Shakshuka is an easy one-pan meal that features hearty vegetables simmered in an incredibly flavorful tomato sauce, topped with some gently poached eggs and bread to serve. Indulge in this highly addictive and nutritious dish with this foolproof recipe!
What is Shakshuka?
Shakshuka is a popular Middle Eastern dish that’s also referred to as Eggs in Hell or Eggs in Purgatory. It brings together poached eggs simmered in a spicy tomato sauce that contains aromas of different spices.
Shakshuka is a popular choice for brunch, but it’s truly a versatile dish that can be served at any time of the day, even for dinner! It is incredibly satisfying, comforting, and delicious, and not to mention delightfully simple to make.
Surely you can describe this to be eggs in hell, that will send you to heaven. 😇
With a side of naan, toasted baguette, garlic bread, or any other kind of bread of your choice, this dish is truly a game-changer for your brunch dates at home.
It’s a dish that I’ve been personally making for a long time and one that I just never can get enough of. I’ve tried many renditions of using different vegetables, spices, and methods, but the recipe I’m sharing with you today is a version that truly hits all the right elements.
It is my own version of Shakshuka, made up of all the necessary ingredients as well as a personal addition of chopped potatoes to be simmered into the sauce.
The potatoes, inspired by an Afghani-style breakfast, truly take this dish to the next level in making it to be the ultimate comfort meal.
How do you make Shakshuka?
Making this dish is simple and straightforward, and like many of my dishes, requires only one pan! It brings together only the necessary ingredients and spices to achieve the best combination of flavors in one meal. Here are the ingredients you will need:
- Vegetable oil, I am using avocado oil for mine.
- Fresh eggs, I prefer to use large or extra-large eggs for this recipe.
- Onion, red bell pepper, potato, and minced garlic. This will make up the base, filling it with delicious aromas and textures.
- Crushed tomatoes. A single 28-ounce can is sufficient for this recipe.
- Salt, pepper, sugar, paprika, and cumin. These 5 spices in my opinion are the perfect blend of flavors. You can omit the sugar, but I find that it helps to balance the sourness of the tomatoes.
- Fresh cilantro or parsley for garnish. I personally love the addition of cilantro in this dish, so I highly recommend getting yourself fresh leaves to top it off. Otherwise, you can also use good ol’ parsley!
- Toasted bread for serving. Some options include naan (or garlic naan for extra flavor – highly recommended!), pita bread, or any kind of crusty bread to dip into the sauce.
- Optional toppings include your choice of cheese (Feta, Parmesan, Mozzarella, etc) and/or some sliced avocado.
And that’s it! As long as you have these key ingredients on hand, you are ready to make an entire skillet full of heavenly goodness.
Tips and tricks of making the best Shakshuka
This is a simple dish like many of my recipes, but as always, I am here to share some tips and tricks I’ve learned to ease up your cooking process. Here are some tips that could help your cooking session:
- Take out the eggs from your fridge for about half an hour before you start cooking. I find that most people find it difficult to have the right consistency of sauce while also cooking their eggs in time.
- Using room-temperature eggs will ensure the eggs cook more easily and evenly, for that perfect egg yolk to ooze onto your bread.
- Ensure all the ingredients are prepared in advance, to make the cooking process seamless without any cutoffs. As mentioned earlier, this dish is cooked all in one pan and requires your attention when cooking (aside from the simmering processes). Have all the ingredients ready to go at hand, and cooking this will be a breeze!
- Add the eggs in one at a time, using a ramekin if needed. I find that using a ramekin helps to place the egg exactly how you’ve visualized it. It also helps to use your spatula to make a small dent in the places you want the eggs to be placed.
- Don’t forget the bread! Eggs in Hell without bread is a huge mistake. Toasted baguettes, naan, or garlic bread pair wonderfully with this dish. If your bread requires oven preparation, it would help to start preheating it at the same time when the eggs are taken out of the fridge.
- Use a large skillet or even better, a cast-iron skillet to make this dish. Ensure the surface is flat to cook the eggs evenly, and you will also need a lid to properly poach the eggs.
- Don’t worry if the lid doesn’t perfectly fit, as all it’s used for is to trap the steam into cooking the eggs evenly, ensuring the whites are set and the yolk is still runny.
- Check the eggs frequently to ensure they are at your preferred consistency. The goal is to have whites set while having the yolk slightly runny, but if you prefer the eggs to be well done, that’s okay too.
To prepare this dish in advance and to make your life as simple as possible, you can make most of it ahead of time for an easy breakfast or brunch for the day after (up to 2 days). Simply prepare the sauce up until the point where the eggs are added, then let it cool and transfer to your fridge.
When ready to serve, reheat the sauce on the stovetop and crack in your eggs to cook them. For even cooking, you can also cook your eggs in the oven, but please keep an eye on it to get a perfect consistency. I highly recommend not cooking the eggs in advance as it will compromise the texture.
If you haven’t made this dish before, you will be surprised at how simple it is to make, while being so crazy delicious. I hope you enjoy this easy and delicious recipe, and please feel free to leave a comment below or message me on Instagram for any questions!
Other easy Brunch recipes you may like:
- 10-Minute Tomato Egg Stir Fry
- Fluffy Egg Salad Sandwich
- Korean Egg Drop Sandwich
- Volcano Korean Steamed Egg (Gyeranjjim)
- Eggslut Breakfast Sandwich
- Strawberry Sando (Japanese Fruit Sandwich)
One Pan Shakshuka (Eggs in Hell)
- 2 tbsp vegetable oil
- 5-6 eggs preferably at room temperature
- 1 medium onion diced
- 1/2 red bell pepper diced
- 1 medium potato diced
- 4 cloves garlic minced
- 1 28-ounce can (795g) crushed tomatoes
- 1/2 tsp each salt, pepper, sugar more to taste
- 1/2 tsp each paprika, cumin
- fresh cilantro or parsley for garnish
- 1 sliced avocado and/or your choice of cheese (Feta, Parmesan, Mozzarella, etc) optional garnish
- toasted bread for serving
- Heat oil into a skillet on medium heat, and add onion, bell pepper, and potato. Cook for about 4-5 minutes, stirring continuously.
- Add garlic and cook until fragrant, about 1 minute. Add in crushed tomatoes, salt, black pepper, sugar, paprika, and cumin. Stir well to combine.
- Reduce heat to low, cover, simmer the sauce for about 3-4 minutes. With a wooden spoon, make small wells in the sauce and crack in the eggs (using ramekins if needed). Lightly season the eggs with salt and pepper.
- Cover and cook for about 5-8 minutes on low heat, until the whites are set and the eggs are cooked to your desired consistency. Top with cilantro and parsley, and serve immediately with a side of toasted bread. Enjoy!