On chilly mornings when toast just won’t cut it, this one pan shakshuka hits like a hug. It’s bubbling all over the place online folks on Pinterest are ladling this easy recipe onto crusty bread and calling it love. Trendy? Sure. But also timeless and so dang cozy.
Think jammy eggs nestled into a garlicky, simmered tomato-pepper sauce. Just a few everyday pantry things eggs, canned tomatoes, a little spice and boom, you’ve got a cozy dish that works for egg recipes for dinner or lazy Sundays. Full details in the blog!
The first time I made this, I had a toddler tugging at my leg and half a red pepper to work with. Still turned out great. That’s the beauty of shakshuka: flexible, no fuss, and forgiving. I tested it five ways. You’ll love the secret trick I found!
Why You’ll Love This One Pan Shakshuka
Minimal ingredients, maximum flavor: This recipe calls for simple, everyday pantry staples like canned tomatoes and spices but delivers on bold, comforting flavors.
One-pan wonder: Less cleanup means more time enjoying the dish and less time scrubbing pans.
Flexible timing: With just 15 minutes from start to finish, it’s perfect for busy mornings or last-minute dinners.
A crowd-pleaser: Works as a hearty breakfast, brunch, or even an “egg recipes for dinner” option. Plus, it’s easy to scale up for hungry friends or family.
What You’ll Need
Gather these simple, cozy ingredients, and you’re well on your way to a dish that feels fancy but is oh-so-practical:
Vegetable oil: Helps sauté the veggies and build flavor.
Fresh veggies: Onion, bell pepper, and potato bring texture and heartiness.
Canned tomatoes: A pantry MVP for the rich, flavorful sauce.
Spices: Paprika and cumin give that warm, smoky Middle Eastern flair.
Eggs: Perfectly poached right in the sauce, they’re the star of this dish. Room temperature eggs cook more evenly!
Optional garnishes: Fresh herbs like cilantro or parsley, and maybe avocado or a sprinkle of cheese if you’re feeling fancy.
Toasted bread: Ideal for dipping into that saucy goodness.
Ingredient
Amount
Purpose
Vegetable Oil
2 tbsp
Sauté the veggies
Onion
1 medium, diced
Base flavor
Eggs
5–6
Protein and richness
Crushed Tomatoes (Canned)
28 oz
Main sauce
Spices (Paprika, Cumin, etc.)
1/2 tsp each
Warm, earthy flavor
Step-by-Step: How to Make One Pan Shakshuka
This one-pan shakshuka recipe is as straightforward as they come. Even if you’re juggling making breakfast with wrangling kids or trying to reduce screen time, you’ve got this!
Sauté the base: Heat your skillet, add oil, and toss in diced onion, bell pepper, and potato. Stir for 4–5 minutes until slightly softened.
Add aromatics and tomatoes: Stir in garlic, then the canned tomatoes. Add salt, pepper, sugar, cumin, and paprika. Let this cozy mix simmer on low for 3–4 minutes.
Crack the eggs: Make little wells in the sauce using a wooden spoon and gently drop an egg into each one. Lightly season eggs with salt and pepper.
Cover and cook: Pop a lid on and cook on low heat for 5–8 minutes until the eggs are just set to your liking.
Garnish and serve: Sprinkle with fresh herbs, maybe a little cheese, and serve with bread ready for scooping.
Step
Timing
Tips
Sauté veggies
4–5 mins
Stir often to prevent sticking.
Simmer sauce
3–4 mins
Keep heat low to avoid splatters.
Cook eggs
5–8 mins
For runny yolks, check around 5 minutes.
Troubleshooting & Pro Tips
Runny eggs? Cooking a few minutes longer on low heat will set them.
Burning edges? Check your heat. Shakshuka loves a low, slow simmer.
No lid? Use foil to cover your pan in a pinch!
Too thick? If the sauce gets too thick, add a splash of water or broth to loosen it up.
No potato? Swap it for a handful of canned chickpeas or skip it and reduce the cooking time slightly.
Serving & Storage Tips
Shakshuka is one of those dishes that’s best enjoyed fresh out of the pan, but here’s how to set yourself up for success no matter the occasion:
To serve: Pair with toasted bread (rustic or sourdough step up nicely). Adding avocado or a sprinkle of crumbled cheese adds richness.
To store: Leftovers can be refrigerated in an airtight container for up to 3 days. Warm gently in a skillet, adding a splash of water to loosen the sauce.
Storage Method
How to Reheat
Shelf Life
Refrigerator
Skillet over low heat
3 days
Microwave
1-minute intervals, covered
Up to 3 days
Expert Insight: The Appeal of One Pan Shakshuka
One pan shakshuka is a brilliant example of efficient cooking, where tomatoes, spices, and eggs meld together in a single skillet, delivering rich flavor with minimal cleanup. The slow simmer allows the eggs to poach perfectly within the spiced tomato sauce, making it both nutritious and visually inviting.
