Easy Breakfast Shakshuka Recipe

Try this delcious shakshuka recipe for breakfast or brunch. Rich tomato sauce with spices and soft yolk eggs on top. Served with warm pita!

To recipe
breakfast shakshuka recipe in a baking pan
Recipe insights & TIPS

This post is sponsored by Pete and Gerry’s Organic Eggs

If you’ve never tried Shakshuka, then this is the time to begin! Delicious tomatoes, onion and spices with fresh organic eggs dropped into the pan for the perfect family style breakfast.

breakfast shakshuka recipe in a baking pan

I had heard about the Middle Eastern dish called Shakshuka before but have never tried it up until now. I’m glad I did because the flavor is highly addictive and I can’t think of any better way to start the day than with a big bowl of this with fresh warm pita bread.

It’s also one of those dishes that looks like a lot of time and effort went into it, but truthfully, it’s very easy to make and only takes a little over thirty minutes! The tomatoes are slow cooked with onion and spices, but the hero of this Shakshuka recipe has to be the eggs. Once the tomatoes are cooked, the eggs are dropped right into the pan and then placed back in the oven to cook. Soft yolks are a must for this recipe, and I recommend finishing it with a heavy sprinkling of feta cheese and fresh parsley. Pete and Gerry’s Organic Eggs are perfect for making Shakshuka because the hens that lay them spend their days grazing in pastures on USDA Certified Organic small family farms. Once you burst those golden egg yolks with your fork, you’ll know exactly what I’m talking about. If you use quality ingredients, your recipes will always taste amazing!

breakfast shakshuka with Pete and Gerry's Organic Eggs in the background

What you need to Make My Breakfast Shakshuka Recipe

  • Tomatoes- Canned are perfect. I like to use the chunky versions just because the texture works well with the eggs and feta.
  • Tomato Paste- This is like injecting the tomatoes with even more intense tomato flavor.
  • Feta Cheese- Buy it as a whole piece and crumble it yourself. The salty taste is exactly what the tomatoes need.
  • Eggs- Pete and Gerry’s Organic Eggs! Sourced from small, local family farms, these eggs are the stars of Shakshuka so we definitely want to use the best! You can find Pete and Gerry’s Organic Eggs in the dairy section of most known grocery stores.
  • Onion- A regular sweet white onion will work
  • Spices- Paprika, cumin, oregano, garlic, salt and black pepper
  • Garlic- Fresh cloves or minced from a jar will work, I prefer minced as it’s less messy.
  • Bell Peppers- Green and yellow diced finely.
  • Chicken stock- Can be substituted for veggie stock.
Close up shot of breakfast shakshuka with soft eggs in tomato sauce

Recipe FAQ's

How long do the eggs take to cook? The eggs take about three minutes under the broiler. As soon as the yolks begin to look cloudy, I like to pulpit from the heat. Shakshuka is all about those soft, runny egg yolks.

Can I make my Shakshuka ahead of time? I don’t recommend it, there’s no replacement for a fresh cooked dish and it doesn’t take very long to put this recipe together.

How should I serve my Shakshuka? Using a large spoon, scoop up underneath each egg and transfer to a plate. You can add some tomatoes to the side and garnish with extra feta. Serve with warm pita bread on the side for everyone.

Is there a limit as to how many eggs I can add? I would recommend one egg for each person who's eating.

Where does the shakshuka recipe come from? Tunusian Jews took the dish to Israel.

A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


A rich tomato sauce with soft eggs on top makes the perfect breakfast or brunch. Serve with warm pita bread!

30 minutes
Total TIME:
45 minutes
15 minutes


  • 1 tbsp canola oil or olive oil
  • 1/2 large onion sliced
  • 1 yellow pepper, diced
  • 1 green pepper, diced
  • 1 tbsp minced garlic
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp black peper
  • 1 28oz can diced tomatoes
  • 6 oz tomato paste
  • 1 cup chicken stock
  • 4 Pete and Gerry's Organic Eggs
  • 1/2 cup crumbled feta cheese
  • Fresh chopped parsley

Ingredient Swaps


  1. Preheat the oven to 400 degrees F.
  2. Place a large non stick skillet over a medium high heat and add the oil.
  3. Add the diced onion and stir until the onion begins to soften.
  4. Add both diced peppers, garlic, paprika, cumin, salt and pepper and stir well while cooking 2 additional minutes.
  5. Transfer the ingredients from your pan into your 9 x 13 pan.
  6. Pour all of the tomatoes (undrained) into the 9 x13 pan followed by the tomato paste and stock.
  7. Mix well and place the pan into the oven. Bake for 20 minutes and the sauce is bubbling arund the edges.
  8. After 20 minutes, take the pan from the oven and make a slight well in the tomato sauce for each egg to sit in.
  9. Crack the eggs into the well and place the pan back in the oven for 10 mnutes or until the egg yolks begin to cloud over with the egg whites. The yolks should be soft and runny.
  10. Once the eggs are done, take the pan back out of the oven and garnish wit the crumbled feta and chopped parsley.
  11. Serve immediately by scooping out each egg along with lots of the sauce.
  12. Serve with warm pita bread.
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.

Did you make this recipe?

Tag @foodnessgracious on Instagram and hashtag it #foodnessgracious so we can see all the deliciousness!