If you’re looking for a dish that effortlessly combines vibrant flavors, wholesome ingredients, and a comforting vibe, this One-Pan Shakshuka Recipe is your new go-to. Imagine perfectly poached eggs nestled in a zesty tomato and pepper sauce, infused with a warming blend of spices—all cooked in one beautiful skillet. This dish is not just easy to prepare but offers a delightful balance between tangy, spicy, and savory in every bite, making it ideal for breakfast, lunch, or a cozy dinner shared with friends and family.
Ingredients You’ll Need
Creating this incredible shakshuka is surprisingly simple thanks to a handful of fresh and pantry staples that each play a key role. The onions and bell pepper bring sweetness and texture, while the spices offer depth and warmth. The tomatoes form the rich base, and the eggs add a creamy, satisfying component that pulls everything together.
- Olive oil: Use good-quality oil to sauté vegetables and develop flavor right from the start.
- Onion: Provides a sweet, savory foundation when cooked until soft and translucent.
- Bell pepper: Adds color, crunch, and a mild sweetness to the sauce.
- Garlic: Infuses the dish with aromatic pungency, rounding out the taste.
- Ground cumin: Brings earthiness and warmth, a key spice for authentic shakshuka.
- Paprika: Adds smoky sweetness and vibrant color.
- Ground turmeric: Offers subtle bitterness and an inviting golden hue.
- Ground cayenne pepper: Provides just the right amount of heat to awaken your palate.
- Diced tomatoes: The juicy, tangy base that makes the sauce rich and flavorful.
- Water: Slightly thins the sauce to achieve the perfect texture.
- Large eggs: Poached in the sauce, they turn the dish into a protein-packed meal.
- Salt and black pepper: Essential seasonings to balance and enhance all the flavors.
- Fresh parsley: Adds a bright, herbaceous finish and lovely visual contrast.
How to Make One-Pan Shakshuka Recipe
Step 1: Warm Up Your Skillet
Start by heating 2 tablespoons of olive oil in a large, deep skillet over medium heat. This step is crucial because it sets the stage for all your ingredients to shine. Good olive oil will bring richness and help the vegetables cook evenly without sticking.
Step 2: Sauté Onions and Bell Pepper
Once the oil is hot, add the chopped onion and bell pepper. Cook them for about 5 to 7 minutes until the onion turns soft and translucent, allowing the natural sweetness to develop and infuse the oil as a flavor base for the entire dish.
Step 3: Add Garlic
Toss in the minced garlic and cook for another minute, stirring occasionally to avoid burning. Garlic releases its aroma swiftly, so this step adds that subtle burst that complements the spices perfectly.
Step 4: Spice It Up
Stir in the ground cumin, paprika, turmeric, and cayenne pepper. Cook the spiced mixture for about a minute, stirring constantly so all the spices awaken and harmonize with the vegetables, letting your kitchen fill with incredible aromas.
Step 5: Build the Sauce
Pour the diced tomatoes along with their juice and add 1/2 cup of water, stirring everything to combine into a flavorful sauce. The tomatoes’ acidity balanced with the water creates the ideal consistency that will gently cradle the eggs.
Step 6: Simmer to Perfection
Season the sauce with salt and black pepper to your taste, then bring it to a simmer. Reduce the heat to low and let it gently bubble for 10 to 12 minutes until the sauce thickens slightly, concentrating all those flavors beautifully.
Step 7: Poach Your Eggs
Create small wells in the sauce with the back of a spoon. Carefully crack four large eggs into these wells, trying to keep the yolks intact. Cover the pan with a lid and let the eggs cook for 5 to 8 minutes until the whites are set but the yolks stay deliciously runny. If you like your eggs more done, simply cook a bit longer.
Step 8: Final Touches
Once the eggs are ready, remove the pan from heat and sprinkle fresh parsley on top. This simple garnish adds a fresh pop of color and an herbaceous note that brightens the dish just before serving.
How to Serve One-Pan Shakshuka Recipe
Garnishes
Fresh parsley is the classic and most straightforward garnish, giving a beautiful contrast to the rich red sauce. For an exciting twist, try crumbled feta, torn fresh mint, or a drizzle of tangy yogurt to add another layer of flavor and creaminess.
Side Dishes
This shakshuka was built to be scooped up with warm, crusty bread or fluffy pita—think soft, chewy bites that soak up every bit of the sauce and yolk. For a heartier meal, serve alongside roasted potatoes or a simple green salad dressed in lemon vinaigrette to keep things fresh.
Creative Ways to Present
Want to impress guests? Serve this One-Pan Shakshuka Recipe in individual mini skillets or cast-iron pans for a rustic feel. Add colorful sides like pickled onions or a dollop of labneh for extra brightness. It’s a dish that looks as vibrant as it tastes, perfect for any brunch table.
