One-Pan Shakshuka

The beauty of One-Pan Shakshuka lies in its simplicity and the way the flavors meld together. As the tomatoes, bell peppers, and onions soften and caramelize in the pan, a rich, savory aroma fills the kitchen. The spices—paprika, cumin, and a pinch of chili—become a warm, fragrant cloud, enveloping everything as they infuse the vegetables with deep, earthy flavors. You’ll notice how the eggs, when gently cracked into the simmering sauce, absorb the heat slowly, cooking to a perfect consistency that can be tailored to your preference, whether you like your yolks runny or just slightly set.

There’s something special about the moment you dip a piece of crusty bread into the sauce, scooping up a bit of egg and sauce in one glorious bite. The combination of the slightly tangy tomatoes, the richness of the egg, and the spices gives you a satisfying experience that’s both comforting and vibrant. It’s the kind of dish that makes you want to slow down, savor each bite, and perhaps share a little story with the person next to you. And hey, if you feel like experimenting, add a sprinkle of feta or a handful of fresh herbs—each addition brings something new and exciting to the table.

Key Ingredients in One-Pan Shakshuka

Each ingredient in One-Pan Shakshuka plays a crucial role in creating that perfect balance of rich, savory, and slightly spicy flavors. Together, they transform simple pantry staples into a comforting and vibrant meal. Let’s break down what each one brings to the table:

Olive oil
A key base for sautéing the vegetables, olive oil imparts a subtle fruity flavor that enhances the overall richness of the dish, providing the right texture to the sauce.

Onion
The onion, when sautéed, releases its natural sweetness, forming a delicious foundation for the sauce. It balances the spices and adds depth to the flavor profile.

Bell pepper
Bell peppers bring a slight sweetness and crunch to the mix, adding a fresh contrast to the saucy base. They also lend a beautiful color to the dish, making it visually inviting.

Garlic
Garlic is the aromatic powerhouse that elevates the flavors. Its sharp, savory kick blends wonderfully with the spices and vegetables, creating a welcoming fragrance.

Ground cumin
Cumin adds that signature earthy, smoky note to the dish. It brings warmth to the sauce and gives the shakshuka its traditional Middle Eastern flavor.

Paprika
A touch of paprika enhances the depth with a mild smokiness and slight sweetness, infusing the dish with an inviting, warm hue.

Ground turmeric
Turmeric provides a golden color and a subtle, earthy bitterness, which helps balance the more vibrant, tangy notes from the tomatoes.

Ground cayenne pepper
For those who like a little kick, cayenne pepper adds a gentle heat. Just a pinch is enough to bring out a warm, spicy zing without overwhelming the dish.

Diced tomatoes
The tomatoes are the star of the sauce, creating a rich, tangy base that brings all the flavors together. They soften and meld with the spices as they simmer, developing a sweet, savory depth.

Water
A little water helps to thin the sauce to the perfect consistency, ensuring it’s not too thick while allowing the flavors to meld together smoothly.

Large eggs
The eggs are the final touch, gently cooked in the simmering sauce, their creamy yolks providing a rich contrast to the savory sauce and vegetables. They make the dish feel complete and comforting.

Salt
A pinch of salt is essential to enhance the flavors, drawing out the natural sweetness of the vegetables and balancing the heat from the spices.

Black pepper
Freshly cracked black pepper adds a subtle heat and earthiness that complements the other spices without overpowering them.

Fresh parsley
A sprinkle of fresh parsley adds a bright, herbaceous freshness to the dish, offering a contrast to the richness and tying everything together visually and flavor-wise.

How to Make One-Pan Shakshuka

Serving Suggestions for One-Pan Shakshuka

Crusty Bread or Pita
There’s nothing quite like tearing off a piece of warm, crusty bread or soft pita to dip into the rich shakshuka sauce. The bread soaks up the vibrant tomato base and egg yolk, creating the perfect balance of flavors in every bite. If you’re feeling adventurous, try toasted sourdough for an extra crunch!

Feta Cheese
For a little extra creaminess and a tangy twist, crumble some feta cheese on top of your shakshuka just before serving. The salty, briny flavor of the cheese contrasts beautifully with the sweet tomatoes and rich eggs, making each bite even more irresistible.

A Simple Green Salad
Pair your shakshuka with a fresh, light green salad to balance the hearty dish. A mix of crisp greens, a squeeze of lemon, and a drizzle of olive oil adds a refreshing contrast to the warmth and richness of the shakshuka, making it a satisfying, well-rounded meal.

