There are some dishes that just feel like a warm hug, you know? For me, this Easy Everyday Shakshuka is exactly that. I remember the first time I made a version of it, I was a bit intimidated by the name, but then I realized how wonderfully forgiving and adaptable it is. My own little twist came about on a busy weeknight when I was just trying to use up some lovely ripe tomatoes and a bell pepper sitting in the fridge. I simplified the spice blend a touch, kept the fresh herbs bright, and voilà – a recipe that’s now a staple in my home for its sheer simplicity and incredible flavor. It became my secret weapon for a satisfying meal that looks way more complicated than it actually is!
If you’re looking for a dish that’s bursting with vibrant Mediterranean flavors, is incredibly easy to whip up, and works for pretty much any meal of the day (hello, breakfast-for-dinner lovers!), then you absolutely have to try this. It’s comforting, it’s quick, and honestly, it’s a total showstopper without the stress.
Why This Recipe Is A Keeper
So, what makes this particular Shakshuka recipe so special? I’m glad you asked!
Effortless Elegance: Don’t let the fancy name fool you. This dish comes together in one skillet with minimal fuss, but it looks like something you’d get at a trendy brunch spot. Perfect for impressing guests or just treating yourself!
Flavor Powerhouse: We’re talking sweet bell peppers, tangy tomatoes, aromatic garlic, and a warm blend of spices like coriander, paprika, and cumin. Every bite is a little explosion of deliciousness.
Wonderfully Versatile: Seriously, this isn’s just for breakfast. It makes a fantastic quick lunch or a light, satisfying dinner. Plus, you can tweak it to your liking (more on that later!).
Ingredient Breakdown: What You’ll Need
The beauty of this dish is in its simple, wholesome ingredients. Here’s your shopping list:
Main Vegetables & Aromatics
1 medium yellow onion, finely chopped (about ¾ cup) – The sweet foundation of our sauce!
1 green bell pepper, finely chopped (about 1 cup) – Adds a lovely, slightly earthy sweetness. Feel free to use red, yellow, or orange peppers too!
3 medium ripe tomatoes, chopped (yielding about 3 cups) – Fresh is best for that bright, tangy flavor. If good tomatoes are out of season, a 28-ounce can of diced tomatoes (drained) can work in a pinch.
1 large garlic clove, minced – Because garlic makes everything better, right?
Fats & Liquids
1 ½ tablespoons extra virgin olive oil – For sautéing and adding that lovely Mediterranean richness.
¼ cup tomato sauce (plain, unsalted if possible) – Helps to create a richer, smoother sauce base.
Eggs
3 large eggs – The stars of the show!
Spices & Seasonings
½ teaspoon ground coriander
½ teaspoon sweet paprika
¼ teaspoon ground cumin – This trio brings the warmth and depth.
1 bay leaf – Adds a subtle background note.
Small pinch of red pepper flakes (optional, adjust to your heat preference) – For a little kick, if you like!
Fine sea salt and freshly ground black pepper, to taste – Always essential.
Fresh Garnish
2 tablespoons chopped fresh parsley – For that final pop of color and freshness. Cilantro works great too if you’re a fan!
Step-by-Step: Let’s Make Some Shakshuka!
Alright, ready to create some magic? Here’s how we do it:
Sauté Aromatics and Spices: In a 10-inch skillet (a cast iron skillet works beautifully here for even heat, but any oven-safe skillet will do if you plan to finish it in the oven for a different style sometime!), warm the olive oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 4-5 minutes, stirring every now and then, until they start to soften up. Now, toss in the minced garlic, ground coriander, sweet paprika, ground cumin, and those optional red pepper flakes. Cook for another minute, stirring constantly – this is where the spices wake up and get super fragrant!
Simmer the Sauce: Time for the tomatoes! Add the chopped fresh tomatoes, tomato sauce, and the bay leaf to the skillet. Season with a good pinch of salt and freshly ground black pepper. Give it all a good stir to get everything acquainted. Bring the mixture to a gentle simmer. Once it’s bubbling lightly, cover the skillet and let it cook for 12-15 minutes. Let the sauce simmer—this builds that incredible depth of flavor!
Reduce and Thicken: Take off the lid. Doesn’t that smell amazing? Let the sauce continue to simmer uncovered for another 3-5 minutes. You’ll see it thicken up nicely. This is also your chance to remove and discard the bay leaf. Give the sauce a taste and add a bit more salt or pepper if you think it needs it.
Poach the Eggs: Using the back of a spoon, make three little indentations or “wells” in the simmering tomato sauce. Make sure they’re spaced out a bit. Gently crack one egg into each well.
Cook Eggs and Finish: Reduce the heat to low – we want to cook these eggs gently. Cover the skillet again and let it cook for 5-7 minutes. The goal is to have the egg whites perfectly set, but those lovely yolks still runny. Of course, if you like your yolks firmer, just cook them a minute or two longer!
Garnish and Serve: Carefully take the skillet off the heat. Sprinkle that gorgeous fresh parsley all over the top. Serve it up right away, either in individual bowls or let everyone dig straight from the skillet (my favorite way!).
My Expert Tips for Shakshuka Success
Want to take your Shakshuka to the next level or just have some questions? I’ve got you covered:
Spice It Your Way: Not a fan of a specific spice? You can adjust. Smoked paprika instead of sweet adds a lovely smoky dimension. Want more heat? Add a little more red pepper flakes or a tiny pinch of cayenne.
