One Pan Shakshuka
One Pan Shakshuka In Under 30 Minutes
Shakshuka, a traditional North African and Middle Eastern dish, that combines poached eggs with tomato and pepper sauce spiced with cumin, paprika, and chilli. Some variations (North African), may use green bell peppers as a key ingredient as well.
The rich tomato sauce, warming spices and the salty runny yolk richness of eggs, makes it a delicious dish, perfect for breakfast, brunch, or even a light dinner.
Full recipe and ingredients are on the recipe card below, with additional cooking tips and ingredient swaps provided after the recipe.
The Recipe
Shakshuka
Ingredients
- 1 tin of cherry tomatoes
- 4 eggs
- 2 tbsp tomato puree
- 1 red pepper finely diced
- 1 yellow pepper finely diced
- 2 ripe medium tomatoes diced
- 1 medium white onion finely diced
- 1 tsp chilli flakes
- 2 crushed cloves of garlic
- 1 tsp ground cumin
- 1 tsp chilli powder
- ¼ tsp smoked paprika
- ½ tsp paprika
- 1 tbsp olive oil for cooking
- salt
- pepper
- fresh coriander (cilantro) optional
- crusty bread optional
- ¼ tsp sugar optional
Instructions
- Prepare the ingredients by finely dicing the red and yellow peppers, white onion, and ripe tomatoes. Crush the garlic cloves and open the tin of cherry tomatoes.
- Heat 1 tablespoon of olive oil in a large, deep skillet or frying pan over medium heat. Add the finely diced onion and cook until translucent, about 5 minutes. Stir in the crushed garlic and cook for an additional 1 minute.
- Add the diced red and yellow peppers to the pan. Cook for 5 minutes, stirring occasionally, until they start to soften. Stir in the diced ripe tomatoes, tin of cherry tomatoes, and tomato puree. Mix well.
- Add the chilli flakes, ground cumin, chilli powder, smoked paprika, and paprika to the pan. Season with salt and pepper to taste. Stir to combine all the spices and let the mixture simmer for 10 minutes, or until the sauce thickens and the flavours meld together. Taste the sauce – sometimes tomatoes might a little more sour or tangy, so this is where you can add a little sugar for balance of flavours if needed.
- Make four wells in the sauce using a spoon. Crack an egg into each well, being careful not to break the yolks. Cover the pan with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still slightly runny.
- Once the eggs are cooked to your liking, remove the pan from heat.
Notes
Nutrition Per Serving
Serving Suggestions
Toasted crusty bread is ideal for dipping into the savoury sauce and runny eggs.
A simple side salad with mixed greens, cucumber, and a light vinaigrette complements the richness of Shakshuka.
A side of plain or Greek yogurt can balance the spiciness and add creaminess to the meal.
Extra Cooking Tips
Sometimes tomatoes or tinned tomatoes can be naturally tangy or sour. You can add in a couple of pinches of sugar to balance the flavour of the dish.
Please remember to double check all ingredients before cooking or consuming including the ingredients list labelled on packages if you have certain allergies or intolerances.
Did you make this recipe? Tag your creations @strengthkitchenrecipes on Instagram or @strengthkitchen on TikTok!
