Shakshuka With Fresh Tomatoes: A Simple And Flavorful Breakfast Dish

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Shakshuka (pronounced shak-SHOO-ka) is a vibrant North African and Middle Eastern dish that’s as easy on the eyes as it is on the taste buds. Imagine perfectly ripe tomatoes simmered with fragrant spices, creating a bed for nestled eggs that cook to a delightful runny perfection. Served with crusty bread for dipping, shakshuka is a flavor explosion that’s perfect for breakfast, brunch, lunch, or even a light dinner.

This recipe takes a fresh approach, using juicy summer tomatoes to build the base of the sauce. It’s a simple yet versatile dish that can be easily customized with your favorite vegetables and spices. So ditch the boring cereal and get ready to whip up a culinary adventure in your own kitchen!

Easy Shakshuka (with Fresh or Canned Tomatoes) - Minimalist Baker
Easy Shakshuka (with Fresh or Canned Tomatoes) – Minimalist Baker


3 tablespoons olive oil

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced (optional)
  • 1 jalapeño pepper, seeded and diced (optional)
  • 4 large ripe tomatoes, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley
  • 6 large eggs
  • Crumbled feta cheese, for serving
  • Crusty bread, for dipping

  • Directions:

    1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for an additional minute, until fragrant.
    2. Incorporate the diced bell pepper and jalapeño (if using) and cook for another 2-3 minutes. Let the peppers soften slightly, but not brown.
    3. Add the diced tomatoes and increase the heat to medium-high. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the tomatoes have broken down and thickened slightly. Season with the cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper.
    4. Taste the sauce and adjust the seasonings as needed. Aim for a flavorful balance of sweet and savory. Stir in the chopped parsley.
    5. Using a spoon, create six wells in the simmering tomato sauce. Gently crack an egg into each well.
    6. Reduce the heat to low, cover the skillet, and cook for 5-7 minutes. The whites should be set and the yolks should still be runny. If you prefer a firmer yolk, continue cooking for a few more minutes.
    7. Turn off the heat and let the shakshuka sit for a minute or two. This allows the eggs to finish cooking and the flavors to meld.
    8. Serve immediately with crumbled feta cheese sprinkled on top. Enjoy your shakshuka with crusty bread for dipping into the delicious sauce.

    Nutrition Facts (per serving):

    Calories: 400 (approximately)

  • Fat: 20g
  • Saturated Fat: 5g
  • Cholesterol: 200mg
  • Sodium: 400mg (depending on the added salt)
  • Carbohydrates: 25g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 20g

  • Please note: This is a general estimate and the actual nutritional content may vary depending on the specific ingredients used.


    Shakshuka is a delightful dish that’s as easy to make as it is satisfying to eat. With fresh, seasonal ingredients and a touch of spice, it’s a culinary journey you won’t want to miss. So next time you’re looking for a delicious and hassle-free meal, give shakshuka a try!

    Frequently Asked Questions (FAQs)

    1. Can I use canned tomatoes instead of fresh?

    Yes, you can absolutely use canned diced tomatoes in place of fresh tomatoes. Use a 28-ounce can of diced tomatoes, undrained. The cooking time may be slightly reduced as canned tomatoes are already cooked down somewhat.

    2. What other vegetables can I add to shakshuka?

    Shakshuka is a very versatile dish! Feel free to add your favorite chopped vegetables like spinach, mushrooms, zucchini, or chopped eggplant. Saute them along with the onions and peppers for added flavor and texture.

    3. What type of cheese is best for shakshuka?

    Feta cheese is the classic choice for shakshuka, but you can also experiment with other crumbly cheeses like goat cheese, ricotta salata, or even mozzarella.