Shakshuka is a hearty dinner for two of eggs poached in an easy spicy tomato sauce that makes a great budget friendly weeknight dinner.

Shakshuka (Eggs Poached In Tomato Sauce) makes a easy weeknight meal |

I am terrible at menu planning. Seriously, how do you plan a whole week’s worth of meals?

I can plan a few days at a time but not much further than that.

Some days I’m too tired to cook. Other days I’m not in the mood for what I had planned.

I definitely see the importance of meal planning. Not only does it make cooking easier, it helps prevent me from eating pasta five days in a row. I bet I can make a different pasta recipe each day of the month.

However, that’s probably not the healthiest diet to eat pasta every day, so I try to incorporate non-pasta meals.

One of my favorite go-to meals is this Shakshuka For Two, a Middle Eastern dish of eggs poached in a spicy tomato sauce that is cooked in a single skillet on the stovetop.

I was first introduced to shashuka when I reviewed the Breakfast For Dinner cookbook.

Intrigued by the concept, I made it for dinner one night. Then another night. And another night.

It’s actually a pretty quick and budget friendly meal if you use canned tomatoes (which I do quite often).

Shakshuka (Eggs Poached In Tomato Sauce)

I changed my version up a bit from traditional shakshuka by adding bell peppers and mushrooms. I bet you could add zucchini and carrots as well.

Like I do with all of my meals, I cut the serving size down into two portions to fit my single lifestyle.

However, if you’re serving another person you may want to increase it to 4 eggs – 2 eggs per person.

Shakshuka (Eggs Poached In Tomato Sauce)

Shakshuka (Eggs Poached In Tomato Sauce)

Yield: 2-4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Shakshuka is a hearty dish of eggs poached in an easy spicy tomato sauce that makes a great budget friendly weeknight dinner.


  • 1 tablespoon olive oil
  • 1/4 cup chopped white or yellow onion
  • 4 large white button mushrooms, sliced
  • 1 large jalapeno, chopped (seeds optional - add them if you love it spicy)
  • Half a sweet bell pepper, cut into strips
  • Salt, to taste (preferably kosher)
  • 1 (14 ounce) can diced tomatoes and their juices
  • 1/4 cup chicken or vegetable broth/stock
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2-4 eggs*, room temperature
  • 1 tablespoon fresh chopped basil
  • 2 tablespoons crumbled goat cheese


  1. In a large deep skillet, heat oil over medium-high heat. Add onions, mushrooms, jalapeno, bell pepper, and a big pinch of salt. Cook until softened, 5-8 minutes.
  2. Add tomatoes with their juices, broth, cumin, paprika, oregano, 1/2 teaspoon salt, and pepper. Bring to a boil then lower the heat and simmer uncovered until thickened, about 15 minutes.
  3. Make a well in the tomato sauce then add each egg. Cover with a lid and cook for 4 minutes or until the whites are set while the yolks are still runny.
  4. Remove from the heat and top with basil and goat cheese. Taste and adjust for salt. Serve immediately (the eggs will still cook if you leave them in the tomatoes).


If you're serving one person, cooking 2 eggs should be plenty. However, if you're serving two people, you may want to use all 4 eggs (2 eggs per person).

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Source: Adapted from Breakfast for Dinner (Amazon affiliate link)
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