Somewhere between a diner breakfast and a late Sunday supper, One Pan Shakshuka makes magic with barely any cleanup. This cozy dish has been trending hard on Pinterest and TikTokbecause it’s just that easy and beautiful. All you need is 20 minutes, one pan, and a spoon to scoop it all up.
I first fell in love with this dish while helping style a brunch cookbook shoot years agoit looked fancy, but wasn’t fussy. Since then, I’ve tested it every which way to keep it simple and reliable. You’ll love the secret I add right at the endtotal flavor bomb.
Why You’ll Love This Recipe
This One Pan Shakshuka is a cozy, one-and-done meal that feels like a culinary hug. Here’s why it has to be on your must-make list:
No-fuss, minimal cleanup: One pan, 20 minutes, and wholesome ingredients you likely already have.
Nutritious and satisfying: Loaded with veggies and protein-packed eggs, it’s perfect for healthy breakfast ideas or even a quick dinner.
Customizable: Whether you’re team spicy or mild, prefer feta or avocado, this dish adapts beautifully to your taste.
A little nostalgic: It has that “hearty meal grandma would approve of” vibeand tastes even better scooped up with toasted bread.
Key Ingredients & Easy Swaps
If you’ve got a well-stocked pantry, you’re already halfway to making shakshuka magic. Here’s the breakdown:
Ingredient
Purpose
Swap Ideas
Vegetable oil
Sauté veggies
Olive oil or avocado oil
Onion, bell pepper, potato
Hearty veggie base
Sweet potato or zucchini for potato
Garlic
All the flavor
Garlic powder (1/4 tsp per clove)
Crushed tomatoes
Rich, saucy base
Diced tomatoes (blend slightly for smoother texture)
Spices (paprika, cumin)
Warm, earthy flavor
Chili powder or coriander for added depth
Pro Tip: Room temperature eggs cook more evenly. Set them out while prepping the veggies!
How It Works: Step-by-Step
This shakshuka is all about layering flavors step by step, so every bite delivers. Let’s break it down:
Sauté the veggies: Heat oil in a skillet on medium. Add diced onion, bell pepper, and potato, then cook 4-5 minutes, stirring to soften and build flavor.
Add garlic and spices: Toss in minced garlic and let it sizzle for 30 seconds. Add paprika, cumin, salt, pepper, and a dash of sugarthis infuses the oil with heavenly warmth.
The tomato sauce: Pour in crushed tomatoes and combine well. Lower the heat and simmer for 3-4 minutes to let everything meld into a rich, slightly sweet sauce.
The fun part: Use a spoon to make 5-6 small wells in the sauce. Crack in your eggs (one per well, if possible), lightly season, and cover. Let them poach on low for about 5-8 minutes, depending on how runny or set you like the yolks.
Finish and serve: Sprinkle chopped fresh cilantro or parsley on top, and don’t forget those toasted bread slices for scooping. It’s *chef’s kiss* perfect!
Pro Tip: Keep a close eye on the eggs as they cookoverdone yolks can sneak up on you quickly.
Quick Cooking Timeline
Step
Time
Sauté veggies
4–5 minutes
Add garlic and seasonings
1 minute
Simmer tomato sauce
3–4 minutes
Poach eggs
5–8 minutes
Serving and Storage Tips
Shakshuka is best enjoyed fresh. Once those eggs hit perfectly poached status, get ready to dig in! But here are a few tips to make the most of it:
Serve with: Toasted bread is the classic choice (hello, dipping!), but pita, naan, or a fluffy grain like quinoa works too. And don’t forget a slice of avocado or a sprinkling of crumbled feta for that extra oomph.
Leftovers: Cool completely, store in an airtight container, and refrigerate for up to 2 days. Reheat gently in a skillet to warm without overcooking the eggsbut let’s be honest, it’s rare this dish makes it to leftovers!
Storage Method
How Long?
Fridge
Up to 2 days
Freezer (without eggs)
Up to 3 months
Make-ahead tip: Prep the sauce up to 2 days in advance and store in the fridge. When ready to serve, reheat it, add the eggs, and finish cooking.
