Easy One-Pan Libyan Shakshouka
This Libyan shakshouka is one of those easy, feel-good breakfasts you’ll want to make again and again. It’s quick to pull together, super hearty, and packed with good stuff. Plus, it’s easy to tweak depending on what you have on hand.
If you’re into breakfast as much as I am, definitely check out some of my go-to’s like Tortilla Breakfast Cups, Banana French Toast, or that famous TikTok Egg Sandwich. And if none of those sound like your thing, no worries. There are plenty more ideas on the blog!
Meet Libyan Shakshouka
Libyan Shakshouka is a North African classic: eggs poached in a jammy, spiced tomato-pepper stew. Onions, garlic, tomatoes, bell peppers, paprika, cumin, thyme, and a little chili do the heavy lifting. Simmer, make wells, crack eggs, cover until just set, then scoop with warm bread.
Libyan Shakshouka Ingredients
- Olive Oil: For sautéing and adding rich flavor
- Onion & Garlic: Build a savory, aromatic base
- Tomato Paste & Plum Tomatoes: Create a thick, flavorful sauce
- Red & Orange Bell Peppers: Add sweetness and color
- Paprika, Thyme & Cumin: Classic North African spices
- Chili Powder (optional): For a touch of heat
- Water: Helps the sauce simmer to the right consistency
- Sea Salt & Black Pepper: Season to taste
- Eggs: Poached right in the sauce for a creamy finish
- Fresh Parsley & Coriander: For garnish and brightness
Keesha’s Tips & Tricks
- Use Ripe Tomatoes: I always grab the juiciest plum tomatoes I can find. They break down beautifully and give the sauce that rich, homemade flavor everyone loves.
- Cook the Sauce Low and Slow: Letting it simmer gently gives the flavors time to meld and the tomatoes time to break down.
- Make Wells for the Eggs: I make small pockets in the sauce before adding the eggs. It helps them nestle in and cook gently without sliding all over.
- Cover to Cook the Eggs: Once the eggs go in, I cover the pan so the tops set just right. The yolks stay soft, and it all comes together.
👉🏻 Check out more North African dishes like Moroccan Chicken Tagine, Algerian Doubara, Egyptian Ful, and Tangia Marrakechia.
Variations of Libyan Shakshouka
- Vegetable Add-Ins: Spinach, eggplant, or zucchini blend beautifully into the base.
- Spice Level: Mix the heat with extra chilies or hotter varieties, or keep it mild.
- Add Meat: Mix in merguez sausage, chorizo, ground lamb, beef, or pork for a heartier dish.
- Play with Spices: Try smoked paprika, coriander, or caraway seeds to add new layers of flavor.
What to Serve with Shakshouka
- Condiments: A dollop of yogurt, labneh, or even hot sauce can elevate the flavor.
- Toasted Bread: A slice of crusty sourdough or ciabatta is perfect for scooping up that rich tomato sauce.
- Simple Sides: A small green salad or veggies add a fresh contrast.
FAQs about Libyan Shakshouka
More Breakfast Recipes
Craving more breakfast ideas? Try my Egg Muffins for a quick grab-and-go option, Baked Eggs in Avocado for something low-carb, or these cozy Quiche Stuffed Bagels.
Libyan Shakshouka – A Hearty Flavorful Healthy Breakfast Dish
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 red bell pepper, deseeded and chopped
- 1 orange bell pepper, deseeded and chopped
- 6 plum tomatoes, diced
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp cumin
- ½ tsp chili powder, optional
- 1 cup water
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 4 large eggs, room temperature
- Fresh parsley and coriander, for garnishSe
Instructions
Make the shakshouka base
- Heat some olive oil over medium heat in a frying pan.
- Add the diced onion and allow it to saute for 2-3 minutes or until it becomes translucent.
- Add the garlic and tomato paste. Give them a good stir and leave them to fry for a minute.
- Then, add the diced red and orange bell peppers. Leave them to saute for another 5 minutes while stirring occasionally.
- Next, add the tomatoes along with all the spices (except for the salt and pepper to taste). Mix the flavors together very well and leave the ingredients to cook for about 5 minutes.
- Finally, add the water to the base and allow this tomato mixture to cook for 15 minutes. Stir the ingredients occasionally to prevent them from burning and to help the flavors blend together.
- Season the tomato base with salt and pepper.
Add and cook the eggs
- Once you have a beautifully rich, thick sauce, take a large spoon and create four wells in the sauce. This is where the eggs will go.
- Crack one egg into each well.
- Cover the frying pan and allow the eggs to cook over medium heat for about 10 minutes. If you want runny eggs, see the tips section.
- Once the eggs are to your liking, remove the Libyan shakshouka from the heat. Garnish the shakshouka with fresh cilantro and parsley and serve it with warm bread.