Make Ahead and Storage
Storing Leftovers
Leftover shakshuka keeps well in an airtight container in the refrigerator for up to 2 days. To prevent the eggs from becoming rubbery, you can store the sauce and eggs separately if desired, though this dish tastes best fresh.
Freezing
The tomato and pepper sauce freezes beautifully on its own, so feel free to prepare extra. Just skip adding the eggs when freezing, and thaw the sauce before poaching fresh eggs during reheating.
Reheating
Reheat shakshuka gently on the stove over low heat or in the microwave. If reheating eggs, do so quickly to avoid overcooking. Add a splash of water to loosen the sauce if it has thickened too much.
FAQs
Can I use fresh tomatoes instead of canned diced tomatoes?
Absolutely! If you have ripe, juicy tomatoes, dice about 3 to 4 medium ones and use them fresh. Just simmer a bit longer to let the sauce thicken and deepen in flavor.
What can I substitute if I don’t have turmeric?
If turmeric is missing from your spice rack, you can leave it out or add a pinch of ground ginger or additional paprika for a different but tasty twist. Turmeric adds earthiness and color but is not essential.
Is this dish spicy? Can I adjust the heat?
The cayenne pepper adds a mild kick, but you can easily adjust it to match your heat tolerance. Omit it for a mild version or add more for extra heat. The beauty of the One-Pan Shakshuka Recipe is how flexible it is.
Can this recipe be made vegan?
You can adapt it by skipping the eggs and instead adding tofu cubes or chickpeas for protein. The spiced tomato sauce remains the star, so it’s still wonderfully tasty without the eggs.
What bread pairs best with shakshuka?
Fresh, crusty breads like sourdough, baguette, or pita are perfect for scooping up the sauce and eggs. The bread’s texture complements the silky sauce, making every bite delightful.
Final Thoughts
There is something truly magical about making this One-Pan Shakshuka Recipe, whether it’s the ease of preparing everything in one skillet or the incredible flavors that fill your kitchen and your soul. It’s a comforting, vibrant meal that welcomes everyone to the table, so go ahead, try it for yourself, and watch it quickly become a beloved favorite in your recipe rotation.
Print
One-Pan Shakshuka Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This One-Pan Shakshuka is a vibrant Middle Eastern dish featuring poached eggs in a flavorful, spiced tomato and bell pepper sauce. Easy to prepare and packed with spices like cumin, paprika, turmeric, and cayenne pepper, this hearty meal is perfect for breakfast, brunch, or any time you crave a comforting and nutritious dish. Garnished with fresh parsley and served straight from the pan, it’s a delightful one-pot recipe that combines simplicity with bold flavors.
Ingredients
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
Main Ingredients
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 4 large eggs
- Salt to taste
- Black pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat to prepare the base for your sauce.
- Sauté vegetables: Add the chopped onion and bell pepper to the hot oil and sauté for about 5 to 7 minutes until the onions become soft and translucent, releasing their sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute, ensuring to stir to prevent garlic from burning and becoming bitter.
- Add spices: Mix in 1 teaspoon each of ground cumin and paprika, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper. Cook with the vegetables for about a minute until fragrant to build layers of flavor.
- Add tomatoes and water: Pour in the can of diced tomatoes with their juices and 1/2 cup water. Stir well to combine all elements and start the sauce formation.
- Season and simmer: Season the mixture with salt and black pepper to your taste. Bring it to a simmer over medium heat.
- Reduce heat and thicken: Lower the heat to low and let the sauce simmer gently for 10 to 12 minutes, allowing it to thicken slightly and the flavors to intensify.
- Create wells for eggs: Using the back of a spoon, create small wells or indentations in the thickened sauce where the eggs will be placed.
- Add eggs: Carefully crack each of the 4 eggs into the wells without breaking the yolks to maintain that rich, runny texture inside.
- Cook eggs: Cover the pan with a lid and cook for 5 to 8 minutes until the egg whites set but yolks remain soft. Extend cooking time if you prefer firmer yolks.
- Finish and garnish: Once eggs are cooked to your liking, take the pan off the heat and garnish with fresh parsley for a burst of color and freshness.
- Serve: Serve immediately, ideally with warm crusty bread or pita to scoop up the saucy shakshuka and eggs.
Notes
- Use a deep skillet or frying pan with a lid to cook the eggs evenly.
- Adjust cayenne pepper to control the spice level based on personal preference.
- For a richer flavor, add crumbled feta cheese on top before garnishing with parsley.
- Serve with warm bread to enjoy the dish traditionally.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently before serving.
