Valentina Ablaev
Bring flavor to your breakfast with a classic shakshuka recipe. Delicious runny eggs cooked in a rich sausage and tomato sauce. This breakfast is loaded with fresh herbs and spices, making for an incredible flavor.
One pan breakfasts are our favorite! Whether you’re enjoying a sheet pan egg breakfast or a simple breakfast skillet, you can’t go wrong!
This shakshuka recipe is a must-try breakfast dish! The flavors are simple but bold at the same time! This breakfast is healthy and a great way to start your day!
Why You’ll Love This Egg Shakshuka Recipe
This breakfast recipe is a must-try! It is super simple to make, but this shakshuka looks so elegant. It uses the simplest ingredients you likely have on hand and looks like a 5-star dish.
What is Shakshuka
Shakshuka is an incredible breakfast dish that looks delightful and is easy to make. More specifically, it consists of a rich, herby tomato sauce and eggs poached in it. The eggs are infused with all that great flavor, making for a delicious bite.
Shakshuka Ingredients
- Breakfast sausage – your favorite ground breakfast sausage will be perfect.
- Canned tomatoes – the key to the incredible flavors in this shakshuka.
- Seasoning – a combination of salt, pepper, and italian seasoning is all you need.
- Eggs – large eggs are the key to the perfect shakshuka.
- Herbs – fresh herbs like cilantro and parsley, or dill add so much great flavor to the dish. You can also do a combination of herbs.
See the recipe card below for a full list of ingredients and quantities.
Origin of Shakshuka
Shakshuka is a dish that originates from Africa and the Middle East! Though a classic breakfast dish, shakshuka is often enjoyed for lunch and dinner as well!
How to Make Shakshuka
- In a large skillet, over medium heat, add sausage to a large skillet with the onion, and break up the meat as it sauteed. Add the minced garlic cloves and cook for another minute.
2. Turn the heat down to low and add the juices from the canned tomatoes to the skillet. Finely chop the diced tomatoes from the can and add to the skillet. Season with salt and black pepper and simmer for 10 minutes, stir occasionally.
3. Create wells in the sausage mixture and gently crack the eggs into the wells.
4. Cover the skillet with a lid and cook 4-6 minutes over low heat until the eggs are desired doneness. Garnish with fresh herbs, serve with bread, and enjoy.
Expert Tips:
- Toppings: Level up your homemade shakshuka with toppings! Add slices of avocado, and feta cheese to make for an incredible bite.
- Veggies: Take this shakshuka to the next level by adding vegetables! Red peppers, olives, and artichoke would make a great addition to the tomato mixture.
Serving Suggestions
Though a complete meal, it is a crime not to serve shakshuka with slices of freshly baked bread! A crispy italian loaf would be best because of the crisp crust and soft center. Dip the bread into that running yolk and get a bite of the tomato goodness. You can even serve the shakshuka with homemade pita bread.
Recipe FAQs
It is up to your preference of how you like your eggs! A little runny yolk makes for the best flavor though!
Using canned tomatoes allows you to be able to get tomato juices and cooked tomatoes in this dish. We recommend using canned diced tomatoes, but you can also use canned whole tomatoes. Just break up or dice the whole tomatoes before adding to the pan.
This dish is typically made without meat, but we love the extra protein it adds. You can absolutely make this dish without the sausage.
Store & Reheat
- Storage. Leftovers can be stored in the refrigerator in an airtight container. The leftover shakshuka should be consumed within 1-2 days.
- Reheat. Warm up leftovers on the stovetop until reheated.
- Freeze. We don’t recommend freezing this dish as it will lose its quality.
More Incredible Breakfast Recipes
If you enjoyed this egg shakshuka recipe, be sure to try our other popular breakfast recipes; here are some of our favorites:
If you tried this shakshuka recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Easy Shakshuka Recipe
Ingredients
- 6 oz breakfast sausage
- 1/2 large onion finely diced
- 4 garlic cloves minced
- 14.5 oz can diced tomatoes finely chopped
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp italian seasoning
- 5 large eggs
- 1/4 cup fresh herbs cilantro, parsley or dill
- Bread for serving optional
Instructions
- In a large skillet, over medium-high heat, Add sausage to a large skillet with the onion, and break up the meat as it sauteed.
- Add the garlic and cook for another minute.
- Turn the heat down to low and add the juices from the canned tomatoes to the skillet.
- Finely chop the diced tomatoes from the can and add to the skillet.
- Season with salt and pepper. Stir and simmer uncovered for 10 minutes, mixing as needed.
- Create wells in the sausage mixture and gently crack the eggs into the wells.
- Cover the skillet with a lid and cook 4-6 minutes over low heat until the eggs are desired doneness.
- Add the fresh herbs, serve and enjoy.
Notes
- Storage. Leftovers can be stored in the refrigerator in an airtight container. The leftover shakshuka should be consumed within 1-2 days.
- Reheat. Warm up leftovers on the stovetop until reheated.
- Freeze. We don’t recommend freezing this dish as it will lose its quality.
- Toppings: Level up your homemade shakshuka with toppings! Add slices of avocado and feta cheese to make for an incredible bite.
