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.
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.
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.