Western
Shakshuka
Eggs poached in a smoky, spiced tomato sauce — one pan, scoop it up with bread.
About this recipe
Shakshuka is a western breakfast for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around egg, and it takes about 20 min total but only ~12 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 4 egg
- 1 tin canned chopped tomatoes
- 1 onion
- 3 cloves garlic
- 1 bell pepper
- 1 tsp paprika
- to serve bread
- 1 tsp cumin buy
Equipment
Method
- 1
Soften sliced onion and pepper in oil, 5 min; add garlic, paprika and cumin, 1 min.
~6 min
- 2
Pour in the tomatoes, season, and simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → until thick, 6 min.
~7 min
- 3
Make wells and crack in the eggs; cover and cook until the whites set but yolks stay runny, 6 min.
~6 min
- 4
Serve straight from the pan with bread.
~1 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Slice the pepper flat-side down on the board — it’s steadier and your knife stays in control. How to cut a bell pepper →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Shakshuka take to make? +
About 20 min from start to finish, but only roughly 12 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push. See the full list of smart swaps above.
Can I make Shakshuka ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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