Looking for a delicious, flavorful breakfast? Try Shakshuka with fresh tomatoes, packed with tomatoes, onions, and herbs, plus eggs cooked right in.
Shakshuka is one of those breakfasts that’s so comforting and flavorful, it’s hard not to fall in love with it. But when you make Shakshuka with fresh tomatoes, it’s taken to a whole new level. The natural sweetness and juiciness of fresh tomatoes give this dish an amazing depth of flavor, without the acidity that canned tomatoes sometimes bring. You get the perfect combination of tomatoes, onions, and fresh herbs all simmered together, with eggs cooked right in the center, creating a rich, savory base that’s both hearty and satisfying.
It’s the perfect dish for a leisurely weekend breakfast or brunch, and honestly, we love making it for dinner too—especially when we’re craving something warm and flavorful. Serve it with a slice of crusty toast to dip into those perfectly runny egg yolks, and sprinkle a little cotija or feta cheese on top for that extra creamy, salty touch. It’s simply delicious!
Want to make it even more flavorful? You can toss in some sweet peppers for extra depth, or sprinkle in some red pepper flakes if you like a little heat. No matter how you customize it, this Shakshuka with fresh tomatoes is sure to become a favorite in your kitchen.
Shakshuka With Fresh Tomatoes Video
Ingredients
The complete list of ingredients and their exact measurements can be found in the recipe card below.
- tomatoes
- Fresh tomatoes are definitely the best choice for this dish, adding that juicy, vibrant flavor that really makes the shakshuka shine. Roma or beefsteak tomatoes work beautifully.
- However, if you’re in a pinch or fresh tomatoes aren't in season, canned tomatoes will work too.
- onion
- The onion adds flavor and sweetness to the Shakshuka.
- Yellow or white onion are the best options, but red onion or shallot can also be used.
- fresh herbs
- Fresh herbs really highlight the vibrant flavors in this recipe.
- My personal favorites are parsley, cilantro, and green onions, but you can mix and match based on what you enjoy or have on hand.
- You could also experiment with other herbs like chives, dill, basil, or even thyme—each one adds a unique touch to the dish.
- Whether you use just one or a combination of a few, fresh herbs elevate the shakshuka and give it that extra pop of flavor right before serving. You really can’t go wrong.
- eggs
- The eggs are, of course, the star of the show. You’ll crack them right into the tomato sauce, where they’ll gently cook to your desired doneness.
- Cotija or Feta Cheese
- Both cheeses melt beautifully into the tomato sauce, adding a bit of tang and richness to each bite. Cotija has a slightly firmer texture, while feta will give a more crumbly finish—it’s really about your personal preference!
- Feta is saltier and more briny, while cotija is milder and less salty. Feta is softer and more crumbly, whereas cotija is firmer and more granular. They both are great in this recipe and I use both, depending on what's in my refrigerator and my mood ☺️.
What Tomatoes Are Best To Use For Shakshuka
The best tomatoes to use are ones that are juicy, flavorful, and not too watery.
Roma Tomatoes (sometimes called Plum Tomatoes)
Roma tomatoes are a great choice because they have less water and more flesh, which means they cook down nicely without turning the dish too watery.
The great thing about Roma tomatoes is their convenience—they’re easy to find and sold in most grocery stores and farmers markets, making them a reliable and accessible option year-round. Plus, their slightly sweet, balanced taste is perfect for simmering with the spices and herbs in shakshuka.
Beefsteak Tomatoes
Beefsteak tomatoes, on the other hand, are larger and meatier, with a sweet and juicy flavor. They’ll create a lovely, hearty base for your Shakshuka. Just like with Roma tomatoes, make sure to remove the seeds and core to avoid excess liquid. They’ll cook down nicely and provide that hearty texture that pairs perfectly with eggs.
Peeling fresh tomatoes is easier than you might think! This simple technique will give you perfectly peeled tomatoes every time.
How To Make Shakshuka With Fresh Tomatoes
- Prep the Onion and Tomatoes
- Start by peeling and chopping the onion.
- For the tomatoes, I recommend removing the seeds, core, and peel. I know it takes a little extra time, but trust me—it makes all the difference in the texture and flavor of the dish. Without the seeds and tough skins, the Shakshuka will have a smoother, more enjoyable texture. Once that’s done, chop the tomatoes.
