Introduction

Hey there, friend! Ever have those mornings where you just crave something warm, comforting, and a little bit special? Something that feels like a hug in a pan, but is totally simple to whip up? Well, let me tell you about Shakshuka! This vibrant dish of eggs poached in a spiced tomato and pepper sauce is an absolute dream. It looks fancy, with those bright yolks nestled in that rich red sauce, but trust me, it’s incredibly easy to make. This recipe is my go-to for a weekend brunch that impresses with minimal effort, or even a quick and cozy weeknight dinner. It’s packed with flavor, uses simple ingredients, and is all made in one pan (hello, easy cleanup!). Ready to dive in?

Why You’ll Love This Recipe

Fast: From start to finish, you’re looking at about 20-25 minutes. Perfect for busy mornings or weeknights!
Easy: If you can chop an onion and crack an egg, you can make Shakshuka. Seriously!
Giftable: Okay, you can’t exactly gift the whole pan, but making this for friends or family when they visit feels like a warm, edible gift.
Crowd-pleasing: Who doesn’t love dipping crusty bread into that glorious saucy yolk? It’s always a hit!

Ingredients

Gather ’round, let’s look at the simple stars of our show:

1 tbsp Avocado oil (or olive oil): Your healthy fat base to get things started. Use whatever you have on hand and love!
1/2 cup White onion, diced: The savory foundation of our sauce. Dice it small so it melts right in.
2 cloves Garlic, minced: Because everything is better with garlic, right? Mince it finely so its flavor distributes evenly.
1 10-oz can Diced tomatoes with green chilies (no salt added): Here’s where our sauce gets its body and a little kick! Using the kind with green chilies adds a lovely subtle heat without extra chopping.
1/2 cup Tomato sauce: This thickens up the sauce and adds that classic tomato richness.
1 tsp Paprika: Adds a lovely smokiness and depth of color.
1 tsp Cumin: This spice is a must for that authentic, warm flavor profile Shakshuka is known for.
1/2 tsp Sea salt (plus more to taste): Start here, but definitely taste and adjust at the end.
6 large Eggs: The star of the show! These get gently poached right in the sauce.
2 tbsp Fresh parsley, chopped: A sprinkle of fresh green at the end brightens everything up and adds a burst of freshness.

How to Make It

Alright, let’s get cooking! It’s much simpler than you think.

Grab a medium-sized skillet, preferably one that has a lid. Heat your avocado or olive oil over medium heat.
Add the diced onion to the pan and cook, stirring occasionally, until they’re softened and translucent, about 5-7 minutes. You don’t want them browned, just nice and soft.
Stir in the minced garlic and cook for just about 30 seconds until you can smell its wonderful aroma. Be careful not to let it burn!
Pour in the can of diced tomatoes with green chilies and the tomato sauce. Give it a good stir to combine everything.
Now, add the paprika and cumin. Stir well to distribute the spices throughout the sauce. Add the initial 1/2 tsp of sea salt.
Bring the sauce to a gentle simmer. Let it bubble away for about 5-10 minutes, stirring occasionally, until it has thickened slightly. This lets all those flavors meld together beautifully. Taste the sauce now and add more salt if you think it needs it.
Time for the eggs! Use a spoon to make 6 little wells or indentations in the sauce.
Carefully crack one egg into each well. Try not to break the yolks!
Cover the skillet with your lid and let it cook for about 5-8 minutes. The cooking time depends on how you like your eggs. For runny yolks and set whites, 5-6 minutes is usually perfect. If you like your yolks firmer, go a little longer. Keep an eye on them!
Once the whites are set but the yolks are still gloriously runny (or however you like them!), remove the pan from the heat.
Sprinkle the chopped fresh parsley generously over the top.
Serve immediately, straight from the pan!

Substitutions & Additions

This recipe is super forgiving and adaptable. Feel free to play around!

Veggies: Sauté chopped bell peppers (any color!) along with the onion, or wilt in a few handfuls of spinach or kale during the last few minutes of simmering the sauce.
Spice Level: If you want more heat, add a pinch of red pepper flakes with the spices. If you want less heat, use plain diced tomatoes instead of the ones with green chilies.
Cheese: A sprinkle of crumbled feta cheese or goat cheese over the top just before serving is absolutely divine.
Smokiness: Use smoked paprika instead of regular paprika for an extra layer of smoky flavor.

Tips for Success

A few little things I’ve learned along the way to make your Shakshuka perfect:

Use the Right Pan: A heavy-bottomed skillet (like cast iron) is great because it distributes heat evenly, but any non-stick or well-seasoned pan with a lid will work.
Don’t Overcrowd: This recipe is scaled for 6 eggs in a standard medium skillet. If you want to make more, use a larger pan so the eggs have room to cook evenly.
Check the Eggs: Peek under the lid as the eggs cook to gauge their progress. The whites should be opaque and set, but the yolks are up to your preference!
Seasoning is Key: Don’t skip tasting and adjusting the salt in the sauce before adding the eggs. The sauce is the flavor base for the whole dish!

