Hi friends!
Have you ever wanted to make something warm, yummy, and savory for breakfast… all in one pan? Let me introduce you to one of my absolute favorite cozy meals Shakshuka!
It’s a Middle Eastern dish made with soft eggs cooked in a bubbly, spiced tomato and pepper sauce. It’s healthy, super flavorful, and honestly… way better than going out for brunch!
Let’s dive into this fun and simple recipe that’s perfect for slow weekend mornings or even a quick weeknight dinner. Ready?
👩🍳 Method (In Detail)
Start with the Heat
Begin by placing a large non-stick skillet or frying pan on the stove over medium heat. Drizzle in a bit of olive oil just enough to lightly coat the bottom of the pan. Give it a minute to heat up. You want the oil to be warm but not smoking. This creates the perfect base to bring out the aroma and depth of the spices and vegetables you’re about to add.
Add the Flavor Makers
Once the oil is hot, add in your sliced onion and minced garlic. Then, sprinkle in the paprika, cumin, and ground coriander. Stir everything together with a wooden spoon or spatula to evenly coat the onions and garlic in the spices. Let it all cook for 2–3 minutes, stirring occasionally, until the onions begin to soften and the whole kitchen starts to smell amazing. This step really sets the tone for a deeply flavorful shakshuka.
Toss in the Veggies
Next, it’s time to add the colorful, juicy veggies chopped red bell peppers, diced tomato, and your optional chili pepper if you like a bit of heat. Stir these into the pan and let them cook down together. Keep the heat at medium and let the veggies simmer for about 5 to 10 minutes. Stir every few minutes to prevent sticking. By the end of this step, the vegetables should be soft, slightly caramelized, and swimming in their own rich, tasty juices.
Make the Egg Pockets
Now comes the fun part adding the eggs! Using the back of your spoon, gently press into the cooked mixture to create small wells or “pockets.” These little spaces will hold the eggs in place. Once your wells are ready, carefully crack one egg into each pocket. Make sure to space them out so they don’t run together. If you like, you can sprinkle a tiny bit of salt over the eggs now.
Let the Eggs Set
Lower the heat just a bit and cover the pan with a lid. Let the eggs cook gently for around 5 minutes. The steam trapped inside the pan will help cook the eggs from the top while the heat from the sauce cooks them from below. You can cook the eggs to your liking some people prefer runny yolks, others want them fully set. Just keep an eye on them, and don’t overcook! You can even peek by lifting the lid gently after a few minutes.
Top and Serve
Once the eggs are cooked just how you like them, remove the pan from heat. Sprinkle freshly chopped coriander (or parsley if that’s what you have) all over the top for a pop of color and herby freshness. Add another pinch of salt and freshly ground black pepper to bring it all together. Serve your shakshuka hot straight from the pan if you’re feeling cozy!
🛠️ Necessary Tools
- One large non-stick skillet or frying pan (with a lid)
- Cutting board and knife
- Wooden spoon or spatula
- Small bowls (for prep, optional)
- Measuring spoons
- Plate and fork for tasting (very important 😋)
🍳 Easy Shakshuka Recipe, A Cozy One-Pan Brunch at Home!
Cuisine: Tunisia, MediterraneanDifficulty: Easy2
servings10
minutes15
minutes25
minutesIngredients
2 small red bell peppers (chopped)
1 medium tomato (diced)
1 yellow onion (sliced)
3 garlic cloves (minced)
1 small chili pepper (optional – if you like heat!)
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
Salt and black pepper to taste
4 eggs
Fresh coriander (for garnish)
Olive oil (for cooking)
Directions
- Start with the heat! Pour a little olive oil into your pan and let it heat up over medium flame.
- Add the flavor makers. Toss in the onion, garlic, and all those beautiful spices (paprika, cumin, coriander). Stir them and cook for 2–3 minutes until the smell makes you hungry!
- Toss in the veggies. Add the chopped red peppers, tomato, and chili (if using). Cook everything for about 5–10 minutes until the veggies are soft and juicy.
- Make the egg pockets. Use a spoon to make little wells in the sauce. Crack the eggs gently into those spots.
- Let the eggs set. Cover the pan with a lid and cook for 5 minutes or until the eggs are done how you like. (I like mine a little runny yum!)
- Top and serve. Sprinkle fresh coriander and a pinch more salt and pepper. Serve hot!
Notes
- Don’t overcook the eggs! If you forget the lid or leave it on too long, your eggs might turn rubbery instead of soft and delicious.
- Taste before salting. Tomatoes can sometimes be salty or sweet on their own, so add seasoning slowly.
- Use a lid that fits well. A loose lid can let steam escape, and the eggs won’t cook evenly.
- Low heat is your friend. Too high, and things might burn before the eggs are done.
🍞 Serving Suggestions
- Enjoy your shakshuka with toasted sourdough or pita bread.
- Add a scoop of yogurt or a sprinkle of feta cheese for extra yum.
- Feeling fancy? Serve it with avocado slices or a side salad.
🎉 Fun Fact
The word “Shakshuka” means “a mixture” in Arabic and that’s exactly what this dish is! It’s believed to have started in North Africa, and now it’s a favorite all over the world, especially in Israel and other parts of the Middle East.
🥰 Conclusion
There you have it my easy, cozy Shakshuka recipe that’s full of flavor, color, and joy! I love making this dish when I want something savory and satisfying without too much fuss. Plus, it feels like a brunch treat but takes less than 30 minutes from start to finish.
So next time you’re thinking about going out for brunch… maybe just stay in, sip some tea, and whip up this simple, soul-warming recipe. 💛
Let me know how it turns out!
