One Pan Shakshuka Recipe

Introduction

Shakshuka is a vibrant and comforting one-pan dish featuring eggs poached in a spiced tomato sauce. Perfect for any meal of the day, it combines simple ingredients into a flavorful and satisfying feast.

Ingredients

• 2 tbsp vegetable oil
• 5-6 eggs (preferably at room temperature)
• 1 medium onion (diced)
• 1/2 red bell pepper (diced)
• 1 medium potato (diced)
• 4 cloves garlic (minced)
• 1 28-ounce can (795g) crushed tomatoes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar
• 1/2 tsp paprika
• 1/2 tsp cumin
• Fresh cilantro or parsley (for garnish)
• 1 sliced avocado and/or your choice of cheese (Feta, Parmesan, Mozzarella, etc) (optional garnish)
• Toasted bread (for serving)

Instructions

1. Step 1: Heat the vegetable oil in a skillet over medium heat. Add the diced onion, red bell pepper, and potato, cooking while stirring continuously for about 4-5 minutes until softened.
2. Step 2: Add the minced garlic and cook until fragrant, about 1 minute. Stir in the crushed tomatoes, salt, black pepper, sugar, paprika, and cumin, mixing well to combine.
3. Step 3: Reduce the heat to low and cover the skillet. Let the sauce simmer for 3-4 minutes. Using a wooden spoon, create small wells in the sauce and carefully crack the eggs into them. Season the eggs lightly with salt and pepper.
4. Step 4: Cover again and cook on low heat for 5-8 minutes, or until the egg whites are set and yolks reach your desired consistency. Garnish with fresh cilantro or parsley.
5. Step 5: Serve immediately with toasted bread, and optionally top with sliced avocado or your choice of cheese for added richness.

Tips & Variations

• Use room temperature eggs to ensure even cooking when poaching in the sauce.
• Try adding a pinch of chili flakes or cayenne pepper for extra heat.
• Swap the potato for zucchini or eggplant for a lighter version.
• Feta cheese pairs especially well as a salty complement to the dish.
• Serve with crusty bread or pita to soak up the delicious sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently over low heat on the stove or in the microwave until heated through, being careful not to overcook the eggs. Fresh shakshuka is best enjoyed immediately for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shakshuka without potatoes?

Yes, the potatoes add texture and heartiness, but you can omit them or substitute with other vegetables like zucchini or mushrooms for a different twist.

How do I know when the eggs are cooked perfectly?

The eggs are done when the whites are fully set but the yolks remain soft and just slightly runny. If you prefer firmer yolks, cook for a few minutes longer while keeping the heat low to avoid overcooking.

One Pan Shakshuka Recipe

Print Recipe

★★★★★

4.6 from 402 reviews

A delicious and comforting one-pan Shakshuka recipe featuring perfectly poached eggs simmered in a flavorful tomato sauce with onions, bell peppers, and potatoes. This easy stovetop dish is garnished with fresh herbs and served with toasted bread, making it a perfect breakfast, brunch, or light dinner option.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Middle Eastern, Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp vegetable oil
• 5–6 eggs (preferably at room temperature)
• 1 medium onion (diced)
• 1/2 red bell pepper (diced)
• 1 medium potato (diced)
• 4 cloves garlic (minced)
• 1 28-ounce can (795g) crushed tomatoes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sugar (more to taste)
• 1/2 tsp paprika
• 1/2 tsp cumin

Optional Garnishes

• Fresh cilantro or parsley (for garnish)
• 1 sliced avocado and/or your choice of cheese (Feta, Parmesan, Mozzarella, etc.)
• Toasted bread (for serving)

Instructions

1. Prepare the base: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion, red bell pepper, and potato, stirring continuously for about 4-5 minutes until they start to soften.
2. Add garlic and spices: Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the crushed tomatoes, salt, black pepper, sugar, paprika, and cumin, mixing everything well to combine the sauce.
3. Simmer the sauce: Reduce the heat to low and cover the skillet. Let the sauce simmer gently for 3-4 minutes to meld the flavors and soften the vegetables further.
4. Cook the eggs: Using a wooden spoon, create small wells in the tomato sauce and carefully crack the eggs into these spaces. Lightly season the eggs with salt and pepper. Cover the skillet again and cook on low heat for 5-8 minutes, or until the egg whites are set and yolks reach your desired doneness.
5. Garnish and serve: Sprinkle fresh cilantro or parsley on top. Optionally add sliced avocado and your choice of cheese. Serve the shakshuka hot with toasted bread on the side to soak up the delicious sauce. Enjoy immediately!

Notes

• For creamier eggs, cover the pan and cook for less time; for firmer yolks, cook a bit longer.
• Use a skillet with a lid to retain moisture while cooking the eggs.
• Room temperature eggs help ensure even cooking and prevent cracking when added to the sauce.
• You can substitute potatoes with zucchini or skip them for a lower-carb option.
• Add chili flakes or fresh chili for a spicier shakshuka.
• Serve immediately as the eggs continue to cook slightly after removing from heat.

Keywords: Shakshuka, eggs in tomato sauce, one pan recipe, Middle Eastern breakfast, vegetarian brunch