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–+ servings
One pan shakshuka in a skillet
Ella Cooks

One-Pan Shakshuka for Two: Spicy, Saucy Brunch in 20 Minutes

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If you’ve never had shakshuka, 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.
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Prep Time 4 minutes
Cook Time 15 minutes
Servings: 2
Course: Breakfast
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

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)

Method
 

Instructions
    Sauté the Base
    1. 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.
    2. Tip: Add more chili flakes or harissa if you like it spicy!
    Simmer the Sauce
    1. 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.
    2. You want a sauce thick enough to hold an egg without it sliding everywhere.
    Add the Eggs
    1. 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.
    2. 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).
    3. Keep an eye on the whites — the sauce will keep cooking them after you turn off the heat.
      One pan shakshuka
    Finish and Serve
    1. Remove from heat. Sprinkle with crumbled feta and chopped cilantro. Serve directly from the pan with warm crusty bread or pita on the side.
      One pan shakshuka

    Nutrition

    Calories: 290kcalCarbohydrates: 18gProtein: 14gFat: 18gFiber: 4gSugar: 9g

    Notes

    Variations & Custom Add-Ins
    • 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

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