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Quick Shakshuka Recipe Easy One-Pan Breakfast for Busy Mornings

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A quick and easy one-pan shakshuka recipe featuring a rich, tangy tomato sauce and tender poached eggs, perfect for busy mornings or any meal.

Ingredients

Scale
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz / 400 g) canned diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ¼ teaspoon red chili flakes (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 large eggs
  • 2 tablespoons fresh parsley or cilantro, chopped
  • ½ cup crumbled feta cheese (optional)

Instructions

  1. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat until shimmering but not smoking, about 1 minute.
  2. Add the finely chopped onion and cook for 5–7 minutes, stirring occasionally, until translucent and soft.
  3. Stir in the minced garlic, smoked paprika, cumin, and red chili flakes (if using). Cook for 1–2 minutes until fragrant.
  4. Pour in the canned diced tomatoes and add the tomato paste. Stir well to combine and bring to a gentle simmer, then reduce heat to medium-low.
  5. Simmer the sauce uncovered for 10–12 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
  6. Make 4 small wells in the sauce and carefully crack one egg into each well, preferably cracking into a small bowl first.
  7. Cover the skillet with a lid and cook for 5–8 minutes, depending on desired yolk consistency (about 6 minutes for soft yolks).
  8. Sprinkle chopped parsley or cilantro and crumbled feta cheese (if using) over the top.
  9. Serve immediately with crusty bread or warm pita.

Notes

If the sauce is too thick before adding eggs, stir in a splash of water or broth to loosen it. If too watery, cook a few minutes longer uncovered. Crack eggs into a small bowl before adding to avoid shells. Covering the pan while cooking eggs traps steam and gently cooks the whites without overcooking yolks. Use fresh spices for best flavor. For dairy-free, omit feta or use plant-based cheese. Leftovers keep up to 2 days refrigerated; reheat gently and consider adding fresh eggs.

Nutrition

Keywords: shakshuka, quick breakfast, one-pan meal, eggs, tomato sauce, easy recipe, healthy breakfast, vegetarian, gluten-free

Find it online: https://merrymorsel.com/quick-shakshuka-recipe-easy-one-pan-breakfast-for-busy-mornings/