Easy One-Pot Shakshouka Recipe

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Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Calories
206

This healthy homemade Shakshouka features fresh veggies and poached eggs in a spicy Mexican-inspired tomato sauce. It’s a super flavorful meal that makes a great breakfast, lunch or dinner for the whole family!

For another easy one-pot dish that’s sure to leave you licking your lips, check out my Mexican Quinoa Casserole.

A skillet full of shakshouka topped with sliced jalapeño and avocado

This Spicy Egg Skillet Breakfast is Divine!

This protein-packed meal brings a fusion of mouthwatering flavors to your table. It’s full of spicy roasted tomatoes, sweet red & yellow bell peppers, tangy queso fresco and more! Topped with poached eggs and garnished with sliced avocado and jalapeño, you couldn’t possibly pack more yumminess into a single skillet.

While it’s most commonly served as a breakfast, shakshouka also works wonders as a hearty lunch or dinner. You can count on this 30-minute recipe any time you need a nutritious meal in a pinch. With only 206 calories per serving, it’s vegetarian-friendly and gluten-free!

What Exactly is Shakshouka?

Shakshouka (pronounced shuck-shoe-ka) is a popular dish in the Middle East that consists of poached eggs in a simple tomato-pepper sauce. It originated in Northern Africa and was influenced by Jewish cooking practices, so it’s safe to say that it’s a multicultural meal. My recipe incorporates some classic Tex-Mex flavors to make it even more irresistible!

A skillet containing homemade Mexican shakshouka on top of a granite surface

Recipe Ingredients

Let’s go over what you’ll need to make this one-pan shakshouka come to life. Here’s our ingredient lineup:

  • Grapeseed Oil: To cook the veggies.
  • Diced Peppers: I like using a poblano pepper, a red bell pepper and a yellow bell pepper.
  • Diced Sweet Onion
  • Minced Garlic Cloves
  • Smoked Paprika: For a touch of spice.
  • Ground Cumin
  • Diced Fire-Roasted Tomatoes: You’ll need two 14-oz cans.
  • Salt & Pepper: Added to taste.
  • Eggs
  • Crumbled Queso Fresco
  • Fresh Cilantro & Green Onion: Diced, for the garnish.
  • Additional Garnishes (Optional): I like to add sliced avocado, jalapeño and a couple of lime wedges for a tasty finishing touch.
A close-up shot of shakshouka in a pan with two slices of toasted bread

How to Make Shakshouka

This dish starts cooking on the stove before it’s finished off in the oven. The simmering process allows the sauce ingredients to mingle and intensify!

  1. Preheat Oven: Preheat the oven to 375°F.
  2. Heat Pan & Add Oil: Heat a 10-inch cast iron skillet to medium-high heat, then add the grapeseed oil.
  3. Cook Onion: Add the diced onion to the pan. Cook gently until the onions are soft, about 3 minutes.
  4. Add Garlic & Peppers: Add the garlic, poblano pepper, red pepper and yellow pepper. Cook until the peppers are tender, about 5-6 minutes
  5. Add Spices: Add in the smoked paprika, cumin, salt and pepper. Stir to combine.
  6. Add Diced Tomatoes: Add the diced tomatoes and simmer for about 5 minutes.
  7. Add Eggs: Gently crack the eggs over the sauce in different spots around the skillet. Season each egg with salt and pepper to taste.
  8. Transfer to Oven: Immediately transfer your skillet to the oven and bake it uncovered until the eggs are just set. This will take about 7-10 minutes.
  9. Garnish & Serve: Add your desired garnishes and enjoy!
A bird's-eye view of homemade shakshuka in a pan with chopped herbs on top

Helpful Tips & Tricks

I have a few small pieces of advice that will help you make the ultimate shakshouka. Follow them for guaranteed success!

