Shakshuka: One-Pan Wonder for Any Meal
Alexandra ClarkShakshuka (One-Pan Eggs in Spicy Tomato Sauce)
Alexa “Lex” Clark
2-6
0 hours,2 minutes
0 hours
North African
Breakfast/Brunch
Enjoy Shakshuka: eggs gently poached in a rich spicy tomato sauce. This customizable, healthy meal takes little effort for maximum flavour and is perfect for breakfast, brunch, or dinner.
Top with all your favourite goodies to make it your own: feta, avocado, fresh herbs. Serve with a crusty loaf of bread and enjoy!
Ingredients
2–3T Shakshuka Spice
2T Olive Oil
1 Onion, diced
1 Red Bell Pepper, thinly sliced or diced
28oz tomatoes - whole, crushed or passata (tomato sauce)
4–6 large eggs
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5oz Feta or Goat Cheese
Leafy greens - spinach, Swiss chard, beet greens, kale (if you have to) - chopped coarsely
Olives
Artichoke hearts
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2 Garlic Cloves, minced - for those who love garlic (like Lex)
1t Caraway Seeds - crushed - for fun flavour pops
½t Cumin - for more earthiness
1-2t Honey - to round out the heat
1t Vinegar - to add a little extra acidity
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1/4c Cilantro leaves, chopped
1/4c Parsley leaves, chopped
Avocado slices
Microgreens
Shakshuka Spice
Directions
Preheat oven to 375 (190 C) - if using
Heat olive oil in a deep, oven-safe skillet over medium-high. Make sure it’s deep enough to hold the sauce when it’s bubbling.
Add onion and red pepper to the pan and spread in an even layer.
Lower heat to medium-low.
Allow to char slightly in the hot pan without stirring (3-5 minutes). Char is good for flavour development
Once you have some char, stir and sauté until soft at medium-,low
Add Shakshuka Spice. Saute until the vegetables are coated and the mix if fragrant
Add in any optional flavour bumps at this point
Add tomatoes and use a spoon to break up any chunks of tomato - if using whole or crushed.
Stir to combine and bring to a simmer.
Cook 10 minutes until the sauce thickens
Taste and adjust the seasoning by adding more Shakshuka spice, salt or pepper to your taste
Stir in any add-ins at this point - cheese, cooked meat or greens.
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Make 4-6 egg-sized wells in the sauce with the back of a spoon.
Crack eggs into the wells. Sprinkle more cheese on top if you want.
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Transfer skillet to preheated oven
Bake until the egg whites are just set - 15-18 minutes. Cook longer if you want less runny eggs.
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Drop the temperature to low.
Cover the pan and simmer on low until the eggs are set - 5-8 minutes. Cook longer if you want less runny eggs.
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Serve immediately. While the sauce can rest, the egg can not (if you want runny eggs - and most people do.)
Add a final drizzle of olive oil and a sprinkle of Shakshuka spice
Top with all the garnishes you can think of. (one of the extra fun parts of this dish!)
Serve in the skillet on a trivet for a family-style shared meal with a spoon an individual plates or plate out individually (most people want this so they get their own egg)
Serve with a big piece of crusty bread for everyone.
Shakshuka (One-Pan Eggs in Spicy Tomato Sauce)
Alexa “Lex” Clark
2-6
0 hours,2 minutes
0 hours
North African
Breakfast/Brunch
Enjoy Shakshuka: eggs gently poached in a rich spicy tomato sauce. This customizable, healthy meal takes little effort for maximum flavour and is perfect for breakfast, brunch, or dinner.
Top with all your favourite goodies to make it your own: feta, avocado, fresh herbs. Serve with a crusty loaf of bread and enjoy!
Ingredients
2–3T Shakshuka Spice
2T Olive Oil
1 Onion, diced
1 Red Bell Pepper, thinly sliced or diced
28oz tomatoes - whole, crushed or passata (tomato sauce)
4–6 large eggs
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5oz Feta or Goat Cheese
Leafy greens - spinach, Swiss chard, beet greens, kale (if you have to) - chopped coarsely
Olives
Artichoke hearts
blank
2 Garlic Cloves, minced - for those who love garlic (like Lex)
1t Caraway Seeds - crushed - for fun flavour pops
½t Cumin - for more earthiness
1-2t Honey - to round out the heat
1t Vinegar - to add a little extra acidity
blank
1/4c Cilantro leaves, chopped
1/4c Parsley leaves, chopped
Avocado slices
Microgreens
Shakshuka Spice
Directions
Preheat oven to 375 (190 C) - if using
Heat olive oil in a deep, oven-safe skillet over medium-high. Make sure it’s deep enough to hold the sauce when it’s bubbling.
Add onion and red pepper to the pan and spread in an even layer.
Lower heat to medium-low.
Allow to char slightly in the hot pan without stirring (3-5 minutes). Char is good for flavour development
Once you have some char, stir and sauté until soft at medium-,low
Add Shakshuka Spice. Saute until the vegetables are coated and the mix if fragrant
Add in any optional flavour bumps at this point
Add tomatoes and use a spoon to break up any chunks of tomato - if using whole or crushed.
Stir to combine and bring to a simmer.
Cook 10 minutes until the sauce thickens
Taste and adjust the seasoning by adding more Shakshuka spice, salt or pepper to your taste
Stir in any add-ins at this point - cheese, cooked meat or greens.
blank
Make 4-6 egg-sized wells in the sauce with the back of a spoon.
Crack eggs into the wells. Sprinkle more cheese on top if you want.
blank
Transfer skillet to preheated oven
Bake until the egg whites are just set - 15-18 minutes. Cook longer if you want less runny eggs.
blank
Drop the temperature to low.
Cover the pan and simmer on low until the eggs are set - 5-8 minutes. Cook longer if you want less runny eggs.
blank
Serve immediately. While the sauce can rest, the egg can not (if you want runny eggs - and most people do.)
Add a final drizzle of olive oil and a sprinkle of Shakshuka spice
Top with all the garnishes you can think of. (one of the extra fun parts of this dish!)
Serve in the skillet on a trivet for a family-style shared meal with a spoon an individual plates or plate out individually (most people want this so they get their own egg)
Serve with a big piece of crusty bread for everyone.
