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Introduction

Shakshuka bowls are a perfect New Year brunch idea when you want something cozy, saucy, and full of flavor. Eggs simmered in spiced tomato bases, bright toppings, and crusty bread on the side make every bowl a small celebration. This list gives you fresh, zesty shakshuka combinations that are simple to pull together and easy to customize for your crowd.

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THE RECIPES

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1. Classic Tomato-Pepper Shakshuka Bowl

This is the basic brunch shakshuka bowl with bright tomatoes, peppers, and gentle chili heat.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Red bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Smoked paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh parsley: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Sauté onion and pepper 5–6 minutes until soft.
   
4. Add garlic, cumin, and paprika; cook 1 minute.
   
5. Stir in crushed tomatoes, salt, and pepper; simmer 8–10 minutes until slightly thickened.
   
6. Make 4 small wells and crack in the eggs.
   
7. Transfer skillet to oven and bake 6–8 minutes, until whites are set and yolks are still soft.
   
8. Spoon into bowls, keeping one egg per portion.
   

How to Serve It
Scatter parsley on top and serve with warm crusty bread or toasted pita for dipping.

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2. Feta & Herb Mediterranean Shakshuka Bowl

Creamy feta and fresh herbs bring a Mediterranean twist to this classic base.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Green bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground coriander: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Feta cheese: ½ cup, crumbled
  
• Fresh parsley: 2 tbsp, chopped
  
• Fresh mint: 1 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Warm olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion and pepper 5–6 minutes until tender.
   
4. Add garlic, coriander, and paprika; stir for 1 minute.
   
5. Pour in crushed tomatoes, salt, and pepper; simmer 8–10 minutes.
   
6. Make 4 wells; crack in eggs.
   
7. Sprinkle half the feta around the eggs.
   
8. Bake 7–9 minutes until whites are set.
   
9. Portion into bowls.
   

How to Serve It
Top each bowl with remaining feta, herbs, and a drizzle of olive oil. Serve with warm flatbread.

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3. Green Spinach & Herb Shakshuka Bowl

This “green” shakshuka swaps tomatoes for a herby spinach base and tastes fresh and bright.

Ingredients

• Olive oil: 2 tbsp
  
• Leek: 1 small, sliced
  
• Garlic cloves: 3, minced
  
• Baby spinach: 4 cups
  
• Fresh cilantro: ¼ cup, chopped
  
• Fresh parsley: ¼ cup, chopped
  
• Ground cumin: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Feta cheese: ⅓ cup, crumbled
  
• Lemon wedges: for serving
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook leek 4–5 minutes until soft.
   
4. Add garlic and cumin; cook 1 minute.
   
5. Stir in spinach, cilantro, and parsley; cook until wilted and most liquid evaporates.
   
6. Season with salt and pepper.
   
7. Make 4 wells; crack in the eggs.
   
8. Bake 7–9 minutes until whites are just set.
   
9. Scoop into bowls, including plenty of greens.
   

How to Serve It
Finish with feta and a squeeze of lemon over each bowl, plus extra herbs on top.

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4. Harissa Chickpea Shakshuka Bowl

Harissa and chickpeas make this version extra hearty with a smoky chili kick.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Garlic cloves: 3, minced
  
• Harissa paste: 1–2 tbsp (to taste)
  
• Crushed tomatoes: 2 cups
  
• Cooked chickpeas: 1½ cups
  
• Ground cumin: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Plain yogurt: ¼ cup (for drizzle)
  
• Fresh cilantro: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Sauté onion 5 minutes until soft.
   
4. Add garlic and harissa; cook 1 minute.
   
5. Stir in tomatoes, chickpeas, cumin, salt, and pepper. Simmer 8–10 minutes until slightly thick.
   
6. Create 4 wells and crack in eggs.
   
7. Bake 7–9 minutes until whites are set but yolks remain soft.
   
8. Ladle into bowls.
   

How to Serve It
Drizzle yogurt on top, sprinkle cilantro, and serve with toasted pita wedges.

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5. Sweet Potato & Kale Shakshuka Bowl

Sweet potato and kale add color and gentle sweetness to the classic tomato base.

Ingredients

• Olive oil: 2 tbsp
  
• Sweet potato: 1 medium, peeled and diced small
  
• Onion: 1 small, diced
  
• Garlic cloves: 3, minced
  
• Curly kale: 2 cups, chopped, stems removed
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Smoked paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Chili flakes: ½ tsp
  

Instructions

1. Preheat oven to 190°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Add sweet potato and onion; cook 8–10 minutes, stirring, until starting to soften.
   
