Tomato and Egg Shakshuka
Tomato and Egg Shakshuka: a quick and easy homemade recipe for a tasty, healthy meal the whole family will love.
This shakshuka recipe is the perfect dish for days when you want simplicity without sacrificing flavor: a few affordable pantry staples, a skillet, some eggs, and—in no time at all—you have a complete, delicious, and comforting meal on the table.
Shakshuka (also spelled tchektchouka or tchoutchouka) is a very popular specialty in Maghrebi and Mediterranean cuisine. The concept is simple: tomatoes, bell peppers, and onions simmered with garlic and spices, topped with eggs cracked directly into the sauce near the end of cooking. Naturally, ingredients vary by recipe and region; I’ve included a few ideas for variations later in the article.
This recipe also holds a special place in my personal history. When I was a child, my mother used to make a very similar dish she simply called “eggs with tomato.” No fancy names or frills—just a family meal we enjoyed with bread, mopping up every last drop of sauce.
Today, I make my own version, and the verdict from my kids is unanimous: “Mom, this recipe is amazing—you have to make it again!” Honestly, you couldn’t ask for better validation, could you?
As for me, I love this shakshuka recipe because it ticks every box: it’s quick, easy, budget-friendly, healthy, vegetarian, and packed with flavor.
Tomato and Egg Shakshuka Recipe
What ingredients do you need to prepare a shakshuka?
- fresh tomatoes or canned crushed tomatoes
- a bell pepper (color of your choice)
- an onion
- garlic cloves
- olive oil
- ground cumin
- paprika powder
- salt and pepper
- fresh eggs
- fresh herbs of your choice: cilantro, flat-leaf parsley, dill, or scallions
Ideas for variations on this recipe:
- other spices, such as the chili of your choice (Espelette, Cayenne, chili powder, etc.), coriander, or a pinch of ground cinnamon,
- small pieces of pre-cooked meat, such as merguez sausage or leftover chicken,
- cheese like feta: you can use a block of feta, stirring half into the mixture before adding the eggs and crumbling the other half over the top just before serving,
- confit tomatoes or peppers in the mixture for added intensity,
- pre-cooked legumes, such as chickpeas or red or white beans, added a few minutes before the eggs,
- organic lemon zest when serving, along with the herbs,
- to accompany the shakshuka, you can also serve homemade guacamole or a cottage cheese dip.
An easy-to-make shakshuka for any time of year
In summer, I love making it with beautiful, fresh tomatoes and peppers, but I don’t save this recipe just for the warmer months. Out of season, I simply use canned crushed tomatoes. It’s quick and convenient, allowing you to whip up a delicious shakshuka even when your vegetable basket no longer reflects the summer season.
In this version, I’ve added kidney beans—optional, mind you—which provide texture as well as plant-based protein. In fact, that’s what gives my shakshuka a chili-like appearance in the photos! But beneath the beans lies a delicious, aromatic tomato sauce. And that’s exactly what I love about this dish: you can really customize it to your liking. You can add chickpeas, kidney beans, feta, merguez sausage, or even a few quail eggs. You can also vary the spices and herbs to suit your taste.
The secret to a great shakshuka lies above all in how the eggs are cooked. I crack them directly into the sauce and let them cook gently until they reach my preferred consistency. It’s up to you: firm whites with runny yolks, or eggs that are more fully cooked. The sauce needs to be the right consistency when you add the eggs—neither too runny nor too thick. You should be able to make small wells to hold the eggs without them getting drowned in the sauce; you’ll see, it’s very simple!
I prepare this shakshuka in either a large skillet or a Dutch oven. Ideally, it should be placed right in the center of the table, accompanied by thick slices of toasted rustic bread, pita, or even focaccia. After all, a tomato sauce this flavorful isn’t meant just to be admired—it begs to be mopped up with bread!
The result is a hearty, colorful, and comforting dish—perfect for a quick weeknight dinner or a casual lunch with friends. It is a recipe that relies on pantry staples: unpretentious, yet always impressive.
Other recipes you might like:
- Moroccan Harira soup with chickpeas
- Green Lentil and Vegetable Curry
- Vegetable curry with chickpeas and coconut milk
- White Bean and Vegetable Soup
- Easy Chili Con Carne
>> And if you’re looking for other vegetarian recipe ideas, I have a selection that might interest you: meat-free meal ideas.
Tomato and Egg Shakshuka
Ingredients
- 600 G fresh tomatoes or canned crushed tomatoes
- 1 bell pepper (color of your choice)
- 1 onion
- 2 or 3 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper
- 250 g canned kidney beans rinsed and drained
- 4 fresh eggs
- Fresh herbs (your choice: cilantro, flat-leaf parsley, dill, or scallions)
Instructions
Prepare all your ingredients; this will make preparing the recipe easier
- Wash the tomatoes and cut them into small dice.
- Wash the bell pepper and remove the ends, as well as the inner white membranes and seeds.Cut it into small cubes or thin strips.
- Peel and finely chop the onion.
- Peel the garlic cloves, remove the germ, and press them.
- Drain and rinse the kidney beans.
- Finely chop the fresh herbs of your choice.
Proceed to cooking
- Pour a drizzle of olive oil into a high-sided sauté pan and heat it up.
- Once the oil is hot, add the finely chopped onions and the pressed garlic. Sauté over medium heat for a few minutes until they become translucent.
- Add the bell peppers to the same pan and stir. Cook over medium heat for 5 minutes, stirring regularly, until the peppers are tender.
- Add the cumin and paprika. Season with salt and pepper, and stir.
- Add the chopped tomatoes and stir.Simmer over medium heat, stirring regularly, for about fifteen minutes.
- Add the drained kidney beans and stir.
- Using a spoon, make small indentations in the sauce to hold the eggs.Crack the eggs and place them one by one into these small wells.Continue cooking without stirring until the eggs reach the desired consistency.
Serve the plates
- Serve each portion, taking care to transfer the eggs gently; use a large spoon to do so.
- Serve with toast of your choice.
- You can add a drizzle of olive oil, flaky sea salt, pepper, and freshly chopped herbs.
- Bon appétit!
