Shakshuka Breakfast Skillet

Name: Shakshuka Breakfast Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 1 bell pepper, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (optional); 1 can (28 ounces) crushed tomatoes; Salt and pepper to taste; 4-6 large eggs; Fresh cilantro or parsley, for garnish

Highlighted under: Global Flavors

I absolutely adore starting my day with a warm and vibrant Shakshuka Breakfast Skillet. The combination of poached eggs nestled in a rich, spiced tomato sauce is a breakfast experience that never disappoints. I love how the aromas fill my kitchen, making it impossible to resist. Plus, it’s packed with flavor and color, and I can customize it with my favorite veggies or spices. A spoonful of this delightful dish paired with crusty bread is pure bliss, and I’m excited to share my go-to recipe with you!

Created by

Emily

Last updated on 2026-01-16T13:58:28.825Z

Every time I whip up a Shakshuka, I'm transported to the vibrant streets of North Africa and the Middle East, where this dish originates. The balance of spices, along with the freshness of the tomatoes and peppers, gives it a unique flavor profile that I just can’t get enough of. I've experimented with different toppings over the years and found that adding feta or avocado elevates the dish to another level.

One key aspect that I found essential is to use high-quality ingredients, especially for the tomatoes. I prefer using canned San Marzano tomatoes, as they provide the perfect sweetness and acidity that complements the spices beautifully. Giving the sauce a little extra time to simmer allows the flavors to meld perfectly, creating a deliciously hearty meal.

        Why You'll Love This Recipe
        Rich and savory tomato flavor with warm spices
Perfectly poached eggs that soak up the sauce
Easy to customize with your favorite ingredients
Ideal for brunch gatherings or cozy mornings

      

The Perfect Tomato Sauce

The tomato sauce in Shakshuka is the heart of the dish, and using quality canned tomatoes is crucial. Opt for San Marzano tomatoes if available, as they offer a sweeter flavor and fewer seeds. When simmering the sauce, remember to adjust the seasoning—taste as you go! A dash more salt can enhance the natural sweetness of the tomatoes. Let it bubble gently over medium heat, stirring occasionally to prevent sticking, until it thickens into a rich, flavorful base that beautifully cradles the poached eggs.

Spices play an essential role in building the flavor profile of your Shakshuka. Cumin and paprika provide warmth and depth, while cayenne pepper lends a hint of heat—perfect for those who enjoy a spicy kick. If you're unsure about spice levels, start with the lower amount and gradually adjust. You can also try adding ground coriander or a pinch of smoked paprika to introduce a smoky undertone to the sauce, making it even more complex and inviting.

Poaching Perfect Eggs

Achieving the ideal poached egg in Shakshuka requires careful attention to timing. Create small wells in the bubbling sauce before cracking in the eggs. Covering the skillet traps steam, promoting even cooking. I recommend checking the eggs at the 5-minute mark; you're looking for set whites and runny yolks. If you prefer firmer yolks, let them cook an additional minute or two. Avoid overcrowding—if your skillet is too small, consider cooking in batches to maintain even heat and consistent results.

If you're looking to customize your Shakshuka, consider adding vegetables. Spinach, kale, or diced zucchinis can be stirred into the sauce during simmering, enriching the dish with color and nutrients. Just be mindful not to overpower the sauce's base flavors. When integrating additional ingredients, adjust the simmering time, as these additions might require extra cooking before adding the eggs. A handful of leafy greens wilts quickly, while heartier options may need a bit more time until tender.

Ingredients

For the Shakshuka

2 tablespoons olive oil
1 onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 can (28 ounces) crushed tomatoes
Salt and pepper to taste
4-6 large eggs
Fresh cilantro or parsley, for garnish

Serve with crusty bread or pita for a complete meal!

Instructions

Cooking the Base

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened (about 5-7 minutes). Stir in the minced garlic, cumin, paprika, and cayenne pepper, cooking for another minute until fragrant.

Making the Sauce

Pour in the crushed tomatoes, season with salt and pepper, and stir to combine. Let the mixture simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly.

Poaching the Eggs

Make small wells in the sauce and crack the eggs into them. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny.

Garnishing and Serving

Remove the skillet from heat and garnish with fresh cilantro or parsley. Serve immediately with crusty bread or pita for dipping.

Enjoy your delicious shakshuka!

Pro Tips

Feel free to add your favorite vegetables or adjust the spices for your taste. For an extra kick, try adding diced jalapeños or a splash of hot sauce.

Serving Suggestions

Shakshuka is typically enjoyed with crusty bread or pita, which helps soak up the vibrant sauce and runny egg yolks. For a comforting twist, serve it with a side of creamy labneh or feta crumbles. Adding a dollop of hummus can also introduce a delightful creaminess that contrasts beautifully with the dish's spices. Don't forget to provide extra herbs on the side for those who enjoy a fresh burst of flavor with each bite.

For a more substantial meal, consider pairing your Shakshuka with a light salad or roasted vegetables. The freshness of a cucumber-tomato salad can balance the richness of the sauce, while roasted bell peppers and eggplant can echo the Shakshuka's Mediterranean flavors. This transforms it from a breakfast dish to a fulfilling brunch or even a dinner option, making it versatile for any time of day.

Make-Ahead and Storage Tips

If you're looking to streamline your breakfast routine, Shakshuka can be prepared in advance. Cook the tomato sauce up to two days ahead and store it in the refrigerator. When you're ready to serve, simply reheat the sauce over medium heat and add the eggs, poaching them fresh right before eating. This method not only enhances the flavors but also saves you time on busy mornings.

For leftovers, the dish can be stored in an airtight container for up to three days in the fridge. When reheating, gently warm the Shakshuka on the stove with a splash of water to prevent it from drying out. You can also re-poach fresh eggs on top or microwave it covered in intervals, watching the eggs closely to make sure they don’t overcook. Enjoying Shakshuka the next day often results in deeper flavors, making it a delightful repeat!

Questions About Recipes

→ Can I make this dish in advance?

While it's best served fresh, you can prepare the sauce ahead of time and reheat it before adding the eggs.

→ What can I serve with shakshuka?

Crusty bread, pita, or even a side salad make great accompaniments to shakshuka.

→ Can I use egg substitutes?

Yes, if you prefer egg substitutes, you can use tofu or chickpea flour, but the texture will vary.

→ Is shakshuka healthy?

Yes, shakshuka is full of vegetables and protein from the eggs, making it a nutritious meal option.