Shakshuka with crusty bread is a vibrant North African and Middle Eastern dish featuring eggs poached in a spiced tomato and pepper sauce. It’s a simple one-pan wonder perfect for brunch or a quick dinner. Serve it straight from the skillet with thick slices of crusty bread for a truly satisfying meal.
Looking for Shakshuka with Crusty Bread inspiration? You'll love what we have! Explore more Savory Breakfast recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Shakshuka with Crusty Bread
- One-pan wonder: Incredible flavor with minimal cleanup.
- Complex yet simple: Deeply spiced sauce comes together quickly.
- Incredibly versatile: A fantastic canvas for your favorite additions.
- Ultimate comfort food: Runny yolks and spiced sauce are deeply nourishing.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp chili flakes (or to taste)
- 1 can (800 g) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp sugar (to balance acidity)
- Salt and black pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro for garnish
- 1 loaf crusty bread (like sourdough or a baguette), for serving
Tools: A large, oven-safe skillet (cast iron is ideal), a wooden spoon, and a cutting board.
Notes: Don’t skip the tomato paste—it adds depth. The sugar tames the tomatoes’ sharpness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 16 g |
| Fat: | 18 g |
| Carbs: | 25 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Why an oven-safe skillet? While we’re finishing this stovetop, an oven-safe pan gives you the option to pop it under the broiler for a minute if the tops of the eggs need a little extra help setting, without risking a melted handle.
- Can I use fresh tomatoes? Absolutely! You’ll need about 1 kg of ripe, chopped tomatoes. Simmer them a bit longer to break down and thicken. Honestly, good-quality canned tomatoes often provide a more consistent, rich flavor, especially off-season.
- What’s the deal with the eggs? For the best results, use room-temperature eggs. They’ll cook more evenly when added to the hot sauce, reducing the risk of shocking them and making the whites tough.
- Don’t rush the base. The trick to a deeply flavorful shakshuka is taking your time to soften the onions and peppers until they’re sweet and tender. This foundation is what makes the sauce so incredible.
How to Make Shakshuka with Crusty Bread
Step 1: Start by prepping your vegetables. Finely chop the onion and dice the red bell pepper into small, even pieces. Mince the garlic—you’ll really taste it, so don’t be shy. Having everything ready to go makes the cooking process smooth and enjoyable.
Step 2: Place your large skillet over medium heat and add the olive oil. Once the oil shimmers, add the chopped onion and bell pepper. Cook, stirring occasionally with a wooden spoon, for about 8-10 minutes. You’re looking for them to become very soft and the onions to turn translucent, but not brown. This gentle cooking builds a sweet, savory foundation.
Step 3: Add the minced garlic, cumin, smoked paprika, and chili flakes to the skillet. Stir constantly for about 60 seconds—just until the spices are fragrant. You’ll notice the aroma change and become wonderfully warm and inviting. Be careful not to burn the garlic!
Step 4: Now, stir in the tomato paste and let it cook for another minute. This quick cook helps to caramelize the paste slightly, mellowing its sharpness and adding a layer of rich, concentrated tomato flavor to the entire dish.
Step 5: Pour in the crushed tomatoes and add the sugar, a good pinch of salt, and a few grinds of black pepper. Bring the sauce to a lively simmer, then reduce the heat to low. Let it bubble gently, uncovered, for 10-15 minutes. You want the sauce to thicken noticeably and the flavors to meld together beautifully.
Step 6: While the sauce simmers, slice your crusty bread into thick, generous slices. If you like, you can toast them lightly—this will make them even better for soaking up all that delicious sauce and runny egg yolk later on.
Step 7: Once the sauce has thickened, use the back of a spoon to create 4 to 6 small wells or divots in the sauce. Carefully crack an egg into each well. Try to keep the yolks intact for that beautiful presentation and textural contrast.
Step 8: Cover the skillet with a lid (or a large baking sheet if you don’t have one) and let the eggs cook over low heat for 5-8 minutes. The steam will gently poach the eggs. You’re aiming for set egg whites with gloriously runny, jammy yolks. Keep a close eye on them—the cook time can vary.
Step 9: When the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle generously with chopped fresh parsley or cilantro. Serve immediately, right from the skillet, with the slices of crusty bread on the side for everyone to dig in.
