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!
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!
Want more egg recipe inspiration? Check out my roundup of easy, healthy egg recipes!
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?
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.
Recipe Ingredients Needed
All you need to make this easy egg shakshuka recipe is a handful of simple, healthy ingredients:
- red bell pepper
- tomato sauce
- baby spinach
- garlic powder
- goat cheese
- fresh basil
- olive oil
- salt + pepper
- sourdough or other bread to serve!
Missing an ingredient? There are SO many ways you can modify this recipe – check out some ideas below!
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!
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?
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 🙂
More Easy Egg Recipes
- Easy Coconut Curry Shakshuka
- Nutritious Egg Frittata Muffins
- Brussels Sprouts & Sweet Potato Sheet Pan Hash
- Pesto Potato Hash Skillet
- Oven-Baked Root Vegetable Frittata
- One-Pan Taco Breakfast Skillet
- Spanakopita Frittata With Spinach & Feta
- Sweet Potato & Kale Skillet Hash
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)
- 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
- 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!
- 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!
28 Comments on “Easy Stovetop Shakshuka (No Oven)”
Hi! This looks great and I want to try it. Do you have the nutritional breakdown for this recipe?
Hi Becky! Thanks so much :). Unfortunately I do not have the nutritional breakdown – I intentionally don’t include it as it goes against my nutrition philosophy to do so. You are more than welcome to enter the recipe details into a nutrition calculator like myfitnesspal, for instance. I’d love to know if you give the recipe a try!!
So a very tasty dish, so simple to make. Looking forward to trying some variations of the dish. Thanks for sharing x
Thank you so much for sharing your experience, Darren!! I’m so happy to hear you enjoyed this one. I’d love to know what variations you try in the future 🙂
I’ve tried it and it’s soo tasty and feels so healthy, you can even combine it with other flavours.
I added a mexican spicy sauce and cilantro!
Thank you so much for sharing your experience – I’m so happy to hear you enjoyed this one. I absolutely LOVE that you added Mexican spices to this – that’s so creative and I need to try it myself next time!!
I’ve made this twice already in the past week! It’s so easy and SO tasty, definitely adding to my regular recipes!
Hi Emma! Aw I’m so happy to hear you’ve been enjoying this one so much!! Thank you so much for sharing that. It’s totally one of my regulars too – so great to use up a bunch of veggies with it 🙂
Made it n loved it, will do it all over again.Easy, tasty & nutritious recipe. Totally recommend👌I added fresh garlic, mushrooms, cherry tomatoes, some italian herbs and doubled up on the quantity of tomato sauce( included tomato paste & tomato chunks in basil)
Thank you so much for the kind words! Really appreciate it. I’m so happy you enjoyed this recipe. LOVE the additions you made to this one – I’ll be adding mushrooms next time myself. Sounds so good! Hope you have a great weekend 🙂
I made this for my first time yesterday and loved it! I added black beans and Trader Joe’s multi-color cheese b/c that’s what I had on hand. I cooked the eggs for 10minutes and it was still a little runny, so waited another 1-2 minutes and they were perfect
I served it with GF toast, but next time I think it would be great over pasta.
Hi Stefany! Thank you so much for sharing your experience – it’s so appreciated! I love all the yummy additions you’ve made and I’m so happy to hear you enjoyed this one. Agreed – it tastes awesome over pasta too 😉
I always joke that my husbands main food groups are steak and chicken – and he LOVES this. He even questioned, “Wait.. so there’s no meat in this?” 😂 Because it is just that good.
I am a huge shakshuka fan and this recipe is so simple and delicious. Thank you for sharing!!!
Hi Kedz! LOL – thank you so much for sharing your experience. It’s so appreciated! I’m so happy to hear that both you and your husband love this one!!!
I just made it (accidentally overcooked the eggs, but I’ll do better next time) and my partner and I LOVED it! We’re trying to eat healthier foods and this one just made it onto our regular rotation!
Forgot to rate it, whoops! 5 stars for sure!
You’re the best – thank you!!! 🙂
Hi Cole! Thanks so much for sharing your experience!! So happy to hear that you and your partner loved this one. Ahh that can happen with the eggs sometimes (need to keep a good eye on them haha) but definitely still good if they’re a little overcooked ;). I hope you enjoy this one again – it’s super flexible, so feel free to switch the ingredients up with whatever veggies/spices you like!!
This worked really well, thanks!
So happy to hear that, Kate! Thanks for sharing your experience 🙂
I’ve made this three weeks in a row… aka I love it 🙂
Ah yay!! Thank you so much for sharing that, Carolyn. I’m so happy to hear you enjoy this one 🙂
Made this tasty recipe for breakfast while we were camping this week. One pan made cleanup easy. Nice warm, hearty breakfast to start the day outside.
Hi Corinne! Thanks so much for taking the time to leave a review – it’s so appreciated! I’m so happy to hear that this worked out while you were camping!!! I can’t say that any of my camping recipes have ever been this fun hahah – how awesome 🙂 I hope you had a nice trip and enjoyed the outdoors!
This was absolutely delicious! I’m usually skeptical of online recipes, but I was looking to try something new. It was such an easy and quick meal to prepare, and when I took that first bite it was like heaven!
Thank you! I look forward to making it again and trying out some variations 🙂
Hi Malwina! Thank you so much for taking the time to leave a review. I’m so happy to hear that this one worked out for you and that you enjoyed it so much!! It’s such a great dish for trying different variations, with different veggies and spices. Enjoy 🙂
Can i bake in the oven. I have to serve a large crowd. 50 people
Hi Carrin! Yes, shakshuka can be made in the oven instead of on the stovetop. You can place it in the oven after you add the eggs!