Easy one-pan shakshuka
Shakshuka brings eggs and tomatoes together in a gently spiced pan sauce. It is just as welcome at dinner as at breakfast. Soften the peppers first, let the sauce thicken and use a lid to help the eggs cook evenly.
30 minutes, start to finishLet’s make it.
- 01
Soften the vegetables
Heat the oil in a lidded frying pan over medium heat. Add onion and pepper and cook for 7–8 minutes, stirring, until softened.
- 02
Build the sauce
Add garlic, cumin and paprika and stir for 30 seconds. Add the tomatoes and salt. Simmer for 5–7 minutes until the sauce thickens enough to hold shallow wells.
- 03
Add the eggs
Make four wells. Crack an egg into each, cover and cook on low heat for 5–8 minutes, or longer as needed, until the whites and yolks are set.
- 04
Bring to the table
Sprinkle with parsley and serve with bread for scooping up the tomato sauce. Be careful: the pan stays hot.
Make it your own.
- If the sauce becomes too thick before the eggs are done, add a splash of water around the edge.
- Cook eggs until whites and yolks are firm; this is especially important for people at higher risk from foodborne illness.
- For a spicier version, add chili flakes with the cumin.
Keeping the leftovers
For best results, make the tomato sauce ahead, chill within 2 hours and refrigerate for up to 3–4 days. Reheat it thoroughly, then add fresh eggs just before serving.
Food safety references: cooking temperatures and cold storage.
A few good questions
Can I make shakshuka without a lid?
A lid helps steam the tops of the eggs. A heat-safe baking sheet that fully covers the pan can work; use oven gloves to handle it.
Can I use fresh tomatoes?
Yes. Use about 500 g chopped ripe tomatoes and allow extra time for their liquid to reduce before adding the eggs.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
