Simple 30-Minute Shakshuka
This impressive one-pan meal features eggs poached in a rich, spiced tomato and pepper sauce, offering a deeply flavorful and satisfying dish that's perfect for any meal.
For 2 servings
Heat olive oil in a large, oven-safe skillet (preferably cast iron or non-stick) over medium heat. Add the chopped onion and sliced bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, ground cumin, smoked paprika, and red pepper flakes (if using) to the skillet. Cook for another minute, stirring constantly, until fragrant.
Pour in the crushed tomatoes. Season with salt and black pepper. Stir well to combine all ingredients.
Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for 8-10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
Using the back of a spoon, create four evenly spaced wells in the tomato sauce.
Carefully crack one egg into each well. Try to keep the yolks intact.
Cover the skillet with a lid (or aluminum foil if your skillet doesn't have one) and continue to cook on low heat for 5-8 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your desired doneness).
Remove the skillet from the heat. Garnish generously with fresh chopped parsley.
Serve immediately, directly from the skillet, with crusty bread for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra depth of flavor, use fire-roasted crushed tomatoes. They add a smoky, rich undertone to the sauce.
- 2Don't overcrowd the pan. If making a larger batch, use a wider skillet or two smaller ones to ensure the eggs cook evenly.
- 3To ensure perfectly runny yolks, keep a close eye on the eggs. The cooking time will vary based on your stove, skillet, and desired doneness.
- 4Serve with warm pita bread, crusty sourdough, or challah to soak up all the delicious sauce.
Adapt it for your goals.
Spicy Kick
Increase the red pepper flakes to 1/2 - 1 teaspoon, or add a finely diced jalapeño or serrano pepper along with the bell pepper for a bolder heat.
Greens & FetaGreens & Feta
Stir in a handful of fresh spinach or kale into the tomato sauce during the last few minutes of simmering, and crumble feta cheese over the top before adding the eggs.
Meat Lover'sMeat Lover's
Brown 4 oz (113g) of ground lamb or beef with the onions and bell peppers, breaking it up as it cooks, before proceeding with the rest of the recipe.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall satiety.
Abundant in Vitamins & Antioxidants
Tomatoes and bell peppers are packed with vitamins A and C, and antioxidants like lycopene, which support immune function and protect against cellular damage.
Fiber-Rich Vegetables
The onions and bell peppers contribute dietary fiber, aiding in digestive health and helping to regulate blood sugar levels.
Frequently asked questions
The tomato sauce can be prepared a day or two in advance and stored in the refrigerator. When ready to serve, reheat the sauce in the skillet and then crack in the eggs to poach fresh.
