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Shakshuka: The Ultimate One-Pan Wonder for Breakfast or Dinner

shakshuka
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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:

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.

Ingredients

Scale

Instructions

  1. Thinly slice onion
  2. Heat a large frying pan over medium heat.
  3. 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.
  4. Slice peppers, garlic & herbs.
  5. 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.  
  6. 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!  
  7. Add in canned tomatoes and simmer until concentrated, 1-2 minutes. 
  8. Reduce heat to medium low, and, using a spatula, create some space in the pan for the eggs, 4-6 wells.
  9. 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. 
  10. 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:

  1. Cook through Step 4

  2. Cool and refrigerate

When ready to serve:

  • Rewarm sauce in a frying pan

  • Create wells

  • Add eggs

  • 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:

  • Onions

  • Pepper

  • Canned tomatoes

  • Eggs

  • Pantry spices

That’s it.  It’s a meal on a dime that tastes like something you’d order at a café.

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:

  • Crumbled feta

  • Spinach

  • Chickpeas

  • Chorizo

  • Harissa paste

  • 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:

  • High in protein (thanks to eggs)

  • Rich in antioxidants (tomatoes + peppers)

  • Packed with flavour without heavy cream or cheese

  • 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.

Find it online: https://blog.theculinarystudio.ca/recipes/shakshuka-the-ultimate-1-pan-wonder-for-breakfast-or-dinner/