Breakfast and dinner · About 20 minutes

One-pan shakshuka

Name: One-pan shakshuka
Total time: 20 min
Yield: 2 people
Cuisine: Egyptian
Ingredients: 4 egg; 3 tomato; 1 onion; 1 tbsp oil; 0.5 tsp cumin

Mawgoud Kitchen · Published 2026-10-14 · Updated 2026-10-18

Eggs cooked over tomato and onion in one pan. Prepare some bread and check that the eggs are cooked through.

Egyptian cuisine

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Total time: 20 minutes
Servings: 2
Cuisine: Egyptian

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Finely chop the onion and dice the tomatoes.
Heat the oil in a pan over medium heat. Soften the onion for 4 minutes.
Add tomatoes, cumin and a little salt. Cook for 8 minutes until the sauce thickens.
Make four small wells in the sauce and crack one egg into each.
Cover, reduce the heat and cook until both whites and yolks are firm. Check doneness; time varies with the pan and heat. Serve hot.

A helpful tip ✳

Watery tomatoes? Thicken the sauce before adding eggs.

An editorial recipe not yet practically tested by the site team. Check actual doneness; times are approximate.

Before you start

Is the time exact for every kitchen?

Times are estimates affected by piece size, cookware and heat. Follow the doneness signs in the steps.

Does doubling servings double cooking time?

No. Quantities scale mathematically, but time and cookware need judgement. Use a wider pot or cook in batches when needed.

Storing leftovers: Read safe storage guidance and sources

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One-pan shakshuka

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