Oh, I am so excited to share this Easy Breakfast Shakshuka Recipe with you! It’s one of those magical dishes that feels hearty and comforting, yet vibrant and fresh. With perfectly poached eggs nestled in a rich, savory tomato and sausage sauce, this breakfast is a total game changer. Whether you’re cooking for a lazy weekend brunch or impressing guests with something flavorful and unexpected, this recipe will become your new favorite go-to. Trust me, once you try it, you’ll wonder why you never made shakshuka at home before!
Ingredients You’ll Need
The beauty of this Easy Breakfast Shakshuka Recipe lies in its simple, well-balanced ingredients. Each one plays a special role in creating a dish that’s saucy, savory, and just the right level of indulgent.
- 1 Tbsp olive oil: Adds a subtle fruitiness and is perfect for sautéing the sausage.
- 1/2 lb breakfast sausage: Brings depth and a deliciously savory element, enriching the tomato base.
- 4 Tbsp unsalted butter: Melts into the onions for a golden, silky texture and mellow richness.
- 1 medium onion (1 cup chopped): Softens to add sweetness and body to the sauce.
- 28 oz canned whole peeled tomatoes (with their juice): The heart of the sauce, offering bright acidity and luscious texture when simmered down.
- 1/2 tsp salt: Enhances all the flavors without overpowering.
- 1/4 tsp sugar: Balances the acidity of the tomatoes for a harmonious sauce.
- 4 garlic cloves (1.5 Tbsp minced): Infuses the sauce with a punch of aromatic warmth.
- 1/4 cup parsley (finely chopped): Adds a fresh, herby pop at the end to brighten things up.
- 5 large eggs: The star of the show—poached gently to creamy, dreamy perfection.
- Parmesan grated over the top to serve: A salty, nutty finish that takes this shakshuka over the top.
- Sliced bread (buttered and toasted on a skillet): Essential for scooping up every last bit of sauce and egg.
How to Make Easy Breakfast Shakshuka Recipe
Step 1: Brown the Sausage
Start by heating your olive oil in a large 12-inch skillet over medium heat. Once hot, add the breakfast sausage and cook it for about 5 minutes. Break it up with your spatula as it browns so you get those tasty little crumbles. When browned and fragrant, transfer it to a plate and set aside. This step builds that savory base that carries through the whole dish.
Step 2: Sauté the Onion and Garlic
Next, melt the unsalted butter right in the same skillet, then toss in your chopped onion. Let it cook for 4 to 5 minutes until it gets soft and golden—this adds a lovely sweetness and richness. Now add the minced garlic and stir for about 30 seconds until just fragrant. Don’t let the garlic burn or the flavor will turn bitter; we want it mellow and aromatic.
Step 3: Build the Tomato Sauce
Pour in the canned whole peeled tomatoes with all their juice. Use your spatula to roughly break them up, creating a chunky, rustic sauce. Season with salt and sugar, then reduce the heat to low and let the sauce simmer uncovered for 15 minutes. Stir occasionally and keep breaking up the tomatoes so they soften into a thick, luscious consistency. This simmering transforms the watery canned tomatoes into the perfect bed for the eggs.
Step 4: Add the Eggs
Once your sauce is thick and bubbling gently, use your spatula to create five little wells in it. Crack one egg into each well and sprinkle a touch of salt on top to season the eggs themselves. This is where the magic starts—those eggs poaching in the rich tomato sauce will yield a silky texture that’s absolutely irresistible.
Step 5: Finish with Sausage and Parsley
Scatter the browned sausage pieces evenly around the eggs and then sprinkle the fresh parsley on top. Cover the skillet and let everything gently simmer on low heat for 5 to 8 minutes, depending on whether you like your yolks runny or more set. Keep an eye after 5 minutes to make sure the whites are cooked but the yolks are still soft and moist. Remove from heat, grate parmesan over everything, and get ready to dive in!
How to Serve Easy Breakfast Shakshuka Recipe
Garnishes
Garnishing this dish with finely chopped parsley adds a splash of fresh green color and a herbaceous brightness that lifts each bite. The freshly grated parmesan sprinkled just before serving brings a salty, savory finish that complements the eggs and tomato sauce beautifully. For an extra touch, a drizzle of good olive oil or a pinch of crushed red pepper flakes can add a lovely pop.
Side Dishes
To make your shakshuka experience complete, serve it alongside buttery toasted bread. The bread is perfect for scooping up saucy goodness and yolk – pure breakfast bliss. You might also love it with a side of warm labneh or thick Greek yogurt, which adds a cooling contrast. Simple cucumber and tomato salad dressed with lemon juice and olive oil is another refreshing pairing that doesn’t compete with the shakshuka’s vibrant flavors.
Creative Ways to Present
Presentation-wise, shakshuka is charming when served right out of the skillet at the table—it feels rustic and inviting. If you want to get fancy, consider using colorful ramekins for individual servings or sprinkle a handful of toasted pine nuts for crunch. Adding a few slices of avocado on the side also brings creaminess and richness that pairs wonderfully with the tomato and eggs.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (although that might be unlikely!), store the shakshuka in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Keep in mind that the eggs may continue to firm up in the fridge, so the texture will shift slightly.
