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This healthy no-bake stovetop shakshuka is so easy to make! No oven required, this recipe is ready in under 30 mins. Vegetarian, gluten-free, and packed with vegetables!

overhead photo of white bowl with a serving of egg shakshuka topped with basil and sourdough toast

This post was originally shared on 08.13.2018. It was updated with fresh images and helpful tips on 01.11.2021.

It took me so long to finally try making shakshuka at home, but I’m so glad I did! I was hesitant at first because I thought you needed to have a cast iron skillet, that it had to go in the oven, etc. and I like to keep things simple.

Alas, I was SO wrong!

Shakshuka is actually INCREDIBLY easy to make, and you don’t even need to turn on the oven. All you need is a pan with a lid, and a stove 🙂

I am a huge fan of this dish for weekend breakfasts, or even as a quick and easy dinner idea. You can even make this stovetop shakshuka in advance and reheat the leftovers the following day.

There are plenty of ways you can modify this recipe (including some variations below), and I hope you love it as much as I do!

closeup overhead photo of egg shakshuka topped with goat cheese and basil in a black skillet

What Is Shakshuka?

Shakshuka (also spelled shakshouka) is a traditional Mediterranean dish that consists of eggs poached in tomato sauce, peppers, and spices like cumin or paprika.

There are many variations to shakshuka – using meats, cheeses, and other spices or herbs!

Is Shakshuka Healthy?

You bet!

One thing I love about shakshuka is how it’s a great way to pack in a TON of veggies. This one is filled with tomatoes, bell peppers, and spinach.

Plus, it’s made with protein-packed eggs and olive oil for healthy fats. As a dietitian, I’m always looking for balanced meals like this one.

overhead photo of white bowl with a serving of egg shakshuka topped with basil and sourdough toast

Recipe Ingredients Needed

All you need to make this easy egg shakshuka recipe is a handful of simple, healthy ingredients:

Missing an ingredient? There are SO many ways you can modify this recipe – check out some ideas below!

overhead photo of bowls of ingredients on top of a wood cutting board

How To Make Shakshuka

Start by chopping the bell pepper into small chunks.

Set the chopped pepper aside and heat a large pan over medium.

Add olive oil and sauté bell pepper for ~5 minutes.

Then, add baby spinach to the pan, sautéing for about 1 minute until slightly wilted.

Add tomato sauce, thyme, oregano, garlic powder, salt, and pepper, adjusting for taste. Cook for ~3 minutes, stirring regularly.

Using the back of a spoon or spatula, make space in the sauce mixture to crack the eggs into. Next, sprinkle with crumbled goat cheese and cover pan with a lid.

Let cook until egg whites are done (around 5-10 minutes), making sure not to overcook (you want the yolks to still be soft). 

NOTE: Keep an eye on the eggs at this point, as timing will differ depending on how deep your pan is, how hot your oven is, etc!

Remove pan from heat, and sprinkle with fresh basil, cracked pepper, and a drizzle of olive oil.

Enjoy hot and serve with a side of freshly toasted sourdough!

overhead photo of egg shakshuka topped with goat cheese and basil in a black skillet

Recipe Variations & Modifications

While I love this particular recipe combination, one of the beautiful things about shakshuka is how versatile it is! For instance:

Try using different greens instead of spinach, like kale or chard.

Try using different veggies in place of red bell peppers – it’s a great way to use up anything going bad!

Try experimenting with different spice combinations. One I particularly love is a mix of cumin, chili powder, and paprika.

Omit the goat cheese (if dairy-free), or swap it with feta or parmesan.

Try adding in freshly chopped onion or garlic for extra flavour.

Use any type of canned tomatoes – tomato sauce, fire-roasted, strained, crushed, even harissa…they will all work!

If you want something completely different – why not check out my coconut curry shakshuka recipe?

45 degree angle photo of white bowl with a serving of egg shakshuka topped with basil and sourdough toast

How To Store Leftovers

If you have leftovers of this shakshuka recipe, simply store them in an airtight container. They’ll keep in the fridge for 3-4 days.

The easiest way to reheat the leftovers is in the microwave! Since it’s a pretty “liquid” meal, you won’t get any compromise in texture 🙂

overhead photo of white bowl with half eaten and mixed around shakshuka inside

More Easy Egg Recipes

Did you give this Easy Stovetop Shakshuka Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Easy Stovetop Shakshuka (No Oven)

This healthy no-bake stovetop shakshuka is so easy to make! No oven required, this recipe is ready in under 30 mins. Vegetarian, gluten-free, and packed with vegetables!
overhead photo of white bowl with a serving of egg shakshuka topped with basil and sourdough toast
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Ingredients

  • 1 tbsp olive oil
  • 1 large red bell pepper, chopped
  • 3 cups baby spinach
  • 2 cups tomato sauce
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 4 large eggs
  • 1/3 cup goat or feta cheese, crumbled
  • Salt + pepper, to taste
  • Fresh basil, to garnish
  • Optional: sourdough or whole wheat toast to serve

Instructions

  • Heat a large pan over medium. Add olive oil and sauté chopped bell pepper for ~5 minutes.
  • Add spinach to the pan, sautéing for about 1 minute until slightly wilted. 
  • Add tomato sauce, thyme, oregano, garlic powder, salt, and pepper, adjusting for taste. Cook for ~3 minutes, stirring regularly.
  • Using the back of a spoon or spatula, make space in the sauce mixture to crack the eggs into. Next, sprinkle with crumbled cheese and cover pan with a lid. 
  • Let cook until egg whites are done (around 5-10 minutes), making sure not to overcook (you want the yolks to still be soft). NOTE: Keep an eye on the eggs at this point, as timing will differ depending on how deep your pan is, how hot your oven is, etc.
  • Remove pan from heat, and sprinkle with fresh basil, cracked pepper, and an extra drizzle of olive oil. Enjoy hot and serve with a side of freshly toasted sourdough!

Notes

*LEFTOVERS: If you have leftovers of this shakshuka recipe, simply store them in an airtight container. They’ll keep in the fridge for 3-4 days. The easiest way to reheat the leftovers is in the microwave! Since it’s a pretty “liquid” meal, you won’t get any compromise in texture.
*RECIPE VARIATIONS:
  • Try using different greens instead of spinach, like kale or chard.
  • Try using different veggies in place of red bell peppers – it’s a great way to use up anything going bad!
  • Try experimenting with different spice combinations. One I particularly love is a mix of cumin, chili powder, and paprika.
  • Omit the goat cheese (if dairy-free), or swap it with feta or parmesan.
  • Try adding in freshly chopped onion or garlic for extra flavour.
  • Use any type of canned tomatoes – tomato sauce, fire-roasted, strained, crushed, even harissa…they will all work!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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This post may contain affiliate links. Please see my disclosure policy.