Shakshuka Recipe (One Pan Eggs in Spicy Tomato Sauce!)
SHAKSHUKA One-pan eggs softly poach in a smoky, garlicy tomato-pepper sauce. Serve it hot with crusty bread and some to mop up the sauce and any runny yolks.
Image This is the sort of cozy, saucy skillet meal that’s just special enough to feel like a date-night activity, but also extremely easy to prepare with some basic pantry staples. The tomato base reduces into a lush sauce, and the eggs complete the entire dish in the same pan.
It’s great for breakfast-for-dinner, weekend brunch, or when you want a quick meal that looks impressive but takes no time at all.
Table of contents
Why You’ll Love This Recipe
- One pan start to finish (easier cleanup)
- Tangy tomato with warm spices
- Eggs are cooked into the sauce (no other pan to wash)
- Easy for you to customize with whatever you have
- Good with bread, pita or rice
Ingredients
Tomato sauce base
- 2 tbsp olive oil (30 g)
- 1/2 medium Red Onion, thinly sliced (70 g)
- 1 medium red bell pepper, thinly sliced (about 120 g)
- 3 garlic cloves, minced
- 2/3 cup diced tomato (100 g)
- 1 (14oz/400g) can of crushed tomatoes
- 1 tbsp tomato paste (15 g)
- 1/2 cup chicken or vegetable broth (125 ml)
Spices + seasoning
- 1/4 tsp black pepper
- 1/2 tsp salt
Eggs + garnish
- 3 large eggs
- Fresh parsley, chopped (to taste)
Ingredient Notes & Substitutions
- Broth: The chicken broth gives it depth, but all veggie stock is just fine. If in a pinch, they can also be cooked in water plus a small pinch of salt.
- Crushed tomatoes: If you’d prefer to use canned tomato sauce, ask for 1/2 to 3/4 of the broth amount so the sauce stays thick.
- Tomato paste: For richness and color. If you don’t have it, you can leave it out and simmer the sauce a little longer to concentrate flavors.
- Cayenne: Totally optional. Replacing it with red pepper flakes or leaving it out will result in a mellower dish.
- Parsley: Cilantro would also taste great in this if you have some.
How to Make SHAKSHUKA
- Heat the oil
- Add 2 tablespoons olive oil to a skillet over medium heat.
- Sauté the veggies
- Stir in the sliced red onion and red bell pepper. Cook, stirring, until softened. Stir in the garlic and cook until fragrant, about 1 minute.
- Build the sauce
- Whisk in the diced tomato, crushed tomatoes, tomato paste and broth. Sprinkle in black pepper and salt. Stir well.
- Simmer
- Allow to bubble gently for the sauce to reduce and flavors combine, thickening slightly. Stir occasionally so nothing sticks.
- Add the eggs
- Using the back of a spoon, make 3 small wells in the sauce. Crack an egg into each well.
- Cook the eggs
- Cover the skillet and cook until the whites are set, and yolks are cooked as you like (runny to jammy). Turn off the heat.
- Garnish and serve
- Sprinkle generously with chopped parsley and serve immediately, preferably with some bread for dipping.
Expert Tips
- Thinly slice the onion and pepper so that it wilts quickly and gets taken up in the sauce.
- Do not hurry the simmer — those extra few minutes are what make the sauce taste richer.
- Make sure the water is barely simmering when you are adding the eggs, as a higher heat will cause them to splatter!
- Even if you don’t have the green-market variety, make wells before cracking eggs so they will sit still when added and cook evenly.
- Cover the skillet to help set the egg whites more quickly, so yolks won’t get overcooked.
- If you like your yolks runny, stop cooking as soon as the whites appear set; eggs continue to cook from residual heat.
- If the sauce becomes too thick, just splash in a little more broth (1–2 tbsp at a time).
- Do taste the sauce before adding the eggs and adjust salt/heat, as you’ll find that eggs will mute seasoning a bit.
Storage & Freezing
- Refrigerator: Keep in an airtight container for up to 3 days. To avoid overcooking the yolks, store the sauce and eggs in separate containers.
- Reheat: Re-warm over low heat in a skillet or microwave very gently in bursts until hot.
- Freezer Freeze the sauce (without eggs) for up to 2 months.
- Thawing: Thaw overnight in the refrigerator, reheat until simmering, then add fresh eggs and proceed with cooking as usual.
Variations
- Top with crumbled feta just prior to serving.
- Throw a few handfuls of baby spinach into the sauce at the very end and let it wilt.
- It’s great with green bell pepper as well, but it will taste a little different.
- Toss in cooked chickpeas for more protein and a heartier skillet.
- Serve over sliced avocado for a creamy opposition.
SHAKSHUKA
A one-pan skillet of eggs gently cooked in a smoky tomato-pepper sauce with garlic, paprika, and fresh parsley.
Ingredients
Equipment
Method
- Heat the olive oil in a skillet over medium heat.
- Add the red onion and red bell pepper and cook until softened. Stir in the minced garlic and cook briefly until fragrant.
- Add the diced tomato, crushed tomatoes, tomato paste, and broth.
- Season with paprika, black pepper, cayenne pepper, and salt. Stir well.
- Simmer gently until the sauce thickens slightly, stirring occasionally.
- Make 3 wells in the sauce and crack the eggs into the wells.
- Cover and cook until egg whites are set and yolks are done to your liking.
- Remove from heat, garnish with fresh parsley, and serve hot.
Nutrition
Video
Notes
- For a mild version, reduce or skip the cayenne.
- If the sauce gets too thick, add a splash of broth (1–2 tbsp) to loosen it.
- For meal prep, freeze the sauce without eggs, then reheat and cook fresh eggs in the sauce when ready to serve.
- Swap parsley with cilantro if you prefer.
Tried this recipe?
Let us know how it was!FAQs
SHAKSHUKA without the spicy?
Yes — omit the cayenne and in keeping with both recipes, keep the paprika as written for mild flavor.
What kind of skillet is best?
A 10-inch nonstick skillet or cast-iron one is good. Cover to help the eggs set.
How can I keep the yolks runny?
Put a lid on the pan and cook until your egg whites are done. Take off the heat when the eggs are some way from set; carryover cooking takes them to where you want them.
Can I use just canned tomatoes?
Yes. This recipe already has crushed tomatoes and tomato paste, although the fresh diced tomato is nice but not necessary.
Can I double the recipe?
Yes — use a pan that’s bigger and add more eggs, making sure they can sit comfortably apart from each other for even cooking.
What should I serve with it?
Crusty bread, pita, toast or rice are all great vehicles for the sauce.
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Estimated reading time: 7 minutes
