If you love vibrant flavors and comforting, hearty meals, you are going to adore this One-Pan Shakshuka Recipe. This dish is a beautiful medley of tender eggs poached in a rich, spiced tomato sauce that sings with warmth and personality. Perfect for breakfast, lunch, or dinner, it brings together simple ingredients to create something truly special. The best part? It’s all made in one pan, which means minimal cleanup and maximum enjoyment. Trust me, once you try this recipe, it will quickly become one of your go-to meals.
Ingredients You’ll Need
One of the joys of this One-Pan Shakshuka Recipe is how straightforward the ingredients are, yet each one plays a crucial role in building the deep, layered flavors and eye-catching colors you’ll love.
- 2 tablespoons olive oil: Adds a fruity richness that’s the perfect base for sautéing.
- 1 medium onion, chopped: Brings sweetness and texture to the sauce.
- 1 bell pepper, chopped: Adds subtle crunch and vibrant color.
- 3 cloves garlic, minced: Infuses the dish with aromatic depth and a touch of bite.
- 1 teaspoon ground cumin: Offers a warm, earthy undertone that anchors the spices.
- 1 teaspoon paprika: Contributes smokiness and a lovely red hue.
- 1/2 teaspoon ground turmeric: Gives an exotic hint and bright, sunny color.
- 1/4 teaspoon ground cayenne pepper: Injects just the right amount of heat to wake up your taste buds.
- 1 can (14.5 ounces) diced tomatoes: Forms the juicy, flavorful base of the sauce.
- 1/2 cup water: Helps loosen the tomato sauce for perfect simmering.
- 4 large eggs: The star of the dish, gently poached right in the sauce.
- Salt to taste: Brings the flavors all together.
- Black pepper to taste: Adds just a touch of bite at the end.
- Fresh parsley for garnish: Offers a fresh, herbaceous finish and lovely green pop.
How to Make One-Pan Shakshuka Recipe
Step 1: Sauté the Aromatics
Heat your olive oil in a large, deep skillet over medium heat. Once the oil shimmers, toss in the chopped onion and bell pepper. Stir them gently and let them cook until the onion softens and turns translucent, about 5 to 7 minutes. This step is where all the foundational flavors begin to build, setting up a deliciously sweet and savory base.
Step 2: Add Garlic and Spices
After your onions and peppers are nice and tender, add the minced garlic. Give it about a minute to release its fragrant aroma, stirring often to avoid any burning. Then sprinkle in the ground cumin, paprika, turmeric, and cayenne pepper. As these spices warm up, their fragrance will fill your kitchen with the promise of something wonderful. Stir for about a minute until everything melds beautifully together.
Step 3: Build the Tomato Sauce
Pour in the diced tomatoes with their juices and add the water to loosen things up just slightly. Stir thoroughly, then season with salt and black pepper to taste. Bring the sauce to a gentle simmer, then lower the heat and let it bubble away for 10 to 12 minutes. You want the sauce to thicken slightly and concentrate that bold, tomatoey goodness.
Step 4: Poach the Eggs
Using the back of a spoon, create little wells spaced evenly around the pan. Crack an egg carefully into each one, taking care not to break those precious yolks. Pop the lid on your skillet and let the eggs cook over low heat for 5 to 8 minutes. This will set the whites while keeping the yolks soft and luscious. If you prefer firmer yolks, simply leave them a couple of minutes longer. This is the heart of your One-Pan Shakshuka Recipe, where texture truly shines.
Step 5: Garnish and Serve
Remove the pan from heat, sprinkle fresh parsley on top for a bright, herbal contrast, and get ready to dig in. Serve your shakshuka right away with some warm crusty bread or soft pita to scoop up every last bit.
How to Serve One-Pan Shakshuka Recipe
Garnishes
A sprinkle of freshly chopped parsley is classic, but don’t stop there! Crumbled feta, a drizzle of tangy yogurt, or even a few slices of ripe avocado make fantastic toppings that add creaminess and extra flavor layers. Each garnish offers a new taste experience.
Side Dishes
This dish wonderfully stands on its own, but pairing it with warm pita, naan, or crusty artisan bread helps soak up that flavorful sauce. A simple salad of cucumbers and tomatoes dressed with lemon juice offers a crisp, refreshing contrast, too.
Creative Ways to Present
If you want to impress, serve shakshuka in individual small cast-iron skillets or colorful ceramic dishes—perfect for brunch gatherings. Or, for a twist, spoon it over grains like couscous or quinoa for a hearty bowl meal. The possibilities feel endless with this versatile One-Pan Shakshuka Recipe!
