One Pan Shakshuka: Simple and Delicious Recipe

Name: One Pan Shakshuka
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Middle Eastern
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 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

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My kitchen always felt like a warm hug, especially on those mornings when the eggs were calling and something magical was needed. One Pan Shakshuka became my answer to those momentsrich, comforting, and simple enough for sleepy hands to manage without fuss.

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This beloved dish brings together eggs nestled in spiced tomatoes with onions and peppers, all simmering together like old friends. It’s one of those egg breakfast ideas that works with whatever’s hiding in your pantry. Think of it as a cozy Italian marinara that learned to cuddle eggs. Full details follow below!

I’ve been making this for decades, long before it became trendy. There’s something about the way those eggs poach gently in that fragrant sauceit never fails to bring everyone to the table, sleepy-eyed and smiling with anticipation.

Why This One Pan Shakshuka Will Win Your Heart

There’s something deeply satisfying about a recipe that transforms simple pantry staples into a dish that tastes like it took all morning. This One Pan Shakshuka carries the wisdom of generationseggs cradled in a rich spiced tomato sauce that simmers away your worries along with the vegetables.

What makes this dish so special is how it bridges breakfast and dinner effortlessly. It’s one of those reliable egg recipes that works whether you’re hurrying a meal together midweek or planning a cozy weekend brunch. The beauty lies in its simplicityone pan, fifteen minutes, and ingredients you likely already have.

Everything cooks in one skillet, keeping cleanup simple
Perfect for using up vegetables close to spoiling
Feeds a crowd or creates satisfying make-ahead portions
Naturally gluten-free when served solo or with gluten-free bread

Your Essential Ingredients and Tools

The magic happens with humble ingredients that come together like an old family recipe. You’ll need crushed tomatoes as your savory base, eggs that nestle in cozy wells, and vegetables that add both sweetness and depth as they soften into the sauce.

Ingredients for One Pan Shakshuka eggs, crushed tomatoes, bell peppers, onions, garlic, fresh herbs, spices, and bread

Pro Tip: Use room temperature eggsthey’re less likely to seize up when added to the hot sauce and will poach more evenly. If using cold eggs, let them sit in warm water while prepping your ingredients.

Essential Tools	Why You Need It
Cast iron or heavy skillet	Provides even heating, goes directly from stovetop to table
Wooden spoon	Helps create gentle wells for eggs without damaging the pan’s surface
Small ramekins	Crack eggs into these first to catch any shells and prevent breakage in pan
Good lid	Traps steam effectively to gently set the egg whites without overcooking yolks

How It All Comes Together

Making shakshuka has its rhythm. Start by sautéing vegetables in oil until they soften and yield their natural sweetness. Onions turn glassy, peppers lose their bite, and the optional addition of diced potato softens subtly. Add garlic and spices next, stirring to bloom their aroma.

Once your mixture becomes fragrant, crush in the tomatoes and let it simmer. The sauce becomes your canvas, thickening just enough to nestle eggs in shallow wells before covering. Keep an eye on the whitesthey should set while the yolks remain golden and gently runny.

Cooking Stage	Time	What to Watch For
Vegetables soften	4–5 minutes	Onions turn translucent; stir frequently to soften evenly
Garlic blooms	1 minute	Becomes aromatic but not browned
Sauce simmers	3–4 minutes	Mixture slightly thickens; flavors meld
Eggs cook	5–8 minutes	Whites set, yolks remain glossy and soft

Simple Swaps for Every Kitchen

This dish is open to improvisation. Don’t have red bell pepper? Use another color. Fresh herbs run out? Turn to dried. The spices are equally forgivingfeel free to lean into what you love and substitute with intention.

You can even tailor the sweetness or acidity. A pinch of honey or shredded carrot balances tangy tomatoes if sugar feels out of place. This flexibility ensures One Pan Shakshuka belongs to your kitchen, not anyone else’s.

Original Ingredient	Easy Swaps	Flavor Notes
Red bell pepper	Yellow, orange, or green pepper	Green adds a subtle bitter note; others are sweeter
Fresh cilantro	Fresh parsley, fresh basil, or dried herbs	Parsley is light, basil lends an Italian touch
Vegetable oil	Olive oil, avocado oil	Olive oil adds a fruitier, rounder base
Sugar	Honey, grated carrot	Natural sweetness softens tomato tang

Gentle Troubleshooting for Perfect Results

If your eggs appear to be cooking too quickly, remove the skillet from heat briefly and cover itthe residual steam will continue soft poaching without toughening the yolks. This allows greater control for those perfect runny centers.

Note: If the tomato sauce thickens too much before eggs go in, stir in a few tablespoons of water or reserved tomato juice to restore the sauciness. You want enough depth for the eggs to sink innot sit on top like toppings.

Vegetables browning too fast? Lower the heat immediately and add a splash of water
Sauce too acidic? Stir in a pinch of sugar or honey
Worried about overcooking eggs? Turn off heat early and cover to finish cooking gently

Serving and Storage Wisdom

This One Pan Shakshuka is best savored warm from the pan, with crusty bread for scooping and dipping. When the yolks break into the sauce, you create an impromptu dressing that’s almost drinkable.

If storing leftovers, remember the texture changesthe eggs will firm, but the flavor remains. Consider layering reheated shakshuka over rice, scooped into pita, or served cold with a dollop of yogurt for a refreshing lunch.

Storage Method	Timeline	Best Uses
Fresh from pan	Serve immediately	Best for runny yolks and fresh textures
Refrigerated leftovers	2–3 days	Great over toast, grains, or stirred into soup
Sauce only (pre-eggs)	4–5 days	Reheat and poach fresh eggs on demand

Expert Insight: Mastering One Pan Shakshuka

One Pan Shakshuka is a testament to the power of layering simple flavors. The secret lies in not rushing the simmering processit’s this slow melding of spices, onions, garlic, and crushed tomatoes that builds depth. Gently nestling room-temperature eggs is the final, artful touch in a dish that always impresses.

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The Journey to My Perfect One Pan Shakshuka

It took trial and error to master the balance of sauce and egg in this One Pan Shakshuka. I remember a night when the sauce came out watery, and my family giggled as we mopped it up with extra bread. Eventually, I found the rhythm, and every time I make it now, it feels like I’m passing forward a family tradition.

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.

Final One Pan Shakshuka presentation skillet of spiced tomato and eggs, surrounded by herbs, bread, and crumbled cheese

Bringing This One Pan Shakshuka Home

This One Pan Shakshuka delivers everything you hope for in just 20 minutessoftly poached eggs, deeply spiced tomato sauce, and textures made for crusty bread companions. You’ll love how basic ingredients bloom into something that feels gourmet.

Want to add richness? Try stirring in crumbled feta or goat cheese toward the end. Craving spice? Add diced jalapeños alongside your bell peppers. Refrigerate leftovers up to 2 daysreheat gently and spoon over grains, toast, or roasted vegetables. Years of experimenting with egg recipes taught me the final simmer is sacredturn down the heat and let time do the work.

I’d love to hear your takedo you have a favorite twist on classic egg breakfast ideas? There’s something magical about crowding around the skillet, bread in hand, sharing stories and flavors alike. Feed someone you care about todayand make it shakshuka.