There’s something incredibly comforting about the vibrant colors and tantalizing aromas of a home-cooked meal wafting through the kitchen. When I first tried my hand at making One-Pan Shakshuka, or as some call it, “Eggs in Hell,” I was instantly enchanted. The way the hearty tomatoes simmer together with fragrant spices creates an irresistible allure, and when you crack those eggs into the bubbling sauce, magic happens.
Just picture it: fluffy poached eggs nestled in a rich, chunky tomato base, all in one easy skillet. Adding diced potatoes gives it a hearty twist that makes this dish perfect for any time of day—brunch with friends, a cozy dinner, or even a satisfying meal after a long day.
This delicious and nutritious dish transports you to the heart of Middle Eastern cuisine without ever leaving your kitchen. So grab your ingredients, and let’s turn an ordinary evening into an extraordinary culinary adventure!
Why is One Pan Shakshuka so popular?
Easy to Make: This one-pan wonder saves time and effort, perfect for busy weeknights or lazy weekends.
Flavors that Pop: The blend of tomatoes, spices, and poached eggs creates a mouthwatering flavor profile that’s hard to resist.
Versatile Dish: Customize it to your taste—add cheese for creaminess or spice it up with jalapeños.
Nutritious Delight: Packed with protein and vegetables, it’s a guilt-free meal that satisfies.
Brunch Showstopper: Serve it at gatherings to wow your guests with its vibrant presentation and delicious taste.
This One-Pan Shakshuka is not just a dish; it’s an experience!
One Pan Shakshuka Ingredients
• Here’s what you need to create a delightful One Pan Shakshuka!
For the Sauce
- Vegetable Oil – Provides the fat necessary for sautéing vegetables; substitute with olive oil for a richer flavor.
- Onion – Offers sweetness and depth to the base; yellow or white onions can be used interchangeably.
- Red Bell Pepper – Adds sweetness and color; green bell pepper can be substituted if desired.
- Garlic – Provides aromatic depth; fresh garlic is preferred, though garlic powder can be used.
- Crushed Tomatoes – Forms the base of the sauce, giving it acidity and flavor; use canned or homemade for convenience.
- Salt – Enhances flavors and balances acidity; adjust to taste.
- Pepper – Offers a subtle kick; use freshly ground for the best flavor.
- Sugar – Balances the acidity of the tomatoes; a small amount goes a long way.
- Paprika – Adds warmth and depth; try smoked paprika for a unique twist.
- Cumin – Provides a warm spice note that’s a hallmark of Middle Eastern dishes.
For the Eggs
- Eggs – The star of the dish, poached in the sauce for a creamy finish; use room temperature eggs for the best results.
For the Potatoes
- Potato – Adds heartiness and texture; use any waxy potato variety for best results.
For the Garnish
- Fresh Cilantro or Parsley – Adds freshness and color to your dish; substitute with green onions for a different flavor.
- Avocado or Cheese (optional) – Offers creaminess and flair; Feta is a great choice for a tangy contrast.
For Serving
- Toasted Bread – Essential for serving; any bread of choice can be used for dipping into the delicious sauce.
Now that you have gathered your ingredients, it’s time to embark on the journey to making your One Pan Shakshuka! Enjoy the vibrant flavors and comforting aromas as they beautifully meld together.
How to Make One Pan Shakshuka
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Heat Oil: In a skillet, add the vegetable oil and heat over medium heat. Once hot, sauté the onions, red bell pepper, and diced potatoes for around 4-5 minutes, until they’re softened and fragrant.
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Add Garlic: Stir in the minced garlic and cook for an additional minute until it becomes aromatic. Make sure to keep an eye on it to prevent burning.
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Create the Sauce: Pour in the crushed tomatoes, followed by the salt, pepper, sugar, paprika, and cumin. Stir everything together and let it simmer uncovered for about 3-4 minutes to enhance the flavors.
