Easy Shakshuka
To make shakshuka, simmer a spiced sauce of onion, pepper, garlic, and tomatoes with cumin and paprika until thick, then make little wells and crack eggs into them, cover, and cook gently until the whites are set but the yolks are still runny. Cooking the eggs just until the whites set keeps the yolks soft to break into the sauce. It's a one-pan meal that's great for one or a crowd — serve straight from the pan with bread to mop it up.
Shakshuka is the one-pan meal that does it all — eggs poached in a rich, spiced tomato-and-pepper sauce, scooped up with bread. It’s cheap, it’s fast, it’s vegetarian and filling, and it works for breakfast, lunch, or dinner. Best of all, it comes together in a single pan with pantry and garden staples.
Build the sauce, then the eggs
First simmer the sauce — onion, pepper, garlic, tomatoes, and warm spices — until it’s thick and flavourful. Then make little wells and crack in the eggs. Cover the pan and cook gently until the whites set but the yolks stay runny, so they break into the sauce when you dig in. That’s the whole magic; watch them closely near the end, as they firm up fast.
Scales up or down
Shakshuka is as happy as a solo meal as it is for a table. Make a small batch of sauce and one or two eggs, or a big pan for a crowd. The sauce even keeps for a few days — poach fresh eggs in a portion whenever you want a fast dinner.
Bread is not optional
Crusty bread or pita to mop up the sauce and yolk is the point. Finish with feta, fresh herbs, and a dollop of yogurt.
Make it yours
- Greens: stir in spinach or kale with the sauce.
- Heat: more chili, or a spoon of harissa.
- Heartier: add chickpeas or crumbled sausage.
- Cheesy: feta, or a little grated cheese melted on top.
Serve it bubbling straight from the pan. It’s warm, spiced, and deeply comforting — the kind of meal that feels like much more effort than the single pan it dirties.
At a glance
Easy Shakshuka
Ingredients
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Instructions
- Soften the onion and pepper in the oil; add the garlic and spices and cook 1 minute.
- Add the tomatoes and simmer 8–10 minutes until thickened. Season.
- Make wells in the sauce and crack an egg into each.
- Cover and cook gently until the whites are set but the yolks are still runny, 5–8 minutes.
- Scatter with feta and herbs; serve from the pan with bread.
Frequently asked questions
How do I cook the eggs perfectly in the sauce?
Make shallow wells in the simmering sauce and crack an egg into each, then cover the pan and cook gently over low heat until the whites are just set but the yolks still jiggle — usually 5 to 8 minutes. Covering traps steam to cook the tops. Check often near the end; the yolks go from runny to firm quickly, and runny yolks breaking into the sauce is the whole point.
Can I make shakshuka for one?
Yes — it scales beautifully. Make a smaller batch of sauce in a small pan and cook one or two eggs in it. It's a perfect solo meal: one pan, cheap pantry and garden ingredients, and genuinely satisfying. The sauce also keeps for a few days, so you can make a batch and poach fresh eggs in a portion of it whenever you want a fast meal.
What do I serve with it?
Crusty bread or pita to scoop up the sauce and runny yolk is essential — that's the traditional way to eat it. A sprinkle of feta, fresh herbs like cilantro or parsley, and a dollop of yogurt are lovely finishes. It's a complete meal on its own for breakfast, lunch, or dinner, but a simple green salad alongside rounds it out.