Easy Breakfast Shakshuka Recipe (One-Pan Sausage and Eggs)

You only need a handful of everyday ingredients to make this hearty sausage shakshuka. Canned whole tomatoes create the sauce, while breakfast sausage and eggs make it a filling one-pan meal.

Ingredients List

• 1 tablespoon olive oil
• 1/2 pound breakfast sausage
• 4 tablespoons unsalted butter
• 1 medium onion, about 1 cup chopped
• 1 (28-ounce) can whole peeled tomatoes
• 1/2 teaspoon salt, plus a little extra for the eggs
• 1/4 teaspoon sugar
• 4 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 5 large eggs
• Freshly grated Parmesan, for serving
• Toasted bread, for serving

This sausage shakshuka comes together in one skillet. Brown the sausage, build a thick tomato sauce, and gently cook the eggs directly in the sauce.

Step 1: Brown the Sausage

Place a large 12-inch non-reactive skillet over medium heat. Add the olive oil and breakfast sausage. Cook for approximately 5 minutes, breaking the sausage into small crumbles with a spatula until browned and cooked through.

Transfer the cooked sausage to a separate plate and leave the flavorful drippings in the skillet.

Step 2: Sauté the Onion and Garlic

Add the butter to the same skillet and let it melt. Stir in the chopped onion and cook for 4–5 minutes until softened and translucent.

Add the minced garlic and cook for another 30 seconds, stirring constantly until fragrant. Avoid browning the garlic.

Step 3: Make the Tomato Sauce

Pour the canned whole peeled tomatoes and their juice into the skillet. Use a spatula to break the tomatoes into smaller pieces.

Add the salt and sugar, then stir to combine. Reduce the heat and simmer uncovered for approximately 15 minutes, stirring occasionally, until the tomato sauce thickens and most of the excess liquid evaporates.

Step 4: Add the Eggs and Sausage

Use the back of a spoon to create five small wells in the thick tomato sauce. Carefully crack one egg into each well.

Return the cooked sausage to the skillet, distributing it around the eggs. Sprinkle the fresh chopped parsley over the sauce and add a small pinch of salt over the eggs if desired.

Step 5: Cover and Cook

Cover the skillet and reduce the heat to low. Cook for approximately 5–8 minutes, checking around the 5-minute mark.

The egg whites should be set while the yolks remain soft. If you prefer firmer yolks, cook for another minute or two.

Step 6: Garnish and Serve

Remove the skillet from the heat as soon as the eggs reach your preferred doneness. Sprinkle freshly grated Parmesan over the top and add a little extra parsley.

Serve immediately with toasted sourdough, ciabatta, or your favorite crusty bread.

• Choose the right skillet: Use a stainless-steel or enamel-coated skillet to cook acidic tomato sauces.
• Brown the sausage properly: Let the sausage develop some color before removing it from the pan. This adds extra flavor to the sauce.
• Cook the sauce until thick: A watery sauce makes it harder to keep the eggs in their wells.
• Keep the heat low: Gentle heat helps the egg whites cook without making the yolks overly firm.
• Use fresh eggs: Fresh eggs generally hold their shape better when poached.
• Serve immediately: Shakshuka tastes best straight from the skillet while the eggs are freshly cooked.
• Toast the bread: Serve with warm toasted bread to scoop up the tomato sauce and egg yolks.

Adding the eggs before thickening the sauce: If the tomato sauce is too watery, the eggs may spread around the skillet. Simmer the sauce until it thickens before making the wells.

Cooking the garlic too long: Garlic can turn bitter if it browns too much. Add it after the onions soften and cook briefly.

Using high heat for the eggs: High heat can overcook the yolks before the whites are properly set. Cover the skillet and cook gently over low heat.

Overcrowding the skillet: Use a skillet large enough to leave space between the five eggs. This makes them easier to cook evenly.

Reheating the eggs too aggressively: High microwave heat can make leftover eggs rubbery. Reheat gently on the stovetop when possible.

• Turkey Sausage Shakshuka: Replace regular breakfast sausage with ground turkey sausage for a different protein option.
• Spicy Shakshuka: Add red pepper flakes or a little chili powder to the tomato sauce.
• Vegetable Shakshuka: Add diced bell peppers with the onion or stir in spinach before adding the eggs.
• Feta Shakshuka: Replace Parmesan with crumbled feta for a tangy Mediterranean-inspired finish.
• Extra-Garlic Shakshuka: Add another minced garlic clove if you enjoy a stronger garlic flavor.
• Meat-Free Shakshuka: Skip the sausage and add extra vegetables, such as mushrooms, zucchini, or bell peppers.

Serve this breakfast shakshuka directly from the skillet while the eggs are warm and the tomato sauce is bubbling.

Here are a few easy ways to complete the meal:

• Crusty bread: Toasted sourdough or ciabatta is perfect for scooping up the sauce and soft egg yolks.
• Fresh salad: A simple mixed green salad adds freshness alongside the rich tomato sauce.
• Feta or Greek yogurt: Add a little crumbled feta or a spoonful of Greek yogurt for a creamy contrast.
• Fresh herbs: Finish with extra parsley or cilantro just before serving.
• Extra breakfast options: Pair it with High-Protein Cottage Cheese Breakfast Tacos or Easy Healthy Protein Waffles when preparing a larger brunch spread.

Can I make breakfast shakshuka ahead of time?

Yes. You can prepare the tomato and sausage sauce up to 3 days ahead and keep it refrigerated in an airtight container. When ready to serve, reheat the sauce until bubbling, create five wells, add the eggs, and cook until the whites are set.

What kind of sausage works best?

Ground breakfast sausage works well because it adds savory flavor to the tomato sauce. Turkey or chicken breakfast sausage can also be used. Choose a mild or spicy variety depending on your preference.

Why is sugar added to the tomato sauce?

A small amount of sugar helps balance the natural acidity of canned tomatoes. It should not make the sauce taste sweet; it simply rounds out the flavor.

How do I know when the eggs are cooked?

The egg whites should look opaque and fully set, while the yolks can remain soft and slightly runny. Start checking after 5 minutes because cooking time can vary depending on your skillet and stovetop.

Can I use fresh tomatoes instead of canned tomatoes?

Yes. You can use fresh ripe tomatoes, but they may release a different amount of liquid and require additional simmering. Cook until the sauce becomes thick enough to hold the eggs.

Can I make this shakshuka without sausage?

Absolutely. Leave out the sausage and add vegetables such as bell peppers, mushrooms, or spinach. The tomato and egg combination will still make a flavorful meal.

Can I freeze leftover shakshuka?

For the best results, freeze only the tomato and sausage sauce without the eggs. Cook fresh eggs when reheating and serving the sauce.