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The eggs will soak into the sauce, making the dish even more flavorful as the spices meld further overnight.
Freezing
While the tomato sauce freezes beautifully, eggs tend to lose their texture after thawing. For best results, freeze just the sauce separately in a freezer-safe container for up to 3 months. Reheat slowly and add freshly cooked eggs when ready to serve.
Reheating
To reheat leftover shakshuka, warm it gently on the stovetop over low heat, stirring occasionally until heated through. If you froze the sauce separately, warm it first, then poach fresh eggs right in the sauce for that perfect fresh experience.
FAQs
Can I make this recipe vegan?
You can easily leave out the eggs and enjoy the robust spiced tomato sauce on its own or add tofu cubes for protein. While it won’t be traditional shakshuka, it’s still delicious.
What kind of pan is best for shakshuka?
A wide, deep skillet or frying pan with a lid works best because it allows the tomato sauce to simmer evenly and the eggs to poach gently in one spot.
Can I use fresh tomatoes instead of canned?
Absolutely! Just make sure to chop them finely and perhaps simmer a little longer to break them down into a saucy consistency.
How spicy is this shakshuka recipe?
The cayenne adds a gentle heat you can adjust. Feel free to use less if you prefer mild or add more if you like some kick.
Can I double this recipe?
Yes, just be sure to use a larger pan so everything cooks evenly, and increase cooking times slightly as needed.
Final Thoughts
This One-Pan Shakshuka Recipe is a shining example of how simple ingredients and straightforward steps can come together to create something truly magical. Whether you’re cooking for yourself or sharing with friends, this dish promises a joyful, flavorful meal filled with comforting warmth and vibrant character. Give it a try—you might just discover your new favorite!
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One-Pan Shakshuka Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 25m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern, North African
- Diet: Gluten Free
Description
This One-Pan Shakshuka is a vibrant and flavorful North African and Middle Eastern dish featuring poached eggs in a spicy tomato and pepper sauce. It combines sautéed onions, bell peppers, and a fragrant blend of spices with simmered diced tomatoes, finished with soft-cooked eggs and fresh parsley for garnish. Perfect for a comforting breakfast or brunch, this recipe is easy to prepare with just one skillet and delivers rich, hearty flavors with minimal cleanup.
Ingredients
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- Salt to taste
- Black pepper to taste
Liquids and Others
- 2 tablespoons olive oil
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 4 large eggs
- Fresh parsley for garnish
Instructions
- Heat the Oil: Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat to prepare the base for cooking the vegetables.
- Sauté Onion and Pepper: Add the chopped onion and bell pepper to the hot oil and sauté for 5 to 7 minutes until the onion becomes soft and translucent, developing a sweet flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, stirring occasionally to avoid burning and to release its aroma.
- Add Spices: Incorporate 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon ground turmeric, and 1/4 teaspoon cayenne pepper, stirring frequently for about a minute until fragrant.
- Add Tomatoes and Water: Pour in the diced tomatoes with their juice and 1/2 cup of water, mixing well to combine all ingredients uniformly.
- Season and Simmer: Season with salt and black pepper to taste, then bring the mixture to a gentle simmer over medium heat.
- Thicken Sauce: Reduce heat to low and let the sauce simmer for 10 to 12 minutes, stirring occasionally, until it thickens slightly and flavors meld together.
- Create Wells: Using the back of a spoon, make small wells in the thickened tomato sauce to hold the eggs for poaching.
- Add Eggs: Carefully crack 4 large eggs into each well, being cautious not to break the yolks to maintain their softness.
- Cook Eggs: Cover the pan with a lid and cook the eggs for 5 to 8 minutes over low heat until the whites are set but yolks remain soft; cook longer if firmer yolks are preferred.
- Remove from Heat: Once eggs are cooked to your liking, remove the skillet from the heat to prevent overcooking.
- Garnish and Serve: Sprinkle fresh parsley over the shakshuka and serve immediately, ideally paired with warm crusty bread or pita to scoop up the flavorful sauce and eggs.
Notes
- You can adjust the cayenne pepper to control the heat level of the dish.
- For a richer flavor, a pinch of smoked paprika can be used instead of regular paprika.
- Fresh herbs like cilantro or mint can be used as an alternative garnish.
- Serve with crusty bread, pita, or even rice for varied serving options.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
