This super easy crockpot Shakshuka is perfect because you toss ingredients such as a little bit of large onion with a tbsp of olive oil and eggs and then you let it cook low and slow which makes it one of my go-to recipes for a simple but tasty weeknight dinner.
Not only is that depressing that I haven’t been able to chat with you all for that long but that is exactly how long I’ve been living off of frozen chicken nuggets, Potbelly’s, and anything else I can microwave and shove in my face within 6 minutes.
There is laundry exploding out of my closet. I have 2 dish detergent pods left and it will be a miracle if I remember to stop at Walgreens and buy another container. I eat dinner on kitchen stools that I built backwards.
Also I got lost in a parking garage for 35 minutes last week. It took me 20 minutes to even get close enough for the panic button to beep.
Readers. My life is in shambles.
So when all else fails, EAT.
I’ve missed sharing recipes with you all so much and couldn’t think of a better way to debut my return to sanity with this Shakshuka recipe! My kitchen is my breath of fresh air – when life gets busy there is no other place I want to be.
This dish is so incredibly comforting. Think bubbling tomato sauce with savory herbs and garlic, topped with runny poached eggs and finished with fresh cilantro. This is anytime food – breakfast, dinner, 2 am. Throw it over some rice or mix up with vegetables with whatever you have in the fridge.
How to Make Easy Shakshuka
Step 1
Heat oil in a large 12-inch skillet over medium-high heat. Add onion and cook 3-5 minutes until softened. Add garlic and cook another minute. Add red pepper, green pepper, and jalapeno and cook another 5-10 minutes.
Step 2
Add crushed tomatoes, bay leaf, cumin, salt, and pepper and bring to a boil. Turn down the heat and simmer 20 minutes. Remove the bay leaf.
Step 3
Using a spatula or spoon, make 6 gaps in the tomato mixture and carefully crack an egg into each gap. Sprinkle a little salt over the eggs and cover the pan with a lid. Cook very gently over low heat for 10-12 minutes or until the eggs are just set. Sprinkle with cilantro and serve.
Kitchen Equipment You’ll Need
- Large skillet or frying pan with a lid
- Wooden spoon or spatula
- Cutting board
- Small bowl optional, for cracking eggs before adding them
- Sharp knife
- Can opener if using canned tomatoes
- Measuring spoons
Helpful Tips
Don’t rush the sauce : Let it simmer so the flavors get rich and deep.
Crack eggs into a bowl first : This makes it easier to drop them into the pan without breaking the yolks.
Use a lid : Covering the pan while the eggs cook helps steam them faster and more evenly.
Make it your own : Add spinach, mushrooms, or zucchini if you have them!
Keep an eye on the eggs : They cook quickly, so don’t walk away.
What To Eat With Easy Shakshuka ?
Shakshuka pairs perfectly with crusty bread like pita or sourdough for dipping .Or with something that helps you scoop up every last bit of the rich tomato sauce .You can also serve it over rice, with a fresh salad, plain yogurt, or sliced avocado. It’s great in wraps or alongside grilled meats and veggies for a full meal.
FAQ’S
Can I make shakshuka without eggs ?
Yes! You can skip the eggs and just enjoy the spiced tomato sauce over bread or rice. You can also add tofu or chickpeas as a protein.
Can I use fresh tomatoes instead of canned ?
Absolutely! Use about 4–5 chopped ripe tomatoes. Let them cook a bit longer to get soft.
What if I don’t have a lid for my pan ?
You can use a large plate or foil to cover the pan while the eggs cook. Just be careful when removing it!
Can I freeze shakshuka ?
It’s better to freeze the sauce without the eggs. Eggs don’t freeze well. Freeze the sauce in a container, then reheat and add eggs when ready to serve.
Can I make shakshuka for a crowd ?
Yes! Just use a larger pan or make it in batches. You can also bake it in a dish in the oven with more eggs on top.
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Shakshuka "eggs poached in tomato sauce"
Course: Breakfast, Brunch, DinnerCuisine: Middle Eastern, AmericanDifficulty: Easy4
servings10
minutes20
minutes250
kcalShakshuka is a simple, flavorful dish of eggs poached in a rich tomato sauce with onions, peppers, and warm spices. Made in one pan, it’s perfect for breakfast, brunch, or even dinner!
Ingredients
1 tbs. olive oil
1 large onion, chopped
4 small cloves garlic, minced
1 small jalapeno pepper, finely diced
1 red pepper
1 green pepper
1 28-ounce can San Marzano crusted tomatoes (these are the best! makes all the difference)
2 tsp. paprika
1 tsp. cumin
1 bay leaf
1/4 tsp. kosher salt
1/4 tsp. pepper
6 eggs
3 tbs. cup roughly chopped cilantro
Directions
- Heat oil in a large 12-inch skillet over medium-high heat. Add onion and cook 3-5 minutes until softened. Add garlic and cook another minute. Add red pepper, green pepper, and jalapeno and cook another 5-10 minutes.
- Add crushed tomatoes, bay leaf, cumin, salt, and pepper and bring to a boil. Turn down the heat and simmer 20 minutes. Remove the bay leaf.
- Using a spatula or spoon, make 6 gaps in the tomato mixture and carefully crack an egg into each gap. Sprinkle a little salt over the eggs and cover the pan with a lid. Cook very gently over low heat for 10-12 minutes or until the eggs are just set. Sprinkle with cilantro and serve.
Notes
- Fresh vs. Canned Tomatoes: You can use either fresh or canned tomatoes. Canned diced tomatoes are quick and easy, but fresh ones give a lighter, fresher flavor.
- Egg Doneness: Watch your eggs closely! If you like runny yolks, cook for less time. If you prefer firmer eggs, give them a couple extra minutes.
- Make-Ahead Tip: You can prepare the tomato sauce in advance and store it in the fridge. When you're ready to eat, just reheat and crack in the eggs.
- Use Good Bread: Thick slices of crusty bread, naan, or pita are perfect for scooping up the sauce and yolk.
- Serving Tip: Serve straight from the skillet for a fun and cozy table presentation—just be careful, the pan will be hot!
