Breakfast · Middle Eastern

Simple Shakshouka

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · June 24, 2026

Eggs gently poached in a garlicky tomato sauce, this is the kind of dinner that comes together in one pan with just a handful of ingredients. It's fast, satisfying, and perfect with warm flatbread for scooping. Make it for breakfast, lunch, or an easy weeknight meal.

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Simple Shakshouka

Why you'll love this

  • One pan, about 20 minutes, minimal cleanup.
  • Just six everyday ingredients you likely already have.
  • Works for breakfast, lunch, or an easy dinner.
  • Naturally vegetarian and gluten free (skip the bread).

EveryDayMeal recipe

Simple Shakshouka

Prep
5m
Cook
15m
Total
20m
Serves
2
Level
Easy

Ingredients

  • 250g Tomatoes
  • 40ml Extra virgin olive oil
  • 4 Eggs
  • 4 Garlic cloves, sliced
  • to taste Black pepper
  • to taste Salt

Equipment

  • Wide skillet or frying pan with a lid
  • Wooden spoon or spatula for mashing
  • Small bowl for cracking eggs

Instructions

  1. Toast the sliced garlic and black pepper in a dry pan over medium heat until fragrant, about a minute.
  2. Pour in the olive oil and let it warm with the garlic for another minute.
  3. Add the tomatoes and a pinch of salt, cover, and simmer for 5 minutes.
  4. Uncover and mash the tomatoes, then let the sauce reduce to a thick consistency you like.
  5. Make little wells in the sauce and lower the heat. Crack an egg into each well so it sits against the pan.
  6. Cover and cook for 5 minutes without lifting the lid.
  7. Take the pan off the heat and let it rest for 1-2 minutes so the residual heat finishes the eggs.
  8. Serve hot with flatbread.

Tips from the kitchen

  • Don't lift the lid while the eggs cook. Trapped steam is what sets the whites evenly without overcooking the yolks.
  • Crack each egg into a small bowl first, then slide it into its well. This prevents stray shell and helps the eggs sit neatly.
  • Reduce the tomato sauce until it's thick before adding the eggs, otherwise the runny base will overcook the whites before they set.
  • Take the pan off the heat while the yolks still look slightly soft. The residual heat finishes them to a perfect runny center.

Estimated nutrition per serving: 320 cal · 14g protein · 8g carbs · 26g fat

Make it your own

  • Add a pinch of cumin, paprika, or chili flakes for a warmer, spicier sauce.
  • Stir in crumbled feta or a spoonful of yogurt before serving for extra richness.
  • Use canned crushed tomatoes when fresh ones aren't in season for a quicker, jammy base.

Storing & make-ahead

The tomato sauce keeps well: store it (without eggs) in an airtight container in the fridge for up to 3 days. Reheat in a pan, then crack in fresh eggs and cook as directed. Cooked eggs don't reheat well, so poach them fresh each time.

Good to know

Can I make shakshouka ahead of time?
Yes. Make the tomato sauce ahead and refrigerate it for up to 3 days. When ready to eat, reheat the sauce, make wells, and cook the eggs fresh.
How do I know when the eggs are done?
The whites should be set but the yolks still soft. Pull the pan off the heat just before they look ready, since the residual heat finishes them in 1-2 minutes.
Can I use canned tomatoes instead of fresh?
Absolutely. Crushed or chopped canned tomatoes work great and give a richer sauce. You may need a couple extra minutes to reduce them.
What should I serve with shakshouka?
Warm flatbread or crusty bread for scooping is classic. A simple green salad or some crumbled feta on top rounds it out.

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