Shakshuka For Two: A Perfect Breakfast For Lazy Mornings

There’s something magical about the moment when you dip crusty bread into a bubbling skillet of spiced tomato sauce with perfectly poached eggs. That’s shakshuka—a dish that has stolen my heart and transformed countless lazy weekend mornings in my home. This North African and Middle Eastern staple has become my go-to recipe when I want to impress without exhausting myself in the kitchen.

I first discovered shakshuka during a trip through Israel, where it’s practically the national breakfast. The combination of rich tomatoes, aromatic spices, and runny egg yolks was like nothing I’d ever tasted before. Since then, I’ve spent years perfecting my own version scaled perfectly for two people (though I won’t judge if you eat it all yourself—I’ve done it more times than I care to admit).

What makes this shakshuka recipe special is its balance of simplicity and complexity. The ingredient list isn’t intimidating, but the layers of flavor will make anyone think you’ve been cooking all day. It’s healthy, budget-friendly, and endlessly customizable. Plus, it all comes together in one pan, which means minimal cleanup—another win for those lazy mornings.

Let me walk you through my favorite shakshuka recipe, perfected over countless Sunday mornings and late-night dinners. I promise it will become a staple in your cooking repertoire too.

What Is Shakshuka?

Shakshuka (also spelled shakshouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and spices. The dish has Tunisian origins but has become popular throughout the Middle East and North Africa.

The word “shakshuka” comes from Arabic, roughly translating to “mixture” or “shaken,” which perfectly describes the rustic nature of this one-pan wonder. While traditionally served for breakfast, I find it works perfectly for any meal of the day.

The Origins of Shakshuka

Shakshuka’s origins trace back to North Africa, specifically Tunisia, though its exact birthplace is debated across the Mediterranean region. Some food historians believe it may have roots in the Ottoman Empire, while others trace it to Amazigh (Berber) cuisine.

The dish traveled with Jewish immigrants from North Africa to Israel, where it became incredibly popular and is now considered part of Israeli cuisine. Each region puts its own spin on the basic formula, playing with different spices and add-ins.

What I love about shakshuka is how it represents culinary migration and adaptation—a dish that has journeyed across borders, being embraced and modified by different cultures along the way.

Ingredients You’ll Need

For my perfect shakshuka for two, you’ll need these ingredients:

Optional Add-ins:

• Za’atar: 1 teaspoon for authentic Middle Eastern flavor
• Harissa paste: 1 tablespoon for extra heat and depth
• Roasted red peppers: ¼ cup diced for sweetness
• Spinach: 1 cup for added nutrition
• Chorizo: 4 oz browned before adding tomatoes for a Spanish twist

Equipment Needed

The beauty of shakshuka lies in its simplicity, even when it comes to equipment. Here’s what you’ll need:

• 10-inch skillet (cast iron is ideal, but any oven-safe skillet works)
• Sharp knife
• Cutting board
• Can opener
• Wooden spoon or silicone spatula
• Measuring spoons

What makes a cast iron skillet perfect for shakshuka is its ability to hold heat evenly and transition seamlessly from stovetop to oven. If you don’t have one, don’t worry—any oven-safe skillet will do the job.

Detailed Step-by-Step Instructions

Preparing the Base Sauce

1. Heat olive oil in your skillet over medium heat until it shimmers.
2. Add the diced onion and bell pepper, cooking until softened (about 5-7 minutes). Look for the onions to become translucent but not browned.
3. Add minced garlic and cook for 30 seconds until fragrant. Be careful not to burn it—garlic can go from perfect to bitter in seconds!
4. Stir in tomato paste and cook for 1 minute to caramelize slightly, which deepens the flavor significantly.
5. Add paprika, cumin, and red pepper flakes, stirring to coat the vegetables and bloom the spices (about 30 seconds).
6. Pour in the canned tomatoes. If using whole tomatoes, crush them with your hands as you add them to the pan (a surprisingly satisfying cooking task!).
7. Season with salt and pepper, then reduce heat to medium-low.
8. Simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens. The sauce should be thick enough that when you draw a wooden spoon through it, the trail holds briefly before filling back in.

Adding the Eggs

1. Once your sauce has thickened, use the back of a spoon to make 4 wells in the sauce, spaced evenly apart.
2. Crack an egg into each well. Pro tip: Crack each egg into a small bowl first to avoid shell fragments or a broken yolk ruining your dish.
3. Season the eggs with a pinch of salt and pepper.
4. Cover the skillet and cook for 5-8 minutes, depending on how runny you like your yolks. For perfectly runny yolks, look for whites that are set but yolks that still jiggle when you gently shake the pan.

Finishing Touches

1. Remove from heat and let stand for 1 minute.
2. Sprinkle with crumbled feta cheese.
3. Garnish with fresh herbs.
4. Serve immediately with crusty bread for dipping.

Variations to Try

One of the things I love most about shakshuka is how adaptable it is. Here are some of my favorite variations:

Green Shakshuka

Replace tomato sauce with a base of sautéed leafy greens (spinach, kale, Swiss chard) and herbs like cilantro and parsley. The eggs poach just as beautifully in this vibrant green base, and it’s a wonderful option when you want something a little lighter.

Shakshuka with Meat

While traditional shakshuka is vegetarian, adding spiced ground lamb, beef, or merguez sausage creates a heartier dish. Brown the meat before adding the vegetables to develop deeper flavors.

Mediterranean Shakshuka

Add artichoke hearts, olives, and capers to the tomato base for a Mediterranean twist that’s briny and complex.