4. Add garlic, cumin, and paprika; cook 1 minute.
   
5. Stir in tomatoes, kale, salt, and pepper. Simmer 8–10 minutes until kale is wilted and sauce thick.
   
6. Make 4 wells and crack in eggs.
   
7. Bake 8–10 minutes until whites are set.
   
8. Divide into bowls.
   

How to Serve It
Sprinkle chili flakes on top and serve with toasted sourdough slices.

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6. Spicy Chorizo Shakshuka Bowl

Smoky chorizo adds depth and extra protein to a brunch shakshuka bowl.

Ingredients

• Olive oil: 1 tbsp
  
• Chorizo sausage: 150 g, sliced
  
• Onion: 1 small, diced
  
• Red bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Smoked paprika: 1 tsp
  
• Ground cumin: 1 tsp
  
• Salt: ¾ tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh parsley: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Brown chorizo 4–5 minutes; remove with a spoon, leaving some oil.
   
4. Add onion and pepper; cook 5 minutes.
   
5. Add garlic, paprika, and cumin; cook 1 minute.
   
6. Stir in tomatoes, salt, and pepper; simmer 8–10 minutes.
   
7. Return chorizo to skillet, mix in.
   
8. Make 4 wells; crack eggs into them.
   
9. Bake 7–9 minutes until whites are set.
   
10. Portion into bowls.
    

How to Serve It
Top with parsley and serve with toasted baguette or warm flatbread for dunking.

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7. Creamy Feta & Olive Shakshuka Bowl

Briny olives and feta create a salty, creamy contrast with the tomato base.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, finely diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Sliced black olives: ½ cup
  
• Dried oregano: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: ¾ tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Feta cheese: ½ cup, crumbled
  

Instructions

1. Preheat oven to 180°C.
   
2. Warm olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion 5 minutes until soft.
   
4. Add garlic, oregano, and paprika; cook 1 minute.
   
5. Stir in tomatoes, olives, salt, and pepper; simmer 8–10 minutes.
   
6. Make 4 wells, crack in eggs.
   
7. Sprinkle half the feta around the eggs.
   
8. Bake 7–9 minutes until whites are set.
   
9. Serve in bowls.
   

How to Serve It
Top with remaining feta and extra oregano. Serve with warm pita or seeded toast.

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8. Smoky Eggplant Shakshuka Bowl

Roasted eggplant brings a smoky, silky texture to every spoonful.

Ingredients

• Eggplant: 1 medium, diced
  
• Olive oil: 3 tbsp (divided)
  
• Onion: 1 small, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Smoked paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh parsley: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 200°C.
   
2. Toss eggplant with 2 tbsp olive oil, salt, and pepper; spread on tray and roast 15–20 minutes until soft and lightly browned.
   
3. Lower oven to 180°C.
   
4. In an oven-safe skillet, heat 1 tbsp olive oil over medium heat.
   
5. Cook onion 5 minutes, then add garlic, cumin, and paprika; cook 1 minute.
   
6. Stir in tomatoes and roasted eggplant; simmer 8–10 minutes.
   
7. Make 4 wells; crack eggs into them.
   
8. Bake 7–9 minutes until whites are set.
   
9. Scoop into bowls.
   

How to Serve It
Scatter parsley and serve with grilled flatbread or warm naan.

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9. Herby Goat Cheese Shakshuka Bowl

Tangy goat cheese melts into the sauce, adding richness to every bite.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Red bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Goat cheese: ½ cup, crumbled or sliced rounds
  
• Eggs: 4
  
• Fresh thyme leaves: 1 tbsp
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion and pepper 5–6 minutes.
   
4. Add garlic, cumin, and paprika; cook 1 minute.
   
5. Stir in tomatoes, salt, and pepper; simmer 8–10 minutes until thickened.
   
6. Nestle goat cheese pieces around the pan.
   
7. Make 4 wells and crack in eggs.
   
8. Bake 7–9 minutes until whites are set.
   
9. Transfer to bowls.
   

How to Serve It
Sprinkle with thyme and serve with toasted ciabatta or baguette slices.

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10. Zesty Lemon & Herb Shakshuka Bowl

Lemon zest and fresh herbs brighten the tomato sauce for a lighter-feeling brunch bowl.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Yellow bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Lemon zest: 1 tsp
  
• Lemon juice: 1 tbsp
  
• Ground cumin: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh parsley: 2 tbsp, chopped
  
• Fresh dill: 1 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Warm olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion and pepper 5–6 minutes.
   
