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Easy shakshuka

Easy One-Pan Shakshuka

A simple, healthy one-pan Shakshuka recipe. Rich tomato sauce and poached eggs make a perfect brunch or quick weeknight meal!
5 from 2 votes
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Course: Breakfast, Main Course
Cuisine: African, Arabic, Middle Eastern
Keyword: autumn, egg, fall, healthy, meat free, one pan, paleo, peppers, shakshuka, tomato, vegetables, vegetarian, whole30
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people


  • Pan or Skillet
  • chopping board
  • knife


  • 1 can tomato chopped
  • 1/2 red bell pepper chopped
  • 2-3 tbsp of tomato purée
  • 1/2 onion chopped
  • 1-2 cloves garlic crushed
  • 4-5 eggs
  • 1 handful spinach chopped
  • 1/4-1/2 tsp cumin
  • 1/4-1/2 tsp paprika
  • Salt to taste
  • 1/4 tsp mixed herbs optional
  • vegetable oil a splash
  • parsley to garnish, roughly chopped


  • Heat oil in a pan on a low/medium heat.
  • Add garlic, onions and red bell peppers to the pan and sauté for a few minutes.
  • Add cumin, paprika, salt and pepper to taste. Stir and cook for 1 minute.
  • Add tomato purée and stir for 1 minute. Then add tomatoes and stir.
  • Bring to a simmer and leave to simmer for 10 minutes (adjust the seasoning if necessary).
  • Add spinach and stir. Create 4-5 wells and carefully crack an egg into each well.
  • Cover the pot and cook for 5-7 minutes, until the eggs are set but soft.
  • Sprinkle with parsley and serve with crusty bread.



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