Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner
Easy Shakshuka is the ultimate comforting dinner ready in just 30 minutes. After making this many times, I’ve discovered the trick to perfectly poached eggs every time. The golden yolks and crispy edges make this my family’s favorite better-than-takeout meal. If you love recipes like this, you’ll also enjoy Creamy Garlic Parmesan Chicken Pasta Bake Recipe and Easy Baked Spaghetti Recipe with Ground Beef and Cheese.
Why This Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner Is Pure Comfort
- Perfect for busy weeknights
- Better than takeout
- Easy and delicious
What You'll Need for Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 large eggs
- 1 large onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper, to taste
- Smoked paprika
- Cumin
- Garlic
- Salt and pepper
- Optional: Green onions, chopped
- Optional: Feta cheese, crumbled
- Optional: Parsley, chopped
đź“ť Ingredient Notes
- bell peppers: Any color works. I prefer a mix.
- tomato paste: Concentrated tomato flavor. Don't skip it.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect eggs. → See on Amazon
- Kitchen timer — Ensures eggs are cooked to perfection. → See on Amazon
How to Make Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner
- Sauté vegetables: Heat oil in a large skillet. Add onion, bell peppers, and garlic. Cook until softened.
- Add spices: Stir in smoked paprika, cumin, salt, and pepper.
- Simmer tomatoes: Add crushed tomatoes and tomato paste. Simmer for 10 minutes.
- Crack eggs: Make indentations in the sauce for the eggs. Crack eggs into indentations.
- Bake: Transfer skillet to a preheated 375°F oven. Bake for 10-15 minutes, until eggs are set.
- Serve: Garnish with green onions, feta, and parsley. Serve immediately.
Cook's Tips for Perfect Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner
- Common mistake and fix: Don't overcrowd the pan. Cook vegetables in batches if needed.
- Pro tip: For runny yolks, reduce baking time. For hard yolks, increase baking time.
- Pro tip: Ladle the shakshuka over crusty bread for a delicious side.
Storing & Reheating Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the sauce ahead of time. Crack eggs just before baking.
Freezing Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner
Not recommended. Eggs don't freeze well.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven until warmed through. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Use a deep skillet or Dutch oven for easy transfer to the oven.
- Best substitution: Substitute spinach or kale for the bell peppers for a different flavor profile.
- Make-ahead: Prepare the sauce up to 2 days ahead. Reheat before adding eggs.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If eggs are overcooked, reduce baking time or cover the pan with a lid to steam.
Want to level up this recipe?
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Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner
Ingredients
Main Ingredients
- 6 large eggs
- 1 large onion, diced
- 2 bell peppers, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- Salt and pepper, to taste
Seasonings
- Smoked paprika
- Cumin
- Garlic
- Salt and pepper
Optional Toppings
- Green onions, chopped
- Feta cheese, crumbled
- Parsley, chopped
Instructions
- Sauté vegetables: Heat oil in a large skillet. Add onion, bell peppers, and garlic. Cook until softened.
- Add spices: Stir in smoked paprika, cumin, salt, and pepper.
- Simmer tomatoes: Add crushed tomatoes and tomato paste. Simmer for 10 minutes.
- Crack eggs: Make indentations in the sauce for the eggs. Crack eggs into indentations.
- Bake: Transfer skillet to a preheated 375°F oven. Bake for 10-15 minutes, until eggs are set.
- Serve: Garnish with green onions, feta, and parsley. Serve immediately.
Notes
- Chef tip: Use a deep skillet or Dutch oven for easy transfer to the oven.
- Best substitution: Substitute spinach or kale for the bell peppers for a different flavor profile.
- Make-ahead: Prepare the sauce up to 2 days ahead. Reheat before adding eggs.
- Scaling: Easily double or triple the recipe for a crowd.
- Troubleshooting: If eggs are overcooked, reduce baking time or cover the pan with a lid to steam.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended. Eggs don't freeze well.
- Oven reheat: Reheat in a 350°F oven until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the sauce ahead of time. Crack eggs just before baking.
Nutrition Per Serving
- Calories: 220
- Protein: 14g
- Fat: 12g
- Carbs: 17g
- Fiber: 3g
- Sugar: 6g
- Sodium: 700mg
- Cholesterol: 325mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner FAQs
Prepare the sauce ahead of time. Crack eggs just before baking.
Overcooking can make the sauce dry. Reduce baking time or cover the pan to steam.
No, the air fryer isn't suitable for this dish. Use the oven instead.
Spinach or kale can be used as a substitute.
Not recommended. Eggs don't freeze well.
A Warm Final Note
I can’t wait for you to try Easy Shakshuka Recipe with Eggs and Tomatoes for Dinner and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
