One Pan Shakshuka (Eggs in Hell)

A cozy one-pan meal of gently poached eggs nestled in a spiced tomato, pepper, potato, and onion sauce. It’s hearty, saucy, and perfect for scooping with warm bread—ready in about 15 minutes of cook time.

Why You’ll Love This Recipe

• One skillet, big flavor, minimal cleanup

• Customizable heat and spice levels

• Satisfying any time of day—breakfast, brunch, or dinner

• Naturally vegetarian and gluten-free (serve with your favorite bread)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tbsp vegetable oil
5–6 eggs (preferably at room temperature)
1 medium onion, diced
1/2 red bell pepper, diced
1 medium potato, diced
4 garlic cloves, minced
1 can (28 oz/795 g) crushed tomatoes
1/2 tsp each salt, black pepper, sugar (more to taste)
1/2 tsp each paprika and cumin
fresh cilantro or parsley, for garnish
sliced avocado and/or cheese (feta, Parmesan, mozzarella), optional
toasted bread, for serving

Directions

1. Heat oil in a large skillet over medium heat. Add onion, bell pepper, and potato; cook 4–5 minutes, stirring often, until beginning to soften.

2. Stir in garlic for 1 minute until fragrant. Add crushed tomatoes, salt, pepper, sugar, paprika, and cumin; mix well.

3. Reduce heat to low, cover, and simmer 3–4 minutes to meld flavors.

4. Use a spoon to create small wells. Crack an egg into each well; lightly season the eggs with a pinch of salt and pepper.

5. Cover and cook on low 5–8 minutes, until whites are set and yolks reach your preferred doneness.

6. Remove from heat. Top with cilantro/parsley, and add avocado and cheese if using. Serve immediately with toasted bread.

Servings and timing

Servings: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Greens: Fold in a few handfuls of spinach or chopped kale with the tomatoes.

• Spice swap: Try smoked paprika, chili flakes, or a spoon of harissa for extra heat.

• Bean boost: Add a cup of chickpeas or white beans to make it even heartier.

• Cheese choices: Feta, goat cheese, or grated Parmesan all work beautifully.

• Herby twist: Finish with mint, dill, or basil instead of cilantro/parsley.

Storage/Reheating

• Store leftovers (sauce with eggs) in an airtight container in the fridge for up to 2 days.

• For best texture, make the sauce ahead, then cook eggs fresh when serving.

• Reheat the sauce gently on the stovetop; if eggs are already cooked, warm on very low heat to avoid overcooking, or poach fresh eggs directly in the reheated sauce.

FAQs

What is shakshuka?

A one-pan dish of eggs poached in a spiced tomato and pepper sauce, popular across the Middle East and North Africa.

Can I make it without potatoes?

Yes—simply omit the potato for a quicker cook and a lighter dish.

How do I keep the yolks runny?

Cook on low heat, covered, and start checking at 5 minutes. Remove from heat as soon as whites set.

Can I use fresh tomatoes instead of canned?

Absolutely. Use about 5–6 ripe tomatoes, chopped, and cook a bit longer to reduce.

What pan works best?

A wide, heavy skillet (cast iron or stainless) with a lid helps the eggs cook evenly.

How can I make it spicier?

Add chili flakes, harissa, jalapeño, or a pinch of cayenne with the spices.

Is there a dairy-free version?

Shakshuka is naturally dairy-free; just skip optional cheeses.

Can I meal prep this?

Yes—make the sauce up to 2 days ahead. Reheat and add eggs just before serving.

What bread should I serve with it?

Crusty baguette, naan, pita, or sourdough are all great for scooping.

Can I bake the eggs in the oven?

Yes. After simmering the sauce, crack in eggs and bake at 375°F (190°C) until set to your liking.

Conclusion

This one-pan shakshuka delivers big, bold comfort with simple ingredients and barely any fuss. Keep it classic or riff with greens, beans, and different spices—either way, you’ll have a saucy, satisfying meal perfect for any time of day. Don’t forget the bread for dunking.