One-Pan Savory Shakshuka
When you need a cozy, high-protein dinner that only uses one pan and takes minimal effort.
After a long day, the last thing you want is a mountain of dishes or a complicated recipe to follow. This one-pan Shakshuka is your secret weapon because it combines protein, veggies, and spices in a single skillet, making cleanup a breeze. It’s incredibly comforting with its rich tomato base and slightly runny yolks that act as a natural sauce for dipping. You can whip this up in about 30 minutes, and the smell of cumin and garlic will make your kitchen feel like a cozy bistro. Just grab your favorite bread to scoop up every last drop of the spicy tomato goodness.
Ingredients
- 2 tbsp olive oil
- 1 unit onion — diced
- 3 unit cloves garlic — minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 pinch cayenne pepper
- 14 oz crushed tomatoes
- 2 unit large eggs
- 1 pinch salt
Method
- 1 Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.
- 2 Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- 3 Pour in the crushed tomatoes and salt. Simmer the mixture for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
- 4 Use a spoon to make two small wells in the tomato mixture and crack an egg into each one.
- 5 Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny.
Variations
- Veggie Boost — Stir in a handful of chopped spinach or diced bell peppers during the sauté step.
- Extra Hearty — Add 1/2 cup of chickpeas to the tomato sauce for extra texture and protein.
Notes
Serve immediately with crusty bread or warm pita to soak up the sauce. If you like it spicy, add an extra pinch of cayenne.
Equipment that helps
- Skillet — Allows you to cook the base and poach the eggs in one vessel for easy cleanup.
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