What’s your favorite way to serve shakshuka?

How to Store One-Pan Shakshuka

If you happen to have leftovers (which, let’s be honest, doesn’t always happen when shakshuka is on the table!), storing them properly will help keep the flavors fresh and the dish delicious for later. After all, this is the kind of meal that’s just as comforting the next day.

To store your shakshuka, let the dish cool down to room temperature before transferring it into an airtight container. It’s best to store the shakshuka with the eggs still in the sauce—this way, you can reheat everything together and keep that perfectly saucy consistency. If you’re worried about the eggs overcooking, you can always remove them and store the sauce separately, then cook fresh eggs when you’re ready to enjoy it again.

When you’re ready to enjoy your leftovers, simply heat the shakshuka gently on the stove over low heat, stirring occasionally to prevent burning. You can add a splash of water or a little olive oil if the sauce has thickened too much during storage. It’s tempting to rush the reheating process, but give it a little patience, and it’ll taste just as wonderful as the first time you made it. Just be sure to keep an eye on those eggs if you left them in—they’ll cook further with heat, and you may need to adjust the temperature for the perfect balance.

Conclusion

And there you have it—your guide to making the most delicious, comforting One-Pan Shakshuka! From the first sizzling onions to the moment the eggs cook just right in that vibrant, aromatic sauce, this dish is bound to fill your kitchen with mouthwatering aromas and your heart with satisfaction. Whether you’re serving it up for a cozy brunch, a light dinner, or just because, the flavors come together beautifully, making every bite a little celebration.

It’s the kind of dish that encourages creativity, so don’t be afraid to throw in a little extra twist, whether it’s a sprinkle of feta, a dash of fresh herbs, or perhaps a side of warm, crusty bread for dunking. The beauty of this recipe is in how flexible and personal it can be. I hope you enjoy making it as much as I do, and I’d love to hear your thoughts! If you’ve got any questions or feedback after trying it out—or if you need a hand with any part of the recipe—don’t hesitate to reach out. Let’s keep the conversation going, and happy cooking!

Print Recipe

One-Pan Shakshuka

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 10 mins Cook Time 25 mins Rest Time 5 mins Total Time 40 mins

Calories: 350

Description

One-Pan Shakshuka is a vibrant, comforting dish where poached eggs nestle in a rich, spiced tomato sauce, infused with onions, garlic, and bell peppers. The savory, tangy flavors burst with each bite, perfect for any meal of the day!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 1 bell pepper, chopped

• 3 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ¹⁄₂ teaspoon ground turmeric

• ¹⁄₄ teaspoon ground cayenne pepper

• 1 can (14.5 ounces) diced tomatoes

• ¹⁄₂ cup water

• 4 large eggs

• Salt to taste

• Black pepper to taste

• Fresh parsley for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat.
2. Once the oil is hot, add the chopped onion and bell pepper to the pan.
3. Sauté the onion and bell pepper for about 5 to 7 minutes, or until the onion becomes soft and translucent.
4. Add the minced garlic to the pan and cook for another minute, stirring occasionally to prevent burning.
5. Stir in 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of ground cayenne pepper.
6. Cook the spices with the vegetables for about 1 minute, stirring frequently, until the mixture becomes fragrant.
7. Pour in 1 can of diced tomatoes, including the juice, and 1/2 cup of water, stirring everything to combine.
8. Season with salt and black pepper to taste, then bring the mixture to a simmer.
9. Reduce the heat to low and let the sauce simmer for about 10 to 12 minutes, or until it thickens slightly.
10. Create small wells in the sauce using the back of a spoon for the eggs.
11. Carefully crack 4 large eggs into each well, being careful not to break the yolks.
12. Cover the pan with a lid and cook the eggs for about 5 to 8 minutes, or until the whites are set but the yolks remain soft.
13. If you prefer your eggs more cooked, let them cook a little longer.
14. Once the eggs are cooked to your liking, remove the pan from heat.
15. Garnish the shakshuka with fresh parsley before serving.
16. Serve immediately, enjoying the dish with warm crusty bread or pita.

Note

• Be sure to adjust the seasoning to your taste, especially the cayenne pepper, as it can be quite spicy.
• For a richer flavor, you can add a tablespoon of tomato paste when cooking the vegetables.
• If you prefer a heartier dish, add crumbled feta or goat cheese on top before serving.
• To prevent overcooking the eggs, check frequently and remove the pan from heat as soon as the whites are set.
• For a smoky twist, try using smoked paprika instead of regular paprika.

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