Florencia Baldini Last Updated on June 12, 2026There’s something incredibly comforting about starting the day with a warm, savoury meal like this healthy one-pan shakshuka. It’s one of my go-to brunch recipes—perfect for a slow Sunday morning when you want something hearty but wholesome. Made with spiced tomatoes, peppers, and gently cooked eggs, this high-protein dish is packed with flavour and goodness.
This Shakshuka recipe is honestly one of the reasons I don’t bother going out for brunch anymore. It’s such a simple dish, but it feels special—like the kind of thing you’d happily order in a restaurant on a Sunday morning. At home, though, you get to make it exactly how you like it: add your favourite toppings, maybe bake a little bread on the side, and suddenly you’ve got the most comforting Sunday lunch.
Shakshuka is naturally gluten-free, budget-friendly, and made with simple ingredients you probably already have at home. It’s also loaded with fibre and healthy fats, making it a great savoury breakfast option that helps keep your blood sugar steady and energy levels up. Whether you’re looking to switch up your usual breakfast or just want an easy, nourishing one-pan meal, this shakshuka recipe ticks all the boxes.
What Is ‘Shakshuka’?
Shakshuka is a North African and Middle Eastern classic that has rightfully earned its place on brunch menus all over the world — and on the tables of anyone who has made it once and immediately added it to their permanent rotation. It’s eggs poached directly in a rich, spiced tomato and pepper sauce, brought to the table in the very pan it was cooked in. It is warming, deeply savoury, and completely satisfying in a way that feels almost effortless to achieve.
This is the recipe you make for a slow weekend morning when you want something that feels celebratory but genuinely requires very little effort. It feeds a crowd from a single pan, it uses mostly store cupboard ingredients, and it is the kind of meal that gets better every time you make it as you learn exactly how you like your spice level and how runny you like your eggs.
The Sauce
The base of a great shakshuka is everything. Here, it starts with yellow onion and garlic cooked down until soft and sweet, a hit of fresh chilli if you want the heat, and then red peppers and fresh tomato joining the pan before a tin of finely chopped tomatoes brings it all together into a proper sauce. Using good quality canned tomatoes makes a real difference — Mutti is a brilliant choice, with a sweetness and depth that cheaper alternatives don’t quite match.
Then come the spices: paprika for warmth and colour, cumin for that earthy, smoky depth, and coriander for a gentle aromatic note that lifts the whole sauce and makes it smell absolutely extraordinary. Together they turn a simple tomato base into something that tastes complex, layered, and like it has been simmering far longer than it actually has.
The Eggs
The eggs are the moment. Once your sauce is rich and bubbling, you create small wells and crack an egg into each one. The whites cook in the heat of the sauce while the yolks stay just-set and golden — or fully cooked if that’s your preference. Three to four eggs fits this sauce perfectly, making it generous enough for two people or satisfying enough for one very hungry person with good bread to hand. The eggs poach directly in all that flavour, absorbing the spiced tomato into every bite.
How To Serve
Shakshuka is best served straight from the pan while it’s still bubbling hot. Scoop it up with a slice of crusty bread, pita, or even some warm flatbread to soak up all the rich, spiced tomato sauce and runny yolks. You can also top it with fresh herbs like parsley or coriander, a sprinkle of feta cheese, or a dollop of yoghurt for extra creaminess. For a heartier meal, pair it with avocado or a small side of greens.
Cooked in Partnership with HexClad
This shakshuka was made in my HexClad 20cm pan — and honestly, it’s the kind of kitchen upgrade that makes you wonder why you waited so long. HexClad’s signature hybrid technology combines a stainless steel exterior with a non-stick interior surface, meaning you get the heat distribution and searing power of steel with the effortless release of non-stick. For a dish like shakshuka, where you need even heat across the base to simmer a sauce properly and cook eggs gently without sticking, it makes a genuinely noticeable difference. The sauce catches nothing, the clean-up takes about thirty seconds, and the pan looks beautiful on the hob while it’s doing all of that.
It also happens to be the pan range backed by Gordon Ramsay — someone who has cooked in every pan imaginable at every level of professional cooking, and still chose HexClad as the brand he stands behind. That’s not a detail I take lightly. HexClad pans are oven safe up to 260°C, work across all hob types including induction, and are built to last in a way that cheap non-stick simply isn’t. No peeling, no warping, no replacing it every two years. If you’re going to invest in one piece of cookware that genuinely earns its place in your kitchen, this is it.
