Easy One-Pan Shakshuka You’ll Love To Make

Imagine waking up to the rich aroma of simmering tomatoes, garlic, and perfectly poached eggs, all in one pan. That’s the magic of Shakshuka—a dish that’s as vibrant in flavor as it is in color. This recipe is not just easy; it’s the kind of meal you’ll find yourself making over and over again. Whether you’re a breakfast lover, a brunch enthusiast, or just someone craving a hearty, healthy dish, this one’s for you!

“Shakshuka is more than just food; it’s a warm hug served in a skillet, bursting with spices and love.”

What is Shakshuka? A Flavorful Middle Eastern Dish

Shakshuka is a delightful, one-pan dish where poached eggs rest gently on a bed of spiced tomato sauce, often accompanied by bell peppers, onions, and a sprinkle of fresh herbs. The name “Shakshuka” means “a mixture” in Arabic, and that’s exactly what it is—a beautiful mix of simple ingredients creating bold, unforgettable flavors.

The Origins and History of Shakshuka

Though many people associate Shakshuka with Israeli cuisine, its roots trace back to North Africa, particularly Tunisia. From there, it traveled across the Mediterranean, embraced by countries like Morocco, Libya, and eventually making its way to Israel, where it became a beloved staple.

Its simplicity made it popular among communities where fresh, local ingredients were abundant, and cooking needed to be efficient. Over time, Shakshuka evolved, with different regions adding their unique twists, from spicy Harissa to crumbly Feta cheese.

How to Pronounce Shakshuka Correctly

Wondering how to say it right? It’s pronounced as “shahk-SHOO-kah”. Go ahead, say it out loud—it’s as fun to pronounce as it is to eat!

Why Shakshuka is the Perfect One-Pan Meal

So, why is Shakshuka a superstar in the kitchen?

• Quick & Easy: It’s a one-pan wonder—less mess, more flavor!
• Healthy & Nutritious: Packed with vegetables, proteins from the eggs, and healthy fats from olive oil.
• Versatile: Perfect for breakfast, brunch, or even dinner.

Looking for more easy egg-based dishes? You might enjoy this Egg Salad Sandwich recipe that’s just as simple and satisfying.

Health Benefits of Shakshuka Ingredients

Every bite of Shakshuka offers a powerhouse of nutrients:

• Tomatoes: Rich in vitamins A and C, plus antioxidants like lycopene.
• Eggs: A great source of protein and healthy fats.
• Olive Oil: Heart-healthy fats that support brain function.
• Spices like cumin and paprika: Boost metabolism and enhance digestion.

Pair it with something refreshing like this Tropical Smoothie for a complete, nutritious meal.

Shakshuka in the Mediterranean Diet

Shakshuka fits perfectly into the Mediterranean diet, which emphasizes fresh vegetables, healthy fats, and lean proteins. It’s not just delicious; it’s also a heart-friendly dish that keeps you full without feeling heavy.

Essential Ingredients for Authentic Shakshuka

Here’s what you’ll need to create this flavorful masterpiece:

Key Spices That Define Shakshuka’s Flavor

The heart of Shakshuka lies in its spices:

• Paprika: Adds a smoky sweetness.
• Cumin: Earthy and warm, enhancing the depth of flavor.
• Chili flakes (optional): For a spicy kick!

Want something warm and comforting on the side? Try this hearty Protein-Rich Lentil Soup that pairs wonderfully with Shakshuka.

Fresh Ingredients: Tomatoes, Peppers, and Herbs

While spices bring warmth and depth to Shakshuka, it’s the fresh ingredients that make it vibrant and flavorful. The combination of juicy tomatoes, sweet bell peppers, and fragrant herbs creates a colorful base that’s both healthy and delicious.