4. Add garlic and cumin; cook 1 minute.
   
5. Stir in tomatoes, lemon zest, salt, and pepper; simmer 8–10 minutes.
   
6. Add lemon juice and adjust seasoning.
   
7. Make 4 wells; crack in eggs.
   
8. Bake 7–9 minutes until whites set.
   
9. Spoon into bowls.
   

How to Serve It
Top with parsley and dill, and serve with lemon wedges for extra brightness.

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11. Spicy Jalapeño Shakshuka Bowl

Fresh jalapeño slices bring a lively kick to this brunch shakshuka.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Jalapeños: 2, seeds removed and sliced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Chili powder: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh cilantro: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion and jalapeños 5–6 minutes.
   
4. Add garlic, cumin, and chili powder; cook 1 minute.
   
5. Stir in tomatoes, salt, and pepper; simmer 8–10 minutes until thick.
   
6. Make 4 wells and crack in eggs.
   
7. Bake 7–9 minutes, depending on how soft you like yolks.
   
8. Divide into bowls.
   

How to Serve It
Top with cilantro and serve with sliced avocado and lime wedges.

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12. Mushroom & Thyme Shakshuka Bowl

Sautéed mushrooms add earthiness and extra texture to the sauce.

Ingredients

• Olive oil: 2 tbsp
  
• Mushrooms: 2 cups, sliced
  
• Onion: 1 small, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh thyme leaves: 1 tbsp
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium-high heat.
   
3. Sauté mushrooms 5–7 minutes until browned; remove and set aside.
   
4. Lower heat to medium, cook onion 4–5 minutes.
   
5. Add garlic, cumin, and paprika; cook 1 minute.
   
6. Stir in tomatoes, salt, pepper, and cooked mushrooms; simmer 8–10 minutes.
   
7. Make 4 wells and crack eggs into them.
   
8. Bake 7–9 minutes until whites set.
   
9. Serve bowls.
   

How to Serve It
Top with thyme and extra black pepper, and serve with toasted whole-grain bread.

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13. Black Bean & Corn Shakshuka Bowl

Black beans and corn turn shakshuka into a Tex-Mex-inspired brunch bowl.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Red bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Cooked black beans: 1 cup
  
• Corn kernels: 1 cup
  
• Ground cumin: 1½ tsp
  
• Chili powder: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Lime wedges: for serving
  
• Fresh cilantro: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Warm olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion and pepper 5–6 minutes.
   
4. Add garlic, cumin, and chili powder; cook 1 minute.
   
5. Stir in tomatoes, beans, corn, salt, and pepper; simmer 8–10 minutes.
   
6. Make 4 wells and crack eggs in.
   
7. Bake 7–9 minutes.
   
8. Scoop into bowls.
   

How to Serve It
Top with cilantro and serve with lime wedges and tortilla chips on the side.

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14. Roasted Red Pepper Shakshuka Bowl

Roasted red peppers give sweetness and smoky flavor to the sauce.

Ingredients

• Roasted red peppers: 2, sliced (from jar or homemade)
  
• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Feta cheese: ⅓ cup, crumbled
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion 5 minutes.
   
4. Add garlic, cumin, and paprika; cook 1 minute.
   
5. Stir in tomatoes, roasted peppers, salt, and pepper; simmer 8–10 minutes.
   
6. Make 4 wells and crack eggs in.
   
7. Sprinkle with half the feta.
   
8. Bake 7–9 minutes.
   
9. Portion into bowls.
   

How to Serve It
Top with remaining feta and some chopped parsley. Serve with warm flatbread.

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15. Shakshuka Grain Bowl with Quinoa

A base of quinoa turns this shakshuka into a complete brunch bowl with extra texture.

Ingredients

• Cooked quinoa: 2 cups
  
• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Green bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh parsley: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion and pepper 5–6 minutes.
   
4. Add garlic, cumin, and paprika; cook 1 minute.
   
5. Stir in tomatoes, salt, and pepper; simmer 8–10 minutes.
   
6. Make 4 wells and crack in eggs.
   
7. Bake 7–9 minutes until whites set.
   
8. Divide quinoa between 4 bowls and spoon shakshuka and an egg over each.
   

How to Serve It
Sprinkle with parsley and serve with a side of sliced cucumber or simple salad greens.

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16. Zucchini & Basil Shakshuka Bowl

Zucchini and basil bring a light, garden-fresh spin to shakshuka.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Zucchini: 1 medium, sliced into half-moons
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Dried oregano: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh basil leaves: ¼ cup, torn
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion 4–5 minutes.
   
