One-Pan Shakshuka
Shakshuka is a dish that never fails to impress, whether you’re serving it for breakfast, brunch, or dinner. The combination of spiced tomato sauce, perfectly poached eggs, and warm crusty bread for dipping is a comforting hug in a skillet. This one-pan meal is as visually stunning as it is flavorful, making it a favorite in my household.
What I love most about Shakshuka is its simplicity. It’s made with pantry staples but packs a punch of flavor thanks to aromatic spices like cumin and smoked paprika. Plus, it’s a flexible recipe—add your favorite veggies or even crumbled sausage for a personalized twist.
Questions I Often Get Asked About This Recipe
Q: What does “Shakshuka” mean?
A: Shakshuka means “a mixture” in Arabic, referring to the mix of tomatoes, spices, and eggs in the dish.
Q: Can I make Shakshuka ahead of time?
A: Yes! You can prepare the tomato sauce ahead of time. When ready to serve, reheat the sauce, add the eggs, and poach them fresh.
Q: What can I serve with Shakshuka?
A: It’s traditionally served with warm pita bread or crusty bread, but you can also pair it with rice or couscous.
Q: Can I make this dish vegan?
A: Absolutely! Skip the eggs and top the sauce with tofu crumbles or chickpeas for a plant-based version.
Q: How spicy is Shakshuka?
A: The spice level depends on your preference. You can add chili flakes for heat or keep it mild with just the base spices.
What You Need to Make Shakshuka
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- 1 can (28 oz) diced tomatoes
- Salt and pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Warm pita or crusty bread, for serving
Equipment
- Large skillet with a lid
- Wooden spoon
- Ladle
How to Make Shakshuka
- Sauté the Vegetables
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and chili flakes, cooking for another 1–2 minutes until fragrant. - Simmer the Tomato Sauce
Pour in the diced tomatoes with their juices. Season with salt and pepper, and let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens slightly. - Add the Eggs
Use a spoon to make small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks remain runny, about 5–7 minutes. - Garnish and Serve
Remove the skillet from heat and sprinkle fresh parsley or cilantro on top. Serve immediately with warm pita or crusty bread for dipping.
Tips for Perfect Shakshuka
- Customize Your Shakshuka: Add feta cheese, olives, or crumbled sausage for extra flavor.
- Cook Eggs to Your Liking: For firmer yolks, cook a little longer; for softer yolks, reduce the cooking time.
- Use Fresh Tomatoes: In season, substitute canned tomatoes with ripe, chopped fresh tomatoes for a brighter flavor.
- Don’t Skip the Garnish: Fresh herbs like parsley or cilantro add brightness and balance to the rich tomato sauce.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This Shakshuka recipe is a total game-changer! It’s so easy to make and bursting with flavor.” – Emily
⭐️⭐️⭐️⭐️⭐️ “I love how versatile this dish is. I added some crumbled feta, and it was incredible!” – Ryan
⭐️⭐️⭐️⭐️⭐️ “Perfect for brunch with friends. Everyone was impressed, and it didn’t take long to make.” – Sarah
⭐️⭐️⭐️⭐️⭐️ “The spices in this dish are just right—not too overpowering. My family loved it!” – Michelle
⭐️⭐️⭐️⭐️⭐️ “I made this for dinner with a side of pita, and it was so satisfying. Definitely making it again!” – Mark
Printable Recipe
One-Pan Shakshuka
This one-pan Shakshuka features a spiced tomato sauce with perfectly poached eggs, making it a savory and satisfying dish perfect for any meal of the day.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp chili flakes (optional)
- 1 can (28 oz) diced tomatoes
- Salt and pepper, to taste
- 4–6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Warm pita or crusty bread, for serving
Instructions
Sauté the Vegetables
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and cook until softened, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and chili flakes, cooking for another 1–2 minutes until fragrant.
Simmer the Tomato Sauce
- Pour in the diced tomatoes with their juices. Season with salt and pepper, and let the sauce simmer for 10–15 minutes, stirring occasionally, until it thickens slightly.
Add the Eggs
- Use a spoon to make small wells in the sauce. Crack an egg into each well, being careful not to break the yolks. Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks remain runny, about 5–7 minutes.
Garnish and Serve
- Remove the skillet from heat and sprinkle fresh parsley or cilantro on top. Serve immediately with warm pita or crusty bread for dipping.
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If You Enjoyed This Recipe, Please Share!
Shakshuka is a dish meant to be shared! If you enjoyed this recipe, please share it with your friends and family on social media. Post your photos, tag me, and let me know how you customized it. Your feedback helps inspire new recipes to keep your kitchen exciting!
