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One Pan Shakshuka overhead skillet vibrant eggs tomato sauce herbs melted cheeses and bread
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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Calories: 257
Ingredients Method Notes

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 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

Method
 

  1. Heat oil in a skillet over medium heat. Add diced onion, red bell pepper, and potato; cook, stirring continuously, for 4-5 minutes.
  2. Add minced garlic and cook until fragrant, about 1 minute.
  3. Stir in crushed tomatoes, salt, pepper, sugar, paprika, and cumin until well combined.
  4. Reduce heat to low, cover, and simmer sauce for 3-4 minutes.
  5. Using a wooden spoon, make small wells in the sauce and gently crack eggs into the wells. Lightly season eggs with salt and pepper.
  6. Cover and cook on low heat for 5-8 minutes until egg whites set and yolks are cooked to your liking.
  7. Garnish with fresh cilantro or parsley and optional avocado or cheese.
  8. Serve immediately with toasted bread and enjoy!

Notes

  • Best served immediately with toasted bread ready for dipping. For more tips and variations, check the full blog post.