If you’ve never made shakshuka at home, you’re in for a treat. This dish is basically eggs gently poached in a thick, spiced tomato sauce, all cooked in one pan.
It’s warm, a little smoky, a little tangy, and it comes together with simple ingredients you can find at any regular grocery store here in the States.
Whether you’re making a lazy Sunday brunch or a quick weeknight dinner, this recipe fits the bill.
What makes this version stand out is the melted mozzarella folded right into the tomato base before the eggs go in.
That extra layer of cheesy, gooey goodness turns a already-good dish into something you’ll want to make again and again. Let’s walk through exactly what you need and how to put it together.
Why You’ll Love This Recipe
This shakshuka recipe is forgiving, budget friendly, and packed with flavor. You don’t need any fancy equipment just a good skillet with a lid.
The tomatoes break down into a rich, jammy sauce, the spices bring warmth without being overpowering, and the eggs cook right on top so every bite has a little bit of everything: sauce, cheese, and soft egg yolk.
It’s naturally gluten-free too, which is a nice bonus if you’re cooking for a group with different dietary needs.
Serve it straight from the skillet with warm pita, crusty bread, or toasted sourdough for scooping. It also pairs nicely with a simple side salad if you want to round out the meal.
Ingredients
Here’s everything you’ll need. Most of this is pantry-friendly and easy to grab from any supermarket.
For the base:
- 1–2 tablespoons olive oil
- 1 teaspoon butter
- 4–5 ripe tomatoes (regular vine tomatoes or Roma tomatoes work great)
- 1 yellow or white onion, diced
- 1 red bell pepper, sliced
For the seasoning blend:
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- ½ teaspoon salt
Cheese and eggs:
- Shredded mozzarella cheese
- 3–4 large eggs
For topping:
- Fresh parsley, chopped
- Crumbled feta cheese
A quick note on ingredients: if you want a deeper, richer tomato flavor, you can stir in a tablespoon of tomato paste later in the cooking process that step is optional but worth trying if you have it on hand.
Step by Step Instructions
Heat the olive oil and butter together in a large skillet over medium heat. Add the diced tomatoes to the pan.
Place the diced onion in the center of the pan, right in the middle of the tomatoes. Arrange the sliced red bell pepper around the edges of the pan.
Cover the skillet with a lid and cook for 10 minutes over medium heat, letting everything soften.
Keep the lid on and continue cooking for another 10 to 15 minutes, until the vegetables are soft and juicy.
Check the tomatoes — the skins should have loosened up and will peel off easily at this point. Go ahead and remove them.
Grab a fork and mash the tomatoes right there in the pan until you get a chunky, sauce-like texture.
Add all of your seasonings — the cumin, paprika, garlic powder, oregano, red pepper flakes, black pepper, and salt — and stir everything together so it’s evenly mixed.
If you want a richer, deeper flavor, stir in about 1 tablespoon of tomato paste at this stage. This step is optional but adds a nice boost.
Stir in the shredded mozzarella cheese and mix until it’s fully melted into the sauce.
Using the back of a spoon, make small wells or indentations in the sauce, then crack an egg into each well.
Cover the pan again and cook for about 5 minutes, or until the eggs reach your preferred level of doneness — soft and runny, or fully set, it’s up to you.
Finish it off with a sprinkle of fresh chopped parsley and a generous handful of crumbled feta on top.
Serve it hot, straight out of the skillet, with plenty of bread for dipping into that sauce.
Tips for the Best Results
A few small things can make a big difference here. First, use tomatoes that are properly ripe softer, riper tomatoes break down faster and give you that smooth, jammy texture you want.
If your tomatoes seem a bit firm, give them a couple extra minutes in the pan before mashing.
Second, don’t rush the egg step. Keeping the lid on while the eggs cook traps steam, which helps the whites set evenly while keeping the yolks soft in the center, if that’s how you like them.
If you prefer firmer yolks, just leave the lid on a minute or two longer and keep an eye on it.
Third, feel free to adjust the heat level. The red pepper flakes bring a nice kick, but if you’re cooking for kids or anyone sensitive to spice, cut that amount in half or leave it out completely.
Yes, you can prepare the tomato and pepper base ahead of time and store it in the fridge for a day or two. When you’re ready to eat, warm it back up in the skillet, add the mozzarella, then crack in fresh eggs and finish cooking as directed.
Warm pita bread, toasted sourdough, or crusty French bread all work wonderfully for scooping up the sauce. A simple green salad on the side also balances out the richness nicely.
It has a mild to medium kick thanks to the red pepper flakes and paprika. If you’re sensitive to spice, simply reduce or skip the red pepper flakes.
Fresh tomatoes give you that authentic texture and flavor this dish is known for, but if fresh ones aren’t in season, a good-quality can of whole peeled tomatoes can work as a substitute. Just crush them by hand or with a fork once they’re in the pan.
Keep an eye on the whites once they turn fully opaque and are no longer clear or jiggly, the eggs are set. The yolks can stay soft or be cooked further, depending on your preference.
Yes, simply leave out the mozzarella and feta, or swap in your favorite dairy-free cheese alternatives. The dish will still taste great with the spiced tomato base and eggs.
It’s best enjoyed fresh since the eggs are cooked right before serving, but you can absolutely prep the tomato base in advance and store it separately, then finish with fresh eggs whenever you’re ready to eat.
Skillet Shakshuka: A Cozy, One-Pan Breakfast You’ll Make on Repeat
Ingredients
- 1.5 tablespoons olive oil
- 1 teaspoons butter
- 4.5 ripe tomatoes
- 1 onion diced
- 1 red bell pepper sliced
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 1 teaspoons garlic powder
- 1 teaspoons dried oregano
- 1 teaspoons crushed red pepper flakes
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
- 1 cups shredded mozzarella cheese
- 3.5 large eggs
- 1 tablespoons tomato paste optional
- 2 tablespoons fresh parsley chopped
- 0.3 cups feta cheese crumbled
Instructions
- Heat the pan: Heat 1.5 tablespoons olive oil and 1 teaspoons butter in a large skillet over medium heat.
- Add tomatoes: Add 4.5 ripe tomatoes to the pan.
- Add onion: Place 1 onion, diced in the center of the pan.
- Add bell pepper: Arrange 1 red bell pepper, sliced around the edges of the pan.
- First cook: Cover and cook for 10 minutes
- over medium heat.
- Continue cooking: Keep covered and cook for another 15 minutes
- until soft and juicy.
- Peel tomatoes: Remove the tomato skins; they should peel off easily.
- Mash tomatoes: Mash the tomatoes directly in the pan with a fork.
- Season: Add 1 teaspoons ground cumin, 1 teaspoons paprika, 1 teaspoons garlic powder, 1 teaspoons dried oregano, 1 teaspoons crushed red pepper flakes, 0.5 teaspoons black pepper, and 0.5 teaspoons salt; mix well.
- Optional richness boost: Stir in 1 tablespoons tomato paste (optional) for a deeper flavor, if using.
- Melt cheese: Stir in 1 cups shredded mozzarella cheese until fully melted into the sauce.
- Add eggs: Make small wells in the sauce and crack in 3.5 large eggs.
- Cook eggs: Cover and cook about 5 minutes
- , or until eggs are done to your liking.
- Garnish and serve: Top with 2 tablespoons fresh parsley, chopped and 0.3 cups feta cheese, crumbled, then serve hot.