• Tomatoes: Fresh, ripe tomatoes give the dish a bright, tangy flavor. In off-seasons, canned crushed tomatoes are a great alternative—just opt for high-quality brands with minimal additives.
• Bell Peppers: Red and yellow bell peppers add natural sweetness, balancing the acidity of the tomatoes. They also give the dish a beautiful pop of color.
• Herbs: Fresh parsley and cilantro are commonly used to garnish Shakshuka. They add a burst of freshness that complements the rich tomato sauce. If you love bold flavors, try adding fresh basil or dill.

For an extra layer of nutrition, consider pairing your Shakshuka with a fresh, crunchy side like this Brussels Sprouts Salad. It’s a perfect match!

Optional Add-Ins: Feta Cheese, Olives, and More

While the classic Shakshuka is fantastic, feel free to get creative:

• Feta Cheese: Adds a creamy, tangy contrast.
• Olives: For a briny, Mediterranean twist.
• Spinach: Boosts the nutritional value.

Craving something fresh and crunchy to balance the rich flavors? Check out this Brussels Sprouts Salad for a perfect side dish.

Step-by-Step Easy One-Pan Shakshuka Recipe

Now that we’ve got the basics covered, let’s get cooking! This simple one-pan recipe is perfect for beginners and seasoned cooks alike. The best part? You only need a handful of ingredients and about 30 minutes to create a dish that’s bursting with flavor.

“Shakshuka isn’t just a recipe; it’s an experience—bold, colorful, and comforting with every bite.”

Ingredients List and Measurements

Preparation Tips for the Best Results

• Use a wide skillet: A cast-iron pan works best because it distributes heat evenly.
• Fresh is best: Fresh tomatoes give a lighter, fresher flavor, but canned tomatoes are great for convenience.
• Season generously: Don’t be shy with your spices—this is where the magic happens!

Cooking Instructions: Perfecting the Poached Eggs

1. Heat the olive oil in your skillet over medium heat. Add the chopped onions and bell peppers. Sauté until softened, about 5 minutes.
2. Stir in the garlic, paprika, and cumin. Cook for another minute until fragrant—your kitchen will smell amazing!
3. Add the tomatoes. Pour in the crushed tomatoes, season with salt and pepper, and let the mixture simmer gently for 10-15 minutes until it thickens slightly.
4. Make small wells in the sauce using the back of a spoon. Carefully crack an egg into each well.
5. Cover the skillet and cook for 5-7 minutes until the egg whites are set, but the yolks are still runny (or longer if you prefer firmer yolks).
6. Garnish with fresh herbs, crumbled feta, and chili flakes if desired.
7. Serve hot with crusty bread to soak up all that delicious sauce!

Want more hearty meals? This Chicken Marsala recipe is another one-pan wonder that’s rich in flavor.

Common Shakshuka Mistakes and How to Avoid Them

Even though Shakshuka is simple, a few mistakes can make the difference between good and great. Here’s what to watch out for:

Overcooking the Eggs: How to Get the Perfect Texture

One of the most common mistakes is overcooking the eggs, which can lead to rubbery whites and chalky yolks.

Solution:

• Once you crack the eggs into the sauce, cover the pan with a lid.
• Keep an eye on them—about 5-7 minutes is perfect for runny yolks.
• Turn off the heat slightly before the eggs are done; they’ll continue to cook from residual heat.

Balancing Spices for the Right Flavor Profile

Too much spice can overpower the dish, while too little can make it bland.

Solution:

• Start with the suggested amounts of paprika and cumin, then taste and adjust as needed.
• For a smoky kick, try a dash of smoked paprika.
• If it’s too spicy, balance it out with a pinch of sugar or a squeeze of lemon juice.

Watery Sauce Issues: Fixes for the Perfect Consistency

A watery sauce can make the dish soggy and dilute the flavors.

Solution:

• Let the tomato mixture simmer uncovered to allow excess liquid to evaporate.
• Use fresh, ripe tomatoes or quality canned tomatoes with minimal added water.
• Add a tablespoon of tomato paste for extra richness and thickness.

For more kitchen tips, check out how to handle flour perfectly in this Self-Rising Flour Guide.

