confessions of a modern mom

Easy One Pan Meal: Shakshuka

Easy One Pan Meal: Shakshuka

Cold winter mornings scream out for something hearty to warm you up, particularly on the weekend…or an icy night…or whenever you feel like making a whole meal in one pan. That’s why I have been making a staple of Israeli cuisine almost every weekend for the last few weeks. This dish really satisfies. Plus, it’s healthy, quick and easy on the budget.

There are a million and one ways to make shakshuka, and the best thing is that you can easily personalize it with flavors you like. I’m going to give you a very basic recipe and you can make additions as you wish.

You can serve it alone. You can serve it with a platter of sliced vegs. How about a nice Israeli salad and hummus? No matter what you serve with it, you MUST serve some sort of bread. How else will you savor that spicy tomato sauce all the way to the last drop? I must say, swiping a piece of pita or challah along the bottom of the dish is the most wonderful part of this meal…

Yesterday, I tried something new and made a Shakshuka Pizza. It was not as involved as regular shakshuka (not that THAT takes a lot of time!) and surprised us all in its uniqueness and deliciousness! Recipe below…


Shakshuka served with Israeli salad, hummus, pickles and homemade pita
Shakshuka served with Israeli salad, hummus, pickles and homemade pita

2 tablespoons olive oil
2 tablespoons schug (store bought or see below for recipe)
1 tablespoon tomato paste
2 red peppers, cut into chunks
4 cloves garlic, crushed
1 teaspoon ground cumin
5 cups of diced tomatoes (I have used fresh or a box of Pomi as bothwork well)
2-4 eggs (depending on how many you feel like eating)
coarse sea salt (I use Maldon)

Heat oven to 400 degrees.

Heat the olive oil in a pan over medium heat. I love to use a cast iron pan or a copper pan that looks beautiful when brought to the table. Add the schug, tomato paste, peppers, garlic, cumin and two big pinches of salt. Cook until the peppers have softened. Add the diced tomatoes and simmer over medium heat until the sauce thickens. Salt and pepper to taste.

Depending on the number of eggs you are using, make a little divet in the sauce for each. Gently break an egg into each hole, making sure not to break the yolks.

Place the pan in the oven and cook until the egg whites are set but the yolks are still runny.


Things to try as add-ins: onions, feta, cayenne, paprika, goat cheese, parsley, spinach, olives, kale, swiss chard, mushrooms

Things to serve alongside the shakshuka: labaneh (or thickened yogurt), hummus, salad, pita, challah, platter of slied tomatoes and cucumbers…

Shakshuka Pizza
(this is the five minute version of shakshuka, but requires that you have pizza gough on hand)

Crispy, spicy and delectable

pizza dough
1 tablespoon olive oil
1 tablespoon schug
1 cup diced tomatoes
1 teaspoon cumin
1/8 teaspoon garlic powder
1/4 teaspoon salt
1 egg
1/8 teaspoon black pepper
1` teaspoon zaatar
1 teaspoon parsley, chopped

Heat the oven to 400 degrees.

Roll out a baseball sized ball of pizza dough until thin and about 6″ in diameter. In a small pan, heat the olive oil over medium high heat. Add the dough to the pan. Spoon schug and tomatoes to cover the top. Add the cumin, garlic powder, salt and black pepper. Break an egg into the center of the pizza, making sure not to break the yolk. Tip: use the tomatoes to build a “wall” around the edge of the pizza so the egg doesn’t run off into the pan.

Place the pan in the oven until the egg white is set but the yolk is still runny. Sprinkle with parsley and serve.


Keep this in your fridge at all times!

3 tablespoons cilantro, coarsely chopped
3 tablespoons parsley, coarsely chopped
2 hot green or red chiles, chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamon
1/4 teaspoon ground cloves
1/8 teaspoon sugar
1/4 teaspoon salt
1 clove garlic
2 tablespoons olive oil
2 tablespoons water

Place all the ingredients in a mini food processor. Pulse to make a corase paste. Voila! Store in an airtight jar in the fridge for up to 3 weeks. I like to make extra and give it as a gift.


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