Delish Shakshuka Recipes to Try Today

I make shakshuka on repeat because it’s the kind of messy, saucy, tomato-and-egg thing that feels like a warm hug and a tiny kitchen victory all at once. It’s basically eggs poached in a spiced, simmered tomato sauce—simple, bold, and forgiving in the best possible way. You can eat it for breakfast, lunch, or dinner and still feel like you nailed life for five minutes.

My husband eats it like it’s his job. The first time I made it, he cleared three slices of crusty bread and stared at the pan like it owed him money. Now whenever I say, “I’m making shakshuka,” he appears from the other room with a spoon and suspiciously full pockets. It’s turned into our lazy Sunday ritual and a sneaky way to get more veggies into the kiddo without sounding like a teacher.

Kitchen Talk

I once burned the bottom of the pan because I got distracted by my phone, and the smoke alarm let me know exactly how unimportant I was. I learned to keep the heat medium, stir often, and not try to multitask while tomatoes simmer. Also: if you taste the sauce and it’s a little flat, a splash of vinegar or a pinch of sugar will save your dignity every time. I’ve swapped in roasted red peppers when the grocery was sad, and honestly? Delightful. Don’t be scared to tinker.

Shopping Tips

– Eggs: Use the best eggs you can find—they’re the star; fresher means brighter yolks and better texture.
– Canned Goods: Whole peeled tomatoes are my go-to; crush them by hand for texture. Avoid “tomato puree” if you want chunk.
– Spices: Smoked paprika and cumin are non-negotiable; grab fresh jars if yours are older than a year.
– Fresh Herbs: Parsley or cilantro at the end brightens everything—buy a small bunch and use within a few days.
– Cheese: Feta or goat cheese crumbled on top is a splurge that pays off; block feta usually tastes fresher than pre-crumbled.

Prep Ahead Ideas

– Dice onions and peppers the night before and store them in a lidded container or zip-top bag in the fridge.
– Make the tomato base (simmered with spices) a day ahead; it reheats beautifully and develops more depth overnight.
– Keep eggs refrigerated separately and add them only when you’re ready to eat—don’t crack them until the sauce is at the right simmer.
– Use shallow glass containers for storing sauce for quick reheating; cool it first, then cover and refrigerate for up to 3 days.

✔Time-Saving Tricks

– Use canned fire-roasted tomatoes if you want an instant smoky note and less simmer time.
– Microwave the sauce for a couple minutes to speed up the simmer stage if you’re in a real hurry.
– Skip chopping peppers and throw in a handful of spinach toward the end for a fast veggie boost.
– Don’t rush the eggs—once you crack them in, cover and lower the heat so whites set without overcooking the yolks.

✔Common Mistakes

– Letting the sauce be too watery: simmer longer or mash some tomatoes to thicken it up.
– Overcrowding the pan with eggs: give each egg a little flat space so they poach instead of scrambling.
– Turning the heat too high while eggs cook: tops will set unevenly and you’ll have rubbery whites. Lower the flame and be patient.
– Skipping the final seasoning: always taste at the end—tomatoes often need a brightener, like lemon or a tiny splash of vinegar.

What to Serve It With

– Crusty bread or toasted pita for mopping—no utensils necessary.
– A quick cucumber-and-herb salad for crunch and brightness.
– Plain yogurt or labneh dolloped on top to cool the spice.
– Roasted potatoes on the side for a heartier meal.

✔Tips & Mistakes

– Use a wide, shallow skillet so eggs have room to spread.
– Salt the sauce early but finish-season after simmering for best balance.
– If the sauce tastes dull, a drizzle of olive oil or squeeze of lemon wakes it up.
– Ran out of parsley? Mint can be unexpectedly great.

✔Storage Tips

Leftovers keep in the fridge for 3–4 days in an airtight container. Reheat gently on the stovetop—don’t blast it in the microwave unless you enjoy rubbery eggs. Cold shakshuka straight from the fridge is weird but edible (no judgment if you do it for breakfast). If you want to freeze, freeze the sauce only, then thaw and add fresh eggs when reheating.

✔Variations and Substitutions

– Add crumbled chorizo or merguez for meaty depth—cook it first and drain a bit of fat.
– Spinach or kale tossed in at the end works when peppers are MIA.
– For a green shakshuka, use tomatillos and green chiles instead of red tomatoes (completely different vibe, still great).
– No feta? Try grated Parmesan or a dollop of yogurt for creaminess.
– Vegan? Skip eggs and simmer chickpeas in the sauce for protein.

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Delish Shakshuka Recipes to Try Today

A quick and easy shakshuka recipe to spice up your breakfast.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion, chopped
• ▢ 1 medium bell pepper, chopped
• ▢ 3 cloves garlic, minced
• ▢ 1 can diced tomatoes
• ▢ 4 large eggs
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon paprika
• ▢ 1 cup feta cheese, crumbled
• ▢ 0.5 cup fresh parsley, chopped

Instructions

Preparation Steps

• Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper and cook until softened.
• Stir in minced garlic and cook for an additional minute.
• Add diced tomatoes, cumin, and paprika. Simmer for 10 minutes.
• Make four wells in the mixture and crack an egg into each well. Cover and cook until eggs are set.
• Sprinkle with feta cheese and parsley before serving.

Notes

Serve hot with crusty bread for dipping.