Easy Shakshuka Recipe (One-Pan Baked Eggs) | Elizabeth Rider

If you’re looking for a hearty one-pan meal, this Shakshuka Recipe will become your new go-to. It’s fast, healthy, and looks way fancier than the effort it takes.

Whether you’re looking for an excellent breakfast, lunch, or a meal prep idea, shakshuka is one of those dishes that hits right every time.

Shakshuka is a savory egg dish that originated in North Africa and the Middle East. It’s now enjoyed around the world as a family favorite. The end result looks fancy, but it’s one of the easiest baked egg recipes you can make.

Shakshuka typically consists of baked eggs nestled in a sauce made of crushed tomatoes, onions, peppers, and various spices such as cumin, paprika, and coriander. I love to top mine with fresh herbs, lemon juice, and a little feta to boost the flavor (and use up what’s in my fridge!).

It’s often garnished with fresh herbs and served with bread, making it a popular choice for breakfast, brunch, or any meal of the day.

Shakshuka Ingredients

• Extra-Virgin Olive Oil: This heart-healthy fat is rich in antioxidants and helps control cholesterol levels. You can use any cooking oil that works for you. Some extra-virgin olive oil is cut with lesser-quality oils; I get mine on Thrive Market to save on high-quality pantry items.
• Yellow Onion: A fantastic source of Vitamin C, onions are also packed with fiber and antioxidants.
• Garlic: Not only does it add flavor, but garlic also boosts the immune system and has anti-inflammatory benefits.
• Crushed Tomatoes: Tomatoes are full of lycopene, a powerful antioxidant that’s great for heart health. I prefer the San Marzano variety at the store for its mild sweetness and low acidity. They do cost a little extra, so use what works for you. While you can use fresh tomatoes, using a large can of crushed tomatoes is the easiest way to make a great Shakshuka. If you use fresh, roast your tomatoes first, then crush them by hand or pulse them in a blender.
• Red bell pepper (optional): Shakshuka recipes are often made with peppers, but my family asked for a dish without peppers. I like bell peppers in other dishes, but I also prefer my Shakshuka without peppers. Try it both ways and see how you like it.
• Eggs: A high-quality protein source, eggs also provide us with essential vitamins and minerals.
• Shakshuka Spices: Ground cumin, sweet paprika, salt, and freshly ground black pepper.
• Fresh Herbs: These are not just garnishes, but powerhouses of vitamins and antioxidants. Parsley, cilantro, chives, or basil all work beautifully as garnishes. Parsley is the most traditional fresh herb used.
• Optional: Lemon Zest + Juice: Excellent sources of Vitamin C, these enhance flavor while boosting your immunity.
• Optional: Feta or Real Parmesan Cheese: The cheese is optional in Shakshuka. It’s become a popular fusion recipe and many people include feta cheese or hard Italian cheeses such as Parmesan (Parmigiano Reggiano) (cow’s milk) or Pecorino Romano (sheep’s milk). Depending on what I have in the fridge, I often include one of the cheeses at the end. The cheese provides calcium and protein. Plus, they make everything delicious! Omit the cheese to make this dairy-free.
• Optional: Red pepper flakes: For a little heat, sprinkle in red pepper flakes when you add the cumin and paprika.
• To Serve: Toasted Bread: Serve with crusty bread or pita bread for dipping—this is the best part of shakshuka.

See the recipe card below for the full recipe.

How to Make Shakshuka

You’ll need a 12-inch oven-safe skillet. Most skillets are oven-safe so long as they don’t have any plastic or rubber parts. A cast-iron, hard-anodized, or any other oven-safe skillet works. Shakshuka starts on the stovetop and finishes in the oven.

The printable recipe card is at the bottom of this post.

Step 1:

• First, preheat your oven to 375°F (190°C). You’ll start the next step on the stovetop, and finish in the oven.
• On the stovetop, heat olive oil in a large sauté pan or oven-safe skillet over medium heat. (I prefer this HexClad pan.)
• Add onions and red peppers (if using) and cook until soft but not brown, about 10-15 minutes.
• Next, add your thinly sliced garlic and cook until tender, 1 to 2 minutes.
• Stir in your ground cumin, sweet paprika, salt & black pepper, and cook for another 2-3 minutes until fragrant.

• Pour in your can of crushed San Marzano tomatoes, and season with 1 teaspoon salt and 5-6 spins of freshly ground black pepper.
• Let this simmer on low until your tomatoes have thickened, which should take about 10 minutes. Taste and add more salt and pepper if needed. Turn off the heat.

Step 2:

• Using the back of a spatula, make small wells in the tomato mixture and gently crack your eggs into each tomato well. You want the egg to go into the well so it can bake in the oven, but it’s okay if they’re not perfect.
• Season the eggs with a sprinkle of salt. Transfer your skillet to the oven and bake until the egg whites are just set and the yolks are cooked to your liking, about 7 to 10 minutes.

• Carefully remove the skillet from the oven, sprinkle with your chosen herbs, lemon zest, lemon juice, and a few spins of freshly cracked black pepper.