  • Make Space for the Eggs: Before you crack your eggs over the sauce, I recommend making small “holes” to crack them into. This helps them stay in one spot and allows you to plan out where each one will go.
  • Transfer the Skillet to the Oven Quickly: Don’t waste any time when you’re moving your skillet from the stove to the oven – you don’t want to let your shakshouka lose too much heat. Leave the pan on the stove until the egg whites are just barely set. If you wait much longer, you could end up with hard yolks.
A skillet full of homemade shakshuka on a granite kitchen countertop

Serving Suggestions

Feel free to serve this entree with any of your favorite side dishes. You really can’t go wrong! Here are some of my personal favorite pairing ideas:

  • Serve with Bread: Fresh bread is often served alongside shakshouka and dipped into that tasty tomato sauce. You could pair it with a toasted baguette or take things a step further and make this Charred Corn Caprese Flatbread!
  • Pair with Rice: My easy Cilantro Lime Rice perfectly compliments the Mexican flavors in this shakshouka. It’s easy to make with a handful of healthy ingredients!
  • Serve with Cucumber Salad: I love to balance out the spiciness of this dish with a cool and creamy Cucumber Salad. My fail-proof recipe is done in just 30 minutes!
  • Pair with Potatoes: Planning a big family brunch? You have to try serving your shakshouka with these Easy Homemade Breakfast Potatoes!
A pan of shakshuka on a countertop beside a slice of bread that's been dipped into the sauce

How to Store and Reheat Leftover Shakshouka

If you have leftover shakshouka, store it in an airtight container in the fridge after it has cooled completely. It will last for up to 1 week. Reheat it on the stove over low heat until it’s warmed through, adding an extra splash of oil or water if necessary to re-hydrate it.

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A pan of shakshuka on a countertop beside a slice of bread that's been dipped into the sauce

Easy One-Pot Shakshouka Recipe

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 25 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 6 1x
  • category Category: Breakfast
  • method Method: Oven
  • cuisine Cuisine: Mexican

Description

This healthy homemade Shakshouka features fresh veggies and poached eggs in a spicy Mexican-inspired tomato sauce. It’s a super flavorful meal that makes a great breakfast, lunch or dinner for the whole family!

Scale

Ingredients

  • 2 tablespoons grape seed oil
  • 1 poblano pepper, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 cup diced sweet onion
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 (14 oz) cans of diced fire roasted tomatoes
  • salt and pepper to taste
  • 6 eggs
  • 1/3 cup crumbled queso fresco
  • 1/4 cup diced fresh cilantro
  • 1/4 cup diced green onion
  • optional garnishes: sliced avocado. sliced jalapeño, lime wedges

Instructions

  1. Preheat oven to 375°F.
  2. Heat 10″ cast iron skillet to medium-high heat, add grapeseed oil.
  3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
  4. Then add in the smoked paprika, cumin, salt and pepper. Stir to combine.
  5. Then add the diced tomatoes. Simmer for about 5 minutes.
  6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
  7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco and green onion.
  8. Serve!

Notes

Once cooled, leftovers can be stored in an airtight container in the fridge for up to 1 week. Reheat on the stove over low heat until warmed through, adding an extra splash of oil or water if necessary.


Nutrition

  • Serving Size: 1 cup of shakshouka + egg
  • Calories: 206
  • Sugar: 5 g
  • Sodium: 394 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 193 mg

Keywords: skillet breakfast, baked eggs, breakfast ideas with eggs

More Easy Egg Recipes

Eggs are an amazing source of protein, vitamins and calcium. The recipes below make them tastier than ever!

A collage of two images of Mexican shakshouka in a black skillet

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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41 Responses
  1. Debbie

    Great recipe! Prep time is very seriously more like 45 minutes, though! No way to chop and measure all that stuff, then do the stovetop part in 5 minutes!

  2. Sara

    This is so tasty! I think next time I might add some meaty beans like kidney beans or black beans and maybe some corn. Thank you for a meal that I can have fun with!

  3. John-Mark

    Let’s see …

    Get out all the ingredients.
    Dice 3 peppers and an onion.
    Cut up cilantro and green onions.
    Crumble cheese and measure out spices.
    Slice optimal garnishes (as per your drool worthy photos).

    5 minutes?

    REALLY?

    I do not believe.

    Apparently I am so bad at this cooking thing that I should just hang it up and buy a frozen dinner.

