As I stood by the stove, the enticing aroma of spices wafting through my kitchen sparked a little memory of my first taste of Shakshuka at a bustling café. This beloved Middle Eastern dish features perfectly poached eggs nestled in a spicy, aromatic tomato and red pepper sauce that can brighten any meal of the day. Not only is this One-Pan Shakshuka easy to prepare—making it a perfect option for busy mornings—but it's also utterly customizable to cater to your personal taste buds. Whether you're in the mood for adding some leafy greens or adjusting the spice levels, this recipe is designed to accommodate. So, why not take a break from the usual meals and discover how delicious homemade can be? What will you add to make it your own?
Why is Shakshuka a Must-Try Dish?
Versatile and Customizable: Shakshuka can be tailored to match your preferences, whether you want to add meat, swap out greens, or adjust the spice levels.
One-Pan Wonder: The convenience of a single pan means easy cleanup, letting you enjoy your meal without the fuss.
Rich and Flavorful: The harmonious blend of spices and fresh ingredients creates a bold taste that’s sure to impress friends and family.
Quick and Easy: Perfect for busy mornings or casual dinners, you can whip this up in just 30 minutes!
Healthy and Nutritious: Packed with vitamins and protein, this dish keeps your meal wholesome while still being satisfying. If you're intrigued by Middle Eastern flavors, check out our guide on spices that elevate your meals!
Shakshuka Ingredients
For the Base
- Extra-virgin olive oil – Provides healthy fats and flavor; substitute with avocado oil for a different taste.
- Yellow onion, chopped – Adds sweetness and depth of flavor; use shallots for a milder taste.
- Red bell pepper, diced – Brings sweetness and color; substitute with yellow or green bell pepper.
- Sea salt + freshly ground black pepper – Enhances the overall taste; adjust to personal preference.
- Garlic cloves, minced – Adds aromatic flavor; can use garlic powder if fresh is unavailable.
- Smoked paprika – Provides a smoky depth; substitute with regular paprika for less smokiness.
- Ground cumin – Adds warmth and earthiness; yields to coriander for a different flavor note.
- Cayenne pepper (optional) – Introduces heat; omit for a milder version.
For the Sauce
- Canned crushed tomatoes – Base of the sauce; fresh ripe tomatoes can be blended for a homemade version.
- Harissa paste – Adds spice and depth of flavor; can substitute with chili paste or omit for less heat.
For the Greens and Eggs
- Fresh spinach, chopped – Adds freshness and nutrients; kale or Swiss chard can be used instead.
- Large eggs (3 to 5) – The star ingredient, poached in the sauce; substitute with tofu for a vegan version.
For the Toppings
- Crumbled feta cheese – For creaminess and tang; use goat cheese or queso fresco as alternatives.
- Fresh parsley leaves – For garnish and freshness; cilantro or chives can also work.
- Avocado, sliced – Offers creaminess and healthy fats; omit or substitute with yogurt for creaminess.
- Microgreens (optional) – Adds a gourmet touch; swapping with arugula or sprouts is possible.
For Serving
- Toasted bread for serving – Perfect for scooping; substitute with pita or flatbread.
Each ingredient plays a crucial role in bringing this Shakshuka to life, making it a delightful dish that's easy to prepare and completely customizable.
Step‑by‑Step Instructions for One-Pan Shakshuka with Poached Eggs and Spinach
Step 1: Sauté the Aromatics
Heat 2 tablespoons of extra-virgin olive oil in a large lidded skillet over medium heat. Once shimmering, add 1 chopped yellow onion and 1 diced red bell pepper. Cook for 6–8 minutes, stirring often, until the vegetables are soft and the onion is translucent. The vibrant colors will brighten your kitchen and set the stage for delicious One-Pan Shakshuka.
Step 2: Add the Spices
Lower the heat to medium-low and stir in 3 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and optional cayenne pepper to taste. Cook for about 30 seconds until fragrant, allowing the spices to bloom in the warm oil. Your kitchen will now smell delightful, hinting at the flavors to come in your shakshuka.
Step 3: Create the Sauce
Pour in one 28-ounce can of crushed tomatoes and 1 tablespoon of harissa paste into the skillet. Stir well to combine all the ingredients, then bring the mixture to a gentle simmer. Allow the sauce to cook for 15 minutes over medium heat, stirring occasionally, until it thickens slightly and the flavors meld together beautifully.
