Easy Shakshuka (with Fresh or Canned Tomatoes)

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Skillet of our easy homemade shakshuka

This savory and saucy shakshuka is MB at its finest, friends! Made in 1 pot with simple ingredients, it’s the perfect quick and satisfying meal suitable for breakfast, lunch, or dinner. It’s subtly spicy, super comforting, and pairs well with toasted bread, grilled cheese sandwiches, roasted potatoes, and beyond. 

It’s especially perfect for tomato season (we see you, summer gardeners drowning in tomatoes!) but can be enjoyed any time of year by subbing canned tomatoes. Let us show you how it’s done!

Cherry and roma tomatoes, onion, red bell pepper, tomato paste, eggs, garlic, olive oil, black pepper, paprika, and red pepper flakes

What is Shakshuka?

Shakshuka (also spelled shakshouka) is a dish consisting of poached eggs cooked over a spiced tomato and pepper-based sauce. Its exact origin is hotly debated, but the dish is believed to have originated in Northwest Africa in a region called Maghreb that includes Algeria, Libya, Morocco, and Tunisia, among other countries.

Its popularity later spread to Israel, where it was embraced as a hearty, inexpensive, and simple dish. In Jewish culture, it’s made for breakfast using the leftover tomato stew from the Sabbath dinner.

The following is an easy, dairy-free version using fresh tomatoes, with an option to use canned if preferred!

How to Make Shakshuka

This 1-pot dish starts with sautéing onion, garlic, and red bell pepper to bring out their natural sweetness. A little salt adds flavor from the beginning!

Cast iron skillet of sautéed onion, red bell pepper, and garlic

Then we add tomato paste for richness, cumin for smokiness, paprika for depth, and red pepper flakes for heat. Fresh or canned tomatoes come next, and they’re cooked until they’re broken down and infused with the spices. Any tomatoes will work, but we love adding in some cherry tomatoes for maximum flavor.

Stirring cherry tomatoes and chopped roma tomatoes in a skillet

Then it’s time for the eggs. Create spaces for them in the tomato mixture, then gently crack them into the empty spaces and sprinkle with a little salt. Cover the dish, and in a matter of minutes, the eggs will be cooked through and ready to enjoy!

Cracking eggs into a skillet of shakshuka

We hope you LOVE this shakshuka! It’s:

Savory
Bright
Subtly spicy
Versatile
Quick & easy
& SO comforting!

What to Serve with Shakshuka

Any carb-y dish is a good match for shakshuka and creates a super satisfying meal. Some of our favorites include:

Alternatively, pair it with Middle Eastern-inspired dishes including our Saucy Moroccan-Spiced Lentils, Harissa Marinated Chickpeas, Grain-Free Tabbouleh Salad, or Roasted Cauliflower with Harissa Tahini Sauce.

More Savory Breakfast Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Toasted bread next to and in a skillet of shakshuka

Easy Shakshuka (with Fresh or Canned Tomatoes)

Savory, saucy, flavorful shakshuka made with fresh (or canned) tomatoes! A satisfying, comforting, subtly spicy 1-pot meal suitable for breakfast, lunch, or dinner.
Author Minimalist Baker
Print
Close up shot of a skillet of our easy shakshuka recipe
4.75 from 8 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 (Servings)
Course Breakfast, Entree
Cuisine Gluten-Free, North African-Inspired, Vegetarian
Freezer Friendly 1 Month (sauce only)
Does it keep? 3-4 Days

Ingredients

  • 1 Tbsp olive oil
  • 1/2 cup diced white or yellow onion
  • 3 cloves garlic, minced or pressed
  • 1 large red bell pepper, finely diced (1 large pepper yields ~1 cup or 120 g)
  • 1/2 tsp sea salt
  • 1 Tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1/4-1/2 tsp red pepper flakes
  • 4 cups fresh tomatoes, diced (we used half roma, half cherry // 2 lbs yield ~4 cups // or sub 28 oz. canned diced tomatoes)
  • 4 large eggs (farm fresh, organic, pasture-raised whenever possible)

