Easy Shakshuka Recipe (VIDEO)
Shakshuka is a one-skillet meal that can be served for breakfast or dinner. Adding breakfast sausage makes this a protein-packed, hearty and satisfying meal that’s perfect for a special family breakfast on the weekend.
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Everyone loves one-pan, one-skillet, one-pot breakfasts like Frittatas, or an Egg Breakfast Casserole because they are easy and you don’t end up with a sink full of pots and pans to tackle after breakfast.
We visited the Seattle area a couple of weeks ago and stayed with my husband’s cousin. Her husband Alex made this Shakshuka for breakfast and everyone loved it. He had 2 skillets going at once to feed a crowd. When my 12-year old son got in line for refills, I knew I had to re-create this yummy dish at home.
Shakshuka Video Tutorial
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What is Shakshuka?
The word “Shakshuka” means ‘mixture’ and is essentially eggs poached in a tomato sauce with other vegetables. Shakshuka originated in North Africa but there are so many variations of it across the middle east and it has become quite popular in Israel (our Spicy Israeli Shakshuka is delicious), Egypt, and Palestine. There’s even an Italian Shakshuka.
Ingredients for Breakfast Shakshuka
- Breakfast Sausage – we’ve had great results with Simple Truth and Hemplers brands. You could also use a spicy sausage or Italian sausage
- Unsalted Butter – to saute onion
- Onion – we use a yellow onion, but a vidalia or sweet onion would also work
- Garlic – a generous 4 minced cloves should be about 1 1/2 Tbsp. It mellows out in the pan but adds wonderful taste
- Tomatoes – use canned whole peeled tomatoes
- Salt – brings out the flavor of tomatoes
- Sugar – balances the acidity of tomatoes. All you need is 1/4 tsp sugar.
- Eggs – You can fit 5 to 6 eggs in a skillet to give them room to poach in the tomato sauce
- Parsley – use a generous amount. The heat will soften the parsley
- Parmesan cheese – add freshly grated parmesan over individual plates when serving.
How to Make Shakshuka
- Cook Sausage – brown sausage in a 12-inch skillet with 1 Tbsp oil and transfer to a plate.
- Sautee onion – melt 4 Tbsp butter into the same skillet and saute onion until golden. Add garlic and saute 30 seconds.
- Add tomatoes into the pan with their juice and break them up with your spatula. Simmer uncovered 15 minutes, stirring occasionally until saucy.
- Crack eggs – create wells in the sauce and crack an egg into each well.
- Add sausage and parsley, scattering it around the eggs. Cover and simmer 5-8 minutes or until eggs have reached desired doneness.
When is Shakshuka done? Shakshuka is done cooking when the egg whites are set and the egg yolks are still loose. Keep in mind, the eggs will continue to cook slightly in the sauce even after the heat is turned off so do not overcook the eggs.
You can omit the sausage completely if you want to, or substitute it with Italian sausage or even Chorizo sausage for a spicy shakshuka.
It’s best to use a non-reactive 12-inch pan such as a stainless steel skillet, a non-stick skillet, or an enamel-coated pan. Simmering a tomato product for a long time in a cast iron pan can make your sauce taste metallic.
A finished Shakshuka is best enjoyed fresh, but you can make the tomato sauce ahead of time. Stir in the meat then let it cool, cover and refrigerate. Reheat on the stovetop until simmering, then crack in the eggs, add parsley, and proceed with the recipe instructions.
Get whole peeled tomatoes. Organic Muir Glen brand or Italian San Marzano tomatoes work great.
How to Serve Shakshuka
We love to serve this for breakfast topped with grated parmesan with a side of toasted bread. This is also a smart way to make day-old or stale bread taste great again. Use French Bread or sliced Dutch Oven Bread.
To Toast Bread:
- Slice bread and butter both sides.
- Place a large pan over medium heat and toast bread until golden brown on both sides.
This Shakshuka feels like a special breakfast and it’s so easy to make. I hope it makes it into your regular breakfast rotation. My son sure keeps requesting it!
More Family-Approved Breakfasts
Easy Breakfast Shakshuka Recipe
Shakshuka is a one-skillet meal that is perfect for breakfast or dinner. It's a protein-packed, hearty and satisfying meal that's perfect for company or a memorable weekend breakfast. We love serving it with toasted bread.
For the Shakshuka:
To Serve (optional):
- Parmesan grated over the top to serve
- Sliced Bread buttered and toasted on a skillet
Melt in butter, add diced onion and sauté 4-5 minutes until soft and golden. Add garlic and stir another 30 seconds.
Add tomatoes with their juice and roughly break up the tomatoes with a spatula. Stir in 1/2 tsp salt and 1/4 tsp sugar to the pan, reduce heat and simmer uncovered for 15 minutes, stirring occasionally and breaking up the tomatoes into smaller pieces. Simmer until tomatoes are no longer watery but saucy and thick enough to create wells for the eggs.
Crack in 5 eggs into wells and lightly sprinkle salt on each egg.
Sprinkle cooked sausage around eggs then top with parsley. Cover and simmer on low heat 5-8 min (depending on desired doneness – check at 5 min) or until whites are cooked through and yolks are still soft and moist. Remove from heat and serve with freshly grated parmesan and toasted bread.