One Pan Shakshuka: Simple and Delicious Recipe

Sunday mornings used to smell like sizzling garlic and crushed tomatoes in my Nana’s kitchen, and this One Pan Shakshuka brings it all flooding back. It’s trending everywherePinterest brunch boards, TikTok reels, even Reddit food threads. If you’re leaning into cozy but easy meals, this one’s a winner. All you need is one pan, 30 minutes, a simple set of ingredients, and a carton of eggs.

This tomatoey, spiced egg dish is like if marinara met brunch and gave it a hug. You simmer crushed tomatoes with red pepper, garlic, and paprika, then nestle eggs right into the sauce. These pantry staples combine for rich flavors and minimal effort. Keep reading for the full recipe details!

I grew up cracking eggs into simmering sauce alongside my aunt in her tiny New Mexico kitchen. She called it “eggs in sunshine.” I’ve made this version lighter and quickerwith one subtle twist that lifts the flavor like magic. I tested it myself (several times)and I know you’ll love the secret touch!

Why You’ll Love This One Pan Shakshuka

• One pan, one happy kitchen: Minimal cleanup makes this a weeknight hero or lazy weekend brunch saver.
• Cozy and comforting: The fragrant tomato sauce and warm spices give you that “wrapped in a blanket” feeling with every bite.
• Beginner-friendly: No fancy gear, no tricky techniquesjust simple steps anyone can follow.
• Versatile: Swap veggies or add optional garnishes to match your pantry or taste preferences.

What You’ll Need

This recipe’s heart is in simple, everyday ingredientsitems you might already have in your pantry or fridge:

• Vegetables: Onion, red bell pepper, and potato bring texture and heartiness to the dish.
• Tomatoes: Crushed tomatoes create the saucy base for the eggs to nestle in.
• Eggs: The star of the show! You’ll want 5–6, and room temperature works best for even cooking.
• Spices: Paprika and cumin add a touch of smoky warmth, balancing the brightness of the tomatoes.
• Garlic: Fresh garlic cloves boost depth and aroma in the sauce.
• Optional toppings: Fresh cilantro or parsley and maybe a sprinkle of cheese, depending on how indulgent you’re feeling.
• Serving sidekick: Have toasted bread readyit’s practically mandatory for scooping up all that fabulous sauce!

How to Make It

1. Heat your skillet over medium heat and add the vegetable oil. Toss in the diced onion, red bell pepper, and potato. Cook for 4–5 minutes, stirring often, until the vegetables begin to soften and become fragrant.
2. Stir in the minced garlic and sauté for another 1 minute, just until fragrant but not browned.
3. Pour in the crushed tomatoes, then stir in paprika, cumin, sugar, salt, and pepper. Mix until everything is evenly combined.
4. Reduce heat to low, cover the skillet, and let the sauce simmer for 3–4 minutes to allow the flavors to deepen.
5. Uncover the pan. Using the back of a spoon, create small wells in the sauce and carefully crack an egg into each one. A ramekin helps if you want to gently pour eggs in without breaking the yolks.
6. Sprinkle each egg with a small pinch of salt and pepper. Cover the skillet again and cook on low for 5–8 minutes, or until the whites are opaque but yolks remain slightly runny. Check doneness frequently after 5 minutes.
7. Remove from heat, garnish with chopped fresh parsley or cilantro, and serve hot with slices of toasted bread for scooping.

Troubleshooting & Tweaks

Here are a few hiccups you might run intoand how to fix them:

• Watery sauce? Let it simmer uncovered for an extra minute or two to thicken before adding the eggs.
• Eggs cooking too fast? Lower the heat, or shift the pan slightly off-center from the burner.
• Feeding more people? Double the recipebut make sure your skillet is wide enough to accommodate all the eggs!

This dish is easy to personalize too:

• Swap potatoes for sweet potatoes for gentle natural sweetness.
• Mix in crumbled feta or shredded Parmesan just before servingit melts right into the sauce.
• For more heat, add crushed red pepper flakes or a spoon of harissa paste to the sauce.

Serving & Storage Tips

Shakshuka is best eaten hot, straight from the pan, but leftovers can still be delicious with a little care:

• Reheating: Gently warm leftover sauce over low heat on the stove. Add a fresh egg during reheating for an easy second-day meal.
• Storage: Store any extra sauce (without eggs) in an airtight container in the refrigerator. It stays fresh for up to 3 days.
• Freezing: Portion out the sauce into freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Expert Insight: The Appeal of One Pan Shakshuka

One Pan Shakshuka is a brilliantly simple dish celebrated for its balance of hearty tomatoes, spices, and eggs. Cooking everything in one pan not only intensifies flavors through caramelization but also streamlines cleanupmaking it an efficient yet flavorful meal perfect for any time of day.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

Finding Comfort in One Pan Shakshuka

It took several kitchen experiments to get my One Pan Shakshuka just rightat first, the eggs cooked too fast or the sauce was too thin. With patience and practice, I figured out how to harmonize spices and textures, creating a soul-warming dish perfect for laid-back dinners, relaxed brunches, or sharing with loved ones.

FAQs ( One Pan Shakshuka (Eggs in Hell) )

Conclusion

One Pan Shakshuka is a delightful, fuss-free dish that comes together in just about 30 minutes. You’ll love how the tender eggs swim in that rich, spiced tomato saucewarm, satisfying, and perfect for any kitchen mood. Easy enough for weeknights, cozy enough for lingering brunches.

Feel free to swap potatoes for sweet potatoes or stir in some crumbled feta for a creamy twist. Leftovers? Just refrigerate the sauce and add fresh eggs next timeit’s a little kitchen magic I learned from local cooks. These simple swaps keep it fresh and flexible for your family table.

Give this a try and share how it turned outany secret tweaks or memories stirred up? Did a loved one teach you a version like this? Pass it on and savor the warmth that homemade meals bring. You’ll wanna make this again, promise!

Yesica Andrews

One Pan Shakshuka: Simple and Delicious Recipe

A flavorful Middle Eastern one-pan meal featuring simmered vegetables in a rich tomato sauce topped with gently poached eggs. Perfect for breakfast, brunch, or dinner, this nutritious and easy recipe is sure to satisfy.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 2 people

Calories: 257

Ingredients Method Notes

Ingredients

  

• 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 salt
• 1/2 tsp pepper
• 1/2 tsp sugar
• 1/2 tsp paprika
• 1/2 tsp 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

Method

 

1. Heat oil in a skillet over medium heat. Add diced onion, red bell pepper, and potato; cook, stirring continuously, for 4-5 minutes.
2. Add minced garlic and cook until fragrant, about 1 minute.
3. Stir in crushed tomatoes, salt, pepper, sugar, paprika, and cumin until well combined.
4. Reduce heat to low, cover, and simmer sauce for 3-4 minutes.
5. Using a wooden spoon, make small wells in the sauce and gently crack eggs into the wells. Lightly season eggs with salt and pepper.
6. Cover and cook on low heat for 5-8 minutes until egg whites set and yolks are cooked to your liking.
7. Garnish with fresh cilantro or parsley and optional avocado or cheese.
8. Serve immediately with toasted bread and enjoy!

Notes

• Best served immediately with toasted bread ready for dipping. For more tips and variations, check the full blog post.