If you’ve ever been curious about trying shakshuka but thought it might be too complicated, you’re in for a treat! This Easy Shakshuka with Eggs and Vegetables Recipe is my go-to for a flavorful, comforting meal that comes together without any fuss. Whether you’re making breakfast, brunch, or even a laid-back dinner, this dish will win you over with its rich tomato sauce, tender veggies, and perfectly poached eggs. Stick around—I’ll walk you through everything you need to know to make it absolutely delicious every time.

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these in your kitchen, making it easy to whip up anytime.
Versatile Meal: Perfect for breakfast, brunch, or dinner—your family will love it at any time of day.
One-Pan Wonder: Minimal cleanup because everything cooks in one skillet, which is a win.
Fresh and Flavorful: Bright vegetables and spices make this dish vibrant yet richly comforting.

A black skillet sits on a white marbled surface, filled with a colorful dish featuring three sunny-side-up eggs with bright yellow yolks spread evenly across a thick layer of rich red tomato sauce. On top of the eggs and sauce, there are several slices of bright green avocado positioned in small clusters around the pan. The dish is sprinkled with white crumbled cheese and fresh green herbs, including leafy parsley and small microgreens, adding texture and color contrast. On one side of the skillet, there are slices of light golden toasted bread leaning against the edge. A folded blue and white checkered cloth is partly visible under the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Easy Shakshuka with Eggs and Vegetables Recipe thrives on simple, fresh components that balance each other beautifully. From the sweetness of bell peppers to the earthy smoked paprika, every ingredient plays its part to make the sauce sing.

Extra-virgin olive oil: Use a good quality oil for the best flavor and a smooth texture in your sauce.
Yellow onion: Adds sweetness and depth when cooked until translucent.
Red bell pepper: Gives a natural sweetness and color that’s essential to the dish.
Sea salt: Enhance the flavors and don’t forget to adjust to taste at the end.
Freshly ground black pepper: Adds just the right amount of bite.
Garlic cloves: Minced garlic brings that lovely aroma and savory note.
Smoked paprika: I love how it adds smoky warmth without heat.
Ground cumin: Earthy and aromatic, it’s what gives shakshuka that authentic Middle Eastern touch.
Cayenne pepper (optional): For a little kick, but you can skip if you prefer mild.
Crushed tomatoes (28-ounce can): The heart of the sauce—choose a good-quality canned tomato for best results.
Harissa paste: Adds a complex heat and flavor; if you haven’t tried it yet, this is a perfect way to start.
Fresh spinach: Adds a lovely green freshness and balances the acidity.
Large eggs: The star ingredient poached right in the sauce—farm-fresh is ideal.
Crumbled feta cheese: For a salty tang that perfectly complements the sauce.
Fresh parsley leaves: Brighten up the finished dish and add freshness.
Avocado: Creamy slices add richness and contrast in texture.
Microgreens (optional): For a pretty, fresh garnish that adds a little bite.
Toasted bread: You’ll want something crusty to scoop up every bit of that sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Easy Shakshuka with Eggs and Vegetables Recipe is—it gives you so much room to personalize. Whether you want to dial up the heat, sneak in extra veggies, or make it vegan, there’s a way to make it your own.

Spicy Twist: I sometimes add extra cayenne or swap harissa for a spicy chili paste when I’m craving more heat—my family loves the extra kick!
Veggie Boost: I’ve added zucchini or mushrooms when I want a heartier sauce, and it works beautifully.
Dairy-Free Version: Skip the feta and try a sprinkle of nutritional yeast or just fresh herbs instead—it’s still wonderful.
Herb Variations: Sometimes I swap parsley for cilantro or add fresh mint for a bright twist.

How to Make Easy Shakshuka with Eggs and Vegetables Recipe

Step 1: Sautéing the Aromatics

Start by heating your extra-virgin olive oil in a 12-inch skillet over medium heat. Toss in chopped yellow onion, diced red bell pepper, a pinch of sea salt, and a few grinds of black pepper. Cook them gently for about 6 to 8 minutes until the onions become translucent and the peppers soften up. This base is crucial because it builds the depth of flavor for the sauce—you’ll notice the kitchen fills with the most incredible aroma.

Step 2: Adding Spices and Tomatoes

Turn the heat down to medium-low and stir in the minced garlic, smoked paprika, ground cumin, and cayenne if you like a little heat. Count to 30 in your head while stirring—this brief cooking releases those spices’ full fragrant power without burning the garlic. Then, pour in the crushed tomatoes and add the harissa paste. Bring everything to a simmer and let it bubble gently for about 15 minutes so the sauce thickens and the flavors meld perfectly.