How to Store It

Shakshuka is definitely best enjoyed fresh, right out of the pan with those perfectly cooked eggs. However, if you do have leftovers:

Store the cooled Shakshuka (with the eggs) in an airtight container in the refrigerator for up to 2-3 days. Reheating can be a little tricky as the eggs will likely cook further and the yolks won’t be runny. You can gently reheat it on the stovetop over low heat, adding a splash of water or broth if needed, or microwave it. Just be prepared for the egg texture to change.

If you want to make the sauce ahead of time, you can prepare just the tomato sauce part, cool it completely, and store it in the fridge for up to 4 days. When you’re ready to eat, just reheat the sauce in the pan and proceed with adding and poaching the eggs fresh.

FAQs

Got questions? I’ve got (quick) answers!

Q: What do you serve with Shakshuka?
A: Crusty bread or pita bread is a must for scooping up that delicious sauce and soaking up the runny yolks! A simple side salad or some hummus and olives are also great additions.

Q: Can I use different kinds of canned tomatoes?
A: Absolutely! Plain diced tomatoes work perfectly if you don’t want the green chilies. Crushed tomatoes will give you a smoother sauce texture. Just be sure to check the seasoning as different tomato products vary.

Q: How do I know when the eggs are done?
A: The whites should be completely set and opaque. The yolks will still be vibrant yellow. The longer you cook, the firmer the yolks will become. Peek under the lid and gently nudge the edge of a white with a spoon to check.

Q: Is Shakshuka just for breakfast?
A: Nope! While it’s a popular brunch dish, it makes a fantastic light dinner, lunch, or even a quick snack. It’s delicious any time of day!

Easy One-Pan Shakshuka Recipe

A vibrant dish of eggs poached in a spiced tomato and pepper sauce that's incredibly easy to make in just one pan. Perfect for a weekend brunch or a quick weeknight dinner.

Print Recipe Pin Recipe

Cook Time 20

Equipment

medium-sized skillet preferably one that has a lid
lid for the skillet

Ingredients

Hauptzutaten

1 tbsp Avocado oil or olive oil
0.5 cup White onion diced
2 cloves Garlic minced
1 can Diced tomatoes with green chilies 10-oz, no salt added
0.5 cup Tomato sauce
1 tsp Paprika
1 tsp Cumin
0.5 tsp Sea salt plus more to taste
6 Large Eggs
2 tbsp Fresh parsley chopped

Instructions

Grab a medium-sized skillet, preferably one that has a lid. Heat your avocado or olive oil over medium heat.
Add the diced onion to the pan and cook, stirring occasionally, until they're softened and translucent, about 5-7 minutes. You don't want them browned, just nice and soft.
Stir in the minced garlic and cook for just about 30 seconds until you can smell its wonderful aroma. Be careful not to let it burn!
Pour in the can of diced tomatoes with green chilies and the tomato sauce. Give it a good stir to combine everything.
Now, add the paprika and cumin. Stir well to distribute the spices throughout the sauce. Add the initial 1/2 tsp of sea salt.
Bring the sauce to a gentle simmer. Let it bubble away for about 5-10 minutes, stirring occasionally, until it has thickened slightly. This lets all those flavors meld together beautifully. Taste the sauce now and add more salt if you think it needs it.
Time for the eggs! Use a spoon to make 6 little wells or indentations in the sauce.
Carefully crack one egg into each well. Try not to break the yolks!
Cover the skillet with your lid and let it cook for about 5-8 minutes. The cooking time depends on how you like your eggs. For runny yolks and set whites, 5-6 minutes is usually perfect. If you like your yolks firmer, go a little longer. Keep an eye on them!
Once the whites are set but the yolks are still gloriously runny (or however you like them!), remove the pan from the heat.
Sprinkle the chopped fresh parsley generously over the top.
Serve immediately, straight from the pan!

Notes

Substitutions & Additions: Sauté chopped bell peppers with onion, wilt spinach or kale into sauce. Add red pepper flakes for more heat, or use plain diced tomatoes for less. Sprinkle with crumbled feta or goat cheese. Use smoked paprika for extra smokiness.
Tips: Use a heavy-bottomed skillet if possible. Do not overcrowd; use a larger pan for more eggs. Peek under the lid to check egg doneness (whites should be set, yolks vibrant). Taste and adjust salt in the sauce before adding eggs.
Storage: Best enjoyed fresh. Store cooled leftovers in an airtight container in the fridge for 2-3 days; texture will change upon reheating. Sauce can be made ahead and stored separately in the fridge for up to 4 days, then reheated to add fresh eggs.
Serving Suggestion: Serve with crusty bread or pita for dipping. A side salad, hummus, or olives are also good additions.