By Akshara
April 16, 2026
Shakshuka is the king of one-pan meals, featuring eggs gently poached in a vibrant, spiced tomato and pepper reduction. It’s a protein-packed Mediterranean classic that looks impressive but is incredibly forgiving to make. The secret is letting the sauce thicken enough to hold the eggs, creating a rich, savoury base that’s perfect for dipping.
4 large eggs 1 can (400g) crushed tomatoes 1 red bell pepper, diced 1 onion, finely chopped 2 cloves garlic, minced 1 tsp paprika and 1/2 tsp cumin Feta cheese for garnish
Sauté the onion, bell pepper, and garlic in a pan until soft, then stir in the tomatoes and spices.
Simmer the sauce for 10 minutes over medium-low heat until it thickens and the flavors meld.
Use a spoon to create small wells in the sauce and carefully crack an egg into each space.
Cover the pan and cook for 5–8 minutes until the whites are opaque but the yolks remain beautifully runny.