Shakshuka (Eggs in Tomato Sauce): The Breakfast of Champions

Imagine a dish so good it’s eaten for breakfast, lunch, and dinner across continents. Shakshuka isn’t just food—it’s a flavor bomb that wakes up your taste buds and demands attention. Eggs poached in a smoky, spicy tomato sauce?

Yes, please. It’s cheap, easy, and looks like you put in way more effort than you actually did. Plus, it’s customizable, so even picky eaters can’t complain.

Want to impress someone? Make shakshuka. Want to eat something delicious without trying too hard?

Make shakshuka. Why haven’t you made it yet?

Why Shakshuka Slaps So Hard

Shakshuka is the ultimate one-pan wonder. It’s hearty, healthy, and packed with flavor.

The combination of runny yolks and rich tomato sauce is borderline addictive. It’s also versatile—eat it with crusty bread, pita, or straight from the pan (no judgment). Plus, it’s loaded with protein and veggies, so you can pretend you’re being virtuous while devouring it.

Bonus: cleanup is a breeze.

Ingredients You’ll Need

2 tbsp olive oil (or whatever oil you have)
1 onion, diced (because flavor starts here)
2 garlic cloves, minced (don’t skip this unless you hate happiness)
1 bell pepper, chopped (red or yellow for sweetness)
1 tsp cumin (the secret weapon)
1 tsp paprika (smoked if you’re fancy)
1 can (28 oz) crushed tomatoes (or fresh if you’re extra)
4–6 eggs (depending on how egg-cited you are)
Salt and pepper (obviously)
Fresh parsley or cilantro (for that ~gourmet~ touch)
Feta or goat cheese (optional, but highly recommended)

How to Make Shakshuka (Step-by-Step)

Sauté the veggies: Heat oil in a skillet, then cook onions and bell peppers until soft. Add garlic and spices—let the aroma hit you.
Add tomatoes: Pour in the crushed tomatoes, stir, and simmer for 10–15 minutes until the sauce thickens. Taste and adjust seasoning.
Make egg wells: Use a spoon to create small holes in the sauce.
Crack eggs into them. Pro tip: don’t overcrowd the pan.
Cover and cook: Lid on, heat low, let the eggs poach for 5–8 minutes (or until whites set but yolks stay runny).
Garnish and serve: Sprinkle with herbs and cheese. Serve with bread for maximum sauce-soaking action.

How to Store Leftovers (If You Have Any)

Store shakshuka in an airtight container in the fridge for up to 2 days.

Reheat gently on the stove—microwaving eggs is a crime. The sauce freezes well, but freeze it without eggs (unless you enjoy rubbery eggs). Add fresh eggs when reheating.

Why This Recipe is a Win

Shakshuka is nutrient-dense, loaded with protein, vitamins, and antioxidants.

It’s budget-friendly, quick, and scales easily for crowds. Plus, it’s gluten-free and vegetarian (vegan if you skip the eggs, but then it’s just soup). It’s the ultimate crowd-pleaser without the effort.

Common Mistakes to Avoid

Overcooking the eggs: Runny yolks are non-negotiable.
Set a timer.
Underseasoning the sauce: Taste before adding eggs. Bland sauce = sad life.
Using a tiny pan: Crowded eggs won’t cook evenly. Give them space.
Skipping the bread: This is a sauce vehicle.
Don’t disrespect the sauce.

Shakshuka Alternatives

Not feeling tomatoes? Try these twists:

Green shakshuka: Swap tomatoes for spinach, kale, or zucchini.
Meat lover’s version: Add ground lamb or sausage to the sauce.
Cheesy upgrade: Stir in halloumi or mozzarella for extra gooeyness.

FAQs

Can I make shakshuka ahead of time?

You can prep the sauce ahead and reheat it, but cook the eggs fresh. Reheated eggs are a tragedy.

What if I don’t like runny yolks?

Cook the eggs longer, but know that you’re missing the point.

The yolk is the sauce booster.

Is shakshuka spicy?

It can be! Add chili flakes or harissa if you like heat. Otherwise, keep it mild.

Can I use fresh tomatoes?

Sure, but you’ll need to cook them down longer.

Canned tomatoes are faster and more consistent.

Final Thoughts

Shakshuka is the ultimate no-fuss, high-reward dish. It’s cheap, fast, and tastes like you spent hours cooking. Whether you’re feeding yourself or a group, it’s a guaranteed win.

FYI, once you start making it, you might never stop. You’ve been warned.