Easy Shakshuka Recipe One Pan Poached Eggs in Spiced Tomato Sauce

Easy Shakshuka Recipe is a simple stovetop dish where eggs poach directly in a spiced tomato and pepper sauce. This easy shakshuka recipe is practical for home cooks who want a flavorful breakfast or brunch without multiple pans or complex preparation. Learning how to make this easy shakshuka recipe saves time and works with pantry staples, producing a rich, balanced meal.

The skillet method works because eggs cook through steam and conduction from the tomato base rather than direct dry heat. The tomato sauce reduces first, which concentrates flavor and thickens the base enough to support egg poaching. Because the sauce surrounds the eggs, the whites set gently while the yolks stay runny.

Finishing shakshuka with herbs and optional feta adds brightness and salinity, which balances acidity from tomatoes and richness from egg yolks.

This approach is reliable for breakfast, brunch, or light dinners. It scales easily, allows make-ahead sauce preparation, and requires no special equipment. For additional skillet-forward breakfasts, explore our morning recipes. Explore our dinner recipes collection for simple, crowd-pleasing meals.

For general kitchen safety, including proper handling of oils and safe food storage, it’s recommended to follow trusted guidelines. The USDA Food Safety recommendations provide reliable practices to maintain clean, safe cooking environments.

How This Method Works

Poaching the eggs in reduced tomato sauce removes the need for boiling water or extra cookware. Once peppers, onions, and tomatoes simmer and soften, the sauce thickens enough to cradle the eggs. Because the sauce holds heat efficiently, the eggs cook uniformly without overcooking the yolks. For other quick one-pan meals, check out our garlic butter steak bites which are perfect for dinner or brunch bowls.

A heavy pan improves this process by retaining heat and minimizing hot-spot issues. It also prevents excess moisture loss, allowing the sauce to reduce predictably and form a more stable cooking medium for the eggs. Browse more breakfast recipes for easy morning inspiration

Spices are added before tomatoes to bloom in oil. This step increases aromatic depth and distributes flavor throughout the sauce. Herbs and cheese are added only at the end to preserve color and prevent bitterness from overcooking. This staged technique offers more control compared to adding everything at once. This stovetop strategy aligns with our pizza without an oven technique, which relies on controlled heat instead of baking tools.

Ingredients Overview of This Recipe

Shakshuka relies on a concise group of ingredients selected for acidity regulation, aromatic depth, and stable poaching. The combination supports two priorities: a thickened tomato medium for egg cooking and a balanced flavor base that does not overpower the yolks. Each component contributes either sweetness, brightness, heat, or structure. For protein-packed meals, try pairing your shakshuka with chicken rice bowls for a hearty lunch or dinner alternative.

Tomato Base:
Tomatoes supply acidity and body for poaching. Crushed tomatoes, passata, or fresh grated tomatoes all work, provided the sauce reduces enough to support the eggs.

Aromatics & Spices:
Onion, garlic, paprika, and cumin produce foundational flavor. Chili flakes or fresh chili increase heat. Blooming spices in oil before adding tomatoes enhances distribution.

Eggs:
Eggs poach directly in the sauce. Runny yolks provide richness, while set whites add structure.

Optional Finishers:
Feta, parsley, cilantro, or preserved lemon can brighten flavor without altering cooking sequence.

For bread pairings, shakshuka serves well with sourdough, pita, or Turkish simit for scooping.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, finely diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon chili flakes (optional)
• 1 can (14 oz / 400g) crushed tomatoes
• ½ teaspoon salt
• Black pepper to taste
• 4–5 eggs
• 2 tablespoons chopped parsley or cilantro
• Feta cheese (optional)

Preparation Concepts for Easy Shakshuka Recipe

Dice onions and peppers uniformly for even cooking. Mince garlic for quick aroma release. Bloom spices in oil before adding tomatoes to deepen flavor. Simmer sauce until it thickens; thicker sauce supports eggs better during poaching.

Use a heavy skillet for heat retention and consistency. Crack eggs into small bowls beforehand for easy placement. This ensures precision and avoids yolk breakage.

Cooking Instructions for Easy Shakshuka Recipe

1. Heat oil in a heavy skillet over medium heat.
2. Add onions and peppers; cook until softened.
3. Stir in garlic, paprika, cumin, and chili flakes; bloom for 30–60 seconds.
4. Add crushed tomatoes, salt, and pepper; bring to simmer.
5. Reduce heat slightly; simmer 8–10 minutes until thickened.
6. Create wells in the sauce; add eggs carefully.
7. Cover and cook until whites set but yolks remain runny.
8. Garnish with herbs and feta if using.

For another simple stovetop meal, see our chicken recipes which uses a similar pan sauce technique.

Doneness & Texture Cues

The sauce should appear thick and glossy rather than watery. Eggs are done when whites are opaque but yolks remain fluid. Extended covered cooking increases doneness if firmer yolks are preferred. Because carryover heat continues briefly after removing from the burner, avoid overcooking.

Serving Variations & Pairings

Shakshuka pairs with toasted bread, flatbread, pita, or grains. It also fits into breakfast plates alongside yogurt or light salads. For protein enhancement, serve with chickpeas or halloumi.

Leftover sauce functions as a base for grain bowls or breakfast wraps. For alternate egg preparations, browse our breakfast recipes. Shakshuka works well alongside wraps or quick meals like quick warps.

Tips for Best Results

• Reduce sauce before adding eggs
• Bloom spices in oil for better flavor release
• Cover during egg poaching for even cooking
• Use a heavy skillet to stabilize heat
• Add herbs and cheese only at the end

Storage & Reheating

Store sauce separately for best texture. Refrigerate up to 4 days. Reheat sauce in a skillet over low heat or microwave briefly. Add fresh eggs when serving to maintain proper yolk texture. Freezing works for the sauce but not for eggs due to structural changes.

Overview Of Easy Shakshuka Recipe

Shakshuka is made by simmering tomatoes, peppers, onions, garlic, and spices into a thick sauce, then poaching eggs in the center. The method relies on controlled reduction and gentle heat rather than advanced equipment. For a sweet finish after brunch, consider pairing with our basque cheesecake or our 4-ingredient no-bake cookies.

This one-pan approach suits breakfast and brunch because it uses common pantry items, requires minimal cleanup, and delivers a balanced savory profile with runny yolks for richness.

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