Shakshuka: 13 Eggs-in-Sauce Breakfasts That Make Holiday Brunch Feel Easy and Cheap

Shakshuka is the easiest way to make a holiday brunch look like a feast. Eggs go straight into a bubbling skillet of spiced tomato and pepper sauce, then poach gently until the whites set and the yolks stay soft. A North African and Middle Eastern classic with a long history (its story is well told here), it has become one of the most loved breakfasts online, with one Instagram reel liked 1.3 million times and two classic YouTube recipes above 6 million views each. The best part is the price: one pan, a dozen eggs and a few pantry staples feed a houseful of guests. This shakshuka gallery starts with the classic red skillet and a few easy twists, then travels to Mexico, Turkey, Spain and India for their own eggs-in-sauce favorites. Warm the bread for dipping and heat the skillet..

Classic Red Shakshuka

Classic shakshuka simmers onions, peppers, garlic, tomatoes, cumin and paprika into a rich, brick red sauce, then poaches eggs right on top. A little crumbled feta and fresh herbs finish it off. The tip: make small wells in the sauce with the back of a spoon before adding each egg, so the eggs stay in place and cook evenly. Cover the pan for the last few minutes to set the whites while the yolks stay runny. Serve it straight from the skillet with warm bread for dipping. Planning a bigger holiday morning? Pair it with our Christmas breakfast casseroles. Bread ready..

You will need: 2 tbsp olive oil, 1 onion, 1 red bell pepper (sliced), 3 garlic cloves, 1 tsp cumin, 1 tsp paprika, pinch chili flakes, 1 can (28 oz) crushed tomatoes, salt, 6 eggs, 1/2 cup crumbled feta, cilantro or parsley

How to make it: 1. Cook onion and pepper in oil for 8 minutes. 2. Add garlic and spices for 1 minute. 3. Stir in tomatoes, simmer 10 minutes and season. 4. Make wells and add the eggs. 5. Cover and cook 6 to 8 minutes until the whites are set, then add feta and herbs.

Italian Eggs in Purgatory

Eggs in purgatory is Italy’s take on eggs poached in a spicy tomato sauce. It is simple, rustic and full of garlic, chili and herbs, and it comes together with pantry staples most kitchens already have. The tip: bloom the chili flakes and garlic in olive oil over low heat, which flavors the oil and gives the sauce a gentle, even heat. A few cubes of soft cheese melting between the eggs make it extra cozy. Serve with grilled bread rubbed with garlic. Love red sauce suppers too? Try these Italian American dinners. How spicy will you go?

You will need: 3 tbsp olive oil, 4 garlic cloves (sliced), 1/2 tsp chili flakes, 1 can (28 oz) crushed tomatoes, 1 tsp dried oregano, salt, 6 eggs, 2 oz feta or ricotta, fresh basil, toasted bread

How to make it: 1. Warm garlic and chili in oil for 2 minutes. 2. Add tomatoes and oregano and simmer 10 minutes. 3. Season and make wells. 4. Add eggs and cheese, cover and cook 6 to 8 minutes. 5. Top with basil.

Feta Shakshuka With Fresh Herbs

For cheese lovers, this feta shakshuka gets a generous snowfall of salty crumbles over the eggs, plus a handful of parsley and cilantro. The cheese softens in the heat without fully melting, so every scoop has creamy, tangy bites. The tip: add the feta during the last 2 minutes rather than at the start, so it warms through but keeps its shape. If you want a gooey pull, tuck a few torn pieces of mozzarella under the sauce too. Scoop it up with warm pide or pita. Love cheesy bakes? See our cheesy pasta bake recipes. Extra cheese?

You will need: 1 batch tomato pepper sauce (from the classic recipe), 6 eggs, 3/4 cup crumbled feta, 2 oz fresh mozzarella (optional, torn), 1/4 cup chopped parsley and cilantro, olive oil, warm pide or pita

How to make it: 1. Heat the sauce in a wide skillet. 2. Tuck in the mozzarella if using. 3. Make wells and add eggs. 4. Cover and cook 5 minutes. 5. Scatter feta and cook 2 minutes more, then add herbs and a drizzle of oil.

Roasted Red Pepper and Sausage Shakshuka

Sweet roasted peppers and browned sausage turn this shakshuka into a hearty brunch that keeps everyone full until dinner. A dollop of creamy cheese in the center makes it look restaurant ready. The tip: blister the peppers in the dry skillet first until their skins char in spots, then slice them and add them back to the sauce, which gives a smoky sweetness you cannot get from raw peppers. Cook the sausage until it reaches 160°F before the eggs go in. Want more meaty weeknight ideas? Try these sausage dinners. Mild or spicy sausage?