4. Add zucchini and cook 4–5 minutes until slightly softened.
   
5. Stir in garlic, cumin, and oregano; cook 1 minute.
   
6. Add tomatoes, salt, and pepper; simmer 8–10 minutes.
   
7. Make 4 wells and crack in eggs.
   
8. Bake 7–9 minutes.
   
9. Serve bowls.
   

How to Serve It
Top with torn basil and a drizzle of extra-virgin olive oil, serve with garlic toast.

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17. Shakshuka with Halloumi Bites Bowl

Seared halloumi cubes give a salty, chewy contrast in each bite.

Ingredients

• Halloumi cheese: 150 g, cubed
  
• Olive oil: 3 tbsp (divided)
  
• Onion: 1 small, diced
  
• Red bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: ¾ tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh parsley: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. In a skillet, heat 1 tbsp olive oil over medium heat.
   
3. Sear halloumi cubes 4–5 minutes until golden; remove and set aside.
   
4. Add remaining 2 tbsp olive oil, onion, and pepper; cook 5–6 minutes.
   
5. Add garlic, cumin, and paprika; cook 1 minute.
   
6. Stir in tomatoes, salt, and pepper; simmer 8–10 minutes.
   
7. Stir halloumi back into the sauce.
   
8. Make 4 wells and crack in eggs.
   
9. Bake 7–9 minutes.
   
10. Divide into bowls.
    

How to Serve It
Top with parsley and serve with warmed pita triangles.

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18. Caramelized Onion & Tomato Shakshuka Bowl

Slow-cooked onions give a sweet, rich base that pairs beautifully with the eggs.

Ingredients

• Olive oil: 2 tbsp
  
• Onions: 2 medium, thinly sliced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Brown sugar: 1 tsp (optional, to balance acidity)
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh thyme leaves: 1 tbsp
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium-low heat.
   
3. Cook onions 15–20 minutes, stirring often, until deeply caramelized.
   
4. Add garlic, cumin, and paprika; cook 1 minute.
   
5. Stir in tomatoes, sugar (if using), salt, and pepper; simmer 8–10 minutes.
   
6. Make 4 wells and crack eggs in.
   
7. Bake 7–9 minutes.
   
8. Spoon into bowls.
   

How to Serve It
Top with thyme and serve with buttered toast or grilled country bread.

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19. Shakshuka with Roasted Garlic & Cherry Tomatoes

Roasted garlic and cherry tomatoes add gentle sweetness and deep flavor.

Ingredients

• Cherry tomatoes: 2 cups
  
• Garlic cloves: 6, whole and unpeeled
  
• Olive oil: 3 tbsp (divided)
  
• Salt: 1 tsp (divided)
  
• Black pepper: ½ tsp
  
• Crushed tomatoes: 1 cup
  
• Ground cumin: 1 tsp
  
• Eggs: 4
  
• Fresh basil: ¼ cup, torn
  

Instructions

1. Preheat oven to 200°C.
   
2. Toss cherry tomatoes and garlic cloves with 2 tbsp olive oil, ½ tsp salt, and pepper; roast 15–20 minutes until blistered.
   
3. Lower oven to 180°C and squeeze garlic from skins into a skillet.
   
4. Add 1 tbsp olive oil and mash roasted garlic gently.
   
5. Stir in roasted tomatoes, crushed tomatoes, remaining ½ tsp salt, and cumin; simmer 8–10 minutes.
   
6. Make 4 wells and crack in eggs.
   
7. Bake 7–9 minutes until whites set.
   
8. Transfer to bowls.
   

How to Serve It
Top with basil and serve with toasted baguette slices or focaccia.

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20. Shakshuka Bowl with Lentils & Spinach

Lentils and spinach add protein and greens, turning shakshuka into a robust brunch bowl.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Garlic cloves: 3, minced
  
• Cooked brown or green lentils: 1 cup
  
• Baby spinach: 2 cups
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Chili flakes: ½ tsp
  
• Fresh parsley: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion 5 minutes.
   
4. Add garlic, cumin, and paprika; cook 1 minute.
   
5. Stir in tomatoes, lentils, salt, and pepper; simmer 8–10 minutes.
   
6. Add spinach and cook until wilted.
   
7. Make 4 wells and crack in eggs.
   
8. Bake 7–9 minutes.
   
9. Serve in bowls.
   

How to Serve It
Top with chili flakes and parsley, and serve with toasted rye or seeded bread.