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Make Wells for Eggs: Using a spoon, create small wells in the sauce and carefully crack an egg into each well. Season the eggs gently with a bit of salt and pepper.
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Cook Eggs: Lower the heat and cover the skillet. Let it cook for 5-8 minutes or until the eggs are set to your preferred doneness. You’re looking for that perfect runny yolk!
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Garnish and Serve: After cooking, sprinkle fresh cilantro or parsley on top for a burst of color and flavor. Serve hot with toasted bread for dipping, and enjoy the deliciousness!
Optional: Add crumbled feta or sliced avocado for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with One Pan Shakshuka?
When you bring the aromatic delight of One Pan Shakshuka to your table, you might wonder what to pair with this dish to create a full culinary experience.
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Toasted Naan: Soft and pillowy, naan is perfect for scooping up the rich sauce and creamy eggs, adding another layer of texture to your meal.
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Garlic Bread: The crispy, buttery goodness of garlic bread complements the savory flavors of Shakshuka and adds a delightful crunch.
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Creamy Feta: Crumbling feta on top adds a tangy richness that contrasts beautifully with the hearty tomato sauce and poached eggs.
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Simple Green Salad: A light salad with crisp greens, cucumber, and a lemon vinaigrette cuts through the richness and refreshes the palate.
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Spiced Yogurt: A dollop of yogurt seasoned with cumin and coriander brings a cooling element that enhances the warmth of the Shakshuka.
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Herbed Couscous: Fluffy couscous tossed with fresh herbs serves as a lovely base that soaks up the delicious sauce and makes the meal more filling.
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Mint Tea: A warm cup of mint tea not only refreshes but also complements the spices in Shakshuka, rounding out the meal nicely.
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Fruit Salad: A refreshing fruit salad with citrusy notes brings a bright, sweet contrast to the savory flavors, making it a delightful side!
Pair these suggestions with your One Pan Shakshuka for a feast that warms the heart and satisfies the soul!
Expert Tips for One Pan Shakshuka
Use Room Temperature Eggs: To achieve perfectly poached eggs, ensure your eggs are at room temperature before cracking them into the sauce.
Watch the Heat: Cooking on too high a heat can lead to overcooked eggs. Keep it low and slow to achieve that desirable runny yolk.
Customize Your Veggies: Feel free to swap out the potatoes for other hearty vegetables like zucchini or spinach for a nutritious twist in your one pan Shakshuka.
Don’t Skip the Simmer: Allow the sauce to simmer uncovered to deepen flavors before adding the eggs—this step enhances the overall taste of the dish.
Serve Immediately: For the best experience, serve your One Pan Shakshuka hot and fresh from the skillet to capture that savory aroma and rich flavor.
Make Ahead Options
One Pan Shakshuka is ideal for meal prep, making your busy weeknights a breeze! You can prepare the tomato sauce with the sautéed vegetables and refrigerate it for up to 3 days. To do this, simply sauté the onions, bell pepper, potatoes, and garlic, then stir in the crushed tomatoes and seasonings. Allow the mixture to cool completely before transferring it to an airtight container for chilling. When you’re ready to serve, just reheat the sauce in a skillet, create wells for the eggs, crack in the eggs, cover, and cook until the eggs are just set. This approach allows you to enjoy delicious Shakshuka with minimal effort, ensuring it’s just as flavorful as when made fresh!
One Pan Shakshuka Variations
Get ready to unleash your creativity and personalize this delightful dish with exciting twists!
- Vegetable Swap: Substitute diced potatoes with zucchini or spinach for a lighter texture, keeping the heartiness intact.
- Spicy Kick: Add jalapeños or chili flakes for a vibrant, spicy flavor that will tantalize your taste buds. Just a dash can turn up the heat!
- Herb Infusion: Swap fresh cilantro or parsley with dill or basil for a fragrant twist that complements the sauce beautifully. Each herb adds its unique flair!