You will need: 8 oz fresh sausage (casings removed), 2 red peppers, 1 long green pepper, 1 onion, 3 garlic cloves, 1 tsp smoked paprika, 1 can (28 oz) crushed tomatoes, salt, 5 eggs, 1/3 cup ricotta or labneh, parsley

How to make it: 1. Char the peppers in a dry skillet, then slice. 2. Brown the sausage to 160°F with the onion. 3. Add garlic, paprika, tomatoes and peppers and simmer 10 minutes. 4. Make wells and add eggs. 5. Cover and cook 6 to 8 minutes, then add a dollop of ricotta and parsley.

Green Shakshuka With Spinach and Herbs

Green shakshuka swaps tomatoes for a bright mix of spinach, leeks, herbs and a splash of cream. It is fresh, colorful and a nice change after a week of rich holiday food. The tip: wilt the greens in batches, adding a handful at a time, so they cook down evenly without crowding the pan or turning watery. A squeeze of lemon at the end brightens everything, and a little feta adds salt. Love easy egg mornings? See our egg breakfasts. Will you add feta or goat cheese?

You will need: 2 tbsp butter, 1 leek (sliced), 2 garlic cloves, 10 oz baby spinach, 1 cup chopped kale, 1/4 cup chopped parsley and dill, 1/3 cup cream or broth, salt, 6 eggs, lemon, crumbled feta

How to make it: 1. Cook leek in butter until soft. 2. Add garlic, then greens in batches until wilted. 3. Stir in herbs and cream and season. 4. Make wells and add eggs. 5. Cover and cook 6 to 8 minutes, then add lemon and feta.

Mexican Huevos Rancheros

Huevos rancheros brings Mexican flavor to the eggs-in-sauce idea, with a chunky salsa ranchera, warm tortillas and fresh toppings. It is a hearty brunch that is easy to scale up for a crowd. The tip: char the tomatoes, onion and jalapeno under the broiler before blending, which gives the sauce a smoky depth. Spoon the sauce over the eggs on a plate, then pile on avocado, crumbled queso fresco, sliced radish and cilantro. Love Mexican mornings? Try our breakfast burritos. Corn or flour tortillas?

You will need: 4 tomatoes, 1/2 onion, 1 jalapeno, 2 garlic cloves, 1 tbsp oil, salt, 1 can black beans (warmed), 6 eggs, 6 corn tortillas (warmed), avocado, queso fresco, radishes, cilantro

How to make it: 1. Broil tomatoes, onion, jalapeno and garlic until charred, then blend. 2. Simmer the sauce in oil 10 minutes and season. 3. Fry or poach the eggs. 4. Set eggs on warm tortillas with beans. 5. Spoon over the sauce and add toppings.

Turkish Menemen

Menemen is a Turkish breakfast favorite, where eggs are gently scrambled into a soft mix of tomatoes and peppers rather than poached intact. It is silky, savory and perfect with crusty bread, and it is often served in the small two-handled pan it cooks in. The tip: cook the peppers first until very soft, then add grated tomatoes and let them reduce before stirring in the eggs, so the dish stays creamy, not watery. Warm, fresh pide is the classic partner. Curious about more Turkish cooking? Explore these Turkish dinners. With bread or pita?

You will need: 2 tbsp butter or olive oil, 2 long green peppers (sliced), 3 ripe tomatoes (grated), 1/2 tsp paprika, salt, 5 eggs (beaten), crumbled feta, crusty bread

How to make it: 1. Cook peppers in butter until soft. 2. Add grated tomatoes and paprika and simmer until thick. 3. Season with salt. 4. Pour in eggs and stir gently until softly set. 5. Top with feta and serve.

Turkish Cilbir Eggs in Garlic Yogurt

Cilbir is a beautiful Turkish dish of soft poached eggs over garlicky yogurt, drizzled with sizzling butter and red pepper. It is creamy, tangy and surprisingly simple, and it looks elegant on a holiday brunch table. The tip: bring the yogurt to room temperature before serving, so the warm eggs and butter do not cool off too fast. Add a sprinkle of dill and serve with thick slices of toasted sourdough. Hungry for more ideas like this? Browse these savory breakfast dishes from around the world. Have you tried it?

You will need: 1 1/2 cups plain Greek yogurt (room temperature), 1 garlic clove (grated), pinch salt, 4 eggs, 1 tbsp vinegar, 3 tbsp butter, 1 tsp Aleppo pepper or paprika, dill, toasted bread

How to make it: 1. Mix yogurt, garlic and salt and spread on plates. 2. Poach eggs in simmering water with vinegar for 3 to 4 minutes. 3. Set eggs on the yogurt. 4. Melt butter with pepper until sizzling. 5. Drizzle over and add dill.

Spanish Huevos a la Flamenca

Huevos a la flamenca is a colorful Spanish dish of eggs baked in a tomato and pepper sauce with ham or chorizo, often made in small dishes so every guest gets their own. It feels festive but uses simple ingredients. The tip: bake the eggs in individual shallow dishes and pull them out when the whites are set and the yolks still jiggle, since they keep cooking for a minute after. Add a few peas for color and serve with toast for dipping. Love Spanish flavors? Try these Spanish tapas recipes. Individual dishes or one big skillet?

