Pantry & Instant Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Canned Tomato Shakshuka
Eggs gently poached in a warmly spiced, bubbling tomato sauce — vivid, nourishing, and deeply satisfying whether you serve it for breakfast or dinner.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Pour the crushed tomatoes into a medium-sized skillet over medium heat.
- 2
Stir in the cumin, smoked paprika, and salt. Bring the sauce to a gentle simmer and let it cook for 5 minutes to allow the flavors to deepen.
- 3
Using the back of a spoon, make 3 small indentations or "wells" in the simmering tomato sauce.
- 4
Carefully crack one egg into each well.
- 5
Cover the skillet with a lid, reduce the heat to low, and cook for 4-5 minutes until the egg whites are fully opaque but the yolks are still soft.
- 6
Remove from heat and serve immediately straight from the skillet, using the crusty bread to scoop up the eggs and sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving100
Calories
7 g
Protein
9 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Shakshuka, meaning a haphazard mixture in Arabic, is a dish of eggs poached in a spiced tomato and pepper sauce that spread from North Africa across the Levant and became an Israeli breakfast icon. Tunisian and Moroccan cooks built it on the pantry trinity of tomatoes, peppers, and warm spice, food made to be shared straight from one pan. The canned-tomato version makes this any-season comfort, no ripe summer tomatoes required.
Listahan note
This version simmers the canned tomatoes down until they are jammy before the eggs go in, so the sauce has real depth instead of tasting raw. It keeps the yolks runny on purpose so they enrich the sauce as you scoop.
Technique cues
- Bloom the cumin, paprika, and any chili in the oil before the tomatoes go in; this toasting step is what gives shakshuka its warm, layered flavor.
- Reduce the canned tomatoes until they thicken and darken slightly before adding eggs, or the sauce will be thin and watery.
- Make shallow wells for the eggs and cover the pan so the whites set from the steam while the yolks stay soft.
Kitchen flow
- Parallel prep
- Slice the peppers and onion while the oil heats, so they go straight into the pan and the sauce starts building right away.
- Make-ahead
- Make the spiced tomato sauce ahead and refrigerate; reheat it and crack in fresh eggs when you are ready to eat.
- Leftover move
- Use leftover sauce as a base for pasta or spoon it over toast with a fresh fried egg.
- Cleanup rhythm
- It is a one-skillet meal served from the pan, so you only have the skillet and serving spoons to wash.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
canned crushed tomatoes
sauce base
Purpose: Crushed tomatoes cook down into the rich, jammy sauce at the heart of shakshuka.
Handling: Simmer until thickened before adding the eggs.
Adaptation: Canned whole tomatoes crushed by hand or diced tomatoes work too.
eggs
protein
Purpose: Eggs poach in the sauce, and their runny yolks enrich every scoop.
Handling: Crack into wells and cover the pan to set the whites.
Adaptation: Cubes of feta or chickpeas make a satisfying egg-free version.
bell pepper
vegetable base
Purpose: Peppers add sweetness and body that make the sauce more than just tomato.
Handling: Slice and soften in the oil before the tomatoes.
Adaptation: Jarred roasted red peppers add the same sweetness faster.
ground cumin
warm spice
Purpose: Cumin gives shakshuka its earthy, North African warmth.
Handling: Bloom in the oil with the onions and peppers.
Adaptation: A spoonful of harissa or a pinch of coriander adds similar warmth.
smoked paprika
depth and color
Purpose: Paprika deepens the color and adds a gentle smoky sweetness.
Handling: Add with the cumin to toast in the oil.
Adaptation: Sweet paprika plus a pinch of chili works well.
Technique notes
- Crumble feta and scatter fresh herbs over the top just before serving; the salty cheese and fresh green balance the rich sauce.
- Serve straight from the pan with plenty of crusty bread for dipping, the way it is meant to be eaten and shared.
- Watch the eggs closely once they are in; pull the pan the moment the whites set so the yolks stay liquid and saucy.
Ingredient swaps
- Egg-free option
- Skip the eggs and fold in chickpeas and cubed feta, simmering until warmed through for a hearty vegetarian version.
- Dairy-free option
- Leave off the feta and finish with a drizzle of tahini and fresh herbs for richness.
- Spicier direction
- Stir in a spoonful of harissa or fresh chili with the spices for a fierier North African heat.
Serve alongside
- Warm pita or crusty bread
- Cucumber and tomato salad
- Labneh with olive oil
- Marinated olives
- Mint tea
- Fresh orange juice
- Strong coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store the sauce without eggs in an airtight container in the fridge for up to four days; reheat and add fresh eggs when serving, as poached eggs reheat poorly. The sauce freezes well for up to three months; thaw overnight before reheating. Leftover full shakshuka can be refrigerated for a day but the yolks will firm up on reheating.
Equipment
- Wide skillet with a lid
- Wooden spoon
- Cutting board and knife
- Ladle for serving
Make this household-aware
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