Seasonal Shakshuka

In summer, I love adding diced zucchini and fresh corn to the base. In fall, butternut squash and sage make a wonderful addition. Let the seasons guide your variations!

Nutritional Information

If you’re watching what you eat, shakshuka is actually quite a nutritious choice. Here’s the approximate nutritional breakdown per serving (assuming you eat half the recipe):

This nutritional profile makes shakshuka a well-balanced meal, particularly high in protein and essential vitamins from the eggs and vegetables. The dish is naturally gluten-free (just skip the bread for serving if needed) and fits well into a Mediterranean diet pattern.

Make-Ahead and Storage Tips

While shakshuka is best enjoyed fresh from the pan, there are ways to prep ahead and store leftovers:

Make-Ahead Options

• Prepare the tomato base up to 3 days ahead and refrigerate in an airtight container.
• When ready to serve, reheat the sauce, then add the eggs to poach.

Storing Leftovers

• Refrigerate leftover shakshuka (including the eggs) in an airtight container for up to 2 days.
• Reheat gently in a covered skillet over low heat until just warmed through. Be careful not to overcook the eggs.
• Note that the yolks will continue to set in the refrigerator, so leftover shakshuka won’t have that same runny-yolk magic as when freshly made.

Freezing

• The tomato base freezes beautifully without the eggs for up to 3 months.
• Thaw overnight in the refrigerator before reheating and adding fresh eggs.

Serving Suggestions

Shakshuka shines as a standalone dish, but I love to serve it with a few accompaniments to make it even more special:

• Crusty bread or warm pita is absolutely essential for sopping up the flavorful sauce
• A simple side salad dressed with lemon juice and olive oil
• Labneh or Greek yogurt dolloped on top adds a cooling contrast
• Avocado slices for added creaminess
• Pickled vegetables for a tangy counterpoint
• Fresh fruit to complete the breakfast spread

For a more substantial brunch spread, consider adding:

• Roasted potatoes with herbs
• A platter of sliced cucumbers, tomatoes, and olives
• Hummus and baba ganoush

Tips for Perfect Shakshuka Every Time

After making this dish countless times, I’ve picked up some tips that make all the difference:

• Use the best tomatoes you can find. In summer, ripe fresh tomatoes are wonderful. The rest of the year, high-quality canned San Marzano tomatoes make a significant difference in flavor.
• Don’t rush the sauce. The longer it simmers, the more complex the flavor becomes. I find 20 minutes is the sweet spot.
• Watch the egg whites, not the yolks. The key to perfectly cooked eggs is to look for whites that are just set but yolks that are still runny.
• Serve immediately. Shakshuka waits for no one—the eggs continue to cook from residual heat, so gather everyone around the table before your eggs pass from perfect to overcooked.
• Customize the spice level. Start mild and add heat at the table with hot sauce or red pepper flakes so everyone can adjust to their preference.
• Consider your pan size. A 10-inch skillet is perfect for 4 eggs. If your skillet is larger, either add more eggs or accept that the sauce will be shallower (which means eggs will cook faster).

Frequently Asked Questions

How do I know when the eggs are perfectly cooked?

The whites should be fully set with no translucent areas, while the yolks should still be soft and runny. If you gently shake the pan, the yolks should jiggle slightly. This typically takes 5-8 minutes with the lid on over medium-low heat.

Can I make shakshuka without a cast iron skillet?

Absolutely! Any oven-safe skillet will work. If you don’t have an oven-safe option, you can cook the entire dish on the stovetop with a lid to help the eggs set.

Is shakshuka spicy?

It can be as mild or spicy as you prefer. The recipe as written has a gentle warmth from paprika and a touch of red pepper flakes. Adjust the spices to your taste, or add harissa paste for authentic North African heat.

Can I use egg whites instead of whole eggs?

Yes, though you’ll miss out on the beautiful golden yolks that are part of shakshuka’s appeal. If using just whites, they’ll cook more quickly, so keep a close eye on them.

What’s the difference between shakshuka and eggs in purgatory?

They’re very similar! Eggs in purgatory is the Italian cousin of shakshuka, typically with Italian herbs like basil and oregano instead of cumin and paprika. Both are delicious variations on poached eggs in tomato sauce.

Can I make a vegan version of shakshuka?

While traditionalists might argue it’s no longer shakshuka without eggs, you can create a similar dish using soft tofu cut into egg-shaped pieces, or chickpeas for protein.

Why is my shakshuka watery?

This usually happens when the tomato sauce hasn’t reduced enough before adding the eggs. Make sure to simmer uncovered until the sauce thickens, and use a slotted spoon to remove excess liquid from canned tomatoes.

My Personal Shakshuka Story

I first attempted shakshuka after returning from a life-changing trip to Israel, where I had it almost every morning. My first attempt was a disaster—I broke all the yolks, burned the sauce, and ended up with something that barely resembled what I’d enjoyed abroad.

But I persisted, and with each attempt, I got closer to perfection. Now it’s become my signature dish, the one friends request when they visit for brunch. There’s something deeply satisfying about placing that sizzling skillet in the center of the table and watching everyone’s eyes widen with anticipation.

What I love most about this dish is how it brings people together. There’s something intimate about sharing a meal directly from the pan it was cooked in, tearing pieces of bread and dipping into the communal dish. Some of my favorite conversations have happened over shakshuka, the warm spices somehow making everyone more relaxed and open.

Whether you’re making this for yourself, for a loved one, or for a table full of friends, I hope this shakshuka brings you as much joy as it has brought me. Food is more than sustenance—it’s connection, memory, and love. And sometimes, it’s perfectly poached eggs in spicy tomato sauce.

Happy cooking!