Shakshuka in a pan


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(85 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
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  • 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.

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Comments, questions and tips

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25th Feb, 2014
This was a great meal to start the week off. I used 2 x tinned tomatoes (although this left the dish a little runny) and basil instead of coriander. I added halved cherry tomatoes, red peppers, black olives, mushrooms and green beans to bulk it out a bit. I cooked it on the hob but after adding the eggs I transferred the ingedients into an oven proof dish and baked in the oven for 20 minutes until the eggs were cooked. I served with potato wedges. It was delicious and very much recommended. :-)
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.


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