    1. Krista

      haha… no. I’ve probably just been cooking so long that I’m speed demon fast. I should start increasing “prep times” by 5 minutes which is probably more accurate for the home cook. 🙂

  4. stephen

    recipe says “vegetarian”….was wondering where to get the veggi eggs or what plant the cheese comes from. obviously im being facetious

    1. Krista

      most vegetarians do not eat animal flesh but they do eat dairy products, vegans do not eat any products of animals or made by animals. Which is why this recipe is vegetarian, not vegan.

  5. pavitra

    Your dish look so delicious! I’ve never tried making shakshuka before, but after reading your recipe I feel like I have to. Thank you for sharing!

  6. Melanie G

    I have a ton of tomatillos from our garden, so I roasted them, and used them instead of the tomatoes. I pretty much stuck to the rest of the recipe, but my eggs definitely took at least 20 minutes to cook. But overall, great recipe!

  7. Linda Castillo

    I want to try this but I don’t like runny yolks. Would it turn out just as good if I break the yokes and allow them to cook?

    1. Krista

      Yes, definitely. If fact, because I had to take the photos, by the time I actually ate it the yolks were cooked and it was fantastic!

  8. Elizabeth

    II use regular pasta sauce, add some ketchup and spicy garlic sauce- chineses- add Romano cheese and crack,the eggs over the stovetop, cover and cook for 5 minutes – easier and dynamite!

  9. SHaron in D.C.

    So, if you’re single, here’s what you do: On a Sunday afternoon, you make the shakshuka sauce. When it’s suppertime, you warm it up and add three eggs for your dinner. When you clean up, you put the leftover sauce in a container and put it in the fridge or freezer. On another day, heat it up, add 3 eggs, and have another supper! Easy peasy.

    Another one-pan meal for a single — tracos. Get cooked beef tritips from the refrigerated meat case, heat up tortillas, cut up some romaine, mix shredded beef with salsa and romaine, tacos!

    1. Krista

      Ohhhh that is a great tip Sharon! I might use that in general. Even a party of two you could do the same, it saves way better that way. Genius!

  10. Kelli M. Riebesehl

    This looks absolutely delicious! I can hardly wait to make this for my family! I know commenting about the beauty of a blog is a bit commonplace but I just have to say that I love your blog. It’s so inspiring. If you find me hanging out a little longer than the usual reader, I promise you I’m not a stalker :o) I’m just really enjoying your blog!
    Have a great day,
    Kelli M. Riebesehl

    1. Krista

      Kelli, you are seriously so sweet! Totally made my day with your kind and thoughtful comment. I hope your family absolutely loves it as much as you do!

  11. Jeremy Stone

    This one looks really delicious – and that nutrition composition is very good in my opinion! The best part here is that kids loved it! I never thought I’d have them eat a mostly vegetable dish!

  12. Jennifer @ Because Food Is Love

    I’ve never heard of shakshuka before but it sounds delicious 😋 I love the Mexican spin on the dish, cause well, Mexican inspired foods are one of my favorites. I also love that your dish includes eggs with a runny yolk-my fave way to eat an egg. Thanks for the inspiration, I’m going to make this for my husband, he’d love it!

  13. Michelle

    What a gorgeous dish! I can’t believe I’ve never heard of Shakshuka. My husband is half Lebanese and we eat a ton of Middle Eastern food. I’m going to have to change that! And of course I’d love to try your Mexican version as well!

  14. Erin @ The Speckled Palate

    Oh, this just looks and sounds like an incredible dinner! Loving the Mexican twist on this!

  15. Des @ Life's Ambrosia

    This looks absolutely divine! i’ve always wanted to try it but have yet to. That needs to change ASAP!

  16. Jen

    I’ve always been intrigued by this dish but am a novice cook so I’m so happy that you simplified this so I could try it. It looks fantastic!

      1. David Deane

        If you gently fry 2-3 corn tortillas in the oil before adding the rest of the ingredients, you’ll end up with Huevos Rancheros, just top off with more cheese of your choice!

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