Voilà! Your Shakshuka recipe is ready. It often looks perfectly imperfect with some of the egg whites spreading. Don’t fuss over it!

Serve your shakshuka hot, spoon it onto plates or eat straight from the pan with bread on the side—it’s meant to be rustic and shared.

Optionally, serve with a sprinkle of feta or a few grates of a hard cheese (such as Parmigiano Reggiano) and toasted bread if you’d like.

Storage Tips

Transfer leftovers to an airtight container and refrigerate for up to 3 days.

To reheat, warm gently on the stove or in the microwave—remember the eggs will keep cooking, so heat just until warmed through.

Meal Prep Shakshuka

Shakshuka is delicious hot, at room temperature, or cold, making it ideal for meal prep. Enjoy it as-is, or turn leftovers into a sandwich for lunch. For food safety, don’t leave cooked eggs out for more than an hour—store packed portions in the fridge.

If cooking for one, plan for 2 eggs per serving. Make an 8-egg batch on Sunday and you’ll have enough for breakfast or lunch through midweek.

Cooking for a family? Double the recipe or add a few extra eggs to stretch it, then serve the leftovers the next day or tuck them into bread for easy sandwiches.

Shakshuka Variations

Everyone has unique taste preferences, and the beauty of this Shakshuka recipe is that it is highly adaptable. Let’s look at some delicious variations:

1. Veggie-Loaded Shakshuka: Want to add more fiber and vitamins to your meal? Feel free to mix in a variety of diced vegetables such as bell peppers, zucchini, or spinach. Just add them in with the onions to ensure they cook properly.
2. Spicy Shakshuka: If you’re a fan of heat, add a diced jalapeño or a pinch of cayenne pepper with the tomatoes to kick things up a notch!
3. Protein-Packed Shakshuka: Add in cooked chickpeas or black beans for an additional protein punch.
4. Size up or down: I almost would never make this dish smaller because I’d want the leftovers, but you can half this dish and make it in an 8-inch skillet. Or, if you have a 14-inch skillet (lucky you!), add 1.5x the ingredients here (for the tomatos, add another 12-ounce can), and add in 4-6 more eggs to make one great big Shakshuka.
5. Potato & Eggplant Shakshuka: Try adding diced potato or eggplant to make this shakshuka recipe heartier—just sauté them with the onions until tender.
6. Green Shakshuka: For a veggie-loaded version, stir in kale or spinach along with the tomato base.
7. Protein Boost: Some people add ground beef, sausage, or lamb for a meaty shakshuka. This isn’t traditional, but it makes a filling dinner.

Experiment with these variations to make the recipe your own. Remember, cooking should be a joyful and creative process, so have fun with it!

With this Shakshuka recipe, you’re not just cooking a meal, you’re creating a nutrient-rich culinary experience. Now, enjoy this Northern African & Middle Eastern dish, right from your kitchen.

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Shakshuka Recipe FAQs

What is shakshuka?

Shakshuka is a North African and Middle Eastern dish of eggs poached in a spiced tomato and pepper sauce. It’s now popular worldwide, especially in Israel, and is often served with bread for dipping.

Is shakshuka healthy?

Yes! This shakshuka recipe is packed with protein from eggs and loaded with antioxidants from tomatoes, onions, and spices. It can be made dairy-free by skipping the cheese.

What do you serve with shakshuka?

Traditionally, shakshuka is served with crusty bread or pita bread to scoop up the flavorful sauce. It also pairs well with a simple salad, roasted potatoes, or rice.

Can you make shakshuka ahead of time?

Yes. Cook the tomato sauce in advance and store it in the refrigerator for up to 3 days. When ready to eat, reheat the sauce and add the eggs just before serving.

Can I use fresh tomatoes instead of canned?

Absolutely. Roast or simmer fresh tomatoes until softened and thickened, then use them in place of canned crushed tomatoes for a fresher flavor.

Can I add other vegetables to shakshuka?

Yes! Try adding diced red peppers, potato, eggplant, or kale for extra flavor and nutrition. Just sauté them with the onions so they soften before adding the tomatoes.

Can I make shakshuka with meat?

While not traditional, some people add ground beef or lamb to shakshuka to make it more filling. Cook the meat first, then add the tomato sauce and eggs.

How do you get perfectly runny yolks in shakshuka?

Bake just until the whites are set but the yolks still jiggle slightly, about 7–10 minutes. For softer yolks, check at the 7-minute mark. For firmer yolks, leave in closer to 10 minutes.

Can I make shakshuka spicy?

Yes. Add red pepper flakes, a pinch of cayenne, or a diced jalapeño along with the tomatoes for a spicier version.

Is it okay to cook shakshuka in a cast-iron pan?

Yes. Cast iron and other oven-safe skillets are ideal for shakshuka because they hold heat evenly and go from stovetop to oven. Just make sure your pan is well-seasoned to avoid any metallic taste from the tomatoes. While cast iron is ok, I prefer this 12-inch Hexclad pan for its versatility and durability—it cooks like cast iron but it’s way easier to clean.