Eggs, canned tomatoes, peppers, garlic, and paprika—this Easy Shakshuka Recipe is hearty, healthy, and ready in 45 minutes.
So, let me tell you a little backstory about this Easy Shakshuka Recipe. A few years ago, I went on this whirlwind trip to Morocco (yep, solo trip, kinda scary, but so worth it). Somewhere between getting lost in a souk and negotiating for a scarf I didn’t need, I stumbled into this tiny cafe. The kind where you question your choices… until they bring out the food. That’s where I had shakshuka for the first time. I kid you not, it was like tasting sunshine in a skillet. Warm, spicy, saucy—everything I didn’t know I was missing in my life.
Fast forward to now: I make shakshuka all the time. But here’s the kicker—I cheat a little. Canned tomatoes instead of fresh, and whatever random peppers I have lying around. This Easy Shakshuka Recipe? It’s not “authentic,” but it is delicious, simple, and it makes me feel like I’m back on that rooftop terrace in Marrakech, minus the jet lag.
Why You’ll Love This Easy Shakshuka Recipe?
Okay, confession: I didn’t pronounce it right the first time either. Shack-shoo-kah. There you go.
But back to why you’ll love it.
- Minimal effort: One pan, no fancy techniques, and no hunting for weird ingredients.
- Pantry-friendly: This recipe is built for those “What’s for dinner?!” moments. Tomatoes in a can? Check. Eggs? Always.
- Healthy comfort food: Somehow hearty and healthy, which is basically magic, right?
- Customizable: Want it spicier? Less spicy? Add feta? Do it! There are no shakshuka police.
- Breakfast, lunch, dinner: No one’s judging. I eat this whenever. Midnight shakshuka, anyone?
Ingredient Notes:
Let’s break down what’s happening here, ingredient-wise.
- Olive Oil: Don’t skimp. It’s what makes the garlic sing and the onions dance.
- Garlic & Onion: Flavor town, population: you.
- Green Bell Pepper: Sweet, crunchy, and just begging to soften into that sauce.
- Canned Tomatoes: I like whole peeled plum tomatoes. You get that chunky, rustic vibe. Pro tip: squish ‘em with your hands. Feels weird. So fun.
- Paprika: The unsung hero. Smoky or sweet, your call.
- Pickled Jalapeños: Just enough kick to wake up your taste buds without scaring off the spice-phobes.
- Eggs: The stars of the show. Go for free-range if you can. They taste better, don’t ask me why.
- Pita Bread (Optional-ish): But is it really optional? You’ll want something to scoop with.
How To Make Easy Shakshuka?
Let’s walk through this together. Promise it’s easy. I’ve messed it up before, and it still tasted great.
Step 1: Get Your Stuff Together
I’m the queen of forgetting an ingredient after I start cooking, so trust me—lay it all out first.
Step 2: Sauté the Aromatics
Heat up your olive oil in a nice deep pan. Toss in the garlic, onion, and pepper. Stir them around until they’re soft and the kitchen smells like you know what you’re doing. About 5 minutes.
Step 3: Build That Saucy Base
Pour in those tomatoes (and yes, get your hands in there and squish ‘em if you’re feeling adventurous). Add the paprika and jalapeños. Stir it up and let it simmer for about 25 minutes. Put on some music. Dance. Stir occasionally.
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Step 4: Crack Those Eggs
Make little wells in the sauce with a spoon and crack an egg into each one. Don’t stress if they’re not perfect. Cover the pan and let them poach for about 3 minutes. Whites should be set, yolks still runny. If they’re not? Give it another minute. It’s not a big deal.
Step 5: Serve and Bask in the Glory
Scoop an egg or two and some sauce onto a plate, serve with pita, and boom—you’re a brunch hero.
Storage Options:
You bet. The sauce keeps in the fridge for up to 4 days. Just don’t poach the eggs until you’re ready to eat! Reheat the sauce, crack in fresh eggs, and it’s like you made it all from scratch. The leftovers make a killer lunch.
Variations and Substitutions:
Because sometimes you just gotta switch things up.
- Feta Crumbles: Salty, creamy, perfect on top.
- Spicier?: More jalapeños, or a dash of chili flakes.
- Veggie Boost: Add spinach, kale, or zucchini slices during the simmer.
- Meaty Version: Toss in some cooked chorizo or spicy sausage.
- Different Herbs: Cilantro, parsley, even dill if you’re feeling fancy.
What to Serve with Easy Shakshuka?
Because we’re not animals. We need sides.
- Warm Pita or Crusty Bread: You need this to mop up the sauce. Non-negotiable.
- Simple Green Salad: Something fresh to balance the richness.
- Labneh or Yogurt: A cool, creamy side. Swirl it on top for extra flair.
- Olives or Pickles: For a salty, briny bite that makes everything better.
Frequently Asked Questions:
Can I use fresh tomatoes?
Sure! If you’ve got juicy ripe ones, go for it. Just chop them up and cook a little longer to break them down.
How spicy is this?
Mild to medium. Totally up to you. Start slow with the jalapeños and add more if you like the burn.
Can I freeze it?
Freeze the sauce, yes! But poach the eggs fresh when you’re ready. Eggs don’t like the freezer, trust me.
And there you have it. My Easy Shakshuka Recipe that’s fuss-free, cozy, and basically gives you brunch-in-a-pan vibes. Whether you’re cooking for yourself or a table full of people you love, this recipe is a win.
Give it a go! Add your own twist! And if you do, drop me a comment—I love hearing what worked, what didn’t, and what you served it with. Can’t wait to chat!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Shakshuka Recipe
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 medium onion cut into 2-inch pieces
- 1 green bell pepper cut into 2-inch pieces
- 1 28-ounce can whole peeled plum tomatoes, with juice
- 1 teaspoon paprika or to taste
- 2 slices pickled jalapeño peppers finely chopped
- 4 large eggs
- 4 6-inch pita breads (optional, for serving)
Instructions
Prepare Ingredients:
- Gather and measure all ingredients before beginning the recipe. This ensures a smooth cooking process.
Sauté the Vegetables:
- In a large, deep skillet, heat the olive oil over medium heat. Once warm, add the minced garlic, chopped onion, and green bell pepper. Sauté for approximately 5 minutes or until the onion becomes translucent and tender.
Add the Tomatoes and Spices:
- Incorporate the canned whole peeled plum tomatoes, along with their juice, into the skillet. Break up the tomatoes using the back of a spoon or spatula. Add the paprika and finely chopped pickled jalapeños. Stir thoroughly to combine. Reduce heat to low and allow the mixture to simmer gently for approximately 25 minutes, stirring occasionally.
Poach the Eggs:
- Using a spoon, create four small wells in the tomato sauce. Crack an egg into a small bowl, then gently pour it into one of the wells. Repeat the process with the remaining eggs. Cover the skillet with a lid and allow the eggs to poach for 2½ to 3 minutes, or until the egg whites are set and the yolks have thickened but remain soft. Add a few tablespoons of water to the sauce if it appears too thick or dry.
Serve:
- Carefully remove the poached eggs from the skillet using a slotted spoon. Plate the eggs and spoon the tomato sauce over them. Serve immediately with warm pita bread, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