Freezing
Freezing shakshuka is possible but not ideal due to the eggs—their delicate texture can become rubbery after freezing and thawing. If you want to freeze, remove the eggs first and freeze only the tomato sauce and sausage mixture. Then, reheat gently and add fresh eggs when ready to serve. This way, you preserve the best texture and flavor.
Reheating
To reheat leftovers, place the shakshuka in a skillet over low heat and warm gently, stirring occasionally. If you froze and reheated the sauce alone, crack in fresh eggs and cook as originally instructed. This method brings your shakshuka back to life without drying it out or overcooking the eggs.
FAQs
Can I make this Easy Breakfast Shakshuka Recipe without sausage?
Absolutely! While the sausage adds wonderful flavor and heartiness, you can easily omit it or replace it with vegetables like bell peppers or mushrooms to keep it vegetarian and still delicious.
What kind of bread works best with shakshuka?
Rustic, crusty bread like sourdough or a simple chewy baguette works beautifully. The key is to have a sturdy bread that holds up well to scooping up the saucy eggs.
Can I use fresh tomatoes instead of canned?
You sure can! If using fresh tomatoes, cook them down low and slow until they break apart and thicken into a sauce. This might take a bit longer but will be delicious and fresh tasting.
How do I know when the eggs are perfectly cooked?
The whites should be fully set and opaque, while the yolks stay soft and slightly runny. Covering and simmering for 5 to 8 minutes gives you control to catch exactly the doneness you prefer.
Is shakshuka only for breakfast?
Not at all! Shakshuka is fantastic any time of day—from breakfast to dinner. It’s satisfying, flavorful, and easy to whip up whenever you crave something cozy but vibrant.
Final Thoughts
There you have it, your new favorite wake-up call packed into a skillet with this Easy Breakfast Shakshuka Recipe! It’s flavorful, simple to make, and endlessly comforting. Whether you want to wow guests or treat yourself on a slow Sunday morning, give this recipe a try—you’ll feel like you’re dining at a cozy café right in your own kitchen. Happy cooking and even happier eating!
Print
Easy Breakfast Shakshuka Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 to 5.5 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
Description
This Easy Breakfast Shakshuka recipe is a hearty and flavorful dish featuring eggs gently simmered in a spiced tomato and sausage sauce, topped with fresh parsley and Parmesan, perfect for a satisfying morning meal. It combines a richness of breakfast sausage, buttery sautéed onions and garlic, and chunky tomatoes to create a thick and savory base, served with toasted bread for dipping.
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1/2 lb breakfast sausage
- 4 Tbsp unsalted butter
- 1 medium onion (1 cup chopped)
- 28 oz canned whole peeled tomatoes with juice
- 1/2 tsp salt
- 1/4 tsp sugar
- 4 garlic cloves (1.5 Tbsp minced)
- 1/4 cup parsley (finely chopped)
- 5 large eggs
- Parmesan cheese, grated (for serving)
- Sliced bread, buttered and toasted on a skillet (for serving)
Instructions
- Brown the Sausage: Place a large 12-inch non-reactive skillet over medium heat and add 1 Tbsp olive oil and breakfast sausage. Sauté for about 5 minutes until the sausage is browned, breaking it up with a spatula. Then transfer the cooked sausage to a plate.
- Sauté Onions and Garlic: In the same skillet, melt the butter. Add the chopped onion and sauté for 4-5 minutes until soft and golden. Add the minced garlic and stir for another 30 seconds to release its aroma.
- Prepare the Tomato Sauce: Add the canned whole peeled tomatoes along with their juice. Use a spatula to roughly break up the tomatoes. Stir in 1/2 teaspoon salt and 1/4 teaspoon sugar. Reduce the heat and simmer uncovered for 15 minutes, stirring occasionally while breaking the tomatoes into smaller pieces. Simmer until the mixture is thick and saucy enough to create wells for the eggs.
- Add the Eggs: Crack 5 eggs gently into the wells created in the tomato sauce. Lightly sprinkle salt over each egg to season.
- Finish Cooking and Serve: Sprinkle the cooked sausage evenly around the eggs, then top with finely chopped parsley. Cover the skillet and simmer on low heat for 5-8 minutes, depending on preferred doneness—check at 5 minutes to ensure egg whites are cooked but yolks remain soft and moist. Remove from heat, then serve topped with freshly grated Parmesan and alongside buttered, toasted bread.
Notes
- Use a non-reactive skillet (such as stainless steel or enameled cast iron) to prevent any metallic taste from the tomatoes.
- Check eggs often while simmering to avoid overcooking; yolks should remain runny or soft based on your preference.
- To make it spicier, consider adding a pinch of red chili flakes or chopped jalapeños during the onion sauté step.
- Leftovers can be refrigerated and gently reheated; add an extra splash of water or tomato juice if the sauce thickens too much.
- Serve with crusty or sourdough bread for best dipping experience.
