Shakshuka in a pan


  • 1
  • 2
  • 3
  • 4
  • 5
(60 ratings)

Prep: 5 mins Cook: 20 mins


Serves 2

Vary this popular brunch dish by flavouring the simple tomato sauce with whatever you have to hand - curry powder, pesto or fresh herbs

Nutrition and extra info

  • The sauce can be frozen for one month
  • Gluten-free
  • Nut-free
  • Vegetarian

Nutrition: per serving

  • kcal340
  • fat20g
  • saturates5g
  • carbs21g
  • sugars17g
  • fibre0g
  • protein21g
  • salt1.25g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander, stalks and leaves chopped separately
  • 2 400g cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. 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.

  2. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
26th Oct, 2013
Very yummy recipe. I did find it a tiny bit lacking though, so added courgette, chorizo, red peppers and some paprika and that turned out great for me
12th May, 2013
I just made this, I'm not a big egg fan but even I enjoyed it. Very yummy and quick but if you don't like super runny eggs cook it for a bit longer. Very nice though, got some leftover in the fridge for tomorrow. :)
27th Apr, 2013
Yum! That was absolutely delish :) Its best when made only with fresh veggies, and leaving the tin ingredients out.
21st Apr, 2013
Had it for breakfast on a lazy Sunday, absolutely lovely. Hopefully will get the chance to scale it up one day
8th Apr, 2013
Yummmmm! I made enough for 2 servings meaning to take the second for lunch. Succumbed to the cravings of my tongue and finished most of it for dinner. Definitely recommended.
11th Feb, 2013
This was very tasty. Used basil instead of coriander and really enjoyed it.
16th Jan, 2013
2nd Jan, 2013
Love this dish, served with fish and veg beautiful. Also creates a lovely thick spicy tomato soup if blended down.
30th Aug, 2012
Simple and delicious Good on a student's budget.
20th Jul, 2012
This was lovely with a bit of bread for Dinner. I added a little pancetta that was needing to be used too. Would definitely make again!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?