One Pan Shakshuka Delight

Shakshuka is one of those dishes that feels like a special treat but comes together fast and easily. This one pan shakshuka is perfect for breakfast lunch or dinner when you want something hearty and flavorful without a lot of fuss. It brings together simple ingredients into a richly spiced tomato sauce with tender eggs nestled right in the pan.

I first made this shakshuka on a busy weekend morning and it quickly became my favorite way to kick start the day. The combination of spices and creamy eggs never fails to comfort and satisfy.

Ingredients

• Vegetable oil: to create a smooth base and help soften the vegetables choose a neutral oil like canola or sunflower for clean flavor
• Eggs: preferably at room temperature so they cook evenly and avoid cracking when placed in the sauce
• Medium onion: diced adds sweetness and depth to the sauce pick firm onions without dark spots
• Red bell pepper: diced contributes a mild brightness and color select shiny peppers for freshness
• Medium potato: diced adds body and heartiness use a waxy variety so they hold shape when cooked
• Garlic: minced gives aromatic flavor try to use fresh garlic over premi­nced for best taste
• Can of crushed tomatoes: for a rich and tangy base opt for a tin with no added salts or sugars if possible
• Salt pepper and sugar: balance the acidity and bring out the flavors adjust sugar to taste depending on your tomatoes
• Paprika and cumin: provide smoky and earthy undertones toast whole spices beforehand if you want extra depth
• Fresh cilantro or parsley: for garnish adds vibrancy and freshness pick a bunch with bright leaves
• Sliced avocado or cheese such as feta or mozzarella: optional but delicious creamy toppings that complement the eggs and sauce
• Toasted bread: perfect for scooping up every last bit of sauce choose crusty bread for texture and flavor

Instructions

Build The Flavor Base:

Heat the vegetable oil in a large skillet over medium heat add diced onion bell pepper and potato. Cook while stirring continuously for about 4 to 5 minutes until the vegetables soften but do not brown. This step slowly releases the natural sweetness and creates a tender base.

Add Garlic and Spice It Up:

Stir in the minced garlic and cook until it becomes fragrant about 1 minute making sure it does not burn which would impart bitterness. Add your crushed tomatoes along with salt pepper sugar paprika and cumin. Mix everything well so the spices distribute evenly throughout the tomato mixture.

Simmer The Sauce:

Turn heat to low and cover the skillet let the sauce gently simmer for 3 to 4 minutes to allow the flavors to meld and the potatoes to cook through. Keep the lid on to trap moisture and soften the peppers and potatoes perfectly.

Add The Eggs:

Using a wooden spoon create small shallow wells spaced apart in the sauce carefully crack the eggs into each well. Lightly season the eggs with salt and pepper giving special attention to not break the yolks.

Cook The Eggs:

Cover the pan and cook on low heat for 5 to 8 minutes until the egg whites are completely set but yolks remain runny or to your preferred doneness. Keep an eye on them to avoid overcooking and maintain that luscious texture.

Garnish and Serve:

Sprinkle fresh cilantro or parsley over the top add optional sliced avocado or your favorite cheese. Serve immediately alongside toasted bread to mop up every bit of sauce.

I always find fresh herbs take this dish to the next level the brightness cuts through the richness beautifully. Sharing shakshuka with friends has led to many cozy brunch memories especially when paired with good conversation and crusty bread.

Storage Tips

Store remaining shakshuka in an airtight container in the fridge for up to three days. It reheats well on the stovetop over low heat just cover to warm evenly. Keep eggs separate if possible to avoid overcooking during reheating.

Ingredient Swaps

Swap potatoes for zucchini or eggplant if you want a lighter version. Use canned diced tomatoes in place of crushed but pulse slightly to break chunks down. Experiment with turmeric or chili powder for a little heat or different flavor notes.

Serving Ideas

Serve shakshuka with warm pita or naan bread instead of toast for a Middle Eastern flair. Top with dollops of Greek yogurt or labneh for creaminess and tang. Add a side of roasted vegetables or a simple cucumber salad for freshness and crunch.

The richness of the sauce paired with the creamy eggs makes this dish endlessly satisfying and perfect for any meal of the day.

Frequently Asked Recipe Questions

→ What type of pan is best for making this dish?

A heavy-bottomed skillet or cast iron pan works best to ensure even cooking and prevent burning.

→ Can I use other vegetables in this dish?

Yes, feel free to add or substitute vegetables like zucchini or mushrooms to suit your taste.

→ How do I know when the eggs are perfectly cooked?

Cook until the whites are set but the yolks remain slightly runny, or longer if you prefer firmer yolks.

→ What are good garnishes to complement the flavors?

Fresh herbs like cilantro or parsley, sliced avocado, and cheeses such as feta or mozzarella add great texture and flavor contrast.

→ Is it necessary to simmer the sauce before adding eggs?

Yes, simmering the tomato base allows the flavors to meld and ensures a well-balanced, rich sauce for poaching the eggs.