If you’re searching for a vibrant, comforting meal that brings both bold flavors and beautiful colors to your table, this One-Pan Shakshuka Recipe is an absolute winner. Imagine perfectly poached eggs nestled in a rich, spiced tomato and pepper sauce — all made effortlessly in a single pan. This dish is not only a feast for your taste buds but also a joy to prepare and share with loved ones. Whether you’re making a relaxed weekend brunch or a cozy weeknight dinner, shakshuka delivers warmth and satisfaction in every spoonful.
Ingredients You’ll Need
All you need for this One-Pan Shakshuka Recipe are simple, fresh ingredients that come together to create layers of flavor, texture, and color. Each element plays a unique role, from the earthy spices to the bright tomatoes and creamy eggs, making it a dish that feels both wholesome and indulgent.
- 2 tablespoons olive oil: Provides a silky base for sautéing and infuses the dish with richness.
- 1 medium onion, chopped: Adds natural sweetness and depth once softened.
- 1 bell pepper, chopped: Brings vibrant color as well as a mild, fresh crunch.
- 3 cloves garlic, minced: Enhances the savory profile with its aromatic punch.
- 1 teaspoon ground cumin: Offers a warm, earthy note that’s fundamental to the dish’s signature flavor.
- 1 teaspoon paprika: Adds smoky sweetness and a lovely red hue.
- 1/2 teaspoon ground turmeric: Infuses a subtle golden color and a mild aromatic earthiness.
- 1/4 teaspoon ground cayenne pepper: Provides just the right amount of heat to awaken your palate.
- 1 can (14.5 ounces) diced tomatoes: The juicy foundation creating the flavorful sauce.
- 1/2 cup water: Helps to balance the sauce’s consistency and meld flavors.
- 4 large eggs: The star of the dish, gently cooked on top of the simmering tomato sauce.
- Salt to taste: To highlight and balance all the flavors.
- Black pepper to taste: Adds a subtle spiciness and complexity.
- Fresh parsley for garnish: Offers a fresh, herbal brightness that finishes the dish beautifully.
How to Make One-Pan Shakshuka Recipe
Step 1: Prepare the Base
Start by heating the olive oil in a deep skillet over medium heat. This warm oil is the canvas where all the flavors will build, so make sure it’s nicely heated but not smoking.
Step 2: Sauté Onion and Bell Pepper
Add the chopped onion and bell pepper to the pan. Sauté them gently for 5 to 7 minutes until the onions turn translucent and soft. This step unlocks their natural sweetness, giving your sauce a well-rounded, mellow base.
Step 3: Add Garlic
Stir in the minced garlic and cook for an additional minute. Garlic carries a pungent aroma and flavor that permeates the dish without overpowering it — just be careful not to burn it.
Step 4: Spice It Up
Now it’s time to awaken your pan with the spices. Add cumin, paprika, turmeric, and cayenne pepper. Cook these with the veggies for about a minute while stirring frequently — the fragrant spices bloom beautifully at this stage.
Step 5: Add Tomatoes and Simmer
Pour in the diced tomatoes with their juices and half a cup of water. Stir everything to combine well. Season with salt and black pepper, then bring the mixture to a gentle simmer. This simmering process deepens the flavors and allows the sauce to thicken slightly.
Step 6: Poach the Eggs
Carefully create little wells in the sauce using the back of a spoon. Crack one egg into each indentation, keeping the yolks intact for that gorgeous runny center. Cover the pan and cook for 5 to 8 minutes; the whites should set while the yolks stay soft and luscious.
Step 7: Finish and Garnish
Once your eggs are cooked to perfection, remove the pan from heat. Sprinkle fresh parsley over the top for a burst of color and freshness, sealing the dish with a bright, herbaceous note.
How to Serve One-Pan Shakshuka Recipe
Garnishes
Fresh parsley is the classic topping, but you can also sprinkle some crumbled feta, chopped cilantro, or a drizzle of olive oil. These finishing touches add extra layers of taste and visual appeal, making your shakshuka even more inviting.
Side Dishes
Warm crusty bread or pita is absolutely essential to scoop up every last bit of the flavorful sauce and velvety eggs. For a fuller meal, consider serving alongside a simple green salad or roasted vegetables.
Creative Ways to Present
Serve your shakshuka directly in the skillet for that rustic, homey vibe, or plate it up in shallow bowls for a more refined experience. For a brunch twist, pair it with avocado slices or a dollop of creamy labneh. No matter how you present it, this One-Pan Shakshuka Recipe never fails to impress.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce tends to thicken as it chills, so gently stir in a splash of water when reheating to capture that freshly made texture.