Variations of Shakshuka to Try at Home

Once you’ve mastered the classic recipe, it’s time to get creative! Here are some fun variations to spice things up:

Green Shakshuka with Spinach and Herbs

Swap the tomatoes for leafy greens like spinach, kale, or Swiss chard. Add fresh herbs like cilantro, dill, and parsley for a bright, zesty flavor. A dollop of yogurt on top brings it all together.

Turkish-Style Shakshuka: Key Differences

While Israeli-style Shakshuka focuses on eggs poached in tomato sauce, Turkish Shakshuka is often served as a cold appetizer with fried vegetables like eggplant, zucchini, and bell peppers, topped with a garlicky tomato sauce.

Curious about Turkish flavors? Pair your Shakshuka with this Shrimp Po’Boy Sandwich for a bold fusion meal!

Shakshuka with Meat: A Hearty Twist

If you’re craving something more filling, try adding ground lamb, beef, or spicy sausage. Brown the meat with onions and spices before adding the tomatoes. The rich, savory flavors blend beautifully with the eggs.

Serving Suggestions: What Goes Well with Shakshuka?

Shakshuka is a complete dish on its own, but pairing it with the right sides can take it to the next level. Whether you’re serving it for breakfast, brunch, or dinner, here are some tasty ideas to round out your meal.

Best Breads to Pair with Shakshuka

What’s Shakshuka without bread to soak up that rich, flavorful sauce? Here are some top picks:

• Crusty Bread: Fresh baguettes or sourdough work wonders.
• Pita Bread: A Middle Eastern classic that’s perfect for scooping.
• Challah: Slightly sweet and fluffy, great for brunch.

For another comforting carb-based dish, check out this Banana Bread Overnight Oats—perfect for breakfast lovers!

Fresh Salads and Sides for a Complete Meal

Balance the richness of Shakshuka with light, fresh sides:

• Simple Cucumber Salad: Crisp cucumbers, tomatoes, and a squeeze of lemon.
• Brussels Sprouts Salad: Add a crunchy, nutritious twist with this Brussels Sprouts Salad.
• Greek Yogurt: A dollop of creamy yogurt adds coolness to the spicy sauce.

Shakshuka for Every Meal: Breakfast, Brunch, or Dinner

While Shakshuka is often thought of as a breakfast dish, it’s versatile enough for any meal. Here’s how you can enjoy it all day long:

How to Make Shakshuka a Quick Weeknight Dinner

Short on time? Shakshuka is your answer. Here’s how to speed things up:

• Use canned crushed tomatoes for faster prep.
• Pre-chop veggies and store them in the fridge.
• Add pre-cooked proteins like leftover chicken for a heartier meal. (Speaking of chicken, this Chicken Enchiladas recipe makes great leftovers!)

Meal Prep Tips: Storing and Reheating Shakshuka

Yes, Shakshuka can be prepped ahead! Here’s how to store and reheat it:

• Storing: Keep the sauce in an airtight container in the fridge for up to 4 days. Store the eggs separately if possible.
• Reheating: Warm the sauce in a pan, then crack fresh eggs to cook. Or reheat the entire dish gently, covering to avoid overcooking the eggs.
• Freezing: The sauce freezes well! Just don’t freeze the eggs—add them fresh when reheating.

Shakshuka Nutrition Facts and Calorie Breakdown

Wondering how healthy Shakshuka really is? Let’s break it down:

Is Shakshuka a Healthy Option?

Absolutely! Shakshuka is packed with veggies, healthy fats, and protein, making it a balanced meal. It’s also:

• Gluten-free (if served without bread)
• Vegetarian-friendly
• Low in processed ingredients

Adjusting the Recipe for Low-Calorie Diets

If you’re watching your calories:

• Reduce the olive oil to 1 tablespoon.
• Skip the cheese or use a low-fat version.
• Add more vegetables like spinach or zucchini to bulk up the dish without adding many calories.

Frequently Asked Questions (FAQ)

What Country is Shakshuka From?

