This One-Pan Shakshuka is one of my favorite ways to switch up our usual breakfast routine! It’s warm, comforting, a little spicy, and filling, especially with plenty of feta cheese and a piece of toasty bread or naan for dipping. I love that it feels like a special brunch recipe, but it’s actually simple enough to make at home any day of the week. Plus, everything comes together in one pan for minimal cleanup! With veggies, protein, and tons of flavor, it’s a wholesome breakfast, brunch, or even an easy dinner that the entire family can enjoy.

What is Shakshuka?

Shakshuka is an egg dish made with poached eggs and a tomato-based sauce that typically includes tomatoes, peppers, onions, garlic, and warm spices. The eggs cook in the sauce just until the whites are set and the yolks are still runny.

The dish originates in North Africa and has become popular throughout the Middle East, with many cultures putting their own twist on the recipe. This version uses fresh tomatoes, plenty of veggies, warm spices, and crumbled feta for a salty, creamy finish.

Easy Shakshuka with Veggies and Feta Cheese

If you’ve never made shakshuka at home before, this is such an easy place to start! I’ve always loved shakshuka but I used to assume it would be difficult to make because it’s so layered with flavor. Luckily, that couldn’t be further from the truth!

This recipe is a quick one-pan meal that’s super simple and pretty foolproof. The combination of fresh veggies, warm spices, perfectly cooked eggs, and salty feta is seriously so good. The recipe feels hearty and comforting without being heavy. I especially love it for slow weekend mornings when I want something a little more exciting than my usual overnight oats recipes.

You’ll Also Love: Pesto Eggs Recipe

Why You’ll Love This Recipe

Easy One-Pan Meal – Everything cooks in a single skillet, which means easy prep and even easier cleanup!
Protein + Veggies – Eggs add protein, while fresh tomatoes, bell pepper, and onion provide lots of fiber and nutrients for a well-balanced meal.
SO Much Flavor – Warm spices, a little heat from red pepper flakes, and salty feta make every bite incredibly flavorful.
Perfect for Any Meal – Shakshuka is traditionally a breakfast dish, but I love it just as much for brunch, lunch, or an easy breakfast-for-dinner situation.

RELATED: Poached Egg Breakfast Bowl

Ingredients

Olive Oil (opens in a new tab) – This helps sauté the veggies. You can substitute avocado oil, but I prefer the punchy flavor of olive oil for this recipe.
Veggies – Large ripe tomatoes form the base of the sauce. Then, onion, bell pepper, and garlic add texture, nutrients, and a sweet, savory taste.
Spices – Cumin, coriander, paprika, oregano, red pepper flakes (opens in a new tab), salt, and pepper give the sauce lots of depth and a warm, savory, slightly spicy flavor that makes shakshuka unique.
Eggs – Whole large eggs cook right in the sauce, turning the recipe into a complete meal.
Feta – Crumbled over the top, this adds a salty, savory taste and a slightly creamy consistency. Add as little or as much as you like!
Fresh Parsley – This adds a pop of brightness and a peppery taste that balances the warmer flavors.
Naan – Optional but recommended, this helps scoop up the sauce! Toasty bread, pita, or your favorite crusty bread also works well.

How to Make This Easy Shakshuka Recipe

It’s hard to believe that something so flavorful is so simple to make! All you need is a large skillet (opens in a new tab), a potato masher, and a few minutes. Here’s how to prepare this Easy Shakshuka Recipe:

Cook the veggies – Heat oil in a large skillet. Then add the tomatoes around the edges (yes, right in the pan, skin and all!), and place the chopped onions, peppers, and garlic in the center. Cover and cook over medium-high heat until the veggies soften.
Add seasonings – Use tongs to carefully pinch the tomato skins and peel them off. Be careful not to burn your fingers! Then, add the seasonings.
Mash and simmer – Using a potato masher, smash the tomatoes until they’re fairly smooth, and stir to combine them with the seasonings.
Add the eggs – Bring the sauce back to a simmer and add the eggs directly to the skillet. Space them out so they aren’t touching! Cover and cook until the whites are set.
Garnish and serve – Remove the skillet from the heat, and top the shakshuka with crumbled feta and parsley. Serve warm with toasty bread or naan for dipping!

Tips

Use ripe tomatoes. Since fresh tomatoes make up the base of the sauce, choose ripe, juicy tomatoes for the best flavor and texture.
Finely chop the veggies. Smaller pieces of onion and bell pepper cook quickly and blend more seamlessly into the tomato sauce.
Adjust the spice level. Use more or less red pepper flakes depending on your heat preference.
Be careful not to overcook the eggs. Keep a close eye on the eggs during the last few minutes of cooking. You want the whites to be set while the yolks remain soft and runny.
Keep the skillet covered. Covering the pan after adding the eggs traps steam and helps the whites cook evenly.

RELATED: Homemade Egg Bites

Variations

Add more veggies – Try adding spinach, zucchini, mushrooms, or chopped kale for even more veggies.

Make it mild – Leave out the red pepper flakes for a shakshuka without the extra heat.

Make it spicier – Add extra red pepper flakes, cayenne pepper, or a little harissa if you love spice.

Switch up the cheese – Swap the feta for goat cheese for a similar taste and texture. Or, use a dairy-free cheese instead if you want to keep your easy shakshuka recipe dairy-free.

How to Store

This easy shakshuka recipe is best served fresh while it’s still warm. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days.

To reheat, warm leftovers in a covered skillet over medium-low heat or in the microwave in 20-30 second increments. Just keep in mind that the egg yolks will cook more as the shakshuka reheats!

Easy Savory Breakfast Recipes

More Ways to Use Fresh Tomatoes

Save This Recipe

Enter your email address and we'll send it straight to your inbox.

One-Pan Shakshuka