Shakshuka: One-Pan Wonder for Any Meal
Alexandra ClarkShare
Shakshuka is a terrific one-pan egg dish that you can make for breakfast, lunch or dinner. It is wildly-popular, easy to make, and can be customized like crazy.
In it's simplest form, it's egg cooked in a spicy tomato sauce. In its most complex form, the world is your oyster with add-ins and garnishes. You can add to the sauce, you can add cheese, and you can cover it with the most delightful toppings.
Our Shakshuka Merguez Spice makes seasoning a breeze so you can focus on your perfectly cooked eggs and exactly what extras you want to add! With versions across the Mediterranean and Middle East, our version is North African inspired, spicy and fennel-forward.
Want cheese, add cheese. Want spinach, add spinach. Want avocados, garnish with avocados. Want Everything Everywhere Spice on your Shakshuka, we won't stop you!
It's healthy, tasty, easy to make. What more can you ask for?
Serve as breakfast, lunch or dinner with crusty bread.
Shakshuka (One-Pan Eggs in Spicy Tomato Sauce)
Rated 5.0 stars by 1 users
Category
Breakfast/Brunch
Cuisine
North African
Author:
Alexa “Lex” Clark
Servings
2-6
Prep Time
0 minutes
Cook Time
0 hours
Enjoy Shakshuka: eggs gently poached in a rich spicy tomato sauce. This customizable, healthy meal takes little effort for maximum flavour and is perfect for breakfast, brunch, or dinner.
Top with all your favourite goodies to make it your own: feta, avocado, fresh herbs. Serve with a crusty loaf of bread and enjoy!
Ingredients
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2–3T Shakshuka Spice
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2T Olive Oil
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1 Onion, diced
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1 Red Bell Pepper, thinly sliced or diced
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28oz tomatoes - whole, crushed or passata (tomato sauce)
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4–6 large eggs
Optional Add-ins
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5oz Feta or Goat Cheese
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Leafy greens - spinach, Swiss chard, beet greens, kale (if you have to) - chopped coarsely
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Olives
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Artichoke hearts
Optional Flavour Bumps:
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2 Garlic Cloves, minced - for those who love garlic (like Lex)
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1t Caraway Seeds - crushed - for fun flavour pops
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½t Cumin - for more earthiness
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1-2t Honey - to round out the heat
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1t Vinegar - to add a little extra acidity
Optional Garnishes
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1/4c Cilantro leaves, chopped
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1/4c Parsley leaves, chopped
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Avocado slices
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Microgreens
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Shakshuka Spice
Directions
Preheat oven to 375 (190 C) - if using
Heat olive oil in a deep, oven-safe skillet over medium-high. Make sure it’s deep enough to hold the sauce when it’s bubbling.
Add onion and red pepper to the pan and spread in an even layer.
Lower heat to medium-low.
Allow to char slightly in the hot pan without stirring (3-5 minutes). Char is good for flavour development
Once you have some char, stir and sauté until soft at medium-,low
Add Shakshuka Spice. Saute until the vegetables are coated and the mix if fragrant
Add in any optional flavour bumps at this point
Add tomatoes and use a spoon to break up any chunks of tomato - if using whole or crushed.
Stir to combine and bring to a simmer.
Cook 10 minutes until the sauce thickens
Taste and adjust the seasoning by adding more Shakshuka spice, salt or pepper to your taste
Stir in any add-ins at this point - cheese, cooked meat or greens.
Add the Eggs
Make 4-6 egg-sized wells in the sauce with the back of a spoon.
Crack eggs into the wells. Sprinkle more cheese on top if you want.
Using the Oven Method
Transfer skillet to preheated oven
Bake until the egg whites are just set - 15-18 minutes. Cook longer if you want less runny eggs.
Using the Stovetop Method (Lex prefers this because it’s faster)
Drop the temperature to low.
Cover the pan and simmer on low until the eggs are set - 5-8 minutes. Cook longer if you want less runny eggs.
Serving
Serve immediately. While the sauce can rest, the egg can not (if you want runny eggs - and most people do.)
Add a final drizzle of olive oil and a sprinkle of Shakshuka spice
Top with all the garnishes you can think of. (one of the extra fun parts of this dish!)
Serve in the skillet on a trivet for a family-style shared meal with a spoon an individual plates or plate out individually (most people want this so they get their own egg)
Serve with a big piece of crusty bread for everyone.
Recipe Note
Photo Tips
- Cooking for the 'gram? Shakshuka looks great cooked in a cast iron pan but tomatoes are acidic and may erode the seasoning on your cast iron pan leaving you with a slight metallic flavor to the dish and a dull cast iron pan. Use stainless steel pan instead. Take your photos of the plate.
Pro Tips
- Extra flavour bump? After sautéing onions and peppers with Shakshuka, add a small amount of tomato paste (1–2 tablespoons), a drizzle of honey (1–2 teaspoons), and a splash of red wine or cider vinegar (1 teaspoon) to develop a richer, tangier sauce profile. These balance acidity and sweetness, enhancing flavor depth
- Perfect yolks: Spooning the tomato mixture over the egg whites helps them set faster, allowing you to leave the yolks runnier.
- Want it spicier? Hit with more Shakshuka spice or harissa on your plate.
- Make extra sauce!, it freezes well. Keep portions on hand for instant Shakshuka or use as a base for other dishes
- Flavour bumps? Try using a pinch of crushed caraway seeds and/or cumin. This is traditional in some areas and balances in nicely with the fennel in the Shakshuka Spice.
- Always taste and adjust
- Too acidic or spicy? adjust the dish with a sprinkle of honey before serving if your tomatoes are very acidic or you just realized it's too spicy for one of your guests.
- Too bland? Add a final splash of vinegar to “wake up” the flavors, especially if your tomatoes are bland. Lex uses a splash of sherry vinegar or balsamic but any good quality vinegar is great here.
Serving a Group
- Use the oven and ramekins - for individual portions, divide the sauce into single-serving ovenproof dishes, add eggs and extras, then bake. This is ideal for serving at brunch or making ahead for meal prep
Quick Hacks
- For extra creaminess, finish freshly baked Shakshuka with spoonfuls of labneh or serve with a side of yogurt, as is sometimes done in Lebanon and Israel.
- If making ahead, store the sauce separately and poach eggs fresh to preserve texture.
- Watch for a Lazy Lex version of Shakshuka - coming soon