Storage & Freshness Guide
- Fridge: Store sauce and eggs separately in airtight containers for up to 3 days.
- Freezer: Freeze sauce only (without eggs) for up to 3 months.
- Reviving: Reheat sauce gently; add eggs just to warm through (yolks will harden).
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemony vinaigrette — The sharp, fresh crunch cuts through the richness of the tomatoes and eggs perfectly, balancing the meal.
- Grilled halloumi or lamb sausages — For a heartier feast, a little salty, chewy halloumi or some spiced sausages add a fantastic protein-packed element.
- Roasted potatoes or crispy home fries — If you’re serving a crowd for brunch, some golden, herby potatoes on the side will make the spread feel complete and extra satisfying.
Drinks
- A crisp, dry rosé — Its bright acidity and subtle red fruit notes are a fantastic partner for the smoky, spiced tomato sauce.
- Fresh mint tea — A North African classic, the soothing, aromatic quality of mint tea complements the warmth of the spices beautifully and aids digestion.
- A Bloody Mary or a Michelada — For a brunch with a kick, the tomato-based profile of these cocktails mirrors the shakshuka, creating a fun and thematic pairing.
Something Sweet
- Orange and cardamom semolina cake — The floral, citrusy notes of this Middle Eastern-inspired cake provide a lovely, not-too-sweet finish that feels just right after a savory meal.
- Baklava or date ma’amoul — A small piece of honey-drenched baklava or a spiced date cookie offers a rich, textural contrast that ends the meal on a high note.
- Fresh fruit with yogurt and honey — A simple bowl of seasonal fruit topped with creamy yogurt and a drizzle of honey is light, refreshing, and effortlessly delicious.
Top Mistakes to Avoid
- Mistake: Crowding the pan with too many eggs. You need enough space between the eggs for the steam to circulate and cook them evenly. If they’re too cramped, the whites will run together and you’ll end up with a messy egg scramble instead of distinct poached eggs.
- Mistake: Cooking the sauce over too high heat after adding the eggs. This is the most common error! High heat will cause the egg bottoms to become rubbery and overcooked before the tops have set. Low and slow is the way to go for perfectly tender eggs.
- Mistake: Skipping the lid when cooking the eggs. I’ve messed this up before too… The lid is non-negotiable. It traps the steam, which is essential for cooking the tops of the eggs without having to flip them. No lid means raw, slimy egg whites on top.
- Mistake: Using bread that’s too soft. A flimsy slice of sandwich bread will disintegrate the second it touches the sauce. You need a sturdy, crusty loaf with a firm crumb that can stand up to vigorous dipping and scooping.
Expert Tips
- Tip: Swirl in some creamy goodness. Just before serving, add a few dollops of labneh, thick Greek yogurt, or even a splash of coconut milk into the tomato sauce around the eggs. It creates beautiful, creamy swirls and adds a lovely tang or richness.
- Tip: Get creative with toppings. Think beyond parsley. Crumbled feta or goat cheese, sliced olives, a drizzle of chili oil or zhug, or even some preserved lemon can take your shakshuka from great to extraordinary with minimal effort.
- Tip: Make the sauce ahead. You can prepare the spiced tomato base up to 3 days in advance and store it in the fridge. When you’re ready to eat, just reheat the sauce in the skillet, create your wells, and add the eggs. It’s a brilliant weeknight dinner shortcut.
- Tip: Use an ice cream scoop for neat egg wells. For perfectly round, evenly spaced wells, press the back of an ice cream scoop or a large ladle into the sauce before cracking in the eggs. It makes for a stunning presentation.
FAQs
Can I make shakshuka for a crowd?
Absolutely! This recipe scales up beautifully. Simply use a very large, wide pan or even a Dutch oven to ensure you have enough surface area for all the eggs. You might need to extend the simmering time for the sauce by a few minutes to account for the larger volume. Just remember the golden rule: don’t overcrowd the eggs. If necessary, you can cook them in two batches, keeping the first batch warm in a low oven while you finish the second.
How do I store and reheat leftovers?
