ONE-PAN SHAKSHUKA IN SPICED TOMATO PEPPER SAUCE
One-Pan Shakshuka In Spiced Tomato Pepper Sauce is a classic North African and Middle Eastern dish that feels both comforting and vibrant. The eggs are gently poached in a rich sauce of tomatoes, peppers, onion and garlic, spiced with cumin and paprika to bring warmth and depth of flavour. The silky sauce contrasts beautifully with the soft eggs, while fresh coriander adds brightness just before serving. This One-Pan Shakshuka In Spiced Tomato Pepper is a versatile dish that works as a hearty breakfast, a relaxed brunch or even a quick dinner. This shakshuka is best enjoyed with warm and crusty bread or pita for dipping. This tomato pepper sauce is easy to prepare in One-Pan and naturally wholesome. This shakshuka is a simple way to bring bold Mediterranean flavours to your table. This one-pan shakshuka is very delicious and also nourishing, which is perfect for any time of the day.
RECIPE CATEGORY
Breakfast, Lunch, Dinner, Brunch, Entrée
SERVING SIZE
1
CUISINE
North African, Middle Eastern, Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer, Pan-Fry
OCCASION/HOLIDAY
Anniversary, Breakfast, Brunch, Family Reunion, Father’s Day, Mother’s Day, Spring, Fall, Winter, Weekend Brunch, Easter, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Healthy, High Fibre, Low Cholesterol, Quick & Easy, Low Sugar, Kid-Friendly
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients of One-Pan Shakshuka In Spiced Tomato Pepper Sauce:
- 50 grams | 1.76 ounces | 1 egg
- 40 grams | 1.41 ounces | ¼ medium onion, diced
- 60 grams | 2.12 ounces | ½ red pepper, diced
- 120 grams | 4.23 ounces | 1 medium tomato, diced
- 3 grams | 0.11 ounces | 1 garlic clove, minced
- 60 grams | 0.02 ounces | ½ teaspoon ground cumin
- 00 gram | 0.04 ounces | ½ teaspoon paprika
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
- 1 gram | 0.04 ounces | 1 tablespoon fresh coriander, chopped (garnish)
- 5 grams | 0.05 ounces | ¼ teaspoon fine sea salt
- 30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground
FULL NUTRITIONAL INFORMATION
- Calories: 259 kilocalories
- Fat: 18.3 grams
- Saturated Fat: 3.6 grams
- Carbohydrate: 15.2 grams
- Sugar: 8.0 grams
- Fibre: 4.3 grams
- Sodium: 595 milligrams
- Protein: 8.3 grams
- Calcium: 55 milligrams
- Potassium: 597 milligrams
- Iron: 1.50 milligrams
PREPARATION
- Sauté The Onions And Garlic: Heat olive oil in a skillet over medium heat. Add the diced onions and garlic. Sauté until softened, about 3 to 4 minutes.
- Add The Peppers And Spices: Stir in the diced red pepper, cumin and paprika. Cook for another 5 minutes until the peppers are soft and fragrant.
- Add Tomatoes And Simmer: Add the diced tomato, stirring to combine. Let it simmer for 5 to 7 minutes until the tomatoes break down and form a sauce.
- Create A Well For The Egg: Make a small well in the sauce and gently crack the egg into the centre. Season with salt and pepper.
- Cook The Egg: Cover the skillet with a lid and cook the egg for 5 to 6 minutes or until the egg whites are set and the yolk remains slightly runny.
- Garnish And Serve: Top the One-Pan Shakshuka In Spiced Tomato Pepper Sauce with fresh coriander leaves and serve immediately with bread or pita for dipping.
PREPARATION TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Adjust Spice Levels: If you prefer a spicier One-Pan Shakshuka In Spiced Tomato Pepper Sauce, add a pinch of cayenne or chilli flakes for extra heat.
- Perfect Eggs: To keep the yolk runny, keep an eye on the egg while cooking and adjust the cooking time according to your preference.
- Make Ahead: You can make the sauce in advance and reheat it when ready to add the egg for a quicker meal.
VARIATIONS
- Green One-Pan Shakshuka: Swap out the tomatoes and peppers for spinach, kale and green chilli for a different take on the dish.
- Cheesy One-Pan Shakshu: Add crumbled feta cheese or goat cheese on top of the sauce before adding the egg for a creamy twist.
- Meat Lovers: For added protein, include cooked chorizo, sausage or lamb mince in the base before adding the egg.
PREPPING AND STORAGE
- Refrigerator Storage: Store leftover sauce in an airtight container in the refrigerator for up to 2 days. When reheating, add a fresh egg and cook the egg in a freezer-safe container for up to 2 months. Defrost, reheat and add the egg when ready to serve.
