Shakshuka: A Flavor-Packed One-Pan Egg Dish You’ll Love

Shakshuka is a hearty, intense, and spicy stew that brings the flavors of North Africa and the Middle East directly to your table. With eggs poached in a spiced pepper and tomato sauce, this recipe is not only easy to prepare but also utterly delicious. For breakfast, brunch, or even dinner, Shakshuka is a one-pan wonder that’s best served with crusty bread. Let’s get cooking!

Shakshuka: A Flavor-Packed One-Pan Egg Dish You’ll Love

Ingredients

For the Sauce:

2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground paprika
½ tsp ground coriander
½ tsp chili flakes (optional, for heat)
1 can (28 oz) crushed tomatoes
Salt & pepper to taste
1 tsp sugar (if needed, to balance acidity)

For the Eggs:

5–6 large eggs
¼ cup crumbled feta cheese (optional)
Fresh parsley or cilantro, chopped (for garnish)

For Serving:

Crusty bread or pita
Extra virgin olive oil for drizzling

Instructions

1. Sauté the Aromatics

Olive oil is heated in a large deep skillet over medium heat. Add the chopped red bell pepper and onion, and cook until they’ve softened (approximately 5 minutes). Add the minced garlic, cumin, smoked paprika, coriander, and chili flakes. Cook for another minute until fragrant.

2. Make the Tomato Base

Add the crushed tomatoes, salt, and pepper to taste, and if needed, a teaspoon of sugar. Stir and let the sauce simmer for about 15 minutes, stirring occasionally, until the sauce has slightly thickened.

3. Add the Eggs

Make small wells in the sauce with a spoon and carefully crack the eggs into the wells. Cover the skillet with a lid and cook the eggs over low heat until the whites are set but the yolks are still runny (about 5–7 minutes).