This hearty tomato and egg recipe creates a satisfying dish that is perfect with a good, crusty bread.

Some of the best foods are simple ones: runny egg yolks sopped up with a bit of bread or a tangy, rich tomato sauce. Shakshuka combines these two things in a single pan. The dish is served all over the Middle East and the Mediterranean, and the name just means "a mixture." 

Here is an easy version that would be great for just about any meal.

Ingredients (serves 2-3)

1 T. olive oil
1 clove garlic, crushed
1/4 cup onion, diced
1 15-oz. can crushed tomatoes or petite diced tomatoes
4 large eggs
1 T. chopped cilantro or flat-leaf Italian parsley
2 T. crumbled goat cheese or feta cheese (optional)
salt, pepper, and garlic powder to taste

shakshuka, eggs


In an oven-safe skillet over medium heat, gently cook the garlic and onion in the olive oil until just fragrant and softened. Add the crushed tomatoes and season to taste with salt, pepper, and garlic powder. Lower the heat and simmer for 15 minutes.

Preheat the oven to 350 degrees and check your tomato sauce every five minutes to make sure it doesn't get too thick or burn. Add a bit of water as needed to thin the sauce while it simmers. The consistency is really up to you, but I prefer it like a standard marinara sauce.

Make 4 small indentations in the sauce with the back of a wooden spoon and gently crack one egg into each well. Carefully let the eggs cook in the sauce for about two minutes and then slide the skillet into the oven, uncovered. For runny yolks, let it cook for about 8-10 minutes. If you prefer a solid yolk, try 12-14 minutes before poking an egg gently with a fork to test for doneness.

Remove from the oven and sprinkle on the cilantro and crumbled cheese. Serve immediately with crusty bread (like a baguette or Italian loaf) and butter.


  • If you're in a hurry, use your favorite spaghetti sauce from a jar.
  • In general, allow 1-2 eggs per person and 1/2 cup of sauce.
  • The eggs don't reheat well, so don't crack too many at one time. You can always simmer the sauce again and cook more!

Have you ever had shakshuka? What variations do you like? Let us know in the comments!