Step 3: Wilt the Greens and Poach the Eggs

Stir the chopped fresh spinach into your thickened tomato sauce and cook just until it wilts. Then, use the back of a spoon to make small wells in the sauce—one for each egg. Crack the eggs right into these spots, cover your pan, and let them cook for 5 to 8 minutes, depending on how you like your yolks. This step is where patience pays off; checking the eggs after 5 minutes if you want runny yolks, or leave longer for firmer ones.

Step 4: Finishing Touches

Once the eggs are just the way you like them, season with a little more salt and pepper to taste. Sprinkle the crumbled feta cheese over the top, scatter fresh parsley leaves, and arrange sliced avocado and microgreens if you’re using them. Serve it all up with toasted crusty bread—the best tool for scooping up every last bit of the heavenly sauce.

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Pro Tips for Making Easy Shakshuka with Eggs and Vegetables Recipe

Use a Heavy-Bottomed Skillet: I prefer cast iron or enamel-coated pans to ensure even heat and avoid scorching the sauce.
Don’t Skip the Simmer: Letting the sauce thicken properly concentrates the flavor—trust me, it’s worth the wait.
Crack Eggs Carefully: I crack each egg into a small bowl first then slide it gently into the sauce to avoid shell bits and keep them neat.
Cover While Cooking Eggs: This traps steam and helps the whites set without overcooking the yolks.

How to Serve Easy Shakshuka with Eggs and Vegetables Recipe

A black skillet filled with three sunny yellow eggs with soft white edges, set on a thick red tomato sauce base mixed with small pieces of vegetables and herbs. The dish is topped with bright green sliced avocado arranged in three small groups on top of the eggs, white crumbly cheese sprinkled around, and fresh leafy green herbs scattered all over. On the right side of the skillet, there are three pieces of sliced white bread resting partly on the sauce. The skillet is placed on a white marbled surface with a blue and white checkered cloth underneath one side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I keep it simple but fresh—crumbled feta and chopped parsley are my essentials because they add brightness and a bit of tang. Sliced avocado brings creaminess and cools the spices, while a handful of microgreens on top adds a delicate crunch and an eye-pleasing finish. Feel free to mix it up with your favorite fresh herbs or even a sprinkle of chili flakes if you want extra zing.

Side Dishes

This shakshuka shines best when paired with good toasted bread—nothing too soft, because you’ll want to scoop up every bit of that luscious sauce. Pita, sourdough, or even a crusty baguette works beautifully. For a heartier meal, I sometimes serve it alongside a light cucumber and tomato salad to keep things fresh and crisp.

Creative Ways to Present

For special occasions, I like to serve shakshuka in individual small cast-iron skillets or rustic ceramic dishes—it makes the experience feel cozy and intimate. You can also try adding dollops of labneh or a swirl of yogurt on top for extra creaminess and a pretty finish. Throw in some toasted nuts or seeds if you want a little crunch surprise for guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover shakshuka to an airtight container and refrigerate within two hours of cooking. The sauce keeps beautifully for up to 3 days. Just keep the eggs in the sauce—it all melds together overnight for even richer flavor. When I reheat it, I add a splash of water or broth to loosen the sauce a bit and stir gently over low heat.

Freezing

Freezing shakshuka with eggs can be a bit tricky because the texture of eggs changes once frozen. I recommend freezing just the sauce part without the eggs—it freezes and thaws like a dream. When you’re ready to eat, defrost and reheat gently, then crack fresh eggs in and cook them up fresh for the best taste and texture.

Reheating

I like to reheat leftover shakshuka gently on the stovetop over low heat. If it feels too thick, a splash of water or broth helps loosen the sauce. Avoid high heat as it can overcook the eggs and dry out the sauce. Cover the pan so the eggs warm evenly without drying out.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Absolutely! If you have ripe tomatoes on hand, you can peel and crush them yourself. Keep in mind that fresh tomatoes might make the sauce a bit more watery, so simmer slightly longer until it thickens well.
What if I don’t have harissa paste?

No worries! You can substitute harissa with a blend of chili powder, smoked paprika, and a touch of garlic powder, or simply omit it for a milder version. The dish will still be delicious with the cumin and paprika shining through.
How do I know when the eggs are perfectly cooked?

Cover your skillet and check after 5 minutes for runny yolks. If you prefer firmer yolks, keep cooking for up to 8 minutes. The whites should be fully set but tender, not rubbery.
Can I make shakshuka vegan?

Yes! Simply skip the eggs and feta. You can add extra veggies like mushrooms or chickpeas for protein, and garnish with fresh herbs or a drizzle of tahini to keep things flavorful.

Final Thoughts

This Easy Shakshuka with Eggs and Vegetables Recipe has become a favorite in my house for how effortlessly flavorful and comforting it is. The combination of smoky spices, bright tomatoes, and those luscious eggs feels like a warm hug in a bowl every time. I hope you enjoy making it as much as I do—it’s one of those dishes that brings people together around the table, and I can’t wait for you to try it!