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Lessons Learned on One Pan Shakshuka
I’ve made this one pan shakshuka more times than I can count, each attempt teaching me a bit more about timing and spice balance. After a few too many watery sauces and undercooked eggs, I finally perfected a version that’s rich, cozy, and reliably family-friendly.
FAQs ( One Pan Shakshuka (Eggs in Hell) )
What is One Pan Shakshuka and why is it called “Eggs in Hell”?
One Pan Shakshuka is a Middle Eastern dish featuring eggs poached in a spicy tomato sauce with peppers and onions. It’s nicknamed “Eggs in Hell” because of the fiery red tomato sauce that surrounds the eggs, resembling flames. This hearty dish makes for perfect egg breakfast ideas but works equally well for dinner. The “one pan” aspect means everything cooks together in a single skillet, making cleanup a breeze.
Can you make shakshuka for breakfast or dinner?
Absolutely! One Pan Shakshuka is incredibly versatile and works beautifully for both meals. As one of the most satisfying egg recipes for breakfast, it provides protein and vegetables to start your day right. It’s equally popular as one of many egg recipes for dinner, especially when served with crusty bread or pita. The rich, hearty nature of this dish makes it appropriate any time you want a comforting, filling meal.
How long does it take to make One Pan Shakshuka?
One Pan Shakshuka typically takes about 25-30 minutes from start to finish. You’ll spend about 10-15 minutes preparing and sauteing the vegetables and building the tomato sauce base. Then it takes another 10-15 minutes to simmer the eggs until the whites are set but yolks remain slightly runny. This makes it one of the quicker egg recipes you can master for a satisfying meal.
What type of pan is best for making shakshuka?
A cast iron skillet or heavy-bottomed pan works best for One Pan Shakshuka because it distributes heat evenly and retains warmth well. A 10-12 inch skillet is the ideal size for most recipes serving 4-6 people. Cast iron also looks beautiful when serving directly from the pan to the table. If you don’t have cast iron, any oven-safe skillet will work perfectly fine for this delicious dish.
Can you customize shakshuka with different ingredients?
Yes! One Pan Shakshuka is highly customizable and makes a great base for experimenting with flavors. You can add ingredients like crumbled feta cheese, fresh herbs, spinach, or different spices to suit your taste. Some people add chorizo or ground meat for extra protein. You can adjust the heat level by varying the amount of chili peppers or paprika. This flexibility makes it one of the most adaptable healthy breakfast ideas that never gets boring.
Wrapping Up Your One Pan Shakshuka Adventure
One Pan Shakshuka comes together in a snapjust 15 minutes and a handful of simple ingredients. You’ll love the cozy, saucy goodness with perfectly poached eggs that sing comfort in every bite. It’s easy, forgiving, and so worth the little wait.
Try adding spinach or swapping potatoes for chickpeas to switch things up. Leftovers? Reheat gently with a splash of watertrust me, that tip’s a game-changer from a kitchen pro. Serve with crusty bread or your favorite healthy breakfast ideas for a real crowd-pleaser.
Got a twist on this or a favorite egg recipe for breakfast or dinner? Drop a comment or share your photosI’m all eyes! Cozy meals like this aren’t just food; they’re little moments worth passing along. Now go, make this magic your own!
Shakshuka is an easy one-pan meal with hearty vegetables simmered in flavorful tomato sauce, topped with gently poached eggs and served with bread. A highly addictive and nutritious dish perfect for any meal.
Ingredients
Scale
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 each salt
pepper
sugar more to taste
1/2 tsp each paprika
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
Instructions
Heat oil into a skillet on medium heat, and add onion, bell pepper, and potato. Cook for about 4-5 minutes, stirring continuously.
Add garlic and cook until fragrant, about 1 minute. Add in crushed tomatoes, salt, black pepper, sugar, paprika, and cumin. Stir well to combine.
Reduce heat to low, cover, simmer the sauce for about 3-4 minutes. With a wooden spoon, make small wells in the sauce and crack in the eggs (using ramekins if needed). Lightly season the eggs with salt and pepper.
Cover and cook for about 5-8 minutes on low heat, until the whites are set and the eggs are cooked to your desired consistency. Top with cilantro and parsley, and serve immediately with a side of toasted bread. Enjoy!
Notes
This dish is best served immediately, so please ensure to have your dipping bread ready upon completion! For detailed tips and tricks, please refer to the blog post above
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas—together creating meals that are simple, flavorful, and family-friendly.