Shakshuka is believed to have originated in North Africa, particularly Tunisia, before spreading to the Middle East. Today, it’s especially popular in Israeli cuisine but loved across the Mediterranean.

What Are the Ingredients in Shakshuka?

The basic ingredients include:

• Olive oil
• Onions and bell peppers
• Garlic
• Tomatoes (fresh or canned)
• Spices (paprika, cumin, chili flakes)
• Eggs
• Fresh herbs for garnish

Is Shakshuka Moroccan or Israeli?

It’s both—and more! Shakshuka has roots in North African cuisine (especially Morocco and Tunisia) and became a staple in Israeli kitchens after Jewish immigrants brought the recipe with them. Its versatility and simplicity have made it a beloved dish worldwide.

Why Do Jews Eat Shakshuka?

Shakshuka became popular among Jewish communities, particularly Mizrahi Jews from North Africa, because it’s easy to prepare, nutritious, and adaptable. It’s often enjoyed as a traditional breakfast or brunch, especially on weekends or holidays.

Can I Make Shakshuka Without Eggs?

Yes! While eggs are traditional, you can skip them and enjoy the spiced tomato sauce as a flavorful base for:

• Chickpeas: For a protein boost.
• Grilled tofu: A great vegan option.
• Roasted vegetables: Like zucchini or eggplant.

How to Convert 28 Ounces to Grams for Recipes?

Need to convert canned tomatoes for your recipe? Here’s a quick guide:

“28 ounces equals approximately 794 grams.”

Simple, right?

Final Tips for Making the Perfect One-Pan Shakshuka

Before we wrap up, here are some final tips to elevate your Shakshuka game:

• Use high-quality tomatoes: They’re the heart of the dish.
• Don’t rush the simmering: Let the flavors meld beautifully.
• Experiment: Add your favorite spices or ingredients to make it your own!

For more flavorful recipes, try this creamy Orange Chicken—it’s a crowd-pleaser just like Shakshuka!

Why You’ll Love This Easy One-Pan Shakshuka

Shakshuka isn’t just a meal—it’s an explosion of flavors, a warm embrace of culture, and a dish that brings people together. Whether you enjoy it for breakfast, brunch, or dinner, it’s easy to make, packed with nutrients, and absolutely delicious.

So grab your skillet, gather your ingredients, and dive into the world of Shakshuka. Trust me—you’ll love every bite!

Shakshuka

Print Recipe

A delicious and easy one-pan Shakshuka recipe with poached eggs in a flavorful tomato and bell pepper sauce, seasoned with spices and fresh herbs. Perfect for breakfast, brunch, or dinner!

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 bell peppers (red or yellow), diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes or 4 large fresh tomatoes, chopped
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 4–6 large eggs
• Fresh parsley or cilantro, chopped (for garnish)
• Optional: Crumbled feta cheese, chili flakes, or olives

Instructions

• Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers, and sauté for about 5 minutes until softened.
• Stir in the garlic, paprika, and cumin, cooking for 1 minute until fragrant.
• Add the crushed tomatoes, season with salt and pepper, and let the sauce simmer for 10-15 minutes until it thickens slightly.
• Make small wells in the sauce using the back of a spoon, and carefully crack an egg into each well.
• Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny (adjust cooking time if you prefer firmer yolks).
• Garnish with fresh parsley or cilantro, and serve hot with crusty bread or pita on the side.

Notes

• For extra richness, add crumbled feta cheese on top before serving.
• To make it spicier, sprinkle chili flakes into the sauce while cooking.
• This dish can also be served as a light dinner or lunch with a simple salad on the side.

• Author: Hana Bel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Brunch, Main Dish
• Method: Stovetop
• Cuisine: Middle Eastern, Mediterranean
• Diet: Vegetarian

Nutrition

• Serving Size: 1 plate with 2 eggs
• Calories: 250 kcal
• Sugar: 6 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 190 mg

Keywords: Shakshuka, poached eggs, one-pan recipe, Mediterranean breakfast