I’ve perfected this dead-simple shakshuka that’ll make your Saturday mornings feel like a fancy brunch spot — just sauté onions in olive oil, toss in garlic and cumin until fragrant as heck, add chunky tomatoes for that rich base, then crack eggs directly into wells you’ve made in the bubbling sauce. The runny yolks mixing with spiced tomatoes creates this silky, soul-warming mess that’s pure comfort food magic, and there’s tons more tricks to elevate this basic recipe.

Why You’ll Love this Easy Shakshuka

Listen, this shakshuka is gonna ruin your life in the best possible way — I’m talking about that moment when you crack those eggs into the bubbling tomato mixture and watch them slowly cook into silky perfection while your kitchen fills with the most incredible aroma of cumin and chili that’ll make your neighbors suddenly very interested in being your friend.

Seriously lah, this recipe’s so damn simple you could make it half-asleep, yet it tastes like you slaved over some fancy Mediterranean joint for hours, and honestly?

That’s exactly the kind of cooking magic I live for.

What Ingredients are in Easy Shakshuka?

Alright, let’s talk about what goes into this life-changing shakshuka, because honestly, the ingredient list is so simple it might make you question why you’ve been ordering takeout all this time.

We’re working with pantry staples and fresh basics here, nothing fancy or hard to find, which means you can probably whip this up right now without even leaving your house.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon chili sauce (like Frank’s RedHot)
• 1/2 teaspoon salt
• 1/2 teaspoon lemon pepper
• 4 tomatoes, chopped
• 4 eggs
• Fresh cilantro, chopped (optional)

Now, here’s where I get real with you about these ingredients, because not all tomatoes are created equal, and trust me, this matters more than you think.

If your tomatoes are looking sad and pale, like they’ve been sitting in the grocery store since the Clinton administration, do yourself a favor and grab a can of good-quality diced tomatoes instead, your taste buds will thank you later.

The chili sauce adds this beautiful tangy heat that makes everything sing, but if Frank’s isn’t your thing, any hot sauce with some vinegar punch will work just fine.

And about that cilantro, look, I know it’s listed as optional, but life’s too short for bland food, so unless you’re one of those people who thinks cilantro tastes like soap, just add the damn cilantro.

How to Make this Easy Shakshuka

Making this shakshuka is honestly one of those recipes that feels fancy but requires zero fancy skills – which is exactly my speed on most weeknight dinners.

Start by heating 2 tablespoons of olive oil in a non-stick skillet over medium heat, then toss in your 1 medium chopped onion. Let that cook for about 4 to 6 minutes, stirring occasionally until it gets tender and starts smelling amazing.

Now comes the fun part – add your 1 minced garlic clove, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of chili sauce (the recipe suggests Frank’s, which is basically liquid gold), 1/2 teaspoon of salt, and 1/2 teaspoon of lemon pepper all at once.

Cook this aromatic mixture for just one more minute, and trust me, your kitchen will smell like a Middle Eastern restaurant.

Next, add your 4 chopped tomatoes and let them cook for 3 to 5 minutes, stirring occasionally until the whole mixture gets nice and thick. This is where the magic happens – those tomatoes break down and create this rich, saucy base that’s going to cradle your eggs perfectly.

Once you’ve got that gorgeous thick sauce bubbling away, use the back of a spoon to create four little wells in the tomato mixture. Think of them as tiny nests for your eggs. If you’re using cilantro, sprinkle some chopped fresh cilantro into each well first, then crack one egg into each well.

The final step is just waiting patiently while the eggs cook for 4 to 7 minutes, depending on how runny you like your yolks – and honestly, runny yolks are basically required for proper shakshuka etiquette. If you want to preserve any leftover tomatoes for future cooking, a commercial dehydrator can help you create concentrated tomato pieces that add intense flavor to dishes like this.

Easy Shakshuka Substitutions and Variations

The beautiful thing about shakshuka is that it’s basically a blank canvas for whatever’s lurking in your fridge – and trust me, I’ve made some pretty wild versions when I’m too lazy to go grocery shopping.

Swap the tomatoes for roasted red peppers when you’re feeling fancy, throw in leftover roasted vegetables (eggplant’s damn good here), or add crumbled feta for that tangy kick.

I’ve dumped spinach, bell peppers, even leftover curry into this baby.

Can’t find cumin? Paprika works.

No fresh tomatoes? Canned ones are perfectly fine, lah – sometimes better actually.

What to Serve with Easy Shakshuka

Since shakshuka’s basically a saucy, eggy masterpiece that screams for something to soak up all that tomato goodness, you’re gonna need some serious bread game to make this meal complete.

I’m talking crusty sourdough, warm pita bread, or even some flaky biscuits—anything that’ll cradle those runny yolks like they’re precious cargo.

Don’t sleep on serving it with creamy Greek yogurt either, because that tangy coolness cuts through the spice like a damn miracle.

Add some fresh herbs, maybe extra cilantro or parsley, and you’ve got yourself a breakfast spread that’ll make your neighbors jealous.

Final Thoughts

Look, I’ve made this shakshuka probably fifty times now and I’m telling you straight up—this dish will ruin every other breakfast for you, and I’m not even being dramatic here.

Once you taste those silky eggs nestled in that rich, spicy tomato sauce, your boring cereal and toast will feel like cardboard. The way the runny yolk mixes with the sauce, creating this perfect orange river of flavor—wah, shiok sia.

Trust me, make this once and you’ll be hooked for life. Don’t say I didn’t warn you about becoming completely obsessed with shakshuka, okay?

Frequently Asked Questions

Can I Make Shakshuka Ahead of Time and Reheat It?

I’d make the tomato base ahead and refrigerate it for up to three days. When you’re ready to eat, reheat the mixture and crack fresh eggs into wells for best results.

What’s the Best Way to Store Leftover Shakshuka?

I’d store leftover shakshuka in an airtight container in the refrigerator for up to three days. I’ll separate the eggs if possible since they don’t reheat as well as the tomato mixture.

How Many People Does This Shakshuka Recipe Serve?

I’d say this shakshuka recipe serves four people since it uses four eggs and creates four wells. You’ll get one egg per person, which works perfectly for a cozy breakfast or brunch.

Can I Use Canned Tomatoes Instead of Fresh Tomatoes?

Yes, you can substitute canned tomatoes for fresh ones. I’d recommend using one 14-ounce can of diced tomatoes, drained. You’ll need to cook them slightly longer to achieve the right thickness.

What Type of Pan Works Best for Making Shakshuka?

I recommend using a cast iron skillet or heavy-bottomed pan for shakshuka. These retain heat well and distribute it evenly, ensuring your tomato sauce simmers perfectly and eggs cook uniformly without hot spots.