Eggs poached in a simmering tomato-pepper sauce with garlic, cumin, and chili — topped with tangy feta and fresh herbs. It’s bold, cozy, and faster than making pancakes.
Why Shakshuka Is the Brunch You Didn’t Know You Needed
If you’ve never had shakshuka (shack-SHOO-kah), you’re in for a wake-up call, literally. This North African and Middle Eastern classic is a one-pan dish where eggs are gently poached in a thick, spiced tomato and pepper sauce until the whites are just set and the yolks are gloriously runny. Add a sprinkle of feta, chopped herbs, and a good piece of crusty bread or pita to scoop it all up, and you’ve got a brunch that’s both comforting and explosive with flavor.
This version is scaled down perfectly for two people, ready in 20 minutes, and easily customized depending on how spicy or rich you want it. It’s warm, saucy, simple and feels more impressive than it has any right to for how little effort it takes.
Why This Recipe Works (and Works Fast)
- ✅ All in one pan — fewer dishes, more flavor
- ✅ Quick-simmering sauce — starts with canned tomatoes for speed
- ✅ Ready in 20 minutes — and half of that is hands-off
- ✅ Perfectly cooked eggs every time — runny yolks, just-set whites
- ✅ Packed with flavor — cumin, paprika, garlic, chili, and tangy feta
It’s ideal for weekend mornings, but honestly? This is a weekday lunch hero and a Meatless Monday savior too.
Equipment
- Medium skillet with lid (8–10 inches, ideally nonstick or enameled cast iron)
- Wooden spoon or silicone spatula
- Microplane or garlic press (optional)
- Small bowl (for cracking eggs individually)
Ingredients (Serves 2)
For the Sauce:
- 1 tbsp olive oil
- ½ small yellow onion, finely chopped
- ½ red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika (sweet or smoked)
- ¼–½ tsp chili flakes or harissa paste (to taste)
- 1 can (14 oz) crushed or diced tomatoes
- Salt and pepper to taste
- Pinch of sugar (optional, to balance acidity)
For the Eggs:
- 2–4 eggs, depending on hunger level
- ¼ cup crumbled feta cheese
- 2 tbsp chopped cilantro or parsley
- Optional: crusty bread, pita, or flatbread for serving
Timing Summary
| Step | Time |
|---|---|
| Sauce prep | 5 minutes |
| Simmer sauce | 7 minutes |
| Cook eggs | 6–8 minutes |
| Total time | ~20 minutes |
Instructions
1. Sauté the Base
Heat olive oil in your skillet over medium heat. Add chopped onion and bell pepper. Sauté for 3–4 minutes until softened. Add garlic, cumin, paprika, and chili flakes; stir for 30 seconds until fragrant.
Tip: Add more chili flakes or harissa if you like it spicy!
2. Simmer the Sauce
Add canned tomatoes. Season with salt, pepper, and a pinch of sugar if your tomatoes are very acidic. Simmer for 6–7 minutes, stirring occasionally, until thickened slightly.
You want a sauce thick enough to hold an egg without it sliding everywhere.
3. Add the Eggs
Using the back of a spoon, make 2–4 shallow wells in the sauce. Crack an egg into a small bowl first, then gently pour it into each well.
Cover with a lid and cook for 6–8 minutes, or until whites are set and yolks are still runny (or cook longer if you prefer firm yolks).
Keep an eye on the whites — the sauce will keep cooking them after you turn off the heat.
4. Finish and Serve
Remove from heat. Sprinkle with crumbled feta and chopped cilantro. Serve directly from the pan with warm crusty bread or pita on the side.
Variations & Custom Add-Ins
| Idea | Add This |
|---|---|
| Creamier | Add a swirl of heavy cream or coconut milk before cracking eggs |
| More veg | Add spinach, kale, or zucchini with the onions |
| Spicier | Add harissa, jalapeños, or chili oil to finish |
| Richer | Top with avocado slices or poached merguez sausage |
| Vegan | Skip the eggs and feta — serve the sauce over rice or quinoa with chickpeas |
Nutrition (Per Serving, 2 Eggs + Sauce + Feta)
| Nutrient | Approximate |
|---|---|
| Calories | ~290 kcal |
| Protein | 14g |
| Carbs | 18g |
| Fat | 18g |
| Fiber | 4g |
| Sugars | 9g (mostly from tomatoes) |
| Sodium | ~600mg |
Serving with bread? Add ~100–150 kcal depending on portion.
Final Thoughts
This One-Pan Shakshuka for Two hits the perfect balance of easy, cozy, and bold. It’s everything you want in a lazy weekend brunch: one pan, minimal effort, maximum flavor. And with a few pantry staples and fresh eggs, you can make it anytime the craving hits, no reservation required.
One-Pan Shakshuka for Two: Spicy, Saucy Brunch in 20 Minutes
Ingredients
Equipment
Method
- Heat olive oil in your skillet over medium heat. Add chopped onion and bell pepper. Sauté for 3–4 minutes until softened. Add garlic, cumin, paprika, and chili flakes; stir for 30 seconds until fragrant.
- Tip: Add more chili flakes or harissa if you like it spicy!
- Add canned tomatoes. Season with salt, pepper, and a pinch of sugar if your tomatoes are very acidic. Simmer for 6–7 minutes, stirring occasionally, until thickened slightly.
- You want a sauce thick enough to hold an egg without it sliding everywhere.
- Using the back of a spoon, make 2–4 shallow wells in the sauce. Crack an egg into a small bowl first, then gently pour it into each well.
- Cover with a lid and cook for 6–8 minutes, or until whites are set and yolks are still runny (or cook longer if you prefer firm yolks).
- Keep an eye on the whites — the sauce will keep cooking them after you turn off the heat.
- Remove from heat. Sprinkle with crumbled feta and chopped cilantro. Serve directly from the pan with warm crusty bread or pita on the side.
Nutrition
Notes
- Creamier Add a swirl of heavy cream or coconut milk before cracking eggs
- More veg Add spinach, kale, or zucchini with the onions
- Spicier Add harissa, jalapeños, or chili oil to finish
- Richer Top with avocado slices or poached merguez sausage
- Vegan Skip the eggs and feta — serve the sauce over rice or quinoa with chickpeas
