Shakshuka (also known as Middle Eastern’s Baked Eggs) is the ultimate “one-pan wonder” that requires surprisingly only a handful ingredients but tastes divine! This baked eggs dish is popular in the Middle East and North Africa.

What is Shakshuka?

Simply put, Shakshuka is a dish of eggs poached in a rich tomato sauce with combined with your choice of spices.

Where is Shakshuka from?

While it is a staple across North Africa and the Middle East, with deep roots in countries like Tunisia and Israel, it’s globally popular as it is such an incredibly versatile dish. As a working mom, I’d say that this is one of those recipes that works just as well for a quick weeknight dinner as it does for a gourmet-feel brunch.

Why This is the Best Shakshuka Recipe for Busy Lives

If you’re working or a busy parent, you know the struggle of wanting something nutritious and home-cooked without taking too much time. Luckily, I love this dish because it checks all the boxes:

You only need one pan: Easily combined and cooked in one skillet, meaning minimal cleanup.
Pantry Staples: Most ingredients, like canned tomatoes, onions, garlic, and eggs, are likely already in your kitchen.
Family-Friendly: It’s easy to adjust the spice level so it’s mild enough for kids but still flavourful for adults.
Quick & Nutritious: You get a healthy dose of protein under 20 minutes.

So what are you waiting for? Grab that pan of yours and let’s start making this easy Shakshuka right now!

Enjoyed this dish? Be sure to try our other simple dishes as well!

Egg Shakshuka ingredients:

Oil
Canned tomato
Minced beef (Optional, I like to add this since I am cooking for the kids too!)
Eggs
Salt
Pepper
Paprika
Sugar
Coriander leaves (for garnish)

How to make the best Shakshuka

My method of making this easy shakshuka dish is to ensure that it is simple and appeal to my kids as well. So with that, I decided to add minced beef into these baked eggs for that added meat.

Firstly, heat up oil in a medium size pan and add the minced beef. Add salt and let it cook until it turns brown. Then, add the canned tomato and mix it with the beef. I added minimal amount of spices so as to control the spice level of this dish for my kids.

Add sugar, paprika and black pepper into the pan and mix them well. Cover the pan and let it cook until it simmers. Once it simmers, make small pocket of holes in the sauce and add the desired amount of eggs to the shakshuka sauce. When you are done adding, cover the pan again and let it cook for another 5 to 7 minutes and it is ready to serve!