Easy Traditional Shakshuka: A One-Pan Flavor-Packed Breakfast

Easy Traditional Shakshuka takes just 30 minutes and serves up bold, savory flavors every time. It’s my go-to one-pan recipe for busy mornings, lazy weekend brunches, or even a quick weeknight dinner. Minimal effort, maximum flavor.

I first discovered this shortcut method on a hectic weeknight. Traditional shakshuka can take over an hour, but this streamlined version? It’s ready in half that time. The best part is that it’s all made in one pan—less cleanup, more time for enjoying that rich, spiced tomato sauce topped with perfectly cooked eggs. Trust me, whether you’re new to homemade shakshuka or you’re just looking for the best shakshuka recipe, this method is a game-changer.

Why This Easy Traditional Shakshuka Is a Game-Changer

• Ready in 30 Minutes: Compared to traditional shakshuka recipes that can take an hour or more, this version cuts your time in half without sacrificing flavor.
• One-Pan Simplicity: No juggling multiple pots or pans—everything comes together in just one large sauté pan.
• Convenience Ingredients: Using canned whole peeled tomatoes means no chopping or extra prep, while fresh spices bring authentic flavor in seconds.
• Hands-Off Cooking: Once the eggs are simmering, you can step away—perfect for multitaskers.
• Customizable: Add feta, switch up the spices, or toss in leftover veggies. It’s endlessly versatile.

Equipment You’ll Need for This Easy Traditional Shakshuka

To make this quick shakshuka with eggs, you don’t need any fancy gear. Here’s what I recommend:

• Large sauté pan: Use a pan with a lid and enough space to fit six eggs comfortably. A stainless steel pan is ideal, as tomatoes can wear down the seasoning on cast-iron pans.
• Lid for your pan: Covering the pan helps cook the eggs faster and evenly.
• Wooden spoon or spatula: Perfect for breaking up the tomatoes and making the wells for the eggs.

Pro Tip: If you’re in the market, a stainless steel sauté pan, like this one from All-Clad, will last you a lifetime.

Simple Ingredients for Easy Traditional Shakshuka

Here’s what makes this dish shine:

• Canned whole peeled tomatoes: A time-saving, pantry-friendly option that delivers rich tomato flavor. You’ll break them up right in the pan.
• Eggs: The star of the show. Crack them directly into the sauce for that signature shakshuka presentation.
• Fresh herbs: Cilantro and parsley add brightness to the dish. Don’t skip them—they’re key to balancing the bold, spiced flavors.
• Paprika and cumin: These spices bring smoky warmth and earthy depth, making this an authentic shakshuka ingredient combination.

Need a shortcut? Pre-cut your onions and bell peppers or grab them from the frozen veggie section.

Easy Traditional Shakshuka Recipe Details

• Servings: 6 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Course: Breakfast
• Cuisine: North African & Middle Eastern
• Difficulty: Easy

Easy Traditional Shakshuka Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 4 garlic cloves, finely chopped
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/4 teaspoon chili powder
• 1 (28-ounce) can whole peeled tomatoes
• 6 large eggs
• Salt and pepper, to taste
• 1 small bunch fresh cilantro, chopped
• 1 small bunch fresh parsley, chopped

How to Make Easy Traditional Shakshuka

1. Heat olive oil in a large sauté pan over medium heat.
2. Add the diced onion and bell pepper. Cook for about 5 minutes, until the onion turns translucent.
3. Stir in the garlic, paprika, cumin, and chili powder. Let it cook for another minute to release the flavors.
4. Pour the can of whole peeled tomatoes (including the juice) into the pan. Use a wooden spoon to break them apart into smaller chunks.
5. Season with salt and pepper to taste. Bring the sauce to a simmer.
6. With the spoon, create six small wells in the sauce. Crack an egg into each well.
7. Cover the pan with a lid and let the eggs cook for 5–8 minutes, or until the yolks are done to your preference.
8. Once done, sprinkle with chopped cilantro and parsley. Serve immediately.

Jake’s Tips for the Best Easy Traditional Shakshuka

• Prep Ahead: Dice the onions and peppers earlier in the week to save time when cooking.
• Customize the Spice: Love heat? Add a pinch of cayenne for extra kick.
• Batch Cook the Sauce: Double the tomato base and freeze half for a nearly instant shakshuka later on—just reheat, crack in some eggs, and you’re done.
• Don’t Rush the Simmer: Allowing the sauce to simmer before adding the eggs deepens the flavor.
• Serving Options: Pair with pita, crusty bread, or even rice for a heartier meal.

Quick Ways to Switch Up This Easy Traditional Shakshuka

• Cheesy Variation: Crumbled feta or goat cheese adds a creamy tang.
• Green Shakshuka: Swap the tomatoes for a spinach and cream-based sauce.
• Protein Boost: Toss in cooked chickpeas or sausage for a heartier dish.
• “Clean Out the Fridge”: Add zucchini, mushrooms, or any leftover veggies.

Easy Traditional Shakshuka FAQs

Can I make this shakshuka recipe ahead of time?

You can prep the tomato sauce in advance and store it in the fridge for up to 3 days. Reheat, add fresh eggs, and cook as instructed.

What’s the best pan for shakshuka?

A stainless steel sauté pan works best to avoid any reaction with the acidic tomatoes.

How do I know when the eggs are done?

The whites should be set, and the yolks should still jiggle slightly for a runny texture.

Can I make a vegan version?

Yes! Replace the eggs with tofu or chickpeas for a plant-based option.

What should I serve with shakshuka?

Pita bread, naan, or crusty sourdough are excellent for scooping up the sauce.

There you have it—All the tips and tricks to nail Easy Traditional Shakshuka every time. What’s your favorite kitchen shortcut? Let me know in the comments below, and don’t forget to share this recipe with anyone who loves bold, easy meals!