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21. Shakshuka Bowl with Crispy Potatoes

A base of crisp potatoes adds crunch and comfort to each bite.

Ingredients

• Potatoes: 2 medium, diced small
  
• Olive oil: 3 tbsp (divided)
  
• Salt: 1 tsp (divided)
  
• Black pepper: ½ tsp
  
• Onion: 1 small, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Eggs: 4
  
• Scallions: 2, sliced
  

Instructions

1. Preheat oven to 200°C.
   
2. Toss potatoes with 2 tbsp olive oil, ½ tsp salt, and pepper; roast 20–25 minutes until crisp.
   
3. Lower oven to 180°C.
   
4. In an oven-safe skillet, heat 1 tbsp olive oil over medium heat.
   
5. Cook onion 5 minutes, then add garlic, cumin, and paprika; cook 1 minute.
   
6. Stir in tomatoes and remaining ½ tsp salt; simmer 8–10 minutes.
   
7. Place roasted potatoes in the bottom of the skillet and gently mix with some sauce.
   
8. Make 4 wells, crack in eggs.
   
9. Bake 7–9 minutes.
   
10. Spoon into bowls.
    

How to Serve It
Top with scallions and serve with a side of simple greens or sliced cucumber.

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22. Shakshuka Bowl with Avocado & Lime

Creamy avocado and zesty lime cut through the richness of the tomato sauce.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Red bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Chili powder: 1 tsp
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Avocado: 1, sliced
  
• Lime wedges: for serving
  
• Fresh cilantro: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion and pepper 5–6 minutes.
   
4. Add garlic, cumin, and chili powder; cook 1 minute.
   
5. Stir in tomatoes, salt, and pepper; simmer 8–10 minutes.
   
6. Make 4 wells and crack in eggs.
   
7. Bake 7–9 minutes.
   
8. Serve in bowls.
   

How to Serve It
Top each bowl with avocado slices, cilantro, and a squeeze of lime.

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23. Shakshuka Bowl with Crumbled Sausage

Crumbled breakfast or Italian sausage turns shakshuka into a meatier, filling bowl.

Ingredients

• Olive oil: 1 tbsp
  
• Sausage (casings removed): 200 g
  
• Onion: 1 small, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Salt: ¾ tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Fresh parsley: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium-high heat.
   
3. Brown sausage 5–7 minutes, breaking it into crumbles.
   
4. Add onion and cook 4–5 minutes.
   
5. Stir in garlic, cumin, and paprika; cook 1 minute.
   
6. Add tomatoes, salt, and pepper; simmer 8–10 minutes until thick.
   
7. Make 4 wells and crack eggs in.
   
8. Bake 7–9 minutes.
   
9. Portion into bowls.
   

How to Serve It
Top with parsley and serve with toasted baguette or garlic bread.

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24. New Year Chili Flake & Feta Shakshuka Bowl

Extra chili flakes and feta create a bold, punchy shakshuka perfect for New Year brunch.

Ingredients

• Olive oil: 2 tbsp
  
• Onion: 1 small, diced
  
• Red bell pepper: 1, diced
  
• Garlic cloves: 3, minced
  
• Crushed tomatoes: 2 cups
  
• Ground cumin: 1 tsp
  
• Paprika: 1 tsp
  
• Chili flakes: 1–1½ tsp (to taste)
  
• Salt: 1 tsp
  
• Black pepper: ½ tsp
  
• Eggs: 4
  
• Feta cheese: ½ cup, crumbled
  
• Fresh parsley: 2 tbsp, chopped
  

Instructions

1. Preheat oven to 180°C.
   
2. Heat olive oil in an oven-safe skillet over medium heat.
   
3. Cook onion and pepper 5–6 minutes.
   
4. Add garlic, cumin, paprika, and chili flakes; cook 1 minute.
   
5. Stir in tomatoes, salt, and pepper; simmer 8–10 minutes until thick.
   
6. Sprinkle half the feta into the sauce.
   
7. Make 4 wells and crack in eggs.
   
8. Bake 7–9 minutes, until whites are set.
   
9. Spoon into bowls.
   

How to Serve It
Top with remaining feta and parsley. Serve with warm, lightly toasted bread and a side of crisp salad.

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Conclusion

Shakshuka bowls bring color, comfort, and energy to any New Year brunch table. Mix and match your favorite versions, adjust the spice levels for your guests, and enjoy serving bowls that are as beautiful as they are satisfying. Save the recipes that catch your eye and share them with anyone who loves a bright, cozy start to the year.