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Shakshuka with Canned Tomatoes

Shakshuka with Canned Tomatoes

A quick, budget-friendly shakshuka made entirely from pantry staples. Canned tomatoes simmer into a rich, spiced sauce while eggs poach directly in the pan, ready in under 30 minutes. Perfect for breakfast, brunch, or a light dinner.

2
Servings
10m
Prep
20m
Cook
280
Calories
12g
Protein
This recipe uses canned tomatoes as the base, making it accessible year-round and requiring no fresh produce prep. Scale down to one 14-ounce can and 2 eggs for a single serving.
Middle Easternvegetariangluten-freeweeknightbreakfastbrunchcozy

Ingredients

Equipment

  • 10-inch skillet or shallow braising pan
  • wooden spoon
  • small bowl
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Steps

  1. 1. Prep

  2. 2. Build the Sauce

  3. 3. Poach the Eggs

  4. 4. Finish

How to Make Shakshuka for One

Use one 14-ounce can of tomatoes, 2 eggs, and halve all other ingredients. Cook in a smaller 8-inch skillet and reduce simmering time slightly. The single-serving method works perfectly for apartment kitchens and meal-prep routines. Leftovers keep refrigerated for up to 2 days.

Easy Shakshuka Breakfast Tips

Prepare the tomato sauce the night before and reheat it gently before poaching eggs in the morning. Use pre-minced garlic from a jar to cut prep time further. Shakshuka reheats well in a low oven or on the stovetop, making it ideal for busy mornings or meal prep.

Shakshuka Without Feta

This canned-tomato version skips feta entirely, keeping costs down and simplifying shopping. If you want extra richness, drizzle with olive oil or sprinkle crumbled goat cheese after cooking. Herbs like cilantro and parsley add brightness without dairy.

Frequently asked questions

Can I make shakshuka with canned tomatoes instead of fresh?
Yes, canned tomatoes are ideal for shakshuka. They're often more flavorful than out-of-season fresh tomatoes, cost less, and require no prep. Use crushed or whole canned tomatoes, crushing them by hand if needed.
How do I poach eggs perfectly in the sauce?
Make shallow indentations in the simmering sauce, crack eggs directly into them, and cover the skillet. Cook on medium-low heat for 5 to 7 minutes. The residual heat and steam will set the whites while keeping yolks runny.
What bread pairs best with shakshuka?
Crusty sourdough, pita, or naan are classic choices. Use bread to scoop up the runny yolk and sauce. Any sturdy bread that won't fall apart when dipped works well.
Can I prep shakshuka ahead of time?
Yes, make the tomato sauce up to 2 days ahead and refrigerate it. Reheat gently before poaching eggs. Don't cook the eggs until you're ready to eat, as they're best served immediately.

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