Name: Shakshuka with Fresh Herbs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons vegetable oil; 3 garlic cloves, minced; 1 red bell pepper, sliced; 1 onion, sliced; 1 cup tomato sauce; 1 cup diced tomato (fresh or canned); 1 teaspoon cumin; 1 teaspoon paprika; 1 sprig fresh rosemary, torn (divided); 4–5 eggs; 1/2 cup mozzarella cheese; Fresh basil, shredded, for garnish; Salt and pepper to taste

Jump to Recipe·Leave a Review

Eggs poached in a tomato-based sauce with rosemary and basil create a dish that is both comforting and vibrant. I love serving this shakshuka warm with toasted bread, letting the rich sauce and runny eggs soak into every bite.

Why You’ll Love This Recipe

I really enjoy how simple this shakshuka is to prepare, yet it feels special every time I make it. The tomato base is hearty and seasoned with cumin and paprika, while the fresh rosemary and basil add layers of flavor that make the dish stand out. I also like how versatile it is—perfect for breakfast, brunch, or even dinner. Plus, dipping toasted bread into the sauce is one of the most satisfying parts of the meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

vegetable oil
garlic, minced
red bell pepper, sliced
onion, sliced
tomato sauce
diced tomato
cumin
paprika
rosemary, torn
eggs
mozzarella cheese
basil, shredded

Directions

I preheat the oven to 350F. While it heats, I warm vegetable oil in a skillet and sauté the garlic until golden and aromatic. Then, I add the sliced red bell pepper and onions, cooking them until soft. I pour in the tomato sauce, stir in diced tomatoes, cumin, paprika, and half a sprig of rosemary, and let it simmer.

Next, I transfer the sauce into a 9-inch baking dish, crack the eggs over the top, and sprinkle mozzarella cheese and the remaining rosemary between the eggs. I bake the dish for 10–15 minutes, just until the egg whites are set. Finally, I garnish with shredded basil and, if I’m craving it, extra mozzarella.

I always serve it warm with toasted bread to soak up the sauce.

Servings and timing

This shakshuka serves 4–5 people. Prep time takes about 10 minutes, and cook time is around 20 minutes, making the total time just 30 minutes.

Variations

I like adding different vegetables such as spinach, zucchini, or mushrooms for extra heartiness. Sometimes I swap the mozzarella with feta for a tangier flavor. If I want more spice, I add a pinch of chili flakes or cayenne. For a gluten-free option, I serve it with gluten-free bread or enjoy it on its own.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place it in a skillet over low heat until warmed through, or use the oven at 300F for about 10 minutes. I avoid microwaving too long since it can overcook the eggs.

FAQs

Can I make shakshuka ahead of time?

I like preparing the tomato sauce in advance and storing it in the fridge. When I’m ready to serve, I just reheat the sauce, crack in the eggs, and bake.

What bread pairs best with shakshuka?

I usually use crusty bread, sourdough, or pita because they hold up well when dipped into the sauce.

Can I make this without cheese?

Yes, I often skip the cheese if I want it lighter, and it still tastes delicious thanks to the herbs and spices.

Do I need to bake the shakshuka?

Not always. I sometimes poach the eggs directly on the stove in the simmering sauce by covering the skillet with a lid until the eggs set.

Can I freeze shakshuka?

I don’t recommend freezing it with eggs, but I do freeze the tomato base. Later, I thaw it, reheat, and add fresh eggs before baking.

Conclusion

I love how shakshuka with fresh herbs brings together simple ingredients into something so satisfying and flavorful. It’s quick, easy, and versatile enough to enjoy at any time of day. Whenever I make it, I find myself reaching for extra bread to scoop up every last bit of sauce.