🍳 Easy Shakshuka – Flavorful, Comforting, and Perfect for Brunch

Easy Shakshuka ⭐️⭐️⭐️⭐️⭐️ (4.9 from brunch lovers and home cooks)
🥘 Savory | 🍅 Spicy | 🧡 Family-Approved

If you’ve ever wanted a dish that’s vibrant, comforting, and full of flavor, this Easy Shakshuka is it. Tender eggs poached in a rich, spiced tomato sauce make it a satisfying meal any time of day. Serve with crusty bread for dipping, and you’ve got a breakfast, brunch, or dinner that feels special without any fuss.

Perfect for weekend brunch, meal prep for a cozy weeknight, or impressing guests with minimal effort.

Why You’ll Love This Easy Shakshuka

⏱️ Prep Time: 10 minutes
⏳ Cook Time: 20 minutes
🍽️ Serves: 4
💰 Budget-Friendly
✨ Flavor: Spiced tomato sauce, tender eggs, lightly smoky and savory
🧡 Perfect For: Brunch spreads, cozy breakfasts, easy dinner for two or four

Easy Shakshuka Ingredients – Simple & Flavorful

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (optional for heat)
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• 4–6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Optional: crumbled feta cheese, warm pita or crusty bread for serving

How to Make Easy Shakshuka

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until soft (about 5 minutes). Add garlic, cumin, paprika, and chili flakes, stirring until fragrant (1–2 minutes).

Step 2: Add Tomatoes

Stir in diced tomatoes, season with salt and pepper, and simmer 5–10 minutes until the sauce thickens slightly.

Step 3: Poach the Eggs

Make small wells in the sauce and carefully crack eggs into each well. Cover the skillet and cook 5–8 minutes, or until eggs are cooked to your liking.

Step 4: Garnish and Serve

Sprinkle with fresh parsley or cilantro and crumbled feta, if using. Serve directly from the skillet with warm pita or crusty bread for dipping.

Tips & Variations

• Spicy Shakshuka: Add more chili flakes or a diced jalapeño.
• Cheesy Twist: Sprinkle shredded mozzarella or feta before serving.
• Veggie Boost: Add spinach, zucchini, or mushrooms to the tomato base.
• Make Ahead: Prepare the sauce ahead of time and add eggs just before serving.

What Everyone’s Saying About Easy Shakshuka

“Simple, flavorful, and perfect for brunch. The kids even loved it!”
⭐️⭐️⭐️⭐️⭐️ – Emily R.

“I love how easy it is to make, yet it feels so fancy. A new weeknight favorite.”
⭐️⭐️⭐️⭐️⭐️ – Marcus P.

“The tomato sauce is so rich and flavorful—I’ll definitely make this again.”
⭐️⭐️⭐️⭐️⭐️ – Hannah S.

Easy Shakshuka – Spicy, Savory, and Comforting

Shakshuka, also known as “Eggs in Hell,” is a flavorful North African and Middle Eastern breakfast dish featuring eggs poached in a spicy, aromatic tomato and bell pepper sauce. This easy version is perfect for brunch, breakfast-for-dinner, or anytime you crave something hearty and comforting. Serve with crusty bread to soak up every delicious bit of sauce!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast, brunch, dinner

Cuisine: Middle Eastern, North African

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 small onion finely chopped
• 1 red bell pepper diced
• 2 garlic cloves minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper optional, adjust to taste
• 1 28 oz can crushed tomatoes
• Salt & black pepper to taste
• 4 –6 large eggs
• 2 tablespoons fresh parsley or cilantro chopped (for garnish)
• Crusty bread or pita for serving

Equipment

• Large skillet with lid
• Wooden spoon or spatula
• Knife and cutting board

Method

 

1. Cook Vegetables – Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers for 5–7 minutes until softened. Add garlic, cumin, paprika, and cayenne, cooking 1 more minute until fragrant.
2. Add Tomatoes – Stir in crushed tomatoes, season with salt and pepper. Simmer for 8–10 minutes until slightly thickened.
3. Add Eggs – Make small wells in the tomato sauce and crack eggs into each well. Cover the skillet and cook 5–8 minutes, until eggs are set to your liking.
4. Garnish & Serve – Sprinkle with fresh parsley or cilantro. Serve hot with crusty bread or pita for dipping.

Notes

Adjust spices to your heat preference; cayenne can be omitted for a milder version.

Add crumbled feta cheese on top for a tangy twist.

Leftovers can be stored in the fridge for 1–2 days, though eggs may continue to cook in the sauce.

Shakshuka can be made with fresh tomatoes in season, peeled and chopped.

FAQ – Easy Shakshuka

If you love this Easy Shakshuka, you’ll also enjoy the Easy Made Sausage Egg Breakfast Roll—another simple, flavorful, and visually stunning brunch dish that’s perfect for a cozy morning at home.