This is the sort of dish I make when I want something warm and filling without much effort. Everything cooks in one pan, and once the sauce is going there’s not much to manage. It works well for a relaxed meal and is best served straight from the pan with bread.
Why this recipe works
- One pan from start to finish
- Simple ingredient list
- Quick cook time
- Good mix of spice and acidity
Quick & Easy Shakshuka
A one‑pan tomato and egg dish with light spices, suited to quick, simple meals.
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tsp paprika
- ½ tsp cumin
- 1 tsp dried chilli flakes
- 1 red pepper (finely diced)
- 600 g chopped tomatoes
- 3 eggs
- Salt and black pepper (to taste)
- Fresh parsley (chopped)
- Bread (to serve)
- Heat a tablespoon of olive oil in a large pan over medium heat.
- Add the onion and garlic and cook until softened.
- Add cumin, paprika, chilli flakes, and black pepper.
- Stir to coat everything and cook for a few minutes.
- Add red pepper and chopped tomatoes.
- Cover and cook for ~15 minutes, stirring occasionally.
- Season with salt and pepper.
- Make 3 wells in the sauce and crack in the eggs.
- Gently spoon sauce over the egg whites without disturbing the yolks.
- Cover and cook for ~5 minutes until the whites are set.
- Garnish with parsley and serve with bread.
Variations & substitutions
- Add feta when adding the eggs for extra saltiness
- Use fresh tomatoes when in season
- Adjust chilli level depending on preference
Storage & leftovers
Best eaten immediately. The sauce can be made ahead and reheated, then eggs added fresh.