5-Minute Shakshuka Recipe
This 5-Minute Shakshuka Recipe features eggs poached in a spiced tomato sauce. A flavorful one-pan Middle Eastern dish perfect for breakfast, brunch, or dinner.
Method
- Heat olive oil in a skillet over medium-high heat. Add garlic and saute for 20 seconds.
- Pour in the canned diced tomatoes with their juices. Add cumin, paprika, chili flakes, salt, and pepper.
- Stir and let the sauce simmer vigorously for 2 minutes until slightly thickened.
- Make 4 small wells in the sauce using the back of a spoon.
- Crack one egg into each well. Cover the pan with a lid.
- Cook for 2-3 minutes until egg whites are set but yolks are still runny.
- Garnish with fresh herbs and crumbled feta. Serve immediately with crusty bread.
This 5-Minute Shakshuka Recipe is a vibrant and flavorful Middle Eastern dish featuring eggs gently poached in a rich, spiced tomato sauce. Made with tomatoes, garlic, onions, and warm spices, this one-pan recipe creates a bold and comforting meal that’s both simple and incredibly satisfying.
Perfect for breakfast, brunch, or even a quick dinner, shakshuka is naturally high in protein and packed with flavor. The eggs cook directly in the simmering tomato sauce, creating a beautiful dish that’s perfect for dipping with warm bread or pita. Ready in just minutes, this easy shakshuka recipe is a delicious way to enjoy a classic Middle Eastern favorite at home.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 18 g
- Carbs
- 12 g
- Fat
- 16 g
- Fibre
- 3 g
- Sugar
- 6 g
- Sodium
- 680 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The trick to runny yolks in 5 minutes is using a lid to trap steam - this cooks the egg whites from the top while keeping the yolks perfectly runny. Use canned diced tomatoes for speed. If you prefer fully cooked yolks, leave the lid on for an extra minute.
Substitutions
- Canned tomatoes: Fresh chopped tomatoes (will need longer cooking) — Feta cheese: Goat cheese or omit for dairy-free|Eggs: Tofu crumbles for a vegan version|Chili flakes: Remove for mild version or add harissa paste for more heat
Serving suggestions
Serve directly in the skillet with warm crusty bread, pita, or naan for dipping into the sauce and breaking the yolks. A side of labneh or hummus completes the Middle Eastern experience. Also fantastic over rice for dinner.
Storage
Shakshuka sauce (without eggs) can be stored for up to 5 days in the refrigerator or frozen for 3 months. Cook fresh eggs in the reheated sauce for the best result.
Reheating
Reheat the tomato sauce in a skillet, then add fresh eggs and cook as directed. Do not reheat pre-cooked eggs in the sauce as they will become rubbery.
Equipment
- Oven-safe skillet with lid
- Spoon for making wells
- Can opener
- Spatula
Variations
- Green Shakshuka
- Use spinach, kale, and green salsa instead of tomatoes
- Mexican Style
- Add black beans, corn, and jalapeños. Top with avocado
- Italian
- Use marinara sauce, add mozzarella and fresh basil
- Spicy Harissa
- Add 2 tablespoons harissa paste for intense North African heat
Why it works
Poaching eggs directly in the spiced tomato sauce allows them to absorb the flavors while cooking gently. The lid creates a mini steamer effect, cooking the egg whites from above while the sauce cooks them from below - resulting in perfectly set whites with gloriously runny yolks. Cumin and paprika are the signature flavor backbone of authentic shakshuka.
Frequently asked questions
What does shakshuka mean?
Shakshuka means 'all mixed up' in Arabic. Its a staple breakfast across the Middle East and North Africa and has become hugely popular worldwide.
How do I get runny yolks?
Cover the pan and cook for exactly 2-3 minutes. The steam cooks the whites while leaving yolks runny. Check at 2 minutes.
Is shakshuka healthy?
Very! Its high in protein from the eggs, rich in lycopene from tomatoes, and the spices have anti-inflammatory properties. Low in calories and naturally gluten-free.
Can I make this for a crowd?
Absolutely! Use a larger skillet, double the sauce, and add more eggs. Its perfect for brunch gatherings. Serve straight from the pan.
Tags
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