🌿 The Easiest & Most Flavorful Shakshuka Ever!

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If you’ve never made Shakshuka before, get ready to fall in love with this vibrant, one-pan dish! ❤️

Originating from North Africa and popular throughout the Middle East, Shakshuka features soft-poached eggs simmered in a spiced tomato sauce — the kind of cozy, satisfying meal that works any time of day.

This recipe is healthy, affordable, and brimming with flavor. Serve it hot with crusty bread or warm pita for the ultimate scoop-and-dip experience. Whether you’re making it for breakfast, brunch, or dinner, this Shakshuka will warm your kitchen and your heart. 🍅🥚✨

🛒 Ingredients

For the Tomato Sauce

  • 1 tbsp (15 ml) olive oil

  • ½ medium onion, chopped (about 50 g)

  • 2 garlic cloves, minced (6 g)

  • 4–5 medium tomatoes (about 650 g), divided

  • 2 tbsp (30 g) tomato paste

  • 1 tsp (2 g) dried seasoning blend (such as Italian or Mediterranean mix)

  • 1 tsp (2 g) sweet or smoked paprika

  • 70 ml water

  • 1 tsp (5 g) sugar

  • 1 tbsp (20 g) butter

  • Salt and freshly ground black pepper, to taste

For the Eggs

  • 5 large eggs (about 300 g)

For Garnish

  • Fresh basil or parsley, chopped

🍳 Step-by-Step Instructions

1️⃣ Blend the Base:
Blend 2 tomatoes (about 300 g) with ½ onion and 70 ml of water until smooth. Set aside.

2️⃣ Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add minced garlic and cook until lightly golden and fragrant.

3️⃣ Add Fresh Tomatoes:
Stir in 2 chopped tomatoes (about 300 g) and cook for 3–4 minutes, allowing them to soften and release their juices.

4️⃣ Build the Sauce:
Season with salt and pepper, then add tomato paste, paprika, dried seasoning blend, sugar, and butter. Pour in the blended tomato mixture.

5️⃣ Simmer:
Let the sauce cook on low heat for 10–15 minutes, stirring occasionally, until it thickens and reduces slightly.

6️⃣ Add the Eggs:
Make small wells in the sauce and carefully crack one egg into each. Cover the pan and cook on low heat for 4–6 minutes, or until the egg whites are just set and the yolks remain slightly runny.

7️⃣ Garnish & Serve:
Sprinkle with fresh basil or parsley and serve straight from the pan with crusty bread or warm pita.

💡 Pro Tips

✔ Perfect Eggs Every Time: Crack each egg into a small bowl first, then slide it gently into the sauce — it helps you position them neatly and keeps the yolks intact. 🍳
✔ Customize the Spice: Like it hotter? Add a pinch of chili flakes or harissa paste for an extra kick! 🌶️
✔ Make It Heartier: Add diced bell peppers, spinach, or crumbled feta to make it a full meal. 🧀
✔ Leftovers Tip: Store extra sauce (without eggs) in the fridge for up to 3 days — reheat and add fresh eggs when ready.

🏆 Why You’ll Love This Recipe

✨ One-pan wonder — easy cleanup!
🍅 Fresh, wholesome ingredients you already have at home.
💰 Budget-friendly yet restaurant-worthy.
🌿 Perfect for breakfast, brunch, or dinner.
😋 Packed with bold, comforting flavors.

📌 FAQs

Can I make Shakshuka ahead of time?
Yes! You can make the sauce in advance and store it in the fridge. Just reheat, crack in your eggs, and cook fresh when serving.

What type of pan works best?
A large, heavy-bottomed skillet or cast-iron pan is perfect for even heat and easy serving.

Can I use canned tomatoes?
Absolutely. Substitute with one 14-oz (400 g) can of diced or crushed tomatoes if fresh aren’t available.

How do I make it vegan?
Skip the eggs and butter — instead, add chickpeas or tofu cubes for a hearty vegan version.

What should I serve with Shakshuka?
Serve it with toasted sourdough, pita, or even over rice or couscous for a filling meal.

📢 Share Your Experience!

Tried this recipe? Let us know how it turned out! 💬
Tag us on Instagram @onesnaprecipes and on TikTok @one.snap.recipes — we’d love to see your Shakshuka creations!

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