Beginner-Friendly Shakshuka with Marinara Sauce

My Shakshuka with Marinara Sauce puts a beginner-friendly twist on the North African and Middle Eastern breakfast staple. Made with sautéed veggies, bold spices, and perfectly poached eggs in a slow-cooked marinara sauce, it’s a simple yet satisfying one-pan recipe you can serve for breakfast, brunch, and even dinner.

Have you heard of shakshuka? I remember the first time I saw this dish on a brunch menu thinking, “Yep, I HAVE to make that!” But to be honest, I had zero clue where to start. It looked and sounded complicated, but spoiler alert: it’s not! 

This marinara-based version is made in one pan with ingredients you likely already have on hand. Once you try it, you’ll wonder why you waited so long.

What is Shakshuka?

Shakshuka, sometimes called “Eggs in Purgatory,” is a traditional North African and Middle Eastern breakfast recipe that involves poaching eggs in a robust, tomato-based sauce loaded with onions, bell peppers, garlic, and bold spices. The eggs and sauce are typically scooped right out of the skillet with warm bread. 

My version is close to the authentic recipe, still featuring runny eggs nestled in a spiced tomato sauce. The main shortcut, though, is that the custom sauce is swapped for my easy Slow Cooker Marinara Sauce (or store-bought marinara)! It’s a more straightforward, weeknight-friendly approach that delivers big, bold flavor in 40 minutes tops.

That said, this easy shakshuka recipe is more like a method than a strict set of rules. Don’t be afraid to put your spin on it—this is the perfect opportunity for a bit of experimenting.

Shakshuka Ingredients

One of the many things I love about this recipe is how approachable it is. You won’t find any fancy or hard-to-find ingredients here:

• Vegetables. For this recipe, I start with yellow onion, red bell pepper, and minced garlic cloves, then toss in cherry tomatoes and fresh baby spinach towards the end. Together, these fresh veggies lend comforting savory flavors, extra nutrition, and just a hint of sweetness.
• Seasonings. A blend of ground cumin, paprika, and cayenne brings the signature warmth and slight kick. I love smoked paprika for the extra depth, but sweet paprika works, too.
• Marinara sauce. Don’t get me wrong—I’m all for my Slow Cooker Marina Sauce when time allows, but some nights you just need something quick. In that case, opt for a delicious store-bought marinara with minimal ingredients. 
• Eggs. The protein and choline-packed star of shakshuka! Eggs add richness as they gently poach right in the sauce.
• Feta or goat cheese. A sprinkle of crumbled feta or goat cheese adds a creamy, tangy contrast to the warm, spicy tomato sauce.
• Fresh parsley (for garnish)

(full ingredient list and quantities in the recipe card below)​

Street Smart Nutrition Tip: If you crave convenience, don’t skip the store-bought options! Pre-made marinara sauces save time and energy. Just watch out for high sodium levels, as jarred sauces typically have more salt than homemade versions. Check out my tips to decode the labels in this post, plus how to make sure a low-sodium diet tastes as good as possible!

Swaps and Substitutions

The simplicity of this shakshuka recipe leaves plenty of room to tailor it to fit your tastes, dietary needs, or whatever you happen to have in your fridge. Here are some tasty ways to mix it up:

• Like more heat? You can sauté a chopped jalapeño or serrano pepper with the onions, add more cayenne, add a pinch of red pepper flakes, or top each serving with a drizzle of your favorite hot sauce, such as harissa or sriracha. 
• Out of spinach? Baby kale, chopped Swiss chard, or arugula will also wilt down beautifully into the tomato sauce.
• If you’re not a fan of feta or goat cheese, use shredded mozzarella, parmesan, sharp cheddar, cotija crumbles, or dollops of ricotta instead.
• Need a dairy-free version? Just skip the cheese altogether.
• If you’re all out of parsley, swap it for another fresh herb or a mix of two or three to play with the flavors. Fresh cilantro, basil, chives, or mint would all pair nicely with the warm flavors.

How to Make Shakshuka with Marinara Sauce 

1. Heat the olive oil in a large cast-iron skillet over medium to medium-high heat. Once hot, add the onions and bell peppers and sauté until lightly caramelized.
2. Add the garlic and sauté until it’s fragrant. Then, stir in the spices.
3. Stir in the cherry tomatoes and marinara sauce. Once the sauce is heated through, add the spinach and cook until wilted. Season with salt and pepper to taste, then remove the skillet from the heat.
4. Use a spoon to make four small wells in the sauce. Crack an egg into each well and top the marinara eggs with half of the crumbled cheese.
5. Place the skillet on the middle rack of the preheated oven, and bake until the egg whites are just set.
6. Sprinkle the remaining cheese and parsley over the top, and enjoy!

Street Smart Nutrition Tips: The trickiest part for me is cracking the eggs without breaking the yolks or losing the whites. To make things easier, I crack each egg into a small bowl first, then carefully pour each one into the separate wells in the sauce. Once the eggs are in the sauce, leave them alone! I learned the hard way that fussing with their placement just breaks the yolks, turning the skillet into a hot mess.

What to Serve with Shakshuka

Bread is a must when you’re serving shakshuka for brunch or breakfast! Whether it’s a flat bread, like naan or pita, or something crustier, like sourdough or ciabatta, it’s the perfect sponge that’ll soak up that delicious sauce.

I like to surround shakshuka with sides that are fresh, crisp, and tangy, such as: 

• Creamy Greek Yogurt Fruit Salad
• Raw Carrot Salad with Mint, Dates, and Pistachios
• Creamy Greek Yogurt Potato Salad with Herbs
• Halloumi Salad with Cantaloupe, Prosciutto, and Hot Honey Dressing
• Pearled Couscous Salad with Lemon-Garlic Dressing

Craving a heartier meal? Serve each scoop over a bed of rice, quinoa, couscous, polenta, farro, sorghum, or freekeh. Even potatoes, whether mashed, roasted, or hash-browned, are a great option. I especially love serving the saucy eggs over this Smoky Instant Pot Sweet Potato Mash.

Shakshuka Storage Tips 

Let any extras cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. I don’t recommend freezing leftover shakshuka because the texture of the eggs and sauce isn’t as good after thawing. 

To reheat, gently warm as much shakshuka as you plan on eating in a skillet over low heat until heated through. Keep in mind that the yolks may firm up a bit more during reheating. Also, if the sauce is too thick, stir in a splash of water or extra marinara to loosen the consistency.

Shakshuka with Tomato Sauce FAQS 

What is the best pan for shakshuka?

A large, cast-iron skillet (like this one) is the best choice because it holds heat well and is oven-safe. If you don’t have cast-iron, use a Dutch oven or a stainless steel skillet instead.

How do you know when the eggs are done?

You’re looking for firm, set egg whites and yolks that still have a little jiggle. Mine were perfect after 10 minutes. The eggs will continue to cook and firm up after they come out of the oven, so don’t wait until they look completely done, or else you may miss out on the runny yolks.

What’s the difference between shakshuka and menemen?

Both are egg-based dishes with Middle Eastern roots made in skillets. Shakshuka poaches eggs in a thick, spiced tomato sauce, whereas the eggs in menemen are soft-scrambled into the tomatoes and peppers. 

If you love this recipe, you should try my Spicy Harissa Oatmeal with Eggs, Mediterranean Frittata with Sun-Dried Tomato and Kale, or Ham and Sweet Potato Breakfast Hash recipes next! 

As always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!

Disclosure: This post was originally published in June 2017. It has since been updated to improve the overall quality of the recipe, information, and images.

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