Step 4: Add the Greens
Once the sauce has thickened, add 2 cups of chopped fresh spinach to the skillet. Stir gently until the spinach wilts, releasing its vibrant green color and adding a nutritious element to your One-Pan Shakshuka. This should take about 2–3 minutes, making it visually appealing and healthy.
Step 5: Poach the Eggs
Using a spoon, create wells in the sauce and crack 3 to 5 large eggs into each well. Cover the skillet with a lid and cook for 5–8 minutes, depending on your desired yolk consistency. Keep an eye on the eggs; the whites should be set while the yolks remain runny and vibrant, perfect for dipping with bread.
Step 6: Finishing Touches
Once the eggs are cooked to your liking, season the entire dish with sea salt and freshly ground black pepper to taste. Sprinkle crumbled feta cheese and fresh parsley leaves over the top for added flavor and color. Your One-Pan Shakshuka is now ready to be served hot, alongside toasted bread for that delightful scooping action!
Shakshuka Variations & Substitutions
Feel free to get creative with your Shakshuka—these variations will certainly tickle your taste buds!
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Dairy-Free: Swap crumbled feta cheese for a plant-based alternative or simply omit it. You'll still capture that delicious blend of flavors without the dairy.
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Greens Galore: Experiment with different leafy greens like kale, Swiss chard, or even arugula. Each brings a unique flavor while boosting nutrition!
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Meaty Delight: Amp up the heartiness by adding cooked sausage, chorizo, or diced lamb. Brown them while sautéing for added depth and satisfaction.
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Vegan Twist: Replace the eggs with silken tofu for a plant-based version. Crumble the tofu into the sauce, allowing it to absorb those vibrant flavors.
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Spice Lovers Unite: Adjust the heat by increasing the amount of cayenne pepper or adding a dash of red pepper flakes. Perfect for those seeking a fiery adventure!
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Herb Infusion: Consider garnishing with fresh cilantro or dill in place of parsley. This simple switch can elevate the overall flavor profile, creating an exciting twist.
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Cheese Variations: Try different cheeses like goat cheese or queso fresco instead of feta, adding creaminess and a varying texture to your dish.
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Saucy Options: Use fresh tomatoes instead of canned for a fresher taste or add a splash of vegetable broth to the sauce for an extra flavor layer.
Let your imagination run wild! Each variation presents an opportunity to discover a new favorite version of this beloved dish. For more delicious ideas, visit our guide on spices that elevate your meals or explore how to mix up your favorite one-pan meals!
How to Store and Freeze Shakshuka
Fridge: Store leftover Shakshuka in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of water to maintain moisture.
Freezer: If you have extra sauce (without the eggs), freeze it in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.
Reheating: For the best texture, reheat Shakshuka on the stovetop rather than in the microwave to avoid overcooking the eggs.
Serving Suggestions: Enjoy your stored Shakshuka with fresh bread or greens once reheated, making it a satisfying meal any time!
What to Serve with One-Pan Shakshuka with Poached Eggs and Spinach
The perfect accompaniment can elevate your Shakshuka experience, turning it into a delightful feast for all the senses.
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Crusty Bread: A warm, chewy bread serves as the perfect vessel for scooping up the rich sauce and runny eggs. Each bite offers a satisfying contrast of textures.
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Fresh Salad: A light side salad with cucumbers, tomatoes, and a zesty lemon vinaigrette will add a refreshing crunch, cutting through the dish's heartiness.
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Roasted Vegetables: Roasted zucchini, bell peppers, and carrots bring earthy sweetness that pairs beautifully with the spiced sauce of the Shakshuka, adding an extra layer of flavor.
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Feta-Stuffed Pita: Stuffing your pita with creamy feta, fresh herbs, and a drizzle of olive oil offers a tasty side that echoes the flavors in your dish.
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Yogurt Sauce: A tangy yogurt sauce with garlic and herbs adds a cooling contrast to the spicy flavors of Shakshuka, enhancing the overall dish.
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Herb-Infused Rice: Serve with fragrant basmati or couscous, infused with herbs. The grains will soak up the vibrant sauce, creating a comforting and filling side.
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Mint Tea: A warm cup of mint tea can beautifully cleanse your palate between bites, rounding out a lovely Middle Eastern-inspired meal.
