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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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!
27th Jun, 2012
This was gorgeous. I used basil, rosemary and pesto as I'm not a big coriander fan. Delicious with crusty bread and salad.
17th Apr, 2012
I was making this for supper so wanted to bulk it out a bit so added red peppers and chorizo and used ordinary tinned tomatoes instead of cherry. The eggs took far longer to cook than stated though and in the end I ended up bunging the whole lot under the grill. Would do again, but would put the pot in the oven once I added the eggs.
susannahgrammar's picture
18th Nov, 2011
So easy and so delicious. I used normal tinned whole tomatoes and rosemary instead fo coriander, because that is what I had. A new family favourite.
25th Sep, 2011
Delicious. I added some red lentils to stock it up a bit for a tasty brunch and some fresh rosemary to the garlic and onions to make it a bit more fragrant. My husband and I just ate it with some crusty brown bread. Yum! Perfect Autumn brunch!
10th Sep, 2011
I will definately make this again.
7th Sep, 2011
This is a delicious, quick and very light meal. I did not have any tinned cherry tomatoes so I just used regular chopped ones. I added fresh basil and dried rosemary to the suace, and served it with plain cous cous. Absolutely lovely.
26th May, 2011
One of my favourites, we found this dish in Turkey served for breakfast, with fresh bread. Called something that sounds like Memenem but we found if you tried to order Eminem it usually worked.
26th Mar, 2011
This recipe is ok. The only reason why I gave it 3 stars instead of 2 is that it is so cheap and very light - so if you are after something warm and light in the evening its great, otherwise try something else.
22nd Aug, 2010
I liked this as a simple midweek meal but hubby wasn't so keen. I served his with crispy chorizo on top and a crusty bread roll to make it seem more substantial but he still kept digging through the sauce in the hope of finding some pasta!!


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