One Pan Shakshuka (Eggs in Hell) – Easy 15-Minute Brunch

One Pan Shakshuka (Eggs in Hell) is a bold, comforting dish that transforms simple ingredients into something unforgettable. This vibrant skillet meal features hearty vegetables simmered in a richly spiced tomato sauce, topped with gently poached eggs and served with warm bread for dipping. Best of all, One Pan Shakshuka (Eggs in Hell) comes together in just 15 minutes.

Whether you serve it for brunch, breakfast, or even dinner, this dish delivers warmth and flavor in every bite. The runny yolks melt into the spiced tomato base, while the potatoes add unexpected heartiness. Because everything cooks in one skillet, cleanup stays minimal and stress-free.

The first time I made One Pan Shakshuka (Eggs in Hell), I planned it as a quick weekend brunch. However, once the sauce began bubbling and the spices filled the kitchen, it felt like something far more special. We tore into warm naan and dipped straight into the skillet. The combination of creamy yolk and smoky tomato sauce instantly won everyone over. Since then, it has become a reliable favorite whenever I want something cozy yet effortless.

A bold and comforting one-pan Middle Eastern dish with poached eggs simmered in spiced tomato sauce and vegetables.

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Course: Breakfast

Cuisine: Middle Eastern

Calories: 257

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 0.5 red bell pepper, diced
• 1 medium potato, diced
• 4 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 5-6 large eggs
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon sugar
• 0.5 teaspoon paprika
• 0.5 teaspoon cumin
• fresh cilantro or parsley for garnish
• toasted bread for serving

Equipment

• Large Skillet or Cast Iron Pan
• wooden spoon

Method

 

1. Heat oil in a large skillet over medium heat. Add onion, bell pepper, and potato. Cook for 4-5 minutes.
2. Add garlic and cook for 1 minute. Stir in crushed tomatoes, salt, pepper, sugar, paprika, and cumin.
3. Reduce heat, cover, and simmer for 3-4 minutes.
4. Make small wells in the sauce and crack in eggs. Season lightly.
5. Cover and cook for 5-8 minutes until whites are set and yolks reach desired doneness. Garnish and serve.

Nutrition

Calories: 257kcalCarbohydrates: 18gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 186mgSodium: 420mgPotassium: 610mgFiber: 3gSugar: 6gVitamin A: 1200IUVitamin C: 25mgCalcium: 70mgIron: 3mg

Notes

Use room-temperature eggs for even cooking. Serve immediately with toasted bread for dipping.

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What Makes One Pan Shakshuka (Eggs in Hell) So Special

A Flavor-Packed Tomato Base

The heart of One Pan Shakshuka (Eggs in Hell) lies in its sauce. Crushed tomatoes simmer with onion, red bell pepper, garlic, and warm spices. Paprika adds subtle smokiness, while cumin deepens the flavor. A small touch of sugar balances the acidity of the tomatoes, creating a harmonious base.

Additionally, diced potatoes simmer directly in the sauce. This addition makes the dish more filling and gives it a comforting, stew-like texture. The potatoes absorb the spices beautifully, which enhances every bite.

Because the sauce simmers briefly before adding the eggs, the flavors concentrate quickly without requiring long cooking times.

Perfectly Poached Eggs Every Time

Eggs are gently cracked into small wells in the sauce. Then, they steam under a lid until the whites set and the yolks remain slightly runny. As a result, you achieve that irresistible texture where the yolk flows into the sauce.

Using room-temperature eggs helps them cook evenly. Moreover, covering the skillet traps steam, which ensures consistent poaching without overcooking the yolks.

Ingredients for One Pan Shakshuka (Eggs in Hell)

Core Ingredients

To prepare One Pan Shakshuka (Eggs in Hell), gather:

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• ½ red bell pepper, diced
• 1 medium potato, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 5-6 large eggs (room temperature preferred)
• ½ teaspoon each salt, pepper, sugar
• ½ teaspoon each paprika and cumin
• Fresh cilantro or parsley for garnish
• Toasted bread for serving

These ingredients create a balanced combination of texture and flavor.

Optional Toppings

Although the dish stands strong on its own, you can elevate One Pan Shakshuka (Eggs in Hell) with:

• Crumbled feta
• Grated parmesan
• Mozzarella
• Sliced avocado

Each topping adds creaminess and contrast to the spiced tomato base.

How to Make One Pan Shakshuka (Eggs in Hell)

Step 1: Sauté the Vegetables

Heat oil in a large skillet over medium heat. Add onion, bell pepper, and diced potato. Cook for 4-5 minutes, stirring frequently until slightly softened.

Next, stir in minced garlic and cook for about one minute until fragrant.

Step 2: Build the Sauce

Add crushed tomatoes, salt, pepper, sugar, paprika, and cumin. Stir thoroughly to combine.

Reduce heat to low. Cover and simmer for 3-4 minutes to allow flavors to meld.

Step 3: Add the Eggs

Use a spoon to create small wells in the sauce. Crack each egg gently into its own well. Lightly season the eggs with salt and pepper.

Cover the skillet again and cook on low heat for 5-8 minutes. Check frequently until the whites set while the yolks remain slightly runny.

Step 4: Garnish and Serve

Remove from heat. Top with fresh cilantro or parsley. Serve immediately with toasted naan, pita, baguette, or garlic bread.

Expert Tips for Perfect One Pan Shakshuka (Eggs in Hell)

Use a Large Skillet

A wide skillet ensures even egg spacing and uniform cooking. A cast-iron pan works especially well because it retains heat efficiently.

Bring Eggs to Room Temperature

Room-temperature eggs cook more evenly and prevent sudden temperature drops in the sauce.

Prepare Ingredients First

Because One Pan Shakshuka (Eggs in Hell) cooks quickly, prep all ingredients before turning on the stove. This keeps the process smooth and stress-free.

Monitor Egg Doneness

Check the eggs often. While most prefer runny yolks, you can cook longer for firmer centers if desired.

Make-Ahead Instructions

You can prepare the tomato and vegetable base up to two days in advance. Allow it to cool, then store it in the refrigerator.

When ready to serve, reheat the sauce in a skillet. Then add fresh eggs and cook as directed. Avoid cooking the eggs ahead of time, as reheating can alter their texture.

Frequently Asked Questions

Can I make One Pan Shakshuka (Eggs in Hell) dairy-free?

Yes. Simply skip cheese toppings and enjoy as is.

What bread works best?

Naan, pita, crusty baguette, or garlic bread pair beautifully.

Can I make it spicier?

Add extra red pepper flakes or a dash of hot sauce.

Is it suitable for dinner?

Absolutely. This dish works for any meal of the day.

How do I store leftovers?

Store the sauce separately from eggs when possible. Reheat gently on the stovetop.

Conclusion

One Pan Shakshuka (Eggs in Hell) combines bold spices, hearty vegetables, and perfectly poached eggs into one unforgettable skillet meal. Because it cooks quickly and uses everyday ingredients, it fits effortlessly into busy mornings or relaxed weekend brunches.

Once you dip warm bread into the rich tomato sauce and silky egg yolk, you will understand why One Pan Shakshuka (Eggs in Hell) continues to win hearts around the world. Make it once, and it may become your new favorite comfort dish.