Easy shakshuka with eggs and sausage cooked in a rich tomato and garlic sauce. This one-pan meal is perfect for breakfast, brunch, or dinner. Made with pantry staples like canned tomatoes, onions, garlic, and eggs, this recipe is quick to prepare and full of bold flavor. Serve with toasted bread or pita for a hearty, comforting dish.

This hearty shakshuka recipe features a rich tomato sauce, savory sausage, and perfectly poached eggs. It’s a comforting one-pan meal that’s perfect for breakfast, brunch, or dinner.

Table of Contents

Ingredients

For the Shakshuka:

1 Tbsp olive oil
1/2 lb breakfast sausage
4 Tbsp unsalted butter
1 medium onion (about 1 cup, chopped)
28 oz canned whole peeled tomatoes, with juice
1/2 tsp salt
1/4 tsp sugar
4 garlic cloves (about 1.5 Tbsp, minced)
1/4 cup finely chopped parsley
5 large eggs

Optional for Serving:

Freshly grated Parmesan cheese
Buttered, skillet-toasted sliced bread

Instructions

Brown the Sausage:
Heat olive oil in a large 12-inch non-reactive skillet over medium heat. Add the breakfast sausage and cook for about 5 minutes, breaking it apart with a spatula until browned. Transfer to a plate and set aside.
Sauté the Onion:
In the same skillet, melt the butter. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until soft and lightly golden. Add the minced garlic and cook for 30 seconds until fragrant.
Simmer the Tomatoes:
Add the canned tomatoes with their juice to the skillet. Use a spatula to break them into smaller pieces. Stir in salt and sugar, reduce heat to medium-low, and simmer uncovered for 15 minutes. Stir occasionally while breaking up any remaining large tomato pieces. The mixture should reduce into a thick, saucy consistency.
Add the Eggs:
Create 5 small wells in the sauce and crack an egg into each. Lightly sprinkle salt over the eggs.
Finish the Dish:
Distribute the cooked sausage around the eggs. Sprinkle with chopped parsley. Cover the skillet and let cook on low heat for 5–8 minutes, depending on how runny or firm you like your yolks. Check at 5 minutes.
Serve:
Remove from heat and top with grated Parmesan if desired. Serve hot with toasted, buttered bread on the side.

Tips

Use a Non-Reactive Pan: A stainless steel or enameled cast iron skillet helps maintain the tomato’s flavor.
Simmer Until Thick: Let the tomato mixture reduce enough to hold the eggs without spreading.
Cover Tightly: Covering the pan helps steam the eggs for more even cooking.
Check for Doneness: Egg whites should be fully set while the yolks remain soft for ideal texture.

Variations and Substitutions

Vegetarian Version: Omit the sausage or substitute with plant-based crumbles or sautéed mushrooms.
Spicy Shakshuka: Add red pepper flakes, chopped jalapeños, or a dash of hot sauce to the tomato mixture.
Cheese Options: Use crumbled feta or goat cheese in place of Parmesan for a different flavor.
Greens Add-In: Stir in a handful of spinach or kale during the last few minutes of tomato simmering.

FAQs

Can I use fresh tomatoes instead of canned?
Yes, use about 2 lbs of ripe tomatoes. Peel, chop, and simmer longer until they break down and thicken.

How do I make the yolks runny?
Check the eggs after 5 minutes of cooking. Remove from heat once the whites are set and cover loosely for an extra minute if needed.

Can I prepare shakshuka ahead of time?
You can make the tomato base in advance and store it in the fridge for up to 3 days. Reheat and add eggs just before serving.

Serving Suggestions

Brunch Spread: Serve with warm pita, flatbread, or sourdough for dipping.
With a Side Salad: Add a light cucumber or greens salad to balance the richness.
Make It a Meal: Serve with roasted potatoes or herbed rice for a heartier plate.

Why You’ll Love This Recipe

One-Pan Simplicity: Everything cooks in one skillet for easy prep and cleanup.
Bold, Savory Flavor: Rich tomato sauce, garlic, sausage, and herbs pack every bite with flavor.
Perfect for Any Time of Day: Great for breakfast, lunch, or dinner.
Customizable: Easily adaptable with different proteins, vegetables, or spice levels.