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Shakshuka: The Ultimate One-Pan Wonder for Breakfast or Dinner
One taste of shakshuka and you’ll be coming back for more!
This is our go-to fridge breakfast, lunch, or dinner. It’s our hangover cure. Our “I bought too many peppers and now they’re looking a little dodgy” solution. Our meal-on-a-dime hero. And for us, the perfect ratio is three eggs , although we won’t judge if you go for four.
Sometimes we garnish with cilantro. Sometimes with parsley and dill. Sometimes with absolutely nothing at all. Shakshuka also fits into our ‘high protein’ category, but with a ton of flavour.
What Is Shakshuka?
Shakshuka is a North African and Middle Eastern dish of eggs gently poached in a spiced tomato and pepper sauce. It’s traditionally served straight from the pan with warm bread for scooping.
The word “shakshuka” roughly means “a mixture”, which feels exactly right. It’s layered with warm spices, caramelized vegetables, rich tomatoes, and perfectly set eggs.
It’s simple food. But when done right, it tastes like something far more complex.
Why Shakshuka Works (Every Time)
As chefs and busy humans, we love dishes that:
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Use pantry staples
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Come together in one pan
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Work for any meal of the day
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Feel impressive but require very little effort
Shakshuka checks every box.
It’s naturally vegetarian, protein-packed, budget-friendly, and endlessly customizable. You can keep it classic or layer in extras depending on what’s in your fridge.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Frying
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Vegetarian
Ingredients
- 4 tbsp. (or as needed) olive oil
- 1 onion, thinly sliced
- 1 red pepper, thinly sliced
- 1 large clove garlic, finely chopped
- 1 tsp. Paprika
- 1 tsp. Cumin
- 1/4 tsp. crushed red chilli flakes
- 1 cup canned tomatoes and their juices
- 4–6 large eggs
- 5–6 sprigs flat-leaf parsley
- 5–6 sprigs fresh dill
- Diamond Crystal Kosher Salt, as needed
Instructions
- Thinly slice onion
- Heat a large frying pan over medium heat.
- Add olive oil, followed by onions. Season with salt, stir and allow to caramelise over medium-low heat, about 10 minutes or longer. Don’t rush this step. Properly caramelized onions build depth and sweetness that balance the acidity of the tomatoes. They should be soft, golden, and lightly jammy.
- Slice peppers, garlic & herbs.
- Add in peppers once onions have gained some colour and continue to cook a further 5 minutes, until just softened. Not mushy. You want a little texture here.
- Add in garlic and spices and cook for 1-2 minutes. This step blooms the spices and prevents a raw flavour. Your kitchen should smell incredible right about now!
- Add in canned tomatoes and simmer until concentrated, 1-2 minutes.
- Reduce heat to medium low, and, using a spatula, create some space in the pan for the eggs, 4-6 wells.
- Add a little olive oil in each well, crack in your eggs and allow to cook until whites are opaque, about 5-6 minutes. You may want to pop a lid on to get the whites cooked though, or use a spatula to ‘scrape’ any raw white into the sauce.
- Using a spatula, serve up shakshuka on warm plates, garnished with chopped herbs and served with warm bread, if you like.
Notes
Make-Ahead Tip (Game Changer)
The sauce can be made completely ahead of time.
Simply:
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Cook through Step 4
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Cool and refrigerate
When ready to serve:
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Rewarm sauce in a frying pan
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Create wells
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Add eggs
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Finish as directed
This makes shakshuka a fantastic brunch option — especially when guests are coming and you’d rather sip coffee than chop onions.
Why Shakshuka Is Budget-Friendly
This dish relies on:
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Onions
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Pepper
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Canned tomatoes
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Eggs
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Pantry spices
That’s it. It’s a meal on a dime that tastes like something you’d order at a café.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!
I made Dan Dan noodles last month and again referred to the recording as it has been awhile. I was grateful for the reminders, tips and tricks. Not to mention, I love to cook with Kirstie and Jody. They make it so much fun!
Most of the meals I make are from your repertoire. I think I have close to 60!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
Excited to keep cooking with you Kirstie and Jody!
I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.
Especially in cooler months, when warm spices feel grounding and comforting, shakshuka delivers serious return on investment.
Customization Ideas
Once you master the base, you can riff endlessly.
Try adding:
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Crumbled feta
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Spinach
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Chickpeas
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Chorizo
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Harissa paste
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Smoked paprika for extra depth
Prefer cilantro? Swap it for parsley and dill.
Want it spicier? Add more chili flakes or a spoonful of hot sauce.
Shakshuka welcomes improvisation.
When to Serve Shakshuka
Breakfast? Absolutely.
Brunch? Ideal.
Lunch? Perfect with salad.
Dinner? Add crusty bread and call it done.
Late night? Elite choice.
It’s one of those dishes that feels intentional without requiring a full production.
The Health Bonus
Shakshuka is naturally:
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High in protein (thanks to eggs)
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Rich in antioxidants (tomatoes + peppers)
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Packed with flavour without heavy cream or cheese
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Vegetarian
It’s hearty without being heavy.
If You Love Warm Spices…
If warm spices and one-pot meals are right up your alley, you’ll love diving deeper into African-influenced cooking.
In our full African Influence cooking class, we explore bold flavours, incredible bean dishes, and a unique take on beef stew that’s perfect for chilly weeknights.
It’s the kind of cooking that builds confidence and expands your flavour vocabulary.
And once you taste dishes like shakshuka, you’ll understand why these traditions are so powerful.
Shakshuka is one of those recipes that quietly becomes a staple.
It solves the “what’s for dinner?” question.
It rescues random fridge vegetables.
It feeds a crowd without stress.
It feels rustic yet impressive.
And once you nail the technique — caramelized onions, bloomed spices, perfectly set eggs — you’ll find yourself making it again and again.