Serve With
- Warm bread like pita, sourdough or flatbread
- A dollop of Greek yoghurt or tahini sauce
- Fresh herbs like parsley or coriander on top
- A side of avocado or a green salad for extra fibre
Why Savoury Breakfast Is A Great Choice
Savoury breakfasts like Shakshuka can help support better blood sugar balance throughout the day. Unlike sweet breakfasts, which often cause a glucose spike followed by a crash, savoury options tend to be higher in protein, fibre, and healthy fats—all of which help keep you full and energised for longer. According to ZOE, savoury breakfasts are often better for your metabolic health. The NHS also highlights the impact of sugar on long-term health, and experts like Jessie Inchauspé (also known as the “Glucose Goddess”) suggest starting the day with fibre and protein to reduce glucose spikes. So, choosing a dish like shakshuka not only satisfies your savoury cravings but also supports your overall health.
Tips
- Use a lid: Covering the pan while the eggs cook helps them set without drying out.
- Chop vegetables evenly: This helps them cook at the same rate and gives a better texture.
- Like it spicy? Keep the chilli seeds in for more heat or remove them for a milder taste.
- Serve with bread: Crusty sourdough, toasted pita or flatbread are perfect for dipping into those runny yolks.
- Make it in advance: You can cook the pepper and tomato base ahead of time and simply reheat before adding eggs.
Swaps
Red peppers: You can use yellow or green peppers, but red adds the most sweetness.
Tomato: Use canned chopped tomatoes if fresh are out of season.
Yellow onion: Red or white onions will also work.
Chilli pepper: Try chilli flakes or hot sauce if you don’t have fresh chilli.
Spices: Feel free to adjust the mix—add turmeric, smoked paprika or even a pinch of cinnamon.
Eggs: Swap with tofu for a plant-based alternative, though texture and flavour will change.
Storage
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently on the hob or in the microwave.
Freezer: Not recommended—eggs don’t freeze well in this dish.
More One-Pan Egg Recipes
Healthy One-Pan Shakshuka (Easy Brunch Idea)
Video
Ingredients
- 1 yellow onion
- 3 cloves garlic
- 1 tbsp fresh chilli, optional, diced
- 1 large tomato, chopped
- 2 small red pepper, chopped
- 400 g chopped tomatoes, (from a can, I used Mutti)
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- salt, pepper,, to taste
- 4 eggs
Instructions
- Heat the oil in a large pan over medium heat, using 1-2 tablespoons of olive oil.
- Heat the oil. Add 1–2 tablespoons of olive oil to a large pan over medium heat.
- Sauté the vegetables. Add the chopped onion, red pepper, and minced garlic. Cook for about 5 minutes, stirring occasionally, until everything has softened and the onion is translucent.
- Toast the spices. Add the cumin, paprika, coriander, and chilli if using, and cook for 1–2 minutes, stirring continuously. Cooking the spices directly in the oil at this stage unlocks their full depth and makes the whole kitchen smell incredible.
- Build the sauce. Pour in the canned tomatoes along with the fresh chopped tomato. Season well with salt and pepper and stir everything together. Let the sauce simmer for 10 minutes until it has thickened and the flavours have properly come together. Taste and adjust the seasoning.
- Add the eggs. Use the back of a spoon to create 3–4 wells in the sauce. If the sauce looks very thick at this point, add a small splash of water before cracking in the eggs — this creates a little steam inside the pan which helps the eggs cook evenly without drying out. Crack an egg carefully into each well.
- Cook the eggs. Cover the pan with a lid and cook for 5–8 minutes depending on how you like your yolks. Check from minute 5 — the whites should be fully set while the yolks remain slightly runny and golden.
- Serve immediately. Scatter over freshly chopped parsley and bring the pan straight to the table with plenty of crusty bread for scooping. Shakshuka waits for no one.
Notes
- Naturally gluten-free
- Vegetarian
- High in protein
- High in fibre
- Budget-friendly
- One-pan recipe
- Great for savoury breakfast or brunch
- No added sugar
- Can be made dairy-free (if served without cheese or yoghurt)