Shakshuka is a vibrant North African and Middle Eastern dish made with gently poached eggs in a spiced tomato and pepper sauce. This cozy, single-skillet version is perfect for two people, making it an ideal choice for brunch, lunch, or a light dinner. Served with toasted bakery bread and optionally topped with goat cheese and cilantro, it’s hearty, flavorful, and packed with aromatic spices.

Why You’ll Love This Recipe

One-skillet simplicity, ideal for minimal cleanup
Perfectly portioned for two, making it intimate and convenient
Packed with flavor from a mix of warming spices
Customizable with optional toppings and bread pairings
Nutritious and satisfying, high in protein and fiber
Great for any time of day—breakfast, brunch, or dinner
Vegetarian-friendly, and easily adaptable
Visually appealing, great for serving guests or enjoying together
Budget-friendly, made with pantry staples
Ready in under 30 minutes, ideal for busy schedules

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 tablespoon olive oil (plus extra for brushing the bread)
1 teaspoon minced garlic
½ medium yellow onion, diced
½ medium red bell pepper, diced
1½ teaspoons paprika
1½ teaspoons crushed red pepper flakes
½ teaspoon cumin
½ teaspoon ground coriander
¼ teaspoon salt
14 ounces (400g) canned crushed tomatoes
3 large eggs
Salt and pepper (to season eggs)
Goat cheese, crumbled (optional)
Fresh cilantro, chopped (optional garnish)
4 slices bakery bread

directions

Sauté aromatics:
Heat olive oil in a 10-inch skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
Cook vegetables:
Add the diced onion and red bell pepper. Cook for 3 to 5 minutes until softened and onions are translucent, stirring occasionally.
Add spices and tomatoes:
Combine paprika, crushed red pepper flakes, cumin, ground coriander, and salt. Sprinkle the mixture into the skillet and stir to coat the vegetables. Stir in the crushed tomatoes and simmer for 5 minutes. Lower heat if bubbling too much.
Add the eggs:
Make three small wells in the tomato mixture. Crack one egg into each well.

For over-medium eggs: break yolks with a fork and cover. Cook for 15–20 minutes.
For runny yolks: leave yolks intact, cover, and cook for 8 minutes.

Toast the bread:
Brush slices of bakery bread with olive oil and place on a baking sheet. Broil on LOW for 3 to 4 minutes until golden.
Serve:
Serve shakshuka directly from the skillet. Top with goat cheese and cilantro if desired, and serve with toasted bread for scooping.

Servings and timing

Servings: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Variations

Add greens: Stir in a handful of spinach or kale during the tomato simmer.
Spicy version: Add a pinch of cayenne or fresh chopped chilies.
Cheesy twist: Swap goat cheese for feta or mozzarella.
Add legumes: Stir in chickpeas or white beans for extra protein and texture.
Use different peppers: Try poblano or yellow bell peppers for a variation in flavor.
Low-carb option: Skip the bread and serve with sautéed cauliflower or zucchini ribbons.

storage/reheating

Refrigeration: Store leftovers in an airtight container for up to 2 days.
Reheating: Gently reheat in a covered skillet over low heat until warmed through.
Freezing: Not recommended once the eggs are cooked. Freeze the tomato base separately if needed, then add fresh eggs upon reheating.

FAQs

Can I make shakshuka with fresh tomatoes?

Yes, use about 4–5 ripe tomatoes, peeled and chopped. Cook longer to achieve the same consistency.

Is shakshuka spicy?

It has a mild to moderate kick from red pepper flakes. Adjust to your heat preference.

Can I use another type of pan?

Yes, a nonstick skillet or oven-safe sauté pan works well if you don’t have cast iron.

What bread is best for serving?

Crusty bakery bread, pita, or sourdough are great choices for scooping.

Can I make this dish vegan?

Yes, omit the eggs and top with tofu or plant-based alternatives. Add extra veggies or beans for substance.

What if I don’t have all the spices?

You can simplify with paprika and cumin only—it will still be flavorful.

Can I double the recipe?

Yes, double the ingredients and use a larger skillet (12–14 inches) for more servings.

What toppings pair well?

Goat cheese, feta, avocado slices, or a dollop of Greek yogurt all work well.

Is it okay to crack the eggs into hot sauce?

Yes, it’s important—the hot sauce gently poaches the eggs.

Can I prepare the tomato base in advance?

Absolutely. Cook the sauce ahead and refrigerate. Reheat and add eggs just before serving.

Conclusion

Shakshuka for two is a bold, satisfying, and nourishing meal that brings the warmth of Middle Eastern cuisine right to your table. With its rich tomato base, gently poached eggs, and vibrant spices, it offers a comforting experience that’s both simple and sophisticated. Whether for a casual brunch or an elegant dinner, this dish never fails to impress.