Freezing
While the eggs don’t freeze well without changing texture, you can freeze the tomato sauce base on its own for up to 2 months. Just thaw it overnight in the fridge and reheat before adding fresh eggs to poach.
Reheating
When reheating, do so gently over low heat on the stove or in the microwave using short bursts to avoid overcooking the eggs. Adding a small splash of water or broth can help loosen the sauce again.
FAQs
Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes work beautifully, especially when ripe and flavorful. You’ll want to chop them finely and simmer a bit longer to achieve the same saucy consistency.
What can I substitute for bell pepper?
If bell peppers aren’t your favorite, mild zucchini or even spinach can make great alternatives that still complement the spices and sauce.
How do I make shakshuka vegetarian or vegan?
This One-Pan Shakshuka Recipe is naturally vegetarian. For a vegan version, you can omit the eggs and add silken tofu or chickpeas for protein, letting them warm gently in the sauce.
Can I add cheese to this dish?
Yes! Feta cheese is a fantastic addition sprinkled on top right before serving, giving a salty, tangy contrast to the rich sauce.
Is shakshuka spicy?
The traditional recipe has a gentle heat that you can easily adjust. The cayenne pepper adds a subtle kick, but you can reduce or increase it based on your taste preferences.
Final Thoughts
Making this One-Pan Shakshuka Recipe at home is a rewarding experience that fills your kitchen with incredible aromas and your heart with joy. It’s simple enough for weeknights yet special enough for company, and it brings a splash of color and warmth to any table. So gather those ingredients, warm up your skillet, and dive into this soul-satisfying dish that I promise will become one of your favorite go-tos.
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One-Pan Shakshuka Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 25m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
Description
This one-pan shakshuka is a delicious and hearty North African and Middle Eastern dish featuring poached eggs in a rich, spiced tomato and pepper sauce. Perfect for any meal of the day, it’s easy to prepare, bursting with bold flavors from cumin, paprika, turmeric, and cayenne, and garnished with fresh parsley for a vibrant finish.
Ingredients
Produce
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- Fresh parsley for garnish
Pantry
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- Salt to taste
- Black pepper to taste
Refrigerated
- 4 large eggs
Instructions
- Heat the oil. Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat to prepare for sautéing.
- Add onion and bell pepper. Once the oil is hot, add the chopped onion and bell pepper to the pan to begin softening the vegetables.
- Sauté vegetables. Cook the onion and bell pepper for 5 to 7 minutes until the onion is soft and translucent, stirring occasionally.
- Add garlic. Stir in the minced garlic and cook for another minute to release its aroma, ensuring it doesn’t burn by stirring frequently.
- Add spices. Incorporate ground cumin, paprika, turmeric, and cayenne pepper into the pan, mixing well with the vegetables.
- Cook spices. Cook the spice mixture for about 1 minute until fragrant to develop depth of flavor.
- Add tomatoes and water. Pour in the diced tomatoes with their juice and 1/2 cup water, stirring to combine all ingredients into a sauce.
- Season and simmer. Season the sauce with salt and black pepper to taste, then bring it to a gentle simmer over medium heat.
- Thicken sauce. Reduce heat to low and let the sauce simmer for 10 to 12 minutes until it thickens slightly, stirring occasionally.
- Create wells for eggs. Use the back of a spoon to make small indentations or wells in the sauce for the eggs to be added.
- Add eggs. Carefully crack four large eggs into the wells without breaking the yolks, spacing them evenly.
- Cover and cook eggs. Cover the pan with a lid and cook the eggs for 5 to 8 minutes until the whites are set but yolks remain soft.
- Adjust egg doneness. For firmer yolks, continue cooking a bit longer until eggs reach your desired consistency.
- Remove from heat. Once eggs are cooked, remove the skillet from heat to stop the cooking process.
- Garnish. Sprinkle fresh parsley over the shakshuka for a bright, fresh finishing touch.
- Serve immediately. Serve hot, ideally with warm crusty bread or pita to soak up the flavorful sauce.
Notes
- You can adjust the cayenne pepper quantity to make the dish milder or spicier according to your preference.
- For a dairy-free version, this recipe already contains no dairy products.
- Try adding crumbled feta cheese or olives as optional toppings for extra flavor.
- Use fresh tomatoes instead of canned for a fresher taste, but adjust cooking time to allow them to break down.
- Shakshuka can be served for breakfast, lunch, or dinner, making it a versatile meal option.
