Easy One-Pan Shakshuka
When you want a hearty, flavorful meal but have almost no energy to prep complex ingredients.
Let's be real: some nights, the thought of multi-step recipes feels like a mountain you just can't climb. That is exactly why this Shakshuka is your new best friend. It uses basic pantry staples and one pan to create a rich, saucy base that makes poaching eggs feel like a spa day for your dinner. It’s bold enough to feel like a 'real' meal but simple enough to whip up when you’re running on fumes. Expect big flavors from the cumin and garlic with a satisfying kick of spice.
Ingredients
- 1 lb Canned crushed tomatoes
- 8 oz Small onion, diced
- 4 unit Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper (or red chili flakes)
- 4 unit Large eggs
- 2 tbsp Olive oil
- 1 pinch Salt
Method
- 1 Heat the olive oil in a large skillet over medium heat.
- 2 Add the onion and sauté for about 5 minutes until softened and translucent.
- 3 Stir in the garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- 4 Pour in the crushed tomatoes and season with salt. Simmer for 10-12 minutes until the sauce thickens slightly.
- 5 Use a spoon to make four small wells in the tomato mixture.
- 6 Crack an egg into each well. Cover the skillet with a lid.
- 7 Cook for 5-8 minutes, or until the whites are set but the yolks are still runny.
- 8 Remove from heat and serve immediately with crusty bread for dipping.
Variations
- Add some greens — Stir in two large handfuls of baby spinach just before adding the eggs for extra nutrients.
- Extra Spicy — Swap the cayenne pepper for a diced serrano pepper or jalapeño for a fresher heat.
Notes
If you want more depth, add a handful of spinach at step 3. The sauce should be thick enough to coat the back of a spoon before adding the eggs.
Equipment that helps
- Large Skillet — One pan means less cleanup for your tired self.
- Lid — Ensures the egg whites cook through while keeping the yolks runny.
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