- Save the Juice
- Don’t throw away those tomato seeds and juice! Strain the juice and set it aside. You’ll want to keep all that fresh tomato goodness for later.
- Cook the Onions
- Heat a large, deep skillet over medium heat and the oil or butter. Add the chopped onion, season with salt and pepper, and cook on medium-low heat for about 5 minutes, until the onions are soft and translucent.
- Add the Tomatoes
- Add the tomatoes along with the strained tomato juice. Season with salt, pepper, and your favorite dry herbs and spices.
- Turn the heat up to medium-high, cover the skillet, and cook for 8-10 minutes.
- The tomatoes will soften and the liquid reduce a bit—this is exactly what you want. No need to cook too long - you’re not trying to make a tomato sauce here, just a nice, juicy, tomato base.
- Add the Eggs
- Now, add half of the fresh herbs to the tomatoes.
- Make a little wells in the tomato mixture and gently crack in the eggs, then season with salt & pepper.
- Cover the skillet, lower the heat to a simmer, and cook until the eggs are done to your liking. If you prefer runny yolks, keep an eye on them—they usually take about 5-6 minutes. If you like them more set, cook for a few extra minutes.
Serving the Shakshuka
Finish with Fresh Herbs and Cheese
In the final 1-2 minutes of cooking, sprinkle crumbled cotija or feta cheese on top of the Shakshuka, followed by the remaining fresh herbs. The cheese will slightly melt into the tomatoes, adding an extra burst of flavor that pairs perfectly with the eggs.
Serve and Enjoy
Serve your Shakshuka with a side of crusty, buttered toast. It’s the perfect way to dip into those warm, runny yolks and soak up all that delicious sauce.
The Best Skillet To Use For Shakshuka
For making Shakshuka, I recommend using a deep skillet, which gives you plenty of room for both the rich, flavorful tomato sauce and the eggs. My go-to is a 3 quart Deep Saute Pan* (affiliate link), which comfortably fits 6 eggs. It’s the perfect size for our family, 2 adults and 2 young children. You can easily add 2 more eggs into this same pan.
If you're cooking for a bigger group or just want to make a heartier portion, a 12 inch Traditional Skillet* is a great option. You can add a bit more tomatoes and bump up the egg count to 8 for a larger, satisfying meal. The extra surface area helps everything cook evenly, while still keeping that delicious saucy texture.
Meal Prepping:
To make this Shakshuka even easier, I love prepping some of the ingredients the night before. It cuts down on time and makes the whole process a breeze the next morning!
You can chop the tomatoes and onion ahead of time—just store them in separate airtight containers in the fridge. They take the longest time to prep, so it really helps to get that done ahead of time.
- I wouldn’t prep the tomatoes too far in advance, though, since they don’t stay fresh for long once chopped. A few hours or overnight in the fridge is as far ahead as I would go.
As for the onions, they really need to be well-covered to avoid any strong odors in the fridge. I store mine in a mason jar with an airtight lid and then add an extra layer of plastic wrap or aluminum foil for extra protection. This keeps everything fresh and prevents the onion smell from spreading to other foods.
Bonus Tip: Use a chopping tool to chop the onion and tomatoes. It’s such a time-saver! Not only does it make prepping faster, but it also gives you evenly chopped veggies, which is always a win in my book. This small step makes the recipe feel even more effortless.
Chopping tool that I use* (affiliate link)
By prepping ahead, you can enjoy a delicious, homemade Shakshuka without all the last-minute hustle!
Helpful Tips and Frequently Asked Questions
Absolutely! Canned tomatoes are a great substitute, though they are more acidic than fresh. To balance that out, I recommend adding a teaspoon of sugar to the sauce while it simmers. It helps mellow the flavor and keeps your Shakshuka perfectly balanced!
Shakshuka is a wonderful dish to get creative with! For extra flavor, you can stir in some sweet bell peppers with the tomatoes. They add a nice sweetness and a bit of texture. If you like a little heat, throw in some hot peppers—jalapeños or red chili flakes work beautifully! And for a briny twist, add some sliced olives for an extra layer of flavor.
