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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.

All you need to enjoy this Shakshuka recipe is some Pita Bread or Focaccia to soak up the extra sauce.

Shakshuka in skillet topped with parsley

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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.

Cutting through a soft egg in breakfast Shakshuka skillet

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.
Ingredients for making breakfast shakshuka

How to Make Shakshuka

  1. Cook Sausage – brown sausage in a 12-inch skillet with 1 Tbsp oil and transfer to a plate.
  2. Sautee onion – melt 4 Tbsp butter into the same skillet and saute onion until golden. Add garlic and saute 30 seconds.
  3. Add tomatoes into the pan with their juice and break them up with your spatula. Simmer uncovered 15 minutes, stirring occasionally until saucy.
  4. Crack eggs – create wells in the sauce and crack an egg into each well.
  5. Add sausage and parsley, scattering it around the eggs. Cover and simmer 5-8 minutes or until eggs have reached desired doneness.
Step by step how to make Shakshuka

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.

Up close view of finished Shakshuka skillet

Common Questions

Can I Substitute the Sausage?

You can omit the sausage completely if you want to, or substitute it with Italian sausage or even Chorizo sausage for a spicy shakshuka.

Can I make shakshuka in cast iron?

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.

Can Shakshuka be made ahead?

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.

What are the best tomatoes for shakshuka?

Get whole peeled tomatoes. Organic Muir Glen brand or Italian San Marzano tomatoes work great.

Canned whole tomatoes on a spoon

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:

  1. Slice bread and butter both sides.
  2. Place a large pan over medium heat and toast bread until golden brown on both sides.
Shakshuka served with toasted bread

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

5 from 12 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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.

Author: Natasha Kravchuk
Skill Level: Easy/Medium
Cost to Make: $8-$12
Keyword: breakfast shakshuka, Shakshuka
Cuisine: Mediterranean, Middle Eastern
Course: Breakfast
Calories: 347
Servings: 5 people

Ingredients

For the Shakshuka:

  • 1 Tbsp olive oil
  • 1/2 lb breakfast sausage
  • 4 Tbsp unsalted butter
  • 1 medium onion (1 cup chopped)
  • 28 oz canned whole peeled tomatoes with their juice
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • 4 garlic cloves (1.5 Tbsp minced)
  • 1/4 cup parsley finely chopped
  • 5 large eggs

To Serve (optional):

  • Parmesan grated over the top to serve
  • Sliced Bread buttered and toasted on a skillet

Instructions

  1. Place a large 12-inch non-reactive skillet over medium heat, add 1 Tbsp olive oil and breakfast sausage. Sauté 5 minutes or until browned, breaking it up with a spatula, then transfer to a plate.

  2. Melt in butter, add diced onion and sauté 4-5 minutes until soft and golden. Add garlic and stir another 30 seconds.

  3. 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.

  4. Crack in 5 eggs into wells and lightly sprinkle salt on each egg.

  5. 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.

Nutrition Facts
Easy Breakfast Shakshuka Recipe
Amount Per Serving
Calories 347 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 220mg73%
Sodium 815mg35%
Potassium 533mg15%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 14g28%
Vitamin A 991IU20%
Vitamin C 21mg25%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Joyce Ho
    September 24, 2021

    Simply divine! It’s a lovely family dish. My daughters enjoyed this and we scraped off everything. Thanks for sharing your recipe, Natasha.

    I added red bell pepper after I sauté the sausage and added 1 teaspoon of Cajun and Paprika to give it a bit more exotic flavour. One of the best dishes that we had for awhile.

    Reply

    • Natashas Kitchen
      September 24, 2021

      Thank you so much for sharing that with me, Joyce! I’m glad you enjoyed this recipe!

      Reply

  • Kim
    September 12, 2021

    Shakshuka was so easy to make and tasty! I wish I could attach a picture.

    Reply

    • Natasha's Kitchen
      September 13, 2021

      Thanks for your good review, Kim! You cannot attach photos here but feel free to share them on Facebook.

      Reply

  • Demian
    September 9, 2021

    This recipe was amazing I want to share a recipe with you Natasha my mom made this meal since we were little. Rosemary chicken roasted with roasted grapes and shallots

    Ingredients

    1 tablespoon olive oil
    1 garlic clove, smashed
    4 chicken thighs, skin-on, bone-in
    salt and pepper to taste
    3 fat shallots, sliced lengthwise
    1 tablespoon balsamic vinegar ( sherry vinegar, or apple cider vinegar, or any flavorful complementary vinegar)
    1 lb seedless grapes ( red), divided into small clusters
    1 tablespoon chopped rosemary
    Serve with Ginger Whipped Sweet Potatoes

    Instructions

    Preheat oven to 400F

    If making the Ginger Whipped Sweet Potatoes, get them simmering in a pot.

