This easy Shakshuka is a one-skillet meal that can be served for breakfast or dinner. Eggs poached in a rich garlicky tomato sauce for a hearty and satisfying breakfast. This is delicious any time of day but it’s perfect for a memorable 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.
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Shakshuka
Everyone loves one-pan breakfasts like Frittatas, or a Breakfast Casserole because they are easy and you don’t end up with a sink full of pots and pans to tackle after breakfast. I love that this shakshuka recipe comes together in one skillet and you serve it right out of the pan.
We visited the Seattle area a couple of weeks ago and stayed with my husband’s cousin, Angelina. Their family made us 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. It has been on our rotation ever since.
We especially love to serve it for holiday weekends like Easter. Even though it’s a simple recipe, it really feels special.
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. It’s also called ‘eggs in purgatory’ in Italy, or ‘huevos rancheros’ in Mexican cuisine. It’s quite popular throughout Egypt and Palestine.
Shakshuka is also widely enjoyed in Israel among the Jewish community and it has various names including shakshouka, shaksuka, shakshouki. If you are looking for a Shakshuka recipe that came out of Israel, our Spicy Israeli Shakshuka is delicious.
Ingredients
- Breakfast Sausage – this ingredient isn’t usually added to shakshuka but I think it’s brilliant and adds tons of flavor and protein to the dish. You can use your favorite breakfast sauce, but we’ve had great results with Simple Truth and Hemplers brands. You could also use a spicy sausage or Italian sausage.
- Unsalted Butter – used to saute onion. You can sub with olive oil if you prefer.
- Onion – we use a yellow onion, but a Vidalia or sweet onion would also work
- Garlic – 4 minced cloves should be about 1 1/2 Tbsp. It mellows out in the pan but adds a wonderful garlicky flavor to the tomato sauce.
- Tomatoes – use canned whole peeled tomatoes.
- Salt – brings out the flavor of tomatoes
- Sugar – balances the acidity of tomatoes. A little goes a long way – 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. Don’t overcrowd the pan with too many eggs.
- 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 in the same skillet and saute onion until golden. Add garlic and saute for 30 seconds.
- Add tomatoes into the pan with their juice and break them up with your spatula. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally until saucy.
- Crack eggs – Once the sauce is thick enough to create wells, use a spoon to make indents in teh sauce and crack an egg into each well.
- Add sausage and parsley, scattering them around the eggs. Cover and simmer for 5-8 minutes or until eggs have reached their desired doneness.
When is Shakshuka done? Shakshuka is done cooking when the egg whites are set and the egg yolks are still loose. You’re essentially making poached eggs in tomato sauce. 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.
Common Questions
You can omit the sausage completely and it will still work well as a vegetarian breakfast, just season to taste. If you prefer, you can substitute it with sautee diced red bell pepper, 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.
This Shakshuka is not spicy, but you can make it spicy if you prefer by adding a spicy sausage, red pepper flakes, or jalapeno (as we did with our Israeli Shakshuka)
Get whole peeled tomatoes. Organic Muir Glen brand or Italian San Marzano tomatoes work great.
Make-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.
To Serve
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. If you’re going all-out for a special occasion, pair it with:
Pro Tip: To Toast Bread, slice bread and butter on 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. For us, it’s right up there with Fluffy Waffles, French Toast, and Crepes. It’s been a few years since we fell in love with Shaksuka and my son keeps requesting it for breakfast.
More Egg Breakfast Recipes
Easy Breakfast Shakshuka Recipe
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
- 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.
- 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.
Nutrition Per Serving
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Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Just to confirm, but the sausage patties and ground then while it’s frying?
Hi Jill. Yes, or you could just buy ground sausage if you prefer or can’t find patties.