No worries! Covering the skillet with a lid helps the steam cook the whites more evenly. But if you really want to speed things up, you can pop the whole skillet under the broiler for just a minute or two (keep an eye on it!) to set the whites without overcooking the yolks.
Yes, you can prep the tomato sauce a 1-2 days in advance and store it in the fridge. When you're ready to serve, simply reheat the sauce in your skillet, then crack the eggs in and cook.
You can freeze the tomato sauce (without the eggs), and it will keep for about 2-3 months in an airtight container. When you’re ready to enjoy, simply thaw the sauce and reheat it in a skillet. Add fresh eggs at the end and cook them as usual.
More Satisfying Breakfast Ideas
- Poached Eggs in Silicone Cups
- Potato Bacon and and Cheese Pastry
- Hash Brown Breakfast Pizza
- Meal Prep Breakfast Burritos
Shakshuka With Fresh Tomatoes
Ingredients
- 3 lbs tomatoes seeds and core removed, peeled and chopped
- 1 onion chopped
- 1 Tablespoon oil or butter
- salt & ground black pepper to taste
- 1-2 teaspoons dry herbs and spices (see Notes section for suggestions)
- 6-8 large eggs
- 1 - 1 ½ Tablespoons fresh herbs such as parsley, cilantro, and/or green onions
- 2-4 Tablespoons cotija or feta cheese crumbled
Instructions
- Start by peeling and chopping the onion into small pieces. Set aside.
- For the tomatoes, remove the seeds, core, and peel. It may take a little extra time, but it ensures a smoother texture and better flavor in the shakshuka. After that, chop the tomatoes into small chunks.
- Don’t toss out the seeds and juice! Strain the juice to remove any seeds and set it aside to use in the dish. You want to keep all the fresh tomato goodness.
- Heat a large, deep skillet over medium heat and add oil or butter. Once hot, add the chopped onion, season with salt and pepper, and cook for about 5 minutes on medium-low heat until the onions are soft and translucent.
- Add the chopped tomatoes and strained tomato juice to the skillet. Season with a little more salt, pepper, and your favorite dry herbs. Turn the heat up to medium-high, cover the skillet, and cook for 8-10 minutes, stirring occasionally. (Turn down the heat halfway through.) The tomatoes should soften and the liquid will reduce slightly. You’re not aiming for a thick sauce—keep that fresh tomato taste!
- Once the tomato mixture has cooked down to your liking, stir in half of the fresh herbs. Make little wells in the tomato sauce and gently crack in 6 eggs into each one. You can fit up to 8 eggs, depending on the size of your pan. Season the eggs with salt & pepper.
- Cover the skillet, reduce the heat to a simmer, and cook until the eggs are done to your preference. For runny yolks, cook for 5-6 minutes. For firmer yolks, cook a few extra minutes.
- In the last 1-2 minutes, sprinkle crumbled cotija or feta cheese over the shakshuka, then add the remaining fresh herbs. The cheese will slightly melt into the tomatoes, giving the dish extra flavor.
- Serve the Shakshuka with a side of warm, buttered toast. It’s perfect for dipping into the runny yolks and soaking up all that delicious sauce.
Notes
- Tomato Tip: For a smoother texture, be sure to remove the seeds and peel from the tomatoes. It’s worth the extra step!
- Dry Herbs and Spices: You can use any herbs and spices that you like. My favorites that are very versatile and work great in this recipe are Trader Joe's Onion Salt as well as Aglio Olio seasoning. Another seasoning mix that I often use is All Purpose seasoning by the brand Simply Organics. These contain many dry herbs such as parsley, chives, basil, thyme, oregano, sage, granulated onion and garlic, red bell pepper, red chili pepper, celery seed, tomato powder. You can also use cumin, coriander and paprika. Feel free to use any of your favorite combinations.
- Fresh Herb Options: Feel free to experiment with fresh herbs like cilantro, parsley, or basil to suit your taste.
- Eggs: Adjust the number of eggs based on your preference or the size of your skillet.
- Experiment With Different Flavors: You can add some sweet bell peppers and/or spicier peppers to the tomatoes for extra flavor. You can also garnish Shakshuka with some sliced olives.
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