You will need: 2 tbsp olive oil, 1 onion, 1 red pepper (diced), 4 oz chorizo (diced), 2 oz ham (diced), 1 can (15 oz) crushed tomatoes, 1/2 cup peas, 1 tsp smoked paprika, salt, 6 eggs, toasted bread

How to make it: 1. Heat oven to 400°F. 2. Cook onion, pepper and chorizo in oil for 6 minutes. 3. Add ham, tomatoes, peas and paprika and simmer 10 minutes. 4. Divide into dishes and add the eggs. 5. Bake 10 to 12 minutes until the whites are set.

Indian Spinach Egg Curry

Indian egg curries simmer eggs in a richly spiced gravy, and this green version uses a silky spinach base, much like the popular palak dishes. Halved boiled eggs soak up the garlic, ginger and garam masala beautifully. The tip: blanch the spinach for one minute, then plunge it into cold water before blending, which keeps the gravy bright green instead of dull. Cook the onions slowly until golden for a sweet, deep base. Serve with rice or warm flatbread. Love curry nights? Explore more Indian dinners. Rice or flatbread?

You will need: 1 lb spinach, 2 tbsp oil or ghee, 1 tsp cumin seeds, 1 onion (finely chopped), 1 tbsp grated ginger, 3 garlic cloves, 1 green chili, 1 tsp garam masala, 1/2 tsp turmeric, salt, 1/4 cup cream, 6 hard-boiled eggs (halved)

How to make it: 1. Blanch spinach 1 minute, cool in cold water and blend smooth. 2. Toast cumin in oil, then cook onion until golden. 3. Add ginger, garlic, chili and spices for 1 minute. 4. Stir in spinach and cream and simmer 5 minutes. 5. Add the eggs, warm through and season.

Christmas Red and Green Shakshuka With Pesto

A swirl of bright green pesto on the classic red sauce makes this shakshuka look ready for Christmas morning, and a few spoonfuls of thick yogurt add a snowy white touch. It is festive, flavorful and easy. The tip: spoon the pesto on right before serving rather than cooking it, so the basil stays vivid green and fresh. A pinch of paprika and some snipped chives finish the look. Building a full holiday menu? Get ideas from our Ina Garten Christmas brunch. Will it be your holiday brunch star?

You will need: 1 batch tomato pepper sauce (from the classic recipe), 6 eggs, 3 tbsp basil pesto, 1/3 cup thick plain yogurt, pinch paprika, chives, crusty bread

How to make it: 1. Heat the sauce in a skillet. 2. Make wells and add eggs. 3. Cover and cook 6 to 8 minutes. 4. Spoon yogurt and pesto around the eggs. 5. Finish with paprika and chives.

Baked Shakshuka for a Crowd

When the entire family arrives for the holidays, this baked shakshuka makes a dozen eggs at once in a large baking dish. The vegetables roast in the oven first, then the eggs bake right in the sauce. The tip: roast the peppers, onions and eggplant until they caramelize before adding the tomatoes and eggs, which gives a deeper flavor than simmering on the stove. Rotate the dish halfway so the eggs cook evenly, and scatter feta at the end. Feeding a houseful? Make one of these holiday breakfast bakes too. How many eggs will you need?

You will need: 3 bell peppers, 2 onions (sliced), 1 small eggplant (cubed), 3 tbsp olive oil, 4 garlic cloves, 2 tsp cumin, 2 tsp paprika, 2 cans (28 oz) crushed tomatoes, salt, 12 eggs, 1 cup crumbled feta, herbs

How to make it: 1. Heat oven to 425°F. 2. Roast peppers, onions, eggplant and garlic with oil and spices for 20 minutes. 3. Stir in tomatoes and roast 10 minutes. 4. Make 12 wells and add the eggs. 5. Bake 8 to 10 minutes until whites are set, then add feta and herbs.

Marinara Shakshuka With Garlic Bread

This shortcut uses a jar of marinara for a quick, family-friendly version, served with crispy garlic bread for dipping. It is great for busy mornings when guests are hungry and the oven is already full. The tip: warm the marinara with a pinch of chili flakes and dried oregano, which adds homemade flavor in minutes. Finish under a lid or in the oven so the eggs cook gently and evenly, then shower with parsley. Kids love dunking the crisp garlic bread straight into the sauce. Want more ways to dress up a jar? Read our jarred pasta sauce upgrades. Garlic bread or toast?

You will need: 1 jar (24 oz) marinara sauce, pinch chili flakes, 1/2 tsp dried oregano, 5 eggs, 1/2 cup shredded mozzarella (optional), parsley, 1 loaf garlic bread

How to make it: 1. Warm marinara with chili flakes and oregano in an oven-safe skillet. 2. Make wells and add eggs. 3. Cover and cook 6 to 8 minutes, or bake at 400°F for 10 to 12 minutes. 4. Sprinkle mozzarella if using. 5. Add parsley and serve with toasted garlic bread.