    Heat oil in an oven-proof skillet over medium high heat. Add smashed garlic clove and swirl, to season the oil. Season the skin side of the chicken generously, with salt and pepper, and place skin side down in hot skillet. Season the other side of chicken with salt and pepper, and remove the garlic. Sear skin side until golden and crispy, 6-7 minutes, turning heat to medium. Flip. Place the shallots between the chicken and drizzle with the vinegar. Top with the grape clusters, nestling between and around the chicken. Sprinkle with rosemary and place in the oven for 20 minutes or until internal temp reaches 170F.

    While it’s baking, finish making the ginger whipped sweet potatoes.

    When chicken seems done, place skillet back the stove and bring it to a quick simmer (just to make sure juices are cooked.) Spoon the whipped sweet potatoes onto plates, top with crispy chicken and divide shallots and grapes among the plates. Spoon some flavorful pan sauce over everything.

    Enjoy!

    Reply

    • Natashas Kitchen
      September 10, 2021

      Thank you so much for sharing this with me, Demian! It sounds amazing!

      Reply

    • Annie
      September 11, 2021

      I was busy last night so my husband made it. He also added a bit of sour cream (always tweaking the recipes! LOL) We had it over left over rice. Great easy, simple & tasty recipe! Thanks!

      Reply

      • Natashas Kitchen
        September 11, 2021

        You’re welcome! I’m so happy you enjoyed it, Annie!

        Reply

    • Stanley Puckett
      September 24, 2021

      Please post recipe for the ginger whipped sweet potatoes

      Reply

  • Demian
    September 9, 2021

    This shakehuka was fantastic my family loved this dish it is so easy and we all loved the way you prepared this meal thank you for sharing this recipe

    Reply

    • Natashas Kitchen
      September 9, 2021

      That’s so great, Demian! I’m so glad you all enjoyed it!

      Reply

  • Cora McClure
    September 8, 2021

    Is there any way to make this recipe for one? Can I reheat leftovers?

    Reply

    • Natashas Kitchen
      September 8, 2021

      Hi Cora! Yes, you can adjust the recipe. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!

      Reply

  • Erich Schneider
    September 7, 2021

    I cooked it slightly too long so the eggs weren’t runny but it still turned out great. Thumbs up from me and my daughter!

    Reply

    • Natashas Kitchen
      September 7, 2021

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Barb Drouin
    September 7, 2021

    OK My husband and I were skeptical about eggs in tomatoes. WOW!!!!! This was amazingly delicious. He even had 2nds. Thank you for sharing.

    Reply

    • Natashas Kitchen
      September 7, 2021

      It’s such a treat! I’m so happy to hear you both enjoyed this recipe, Barb!

      Reply

  • Joe de Stefano
    September 5, 2021

    Italian Shakshuka is known as Uova in Purgatorio (Ova ‘mpriatorio in Neapolitan), or Eggs in Purgatory. In any language… good eats!

    Reply

    • Natasha's Kitchen
      September 6, 2021

      Nice, thanks for sharing that info with us, Joe.

      Reply

  • Bill Blaziek
    September 5, 2021

    Have always enjoyed shakshuka but never with sausage. I’ll try chorizo sometime. Thanks.

    Reply

    • Natasha's Kitchen
      September 5, 2021

      Please share with us how it turns out if you try it, Bill.

      Reply

  • Sarah
    September 4, 2021

    Oh my word! This is so good! I left out the sugar and the toast to make it lower carb. I also sautéed diced bacon with the onions. Thank you for sharing! Delicious!!

    Reply

    • Natashas Kitchen
      September 4, 2021

      Yum! That sounds delicious, Sarah! I’m so happy you enjoyed it!

      Reply

  • Natalie
    September 3, 2021

    Yummy!! Found a new favorite! It’s loaded with flavor, hearty, & you can eat for any meal!

    Reply

    • Natashas Kitchen
      September 3, 2021

      This one is so so good!

      Reply

  • Deanna Striver
    September 3, 2021

    My absolute favorite! My husband devoured it!

    Reply

    • Natashas Kitchen
      September 3, 2021

      I’m so glad you found your new favorite, Deanna! That’s so great!

      Reply

  • Beth
    September 3, 2021

    Putting the ingredients on my shopping list right! I can’t wait to make it for my egg loving husband. Delicious!!

    Reply

    • Natashas Kitchen
      September 3, 2021

      I hope you love it, Beth!!

      Reply

  • Diana Duffy
    September 3, 2021

    This is delicious. Natasha’s recipes are so good.

    Reply

    • Natashas Kitchen
      September 3, 2021

      Hi Diana! Thank you for your lovely review! I’m so glad you enjoyed it!

      Reply

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