Everyday recipes, explained simply.

Easy One-Pan Shakshuka

Eggs gently cooked in a spiced pepper and tomato sauce.

By The Food Gene Updated

  • 30 minutes
  • Beginner
  • Vegetarian
  • Gluten-free
  • Dairy-free
Prep
10 mins
Cook
20 mins
Serves
2
Level
Beginner
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Shakshuka with eggs in tomato and pepper sauce, topped with herbs and served with bread.

This is a great brunch dish, and it works for dinner too.

Cover the pan once the eggs go in, so the whites set before the yolks.

Ingredients

Serves 2

Method

  1. Soften

    Cook the onion and pepper in the oil in a large frying pan (one with a lid) for 8 minutes.

    Timer: 8:00

  2. Add the spices

    Add the garlic and spices for 1 minute.

    Timer: 1:00

  3. Simmer

    Add the tomatoes, season with salt and pepper and simmer for 10 minutes until thick.

    Timer: 10:00

  4. Add the eggs

    Make four hollows and crack in the eggs. Cover and cook on low for 6–8 minutes until the whites are set.

    Timer: 7:00

  5. Serve

    Scatter with coriander and serve with bread.

Questions about this recipe

Can I make shakshuka for more people?

Yes. Double everything and use a larger pan, making one hollow for each egg.