If you’ve got eggs and tomatoes (fresh or canned—either works!), you’re halfway to shakshuka. This North African and Middle Eastern dish of eggs gently poached in a rich spiced tomato sauce is as simple as it is comforting.
Jump to the recipe if you want to hit the ground running, or read on for more on canned vs. fresh tomatoes and a list of ingredients you can add to mix things up and make it your own.
Fresh vs. canned tomatoes
Either will work great!
How to make a sauce with canned vs. fresh:
It’s all about the cook time. Fresh tomatoes need a bit longer than canned to break down into a sauce. After all, canned tomatoes are already halfway there, so they don’t need as long.
But either way, it won’t take more than 5 minutes. Canned tomatoes turn into a sauce very quickly, and when I use fresh ones, I like to keep their brightness, so I don’t let them simmer for any longer than necessary.
What types of tomatoes work best in shakshuka?
For fresh tomatoes, you can use just about any variety you’d like. Firmer varieties may take a bit longer to break down into a sauce than super ripe, juicy varieties. But just about any tomato will get there eventually.
For canned tomatoes, diced is what I most often reach for. But you can even use stewed or crushed, or even leftover pasta sauce, which will barely need to be simmered.
When to use fresh and when to use canned:
First and foremost, use what you have! But if tomatoes are in season, fresh is great. In the heart of winter, canned usually tastes best and saves time.
List of ingredients you can add to shakshuka
The recipe at the end of this post is great as-is, but if you want to get creative, you can always have fun with the spices, herbs, cheese, or even add a bit of additional produce.
Spices
Baharat
Paprika
Cumin
Coriander
Cinnamon
Fennel seeds
Herbs
Leafy (use more): Cilantro, dill, parsley, chives, basil
Woody (use less): Thyme, rosemary, sage, oregano
Cheese
Crumbled goat cheese
Feta
Parmesan
Pecorino romano
(Or any of your favorites)
Produce
corn kernels
green beans
sliced zucchini
sliced bell peppers
minced hot peppers
eggplant slices
chopped swiss chard
sliced okra
thinly sliced fennel
thinly sliced leeks
chopped kale
blanched and peeled fava beans
asparagus
shell peas, snow peas, or snap peas
sliced mushrooms
Shakshuka (with fresh or canned tomato)
- Yield: serves 2 to 4
Ingredients
- 2 Tbsp [30 g] unsalted butter or olive oil
- Up to 2 cups extra vegetables (optional)
- Salt
- 3 garlic cloves, crushed through a press
- 1 tsp baharat (optional)
- One 14½ oz [410 g] can diced tomatoes -OR- 2 cups [360 g] chopped fresh tomatoes
- 4 large eggs
- 2 Tbsp crumbled feta (optional)
- Chopped fresh cilantro or parsley, for garnish (optional)
- Pita bread or toast, for serving
Instructions
- Place a sauté pan or skillet over medium-high heat and add the butter or oil. Once hot, add the veggies (if using), season with salt, and sauté for 2 to 3 minutes, just until they soften.
- Lower the heat to medium and add the garlic and spices. Cook, stirring, for about 30 seconds, and then add the canned diced or chopped fresh tomatoes. Cook, stirring occasionally. Diced tomatoes are done once the sauce thickens slightly (after about 3 minutes). Fresh tomatoes are done once they break down a bit into a sauce (after 3 to 5 minutes).
- Break the eggs into the tomato sauce from about 2 in [5 cm] above (to make sure they sink in). Season with salt and top with feta (if using). Immediately cover and cook for about 4 minutes for runny egg yolks, or 5 minutes for soft-set, custardy, slightly runny egg yolks.
- Check the eggs by poking the white near the yolk with a knife and gently poking the yolk with your finger. The whites should not ooze, and the yolks should feel jiggly. If the whites are not set, continue cooking them, covered, checking every 45 seconds to see if they are done.
- Garnish with some herbs (if using) and serve immediately with bread on the side.
Psst… by the way, I wrote a whole cookbook of adaptable recipes like this one. It’s called A Dish for All Seasons!
Check it out for adaptable base recipes + ideas for seasonal (and evergreen!) variations
[This recipe was originally posted 3 May 2017, but I recently revisited it to update the recipe and reposed it in 2025. The old recipe used 3 eggs and did not have as many options for customization. This one is clearer and more streamlined.]
Made this and loved every bite! Thanks for another wonderful recipe, Kathryn!
Yay that’s so awesome Izzah! Thanks for making my recipe—you’re the best! <3
I made this tonight after eyeing this recipe for weeks. AMAZING! So simple but so good! I had a couple slices of fancy bread and steamed cauliflower with it, such a delicious and filling dinner that took all of 15 minutes to prepare. This will for sure be made again!
Oh my gosh that’s so awesome!! I love the idea of adding cauliflower on the side—that sounds delicious. If you’re looking for another of my shakshuka recipes, I’ve got a shakshuka succotash one you might also like 🙂 https://www.cardamomandtea.com/blog/soccotash-shakshuka