Leftover shakshuka is best stored with the eggs and sauce separated, as reheating the eggs will fully cook the yolks. Scoop the tomato sauce into an airtight container and store any leftover eggs separately. Reheat the sauce in a skillet or the microwave until piping hot, then add the leftover eggs just to warm through. The yolks will be hard, but it will still be delicious!
My sauce is too watery. How can I fix it?
A runny sauce usually means it didn’t simmer for long enough to reduce. If you find yourself in this situation, you have a couple of options. The easiest is to simply continue simmering the sauce (without the eggs) until it thickens to your liking. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry and stir it into the simmering sauce—it will thicken up almost instantly.
What can I use instead of crusty bread for serving?
While crusty bread is classic, there are plenty of other delicious vehicles for getting that saucy goodness to your mouth. Warm pita or naan bread is a fantastic alternative. For a low-carb option, try serving it over creamy polenta, couscous, or even cauliflower rice. It’s all about what you enjoy most!
Is shakshuka spicy?
The level of spice is completely within your control. This recipe uses a modest amount of chili flakes for a gentle warmth. If you prefer it mild, you can omit the chili flakes entirely. If you love heat, feel free to double them, add a minced fresh chili pepper with the bell peppers, or finish it with a drizzle of spicy harissa or sriracha at the end. You’re the boss of the heat!
Shakshuka With Crusty Bread
Make the best Shakshuka with Crusty Bread! Our easy one-pan recipe features eggs poached in spiced tomato sauce. Get the simple, delicious recipe now!
Ingredients
For the Ingredients & Tools
-
2 tbsp olive oil
-
1 large yellow onion (finely chopped)
-
1 large red bell pepper (diced)
-
3 cloves garlic (minced)
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
0.25 tsp chili flakes (or to taste)
-
1 can crushed tomatoes (800 g)
-
1 tbsp tomato paste
-
1 tsp sugar (to balance acidity)
-
Salt and black pepper (to taste)
-
4-6 large eggs
-
Fresh parsley or cilantro (for garnish)
-
1 loaf crusty bread (like sourdough or a baguette, for serving)
Instructions
-
Start by prepping your vegetables. Finely chop the onion and dice the red bell pepper into small, even pieces. Minate the garlic—you’ll really taste it, so don’t be shy. Having everything ready to go makes the cooking process smooth and enjoyable.01
-
Place your large skillet over medium heat and add the olive oil. Once the oil shimmers, add the chopped onion and bell pepper. Cook, stirring occasionally with a wooden spoon, for about 8-10 minutes. You’re looking for them to become very soft and the onions to turn translucent, but not brown. This gentle cooking builds a sweet, savory foundation.02
-
Add the minced garlic, cumin, smoked paprika, and chili flakes to the skillet. Stir constantly for about 60 seconds—just until the spices are fragrant. You’ll notice the aroma change and become wonderfully warm and inviting. Be careful not to burn the garlic!03
-
Now, stir in the tomato paste and let it cook for another minute. This quick cook helps to caramelize the paste slightly, mellowing its sharpness and adding a layer of rich, concentrated tomato flavor to the entire dish.04
-
Pour in the crushed tomatoes and add the sugar, a good pinch of salt, and a few grinds of black pepper. Bring the sauce to a lively simmer, then reduce the heat to low. Let it bubble gently, uncovered, for 10-15 minutes. You want the sauce to thicken noticeably and the flavors to meld together beautifully.05
-
While the sauce simmers, slice your crusty bread into thick, generous slices. If you like, you can toast them lightly—this will make them even better for soaking up all that delicious sauce and runny egg yolk later on.06
-
Once the sauce has thickened, use the back of a spoon to create 4 to 6 small wells or divots in the sauce. Carefully crack an egg into each well. Try to keep the yolks intact for that beautiful presentation and textural contrast.07
-
Cover the skillet with a lid (or a large baking sheet if you don’t have one) and let the eggs cook over low heat for 5-8 minutes. The steam will gently poach the eggs. You’re aiming for set egg whites with gloriously runny, jammy yolks. Keep a close eye on them—the cook time can vary.08
-
When the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle generously with chopped fresh parsley or cilantro. Serve immediately, right from the skillet, with the slices of crusty bread on the side for everyone to dig in.09
Not what you're looking for?
