Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 tbs Olive Oil; 2 chopped Red Onions; 1 finely chopped Red Chilli; 1 clove Garlic; Chopped Coriander; 800g Cherry Tomatoes; 1 tbs Caster Sugar; 4 Eggs; Spinkling Feta

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Vegetarian recipe with Egyptian flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 49 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 29 min total

1 tbs Olive Oil
2 chopped Red Onions
1 finely chopped Red Chilli
1 clove Garlic
Chopped Coriander
800g Cherry Tomatoes
1 tbs Caster Sugar
4 Eggs
Spinkling Feta

Step-by-step instructions

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.
Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
Can be frozen for 1 month.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one.
Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking.
Scatter with the coriander leaves and serve with crusty bread.

Why this works on a weeknight

Shakshuka genuinely fits a 30-minute weeknight window, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Shakshuka actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Vegetarian Egyptian ⚡ 30-Min Dinner Egg Brunch Breakfast