One-Pan Shakshuka

A North African staple that proves a handful of pantry ingredients can feed a table. Spiced tomato sauce, eggs poached right in the pan, fresh herbs on top. Breakfast, lunch, or dinner — it doesn't care and neither do we.

Servings: 4

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Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 800 grams canned crushed tomatoes
• 2 tablespoons tomato paste
• 1.5 teaspoons cumin
• 1.5 teaspoons smoked paprika
• 0.5 teaspoons chili flakes
• 6 large eggs
• 0.5 cups fresh parsley or cilantro, roughly chopped
• 60 grams feta cheese, crumbled (optional)
• 1 pinch salt and black pepper
• 4 crusty bread or pita, for serving

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Steps

1. Build the base: Heat 2 tablespoons olive oil in a large, deep skillet over medium heat. Add 1 yellow onion, diced and cook until softened and translucent, about 5 minutes. Add 4 garlic cloves, minced and 1 red bell pepper, diced and cook for another 3 minutes until fragrant.
2. Spice it up: Stir in 1.5 teaspoons cumin, 1.5 teaspoons smoked paprika, and 0.5 teaspoons chili flakes and let them toast in the oil for about a minute. Add 2 tablespoons tomato paste and stir to combine. Season with 1 pinch salt and black pepper.
3. Add the tomatoes: Pour in 800 grams canned crushed tomatoes and stir everything together. Reduce heat to medium-low and let the sauce simmer uncovered until it thickens slightly, about 10 minutes. Taste and adjust seasoning.
4. Poach the eggs: Use a spoon to make 6 small wells in the sauce. Crack 6 large eggs one at a time directly into each well. Cover the pan with a lid and cook until the whites are set but the yolks are still runny, about 5 to 6 minutes. Watch them — they go fast.
5. Finish and serve: Scatter 0.5 cups fresh parsley or cilantro, roughly chopped over the top and add 60 grams feta cheese, crumbled (optional) if using. Bring the whole pan to the table and serve straight from the skillet with plenty of 4 crusty bread or pita, for serving for scooping. No plates required.

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Notes

Make it yours: Swap the chili flakes for harissa paste if you have it — richer, deeper heat. A spoonful of Greek yogurt on the side cools things down nicely. Leftovers reheat well but cook fresh eggs each time — nobody wants rubbery yolks. This dish is traditionally North African but you'll find versions of it across the Middle East, each family swearing their version is the original.