On days when I want something deeply comforting but still effortless, I turn to shakshuka.
There’s something grounding about slowly simmering tomatoes, peppers, and spices on the stove as the kitchen fills with warmth and aroma.
When the sauce thickens and the eggs gently cook right in the pan, the whole dish feels both rustic and special.
Simple ingredients come together into a meal meant for lingering, scooping, and sharing with plenty of good bread.
For the Shakshuka Base
- Extra Virgin Olive Oil – used to sauté the vegetables and build the base flavor of the sauce.
- Yellow Onion – adds natural sweetness and depth as it softens and cooks down.
- Green Peppers – bring mild bitterness and texture that balance the rich tomato sauce.
- Garlic – adds a savory, aromatic backbone to the dish.
- Ground Coriander – gives a subtle citrusy warmth that rounds out the spices.
- Sweet Paprika – adds color and a gentle smokiness without heat.
- Ground Cumin – brings an earthy, warm flavor that defines the dish.
- Red Pepper Flakes (optional) – for a touch of heat, adjustable to taste.
- Salt and Pepper – essential for seasoning and balancing all the flavors.
- Fresh Tomatoes – form the heart of the sauce, breaking down into a rich, chunky base.
- Tomato Sauce – deepens the tomato flavor and helps create a thicker, spoonable consistency.
For the Eggs and Finish
- Eggs – gently poached right in the sauce until the whites are set and the yolks are just runny.
- Fresh Parsley – adds brightness and freshness at the end.
- Fresh Mint – brings a light, cooling contrast to the warm spices and tomatoes.
Easy One-Pan Shakshuka with Fresh Herbs
Notes
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 2 green peppers, chopped
- 2 garlic cloves, chopped
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- Pinch red pepper flakes (optional)
- Salt and pepper
- 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
- 1/2 cup tomato sauce
- 6 large eggs
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped fresh mint leaves
Instructions
- Warm the olive oil in a large cast iron skillet over medium heat. Add the onion, green peppers, garlic, spices, and a pinch of salt and pepper. Stir occasionally and cook until the vegetables soften, about 5 minutes.
- Stir in the chopped tomatoes and tomato sauce. Cover the skillet and let the mixture simmer for about 15 minutes. Remove the lid and continue cooking briefly until the sauce thickens. Taste and adjust seasoning as needed.
- Use a wooden spoon to create 6 evenly spaced wells in the tomato mixture. Carefully crack one egg into each well.
- Lower the heat, cover the skillet, and cook gently until the egg whites are set.
- Remove the lid and sprinkle the parsley and mint over the top. Add additional black pepper or crushed red pepper if desired. Serve immediately with warm pita, challah, or crusty bread.
Notes
-
Make Ahead:
Prepare the tomato base the day before. Let it cool completely, then store in a tightly sealed glass container in the refrigerator. Reheat in a skillet and continue with step 3 when ready to serve. -
Storage:
Leftovers keep well for 1–2 days when refrigerated in airtight glass containers. Reheat over medium heat, adding a little liquid if the sauce has thickened. -
Optional Meat Addition:
Cook about 1/2 lb ground beef or ground lamb in extra virgin olive oil, seasoning with salt and pepper. Once fully cooked, remove the meat and wipe the skillet clean. Follow steps 1 and 2 as written, then return the cooked meat to the skillet and simmer with the tomatoes for about 15 minutes before adding the eggs.
Calories: 172.9kcal | Carbohydrates: 10.9g | Protein: 7.7g | Fat: 11.7g | Saturated Fat: 2.4g | Cholesterol: 163.7mg | Sodium: 364mg | Potassium: 550.4mg | Fiber: 3.2g | Sugar: 5.9g | Vitamin A: 1954.4IU | Vitamin C: 55.8mg | Calcium: 61.5mg | Iron: 2mg
1. Can I use canned tomatoes instead of fresh?
Absolutely. If fresh tomatoes aren’t great (or you just want a shortcut), canned tomatoes work perfectly here. Use about 2 cans of diced tomatoes, and let them simmer uncovered a little longer so the sauce thickens nicely.
2. How do I get the eggs just right?
The trick is low heat and a lid. Once the eggs are in, cover the pan and cook gently until the whites are set but the yolks are still soft—usually 5 to 8 minutes. Prefer firmer yolks? Just give them a couple more minutes.
3. My sauce looks watery—what went wrong?
Nothing at all! Just keep simmering with the lid off. Tomatoes release different amounts of liquid, so sometimes the sauce simply needs a bit more time to cook down and concentrate.
4. Can I make this ahead?
Yes—and it’s a great move. Make the tomato sauce in advance and store it in the fridge. When you’re ready to eat, warm it up, crack in the eggs, and finish cooking. Freshly cooked eggs, zero stress.
5. What should I serve with shakshuka?
Bread is non-negotiable here. Warm pita, crusty sourdough, or challah are all perfect for scooping up the sauce and yolks. Add a simple salad if you want to round things out, but honestly, the skillet and bread do most of the work.
