, and fresh herbs for a simple twist that makes this shakshuka unforgettable.
How To Make Shakshuka Recipe
This shakshuka recipe gives you a rich tomato-based dish with gently cooked eggs and warm spices. It’s filling, flavorful, and works just as well for breakfast, lunch, or a simple dinner.
Kitchen Gadgets Needed:
- Skillet: Used to cook the sauce and gently poach the eggs in one pan.
- Wooden Spatula: Helps stir the sauce without scratching the pan and keeps ingredients from sticking.
Ingredients Needed:
- Olive Oil: Used to sauté the vegetables and start the flavor base.
- Onion: Adds a savory foundation to the sauce.
- Red Bell Pepper: Brings mild sweetness and color to the dish.
- Jalapeños or Red Chili Peppers: Add heat and spice, depending on how spicy you want it.
- Garlic: Gives a strong flavor to the sauce as it cooks.
- Smoked Paprika: Adds warmth and a light smoky taste.
- Ground Cumin: Provides an earthy flavor common in shakshuka.
- Salt and Pepper: Balance and improve all the flavors.
- Tomatoes: Form the main sauce where the eggs cook.
- Cilantro: Adds a fresh finish at the end.
- Eggs: Cook directly in the sauce and make the dish filling.
- Crumbled Feta: Adds a salty, creamy contrast on top.
- Low-Carb Bread (Optional): Used for scooping up the sauce and eggs.
*Exact measurements are listed in the recipe card below.
STEP-BY-STEP INSTRUCTIONS TO COOK EASY SHAKSHUKA RECIPE
First Step: Prep Shakshuka Ingredients
Start by chopping the onion, red bell pepper, jalapeños, garlic, and cilantro so everything is ready to go. Heat a 10-inch skillet over medium heat and add the olive oil, letting it warm gently. Having all your ingredients prepped makes the cooking flow smoothly and stress-free.
Second Step: Cook Bell Peppers
Add the diced onion and red bell pepper to the skillet and cook for about 6–7 minutes, stirring now and then until softened and lightly golden. Stir in the jalapeños, garlic, smoked paprika, cumin, salt, and pepper. Let the spices cook briefly until fragrant, taking care not to let the garlic brown.
Third Step: Pour in Diced Tomato
Add the diced tomatoes to the skillet and gently press them with a spoon to release their juices. Bring the mixture to a gentle boil, then lower the heat and let it simmer uncovered until slightly thickened, anywhere from 10 to 30 minutes depending on your preference. Stir in most of the chopped cilantro and adjust the seasoning if needed.
Fourth Step: Combine Everything
Create small wells in the sauce and carefully crack an egg into each one, keeping the yolks intact. Spoon a little sauce over the egg whites, cover, and let simmer until the whites are set and the yolks are just how you like them. Turn off the heat, let it rest briefly, then finish with crumbled feta cheese, sprinkle cilantro, and serve warm.
TIPS AND TRICKS:
- Use the right pan size. A wide pan helps the tomato sauce simmer evenly and gives the poached eggs enough space to cook without crowding each other. Crowding makes the egg whites run together and cook unevenly.
- Let the sauce simmer first. Do not rush this step, because simmering lets the onion, bell pepper, garlic, and spices fully blend. A thicker sauce also holds the eggs better when they are gently poached.
- Make small wells for the eggs. Use a spoon to create little pockets in the sauce before adding the eggs. This keeps the egg whites in place and helps the yolk stay centered and runny.
- Cover the pan at the right time. Covering the pan helps the egg whites set without overcooking the yolks. Remove the lid as soon as the eggs look just done so they stay soft and creamy.
FREQUENTLY ASKED QUESTIONS AND ANSWERS
If you do not have canned tomatoes, you can use fresh chopped tomatoes or tomato sauce instead. Bell peppers can be swapped with zucchini or mushrooms if needed. Feta cheese is optional, so you can leave it out or use a mild white cheese.
What To Serve With Shakshuka?
Shakshuka is best served with crusty bread to soak up the spicy tomato sauce. You can also serve it with eggy bread, fiber tortilla, or just a regular tortilla. A simple side of cucumber dill salad works well to balance the rich flavors.
How Do I Store Egg Recipes?
Let the dish cool before storing it in an airtight container. Keep it in the fridge and use it within two days for the best texture. Eggs can change texture when reheated, so warm gently.
Can I Freeze Spicy Tomato Sauce?
Yes, the tomato sauce can be frozen without the eggs added. Store it in a freezer-safe container for up to three months. Add fresh eggs when reheating the sauce for the best results.
More Tasty Ideas for You
If you enjoy light desserts, currant fruit keto fluff is a fun treat that feels airy and fresh. For something more filling, keto buns are great for sandwiches or a quick snack any time of day. Chocolate zucchini cake is a smart way to enjoy dessert while sneaking in vegetables.
Each recipe brings a different texture, so nothing feels boring or repeated. These ideas make everyday meals and treats more exciting without much effort.
Pin For Later
Need Support or have Questions? Join our Free Facebook Group.
Follow us on Pinterest, Facebook, Instagram, TikTok, Flipboard, or YouTube.
For weekly New Recipes and a FREE E-Book get into our NEWSLETTER.
Full Recipe With Print Out Option
Thank you for giving us 5 stars
Easy Shakshuka Recipe
Equipment
- 1 Skillet
Ingredients
- 1 Tablespoon Olive Oil
- 1 Cup Onion diced
- 1 Cup Red Bell Pepper chopped
- 2 Pieces Jalapeños or Red Chili Peppers, diced (swap with green bell pepper if desired)
- 3 Cloves Garlic minced
- 1 Tablespoon Smoked Paprika
- ½ teaspoon Ground Cumin
- ½ teaspoon Salt to taste
- ½ teaspoon Pepper to taste
- 1 Can diced tomatoes 28 ounces
- 3 Tablespoons Fresh Cilantro chopped
- 6 Eggs
- ½ Cup Crumbled Feta
- Low-Carb Bread optional
Instructions
- Chop onion, bell pepper, jalapeños, garlic, and cilantro, then heat olive oil in a 10-inch skillet over medium heat.
- Sauté onion and bell pepper 6–7 minutes until soft, then stir in jalapeños, garlic, paprika, cumin, salt, and pepper just until fragrant.
- Pour in diced tomatoes, lightly crush, and simmer uncovered 10–30 minutes until slightly thickened; stir in most of the cilantro.
- Make wells, crack in eggs, cover, and cook until whites set; top with feta and remaining cilantro before serving.
Notes
- Use the right pan size. A wide pan helps the tomato sauce simmer evenly and gives the poached eggs enough space to cook without crowding each other. Crowding makes the egg whites run together and cook unevenly.
- Let the sauce simmer first. Do not rush this step, because simmering lets the onion, bell pepper, garlic, and spices fully blend. A thicker sauce also holds the eggs better when they are gently poached.
- Make small wells for the eggs. Use a spoon to create little pockets in the sauce before adding the eggs. This keeps the egg whites in place and helps the yolk stay centered and runny.
- Cover the pan at the right time. Covering the pan helps the egg whites set without overcooking the yolks. Remove the lid as soon as the eggs look just done so they stay soft and creamy.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
If you are still looking for some Low Carb products, visit our recommended site on Amazon, which we participate in as affiliates. Just click on the image below and all will be revealed.
keto breads to have with shakshuka
Pair shakshuka with breads that can scoop up every bit of sauce without falling apart. Try warm pita, crusty farmers’ bread, and protein buns for a satisfying match.
