One Pan Shakshuka Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/one-pan-shakshuka-recipe/
