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

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!
Cuisine Mediterranean
Keyword brunch, eggs, shakshouka
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Servings 2 people


  • 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!


*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.
  • 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!