Easy One-Pan Shakshuka Recipe (Middle Eastern Poached Eggs in Tomato Sauce)

Shakshuka is the ultimate comfort food—rich, flavorful, and incredibly easy to make. This Middle Eastern classic features poached eggs nestled in a fragrant, spiced tomato sauce, making it a perfect one-pan dish for breakfast, brunch, or even dinner.

Whether you’re looking for a quick weekday meal or something special for a lazy Sunday morning, this shakshuka recipe is sure to impress. Let’s dive in!

Why You’ll Love This Shakshuka Recipe

Key Benefits

• One-pan wonder: Fewer dishes, more flavor
• Quick and easy: Ready in about 35 minutes
• Budget-friendly: Uses simple pantry staples
• Perfect for any meal: A hearty dish that works for breakfast, lunch, or dinner

Taste & Texture

• Rich & savory: The tomato sauce is packed with warm spices and a deep umami flavor
• Creamy & luscious: The poached eggs add a velvety texture
• Slightly smoky: Thanks to paprika and cumin
• Fresh & tangy: The feta and parsley bring balance and brightness

Dietary Attributes

• Vegetarian-friendly
• Gluten-free (if served without bread)

Ingredients & Substitutions

Ingredient List

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 3-4 cloves garlic, finely chopped
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 4 medium tomatoes, diced
• 1 (14 oz.) can tomato sauce
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• 6 large eggs
• ¼ cup feta cheese, crumbled
• 1 tablespoon fresh parsley, finely chopped

Notes on Quality

For the best flavor, use ripe tomatoes when they’re in season. Canned tomato sauce makes this dish convenient, but if you have fresh tomato puree, it will add an even deeper, homemade flavor.

Possible Substitutions

• Instead of vegetable oil, you can use olive oil for a richer taste
• Swap red bell pepper for yellow or orange if needed
• If you don’t have feta, try goat cheese or a sprinkle of Parmesan
• Add extra heat with a pinch of red pepper flakes or harissa

Step-by-Step Instructions

• Sauté the aromatics: Heat oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, cooking for about 3 minutes until softened and fragrant.
• Toast the spices: Stir in the garlic, paprika, and cumin, cooking for another minute until aromatic.
• Simmer the sauce: Add the diced tomatoes and tomato sauce, stirring well. Bring to a simmer and season with salt and black pepper. Let it cook for 7-10 minutes until the sauce thickens slightly.

• Add the eggs: Create small wells in the sauce and gently crack the eggs into them. Cover the skillet with a lid and cook for 6-8 minutes until the eggs are set to your preferred doneness.
• Garnish and serve: Sprinkle with crumbled feta and fresh parsley before serving.

Expert Tips & Tricks

Best Practices

• Cook the sauce until it thickens slightly before adding the eggs to prevent a watery consistency
• Covering the skillet while cooking the eggs helps them set faster and evenly
• If you like runny yolks, check the eggs at the 6-minute mark

Common Mistakes

• Cooking on too high heat can cause the bottom of the sauce to burn before the eggs are fully set
• Overcrowding the pan with too many eggs can make them cook unevenly

Time-Saving Tips

• Make the sauce ahead of time and reheat it before adding fresh eggs
• Use canned fire-roasted tomatoes for extra depth of flavor without extra effort

Serving Suggestions

Pairings

• Serve with warm pita, naan, or crusty bread for scooping up the sauce
• Pair with a light side salad for a well-balanced meal

Presentation Ideas

• Garnish with extra fresh herbs like cilantro or dill for a fresh touch
• Add a drizzle of extra virgin olive oil on top before serving

Beverage Pairings

• A refreshing mint tea or light white wine pairs beautifully with shakshuka
• For a brunch vibe, try it with a homemade latte or freshly squeezed orange juice

Storage & Reheating

Leftover Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. Keep in mind that eggs may not taste as fresh after the first day.

Reheating Methods

• Reheat gently on the stovetop over medium-low heat for about 5 minutes
• If the eggs are overcooked, just reheat the sauce and cook a fresh egg on the side

Frequently Asked Questions

Substitutions & Adjustments

Can I make shakshuka without eggs?
Yes, the sauce alone makes a great base for grilled tofu or chickpeas.

Can I make this dish vegan?
Absolutely! Skip the eggs and feta, and try adding chickpeas or a dairy-free cheese alternative.

How can I make shakshuka spicier?
Add harissa paste, cayenne pepper, or chili flakes to the tomato sauce.

Troubleshooting

Why is my sauce too thin?
Simmer it a little longer to reduce excess liquid before adding the eggs.

Why are my eggs overcooked?
Keep an eye on them after 6 minutes and remove the pan from heat once they reach your desired doneness.

Variations & Customizations

Dietary Adaptations

• Dairy-free: Omit the feta or use a plant-based cheese alternative
• Low-carb: Skip the bread and serve it with a side of sautéed greens

Flavor Twists

• Add sliced chorizo or merguez sausage for a smoky, meaty version
• Try a Mexican-inspired shakshuka by adding black beans and topping with avocado

Seasonal/Holiday Versions

• In the fall, add a pinch of cinnamon and nutmeg for warmth
• For a festive twist, garnish with pomegranate seeds for a sweet contrast

Conclusion

Shakshuka is a quick, flavorful, and satisfying meal that works for any time of the day. With its rich tomato sauce, perfectly poached eggs, and warm spices, it’s a dish that never fails to impress. Whether you’re making it for a cozy breakfast or an easy dinner, you’re going to love how simple and delicious it is.

Want more breakfast recipes? Try these:

• Heart-Shaped Grilled Cheese Sandwiches
• Classic French Toast
• French Omelette with Fines Herbes

For more delicious recipes, follow me on Pinterest: Cooking with Callie

Let me know in the comments if you try this shakshuka recipe. I’d love to hear how it turns out for you!

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