SERVING IDEAS optional

Instructions

  • Heat a large rimmed skillet with a lid over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic, red bell pepper, and salt. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
  • Add the tomato paste, cumin, paprika, and red pepper flakes and cook for 1 minute, until fragrant. Add the tomatoes and stir well to combine. Bring to a light simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, the bell pepper is softened, and the flavors have developed. Taste and adjust as needed, adding more cumin for smokiness, red pepper flakes for heat, or salt for overall flavor.
  • Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover the pan. Cook for 4-6 minutes, depending on how you like your eggs. For over-hard eggs, cook for 8 minutes.
  • Turn off the heat, sprinkle with basil or parsley and black pepper (all optional), and serve! Pairs well with toasted bread, grilled cheese sandwiches, or roasted potatoes.
  • Best when fresh. The sauce alone will keep in the refrigerator for 3-4 days or in the freezer for up to 1 month. For best texture and taste, we don’t recommend refrigerating or freezing with the eggs.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 179 Carbohydrates: 16.2 g Protein: 9.5 g Fat: 9.5 g Saturated Fat: 2.2 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 4.6 g Trans Fat: 0 g Cholesterol: 187 mg Sodium: 373 mg Potassium: 796 mg Fiber: 4.4 g Sugar: 9.9 g Vitamin A: 3815 IU Vitamin C: 87 mg Calcium: 68 mg Iron: 2 mg

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  1. Meri Schroeder says

    Very good, quick to put together meal. I served over roasted potatoes I had from last night’s dinner. Very filling too. Definitely a keeper recipe!

  2. VICKY says

    THIS WAS REALLY GOOD! But my eggs don’t turn out as nice as yours. I like them somewhat runny, but when the yolk is at the point I like, the egg whites are still not cooked, and so then the yolk turns out really hard. What am I doing wrong? But otherwise delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thank you for sharing your experience, Vicky! Did you cover the pan? You could try playing around with covering it for less time, perhaps? Hope that helps!

  3. Lora says

    This was the BEST for a fresh garden tomato harvest! I went Italian with it as I had fresh basil, parsley and garlic for spices, added some parmesan cheese on top of the egg and served on toast for dinner. FABULOUS summer supper!
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Lora! It’s hard to beat garden tomatoes =) Thank you for the lovely review! xo

  4. Lexie says

    Made this for the first time the other day and it was delicious! I used carrot instead of bell pepper since I do not eat peppers. I also opted for canned tomatoes since that’s what we had. It needed a bit more cooking time than listed. Next time I think i’ll drain the tomatoes first.

  5. Sadye says

    Made this and served it over toasted ranch bread. Husband’s first comment: “Oh, fancy dinner!” (LOLZ, you chop, set, and almost forget, but whatevs.) Then, after eating it all, “wow, that was really good.” High praise from a guy who mostly just eats without comment! :D

  6. Suzy says

    Thank you for the recipe. It was a delicious way to use my many garden tomatoes. I happened to have alder smoked sea salt on hand which I added for a delicious Smokey flavor. I will be making this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, love that idea! It’s probably extra delish with garden fresh tomatoes. Thanks for the lovely review, Suzy!

  7. Liz says

    I gave this ago for breakfast this morning. Turned out so nice that I will be keeping it as another Sunday morning brunch go to recipe. I didn’t have sweet paprika (not sure what this is) so I used half smoked paprika and half ‘normal paprika’ with a tiny pinch of sugar and cocoa. I’m not a fan of cumin but it works really well in this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! So glad you enjoyed, Liz. We consider sweet paprika ‘normal’ paprika, vs. hot/spicy paprika or smoked. Thanks for sharing your modifications!

  8. Jodie Fazekas says

    I make tomatoes and eggs together all the time….and this looks amazing! I’m thinking I will have it as a main served over a roasted sweet potato. I think the sweetness from the potato will go so well with all that tomato-ey yumminess!! Love your recipes!!

      • Jodie says

        It was DELICIOUS over a roasted sweet potato!! I’ve made it twice this week already. I did cut the recipe in half as I’m the only one eating it. It’s been a great way to use the tomatoes and basil from my garden!

  9. Annie says

    Since nobody in my family likes the food I like I made this for me, myself, and I and it was super easy and very tasty. I didn’t have basil or parsley but used cilantro and it was amazing. Ate all the eggs and most of the sauce but saved a little for another mini serving tomorrow. Another 10/10 will-make-again recipe by MB! Thank you!

  10. Hélene says

    Hi,

    I was quite surprised to see eggs as part of this receipe as I thought you were a plant-based site. And suggestions to make it vegan? The base sounds quite delicious.

    Thank you

  11. Ben says

    In a caste-iron pan? I think not. Unless you are wanting to strip your patina off.

    Would suggest a large stainless steel pan, instead.