Easy Shakshuka Recipe

A comforting brunch or last minute dinner, you need to try this Easy Shakshuka recipe!

This Middle East & North African inspired baked egg dish is bursting with flavor and color – perfect for sharing with the whole family.

The word Shakshuka means “all mixed up” in Arabic, so you don’t need to worry about this meal being perfect or looking pretty! Plus, it’s all cooked in one pan (or skillet) making life easy with minimal effort (and tidy up time).

Easy Shakshuka

I’ve been cooking shakshuka on and off for about 3-4 years now. I remember the first time I saw a recipe for it, I was very intimidated! It looked like a lot of effort with too many steps.

I will admit, my first few might not have worked out perfectly. But over the years, I’ve simplified my shakshuka to make it really easy even for beginners! This recipe is virtually foolproof and is so easy to make it your own!

Ayurveda Perspective on Shakshuka

This meal is a perfect brunch or dinner for Vata and Kapha types. Kapha types can add a small rocket salad on the side to make it a lighter meal.

The tomato base and warming spices can mean this meal is a bit heating for Pittas. To reduce the heat, omit the red pepper flakes, add a splash of maple syrup when cooking the tomato base and serve with extra coriander leaves.

Here’s What You Need

• Eggs
• Canned tomatoes
• Onion/garlic
• Herbs & spices
• Olive oil
• Feta cheese
• Sourdough bread or pita bread (optional)

Make it Your Own!

This recipe is delicious as it is, but it’s also a perfect base to customise how you like it. I ALWAYS add in other ingredients depending on what I’m in the mood for.

I love putting some roasted baby potatoes or sweet potato cubes (usually leftover from another recipe) to make it a more substantial meal.

If you are feeling fancy, adding some prawns is AMAZING. Want a heartier dish? Add beef!

If you want to green up your shakshuka, add in a large handful of spinach, some broccoli or a cup of frozen peas – all three work really well!

Basically, it’s a great way to use up any extra vegetable you have at home! For any additional ingredients you want to include, just add them while the sauce is simmering.

Make sure any root vegetables like potatoes are already cooked before adding them to the pan.

Get the Eggs Right

Eggs can either make or break your shakshuka. I love mine when the yolks are still a little soft, but the biggest (and really only) mistake you can make is undercooking your eggs. If the whites are still raw at all, it just won’t work. 

I simmer the eggs in the tomato mixture for a while until the whites are starting to firm but still a little jiggly. Then, I finish them off in the oven.

It may be a few minutes more depending on how exactly you like your eggs and your oven so just check before serving! For me, the aim is poached egg consistency!

It’s important to use an oven safe sauté pan for the shakshuka as you will be baking it in the oven to finish off the eggs. How many eggs you use will depend on the size of your pan – I usually fit around 6 medium sized eggs or 4 large eggs.

A word of warning – take care when transferring the pan to and from the oven, it’s heavier than you think! And have a chopping board ready to put the hot pan down safely.

Taste Sensation!

Shakshuka is literally full of flavor. Using Middle Eastern spices like paprika, cumin and chilli (or a little cayenne pepper) gives a smoky, rich taste to this meal.

I love adding in some whole cherry tomatoes when making the base sauce in this recipe as it gives it a real fresh, juicy taste too!

The recipe still works without them if you don’t have any at home. Coriander is my favourite fresh herb to use in this recipe but feel free to substitute it for either basil or flat leafed parsley if you don’t like it.

If You Love This Easy Shakshuka, Try These Recipes Too!

• Creamy Tomato Dahl
• One Pot Creamy Spinach & Mushroom Orzo
• Homemade Hummus (Smooth & Creamy)

Are You Going to Make This Easy Shakshuka?

If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!

Also, make sure to follow @ayurvedawithrebecca on Pinterest and Instagram for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!