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Dark Chocolate Squares: For a sweet finish, indulge with a few squares of dark chocolate that will complement the warmth and spice of the meal.
Helpful Tricks for Shakshuka
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Perfectly Poached Eggs: Ensure you cook the eggs for at least 8 minutes for set whites and runny yolks, giving you that ideal texture.
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Thick Sauce Tip: If your sauce is too thin, let it simmer longer before adding eggs. A thicker sauce helps keep the yolks intact.
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Leafy Green Options: Don't hesitate to substitute spinach with kale or Swiss chard. These greens add a nutritious twist while maintaining flavor.
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Adjusting Spice Levels: Start with less cayenne or harissa if you're sensitive to heat; you can always add more later for a spicy kick.
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Reheating Leftovers: To enjoy leftovers without losing moisture, add a splash of water when reheating in the skillet, restoring the sauce's consistency.
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Customize to Your Taste: Shakshuka is incredibly versatile; feel free to experiment with different cheeses or omit them for a vegan option!
Make Ahead Options
These One-Pan Shakshuka are perfect for meal prep enthusiasts! You can prepare the tomato and pepper sauce up to 24 hours in advance by cooking it through Step 3 and then refrigerating the mixture (just be sure to let it cool before storing). The sauce can also be stored in an airtight container for up to 3 days or frozen for up to 2–3 months. When you're ready to serve, simply reheat the sauce on the stove before adding the spinach and poaching the eggs. To maintain quality, add a splash of water if the sauce thickens too much while reheating. Follow up by creating wells for the eggs and cooking them to your desired doneness, and you'll enjoy a flavorful Shakshuka with minimal effort any day of the week!
Shakshuka Recipe FAQs
What kind of tomatoes should I use for Shakshuka?
You can use canned crushed tomatoes for convenience, which create a rich sauce easily. If you prefer a fresher taste, opt for ripe fresh tomatoes; simply blend them until smooth before adding them to the pan.
How should I store leftover Shakshuka?
Store any leftover Shakshuka in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet on low heat, adding a splash of water to prevent it from drying out.
Can I freeze Shakshuka?
Absolutely! For freezing, store the sauce (without the eggs) in an airtight container for up to 2–3 months. Thaw it in the refrigerator overnight and reheat slowly on the stove. If you want to add eggs, do this during the reheating process.
What can I substitute for eggs in Shakshuka to make it vegan?
If you’re looking for a vegan option, you can substitute eggs with firm tofu. Crumble the tofu and add it to the sauce as you would the eggs, allowing it to absorb the flavors while cooking for about 5–7 minutes.
How do I know if my eggs are properly poached in Shakshuka?
For perfectly poached eggs, cook for about 5–8 minutes. The whites should be set, while the yolks remain runny. To check doneness, gently tap the lid and watch the surface; it should jiggle a bit if the yolks are still soft!
Is it possible to make Shakshuka less spicy?
Very! If you prefer a milder flavor, simply reduce or omit the cayenne pepper and harissa paste. You can always add a dash at the end if you want that kick without overwhelming heat.
Delicious Shakshuka: Easy One-Pan Wonder for Any Meal
Ingredients
Equipment
Method
- Heat 2 tablespoons of extra-virgin olive oil in a large lidded skillet over medium heat. Once shimmering, add 1 chopped yellow onion and 1 diced red bell pepper. Cook for 6–8 minutes, stirring often, until the vegetables are soft and the onion is translucent.
- Lower the heat to medium-low and stir in 3 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and optional cayenne pepper to taste. Cook for about 30 seconds until fragrant.
- Pour in one 28-ounce can of crushed tomatoes and 1 tablespoon of harissa paste into the skillet. Stir well to combine, then bring the mixture to a gentle simmer. Allow the sauce to cook for 15 minutes over medium heat, stirring occasionally.
- Once the sauce has thickened, add 2 cups of chopped fresh spinach to the skillet. Stir gently until the spinach wilts.
- Using a spoon, create wells in the sauce and crack 3 to 5 large eggs into each well. Cover the skillet with a lid and cook for 5–8 minutes.
- Once the eggs are cooked to your liking, season the entire dish with sea salt and freshly ground black pepper to taste. Sprinkle crumbled feta cheese and fresh parsley leaves over the top before serving.
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