Make it Heartier: For a more substantial meal, try crumbling some feta cheese over the top along with the parsley. Cooked chickpeas or spinach stirred into the sauce before adding the eggs are also delicious additions.
Don’t Rush the Sauce: That simmering time is key for the flavors to really marry and the sauce to develop its richness.
Egg Perfection: Keep an eye on those eggs! They can go from perfectly runny to overcooked quickly. Start checking them around the 5-minute mark.
Storage: Shakshuka is definitely best enjoyed fresh, especially the eggs. However, you can make the tomato sauce base a day or two ahead, store it in the fridge, and then reheat it gently before adding the eggs. Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop. The egg yolks won’t be runny anymore, but it’ll still be tasty.
Serving & Pairing Ideas: Complete the Meal!
This Easy Everyday Shakshuka is pretty amazing on its own, but a few simple pairings can make it even better:
Bread is a Must! You absolutely need something to mop up that incredible sauce and those runny yolks. Warm crusty bread (like a good sourdough or a French baguette), toasted pita bread, or even some fluffy challah are all fantastic choices.
Simple Salad: A light, fresh green salad with a zesty vinaigrette can be a lovely contrast to the rich, warm shakshuka.
For Brunch: Serve with a side of fresh fruit and a good cup of coffee or a mimosa.
For Dinner: A light, crisp white wine like a Sauvignon Blanc or Pinot Grigio pairs beautifully.
Occasions: Perfect for a lazy weekend brunch, a quick and satisfying weeknight dinner, or even a casual get-together with friends. It’s a dish that feels special without requiring hours in the kitchen.
Easy Everyday Shakshuka
This vibrant dish features perfectly poached eggs nestled in a rich, aromatic tomato and bell pepper sauce, seasoned with a warm blend of Mediterranean spices. A delightful and satisfying meal, ideal for a breakfast, brunch, or light dinner, and simple enough for any day of the week.
3medium ripe tomatoeschopped (yielding about 3 cups)
1large garlic cloveminced
Fats & Liquids:
1 ½tablespoonsextra virgin olive oil
¼cuptomato sauceplain, unsalted if possible
Eggs:
3large eggs
Spices & Seasonings:
½teaspoonground coriander
½teaspoonsweet paprika
¼teaspoonground cumin
1bay leaf
Small pinch of red pepper flakesoptional, adjust to your heat preference
Fine sea salt and freshly ground black pepperto taste
Fresh Garnish:
2tablespoonschopped fresh parsley
Instructions
Sauté Aromatics and Spices: In a 10-inch skillet (cast iron is recommended for even heat distribution) over medium heat, warm the olive oil. Introduce the chopped onion and bell pepper. Sauté for approximately 4-5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic, ground coriander, sweet paprika, ground cumin, and the optional red pepper flakes. Cook for another minute, stirring constantly, until the spices are fragrant and well combined with the vegetables.
Simmer the Sauce: Incorporate the chopped fresh tomatoes, tomato sauce, and the bay leaf into the skillet. Season with a pinch of salt and freshly ground black pepper. Stir well to combine. Bring the mixture to a gentle simmer. Cover the skillet and allow the sauce to cook for 12-15 minutes, allowing the flavors to meld.
Reduce and Thicken: Remove the lid and let the sauce continue to simmer uncovered for an additional 3-5 minutes, or until it has reached your desired consistency and thickened slightly. Remove and discard the bay leaf. Taste the sauce and adjust seasoning with salt and pepper if necessary.
Poach the Eggs: Using the back of a spoon, create three distinct indentations or "wells" in the simmering tomato sauce, spaced evenly apart. Gently crack one egg into each well.
Cook Eggs and Finish: Reduce the heat to low. Cover the skillet again and cook for 5-7 minutes, or until the egg whites are fully set but the yolks remain runny (or cooked to your preference).
Garnish and Serve: Carefully remove the skillet from the heat. Sprinkle generously with fresh chopped parsley. Serve immediately in individual bowls or directly from the skillet, accompanied by warm crusty bread, pita, or a side salad for a complete Mediterranean meal.
Notes
Yields: 3 servingsEstimated Nutritional Information (per serving, based on ⅓ of the total recipe)
Calories: Approx. 194 kcal
Protein: Approx. 9.0 g
Fat (Total): Approx. 12.4 g
Carbohydrates (Total): Approx. 13.7 g
Fiber: Approx. 3.7 g
Sugars: Approx. 7.4 g
Disclaimer: Nutritional information is estimated using standard food composition databases (such as USDA FoodData Central) and can vary based on ingredient freshness, specific brands chosen, exact measurements, and any cooking variations. This information is provided for guidance only and should not be considered a substitute for professional medical or dietary advice.
Give This Shakshuka a Try!
Honestly, this Easy Everyday Shakshuka has become such a beloved go-to in my kitchen, and I have a feeling it might just become one in yours too. It’s flavorful, it’s comforting, and it’s proof that amazing meals don’t need to be complicated.
So go ahead, grab those ingredients, and treat yourself. I promise you won’t regret it! If you do make it, I’d love to see! Tag me in your photos or drop a comment below and let me know how it turned out. Happy cooking!