- Cheesy Delight: Replace feta with goat cheese or mozzarella for creaminess, creating different melting textures and flavors that enhance the overall dish.
- Protein Boost: Incorporate cooked sausage or chickpeas for extra protein, making this the ultimate comfort meal that keeps you satisfied longer.
- Mediterranean Flair: Garnish with olives or sun-dried tomatoes for a burst of Mediterranean flavor—a delightful contrast to the rich tomato base.
- Creamy Avocado: Add slices of fresh avocado on top for creaminess and a refreshing touch that pairs perfectly with the spicy sauce.
- Breakfast Style: For a breakfast twist, mix in some cooked quinoa or farro for an additional hearty grain that makes it a filling morning dish.
Feel free to mix and match, and make this One Pan Shakshuka your own!
How to Store and Freeze One Pan Shakshuka
Fridge: Store any leftover One Pan Shakshuka in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water to maintain moisture.
Freezer: If you want to freeze Shakshuka, make and cool the sauce separately before freezing it in a well-sealed container for up to 2 months. Add fresh eggs after thawing and reheating.
Reheating: To enjoy your stored Shakshuka, reheat in a skillet over medium heat until warmed through, making one or two wells and cracking fresh eggs to poach it just before serving.
Make-Ahead Tips: For easier meal prep, you can prepare the sauce in advance and refrigerate it for up to 2 days before adding the eggs right before serving.
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One Pan Shakshuka with Potatoes Recipe FAQs
How do I select the right potatoes for One Pan Shakshuka?
Absolutely! Choose waxy potatoes such as Yukon Gold or red potatoes for best texture. They hold their shape during cooking and provide the perfect heartiness to the dish. Look for smooth skin without any dark spots or sprouts for the freshest options.
How should I store leftover One Pan Shakshuka?
Very simply, place any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth to keep it moist and prevent drying out. Remember, fresh eggs should be added before reheating if they weren’t cooked into the dish.
Can I freeze One Pan Shakshuka?
Definitely! To freeze, first allow the sauce to cool completely. This can be done by spreading it out over a large plate or tray after cooking. Once cooled, transfer the sauce to a freezer-safe container, sealing it tightly. You can freeze the sauce for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, then reheat and add fresh eggs before serving.
What if my eggs are overcooked?
Don’t worry! If you notice that your eggs have overcooked a bit, try this: next time, lower the heat even more while cooking and check the eggs after 5 minutes. Also, remember that cooking them covered allows for gentle heat that helps prevent overcooking.
Are there any dietary considerations for One Pan Shakshuka?
Yes, absolutely! This dish can easily accommodate different dietary preferences. If you’re serving it to vegetarians, rest assured it’s perfect as is! For gluten-free dieters, enjoy it with gluten-free bread or without any bread at all. Additionally, if anyone has an egg allergy, consider using tofu or chickpeas as a substitute, but note that the texture will differ.
Can I make One Pan Shakshuka in advance?
Of course! You can prepare the tomato sauce ahead of time and store it in the fridge for up to 2 days. Simply reheat the sauce before adding fresh eggs for a quick meal. Just remember, cooking the eggs in advance can lead to a rubbery texture, so save that step for when you’re ready to serve!
One Pan Shakshuka with Potatoes: A Cozy Comfort Dish!
Ingredients
Equipment
Method
- Heat the vegetable oil in a skillet over medium heat. Sauté the onions, red bell pepper, and diced potatoes for 4-5 minutes until softened.
- Stir in minced garlic and cook for an additional minute until aromatic.
- Pour in the crushed tomatoes, add salt, pepper, sugar, paprika, and cumin. Let simmer uncovered for 3-4 minutes.
- Create small wells in the sauce and crack an egg into each well. Season the eggs with salt and pepper.
- Lower the heat, cover the skillet, and cook for 5-8 minutes until eggs are set to your liking.
- Garnish with cilantro or parsley and serve hot with toasted bread.