Shakshuka is one of those dishes that feels a bit special but is actually incredibly simple to make. It’s a North African classic that’s gone global for good reason—eggs gently baked in a rich, spiced tomato and pepper sauce until just set, with the yolks still gloriously runny. It’s hearty without being heavy, and full of flavour from ingredients you probably already have in your kitchen.
Traditionally served for breakfast or brunch, it also makes a brilliant light dinner, especially when paired with warm, crusty bread for dunking. And it’s super flexible: you can add a handful of spinach, crumble in some feta, or spice it up with a dash of harissa or chilli flakes. Best of all, it’s a one-pan wonder that’s both rustic and deeply satisfying. Whether you’re cooking for yourself or serving brunch to a crowd, shakshuka is one of those “how is this so easy?” recipes that never gets old.
If you enjoy spiced, one-pan veggie meals like this, you’ll love the Easy Rustic Mushroom Masala…rich, earthy and packed with flavour.”
Shakshuka
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 red pepper sliced
- 2 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander optional
- ¼ tsp chilli flakes optional, for heat
- 1 tin 400g chopped tomatoes
- Salt and black pepper to taste
- 4 eggs
- Fresh parsley or coriander chopped (for garnish)
- Optional: crumbled feta crusty bread to serve
Instructions
- Heat the olive oil in a large frying pan or skillet over medium heat, a cast-iron pan like this one works beautifully, it holds heat well and goes straight from hob to table. Add the chopped onion and cook for 3–4 minutes until softened.
- Add the red pepper and continue to cook for another 4–5 minutes until it starts to soften.
- Stir in the garlic, cumin, smoked paprika, ground coriander, and chilli flakes if using. Cook for 1 minute until fragrant. You can mince the garlic with a knife or use a garlic press like this to save time.
- Pour in the chopped tomatoes and season with salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. I stir with a silicone spatula like this one, it’s heat-safe and gentle on the pan.
- Use a spoon to make small wells in the sauce and crack an egg into each one.
- Cover the pan with a lid (or foil) and cook for 5–6 minutes, or until the eggs are just set but the yolks are still soft.
- Remove from the heat, sprinkle with chopped herbs (and feta, if using), and serve straight from the pan with crusty bread.
Top Tips for this Shakshuka
Use a lid: Covering the pan helps the eggs cook evenly on top without overcooking the yolks.
Watch the eggs: Keep an eye once the eggs go in, there’s a fine line between runny yolks and fully cooked!
Make it your own: Add spinach, mushrooms, or crumbled feta for extra texture and flavour.
Use good tomatoes: A good-quality tin of chopped tomatoes makes a big difference to the richness of the sauce.