Expert Insight: The Beauty of One Pan Shakshuka
One Pan Shakshuka is a brilliant example of simple, vibrant cooking where eggs poach gently in a spiced tomato sauce. The method locks in moisture and layers flavors without fuss, making it both efficient and irresistibly satisfying. This technique highlights how balanced acidity and spice can elevate humble ingredients.
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The Journey to My Perfect One Pan Shakshuka
It took several attempts to balance the spices and get the eggs just right without overcooking them. I learned to trust the sizzle and timing, turning each millisecond in the pan into a flavorful, comforting meal. This One Pan Shakshuka recipe is the result of that patient, tasty journey.
FAQs ( One Pan Shakshuka (Eggs in Hell) )
What is One Pan Shakshuka and why is it called “Eggs in Hell”?
One Pan Shakshuka is a Middle Eastern dish featuring eggs poached in a spicy tomato sauce with peppers and onions. It’s nicknamed “Eggs in Hell” because of the fiery red tomato sauce that surrounds the eggs, resembling flames. This hearty dish makes for perfect egg breakfast ideas but works equally well for dinner. The “one pan” aspect means everything cooks together in a single skillet, making cleanup a breeze.
Can you make shakshuka for breakfast or dinner?
Absolutely! One Pan Shakshuka is incredibly versatile and works beautifully for both meals. As one of the most satisfying egg recipes for breakfast, it provides protein and vegetables to start your day right. It’s equally popular as one of many egg recipes for dinner, especially when served with crusty bread or pita. The rich, hearty nature of this dish makes it appropriate any time you want a comforting, filling meal.
How long does it take to make One Pan Shakshuka?
One Pan Shakshuka typically takes about 25-30 minutes from start to finish. You’ll spend about 10-15 minutes preparing and sauteing the vegetables and building the tomato sauce base. Then it takes another 10-15 minutes to simmer the eggs until the whites are set but yolks remain slightly runny. This makes it one of the quicker egg recipes you can master for a satisfying meal.
What type of pan is best for making shakshuka?
A cast iron skillet or heavy-bottomed pan works best for One Pan Shakshuka because it distributes heat evenly and retains warmth well. A 10-12 inch skillet is the ideal size for most recipes serving 4-6 people. Cast iron also looks beautiful when serving directly from the pan to the table. If you don’t have cast iron, any oven-safe skillet will work perfectly fine for this delicious dish.
Can you customize shakshuka with different ingredients?
Yes! One Pan Shakshuka is highly customizable and makes a great base for experimenting with flavors. You can add ingredients like crumbled feta cheese, fresh herbs, spinach, or different spices to suit your taste. Some people add chorizo or ground meat for extra protein. You can adjust the heat level by varying the amount of chili peppers or paprika. This flexibility makes it one of the most adaptable healthy breakfast ideas that never gets boring.
Conclusion
One Pan Shakshuka comes together fast, with just one skillet and about 20 minutes, making it the perfect weeknight winner. You’ll love how the tender eggs nestle in a rich, spiced tomato saucesimple, satisfying, and full of flavor that feels anything but basic.
Feel free to swap in your favorite veggies or add a sprinkle of feta for a creamy touch. Leftovers reheat beautifully (if there are any!) and it’s a clever way to enjoy egg recipes for breakfast or dinner. A tip I picked up from a pro: keep those eggs low and slow for flawless yolks every time.
Give it a try, then share your photos or tweaks did you grow up with a dish like this? Pass it on to your family, or cozy up with a slice of toasted bread and savor every bite. Trust me, you’ll wanna make this one again and again.
Thomas Baker
One Pan Shakshuka: Simple and Delicious Recipe
A flavorful Middle Eastern one-pan meal featuring simmered vegetables in a rich tomato sauce topped with gently poached eggs. Perfect for breakfast, brunch, or dinner, this nutritious and easy recipe is sure to satisfy.
