Easy Shakshuka Recipe (One-Pan Eggs in Spiced Tomato Sauce) – Ready in 30 Minutes

Make this easy shakshuka recipe in just one pan! Poached eggs in a rich, spiced tomato and bell pepper sauce topped with feta and fresh herbs. Perfect for breakfast, brunch, or a quick weeknight dinner.

Easy Shakshuka Recipe (One-Pan Eggs in Spiced Tomato Sauce)

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Cuisine: Middle Eastern / North African Diet: Vegetarian, Gluten-Free (without bread)

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced (optional)
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder or cayenne (adjust to taste)
• 1 teaspoon ground coriander
• 1 can (28 oz / 800g) crushed tomatoes or diced tomatoes
• 2 tablespoons tomato paste
• Salt and black pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity)
• 6 large eggs
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• ¼ cup fresh cilantro, chopped (optional)
• Freshly ground black pepper for serving
• Toasted artisan bread or pita, for serving

Instructions:

1. Sauté the vegetables: Heat olive oil in a large cast-iron skillet or deep frying pan over medium heat. Add the chopped onion and bell peppers. Cook for 6–8 minutes until softened and slightly caramelized.
2. Build the flavor: Add minced garlic, cumin, smoked paprika, chili powder, and coriander. Stir and cook for 1–2 minutes until fragrant.
3. Make the sauce: Pour in the crushed tomatoes and tomato paste. Season with salt, black pepper, and sugar (if using). Stir well and bring to a gentle simmer. Let the sauce cook for 8–10 minutes, stirring occasionally, until it thickens slightly.
4. Poach the eggs: Using the back of a spoon, make 6 small wells in the sauce. Crack one egg into each well. Cover the skillet with a lid and cook for 5–8 minutes, or until the egg whites are set but the yolks are still soft and runny (cook longer if you prefer firmer yolks).
5. Finish and serve: Remove from heat. Sprinkle generously with crumbled feta cheese and chopped fresh parsley (and cilantro if using). Add an extra crack of black pepper.
6. Serve immediately: Serve hot straight from the skillet with slices of toasted artisan bread for dipping into the rich sauce and runny yolks.

Recipe Notes & Tips:

• Spice level: Adjust the chili powder or add fresh chili for extra heat.
• Make it ahead: Prepare the tomato sauce up to 2 days in advance and store in the fridge. Reheat and add eggs when ready to serve.
• Variations: Add spinach, chickpeas, or merguez sausage for different versions.
• Storage: Best enjoyed fresh. Leftovers can be refrigerated for up to 1 day (the eggs will continue to cook when reheated).

Why You’ll Love This Shakshuka:

This one-pan shakshuka is incredibly versatile — perfect for a lazy weekend brunch or a quick, nourishing weeknight dinner. The combination of rich spiced tomato sauce, perfectly poached eggs, and creamy feta creates an explosion of flavors and textures that everyone will crave.

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