Middle eastern dinner

Weeknight Shakshuka

Name: Weeknight Shakshuka
Total time: 25 min
Yield: 2 servings
Cuisine: Middle eastern
Ingredients: 4 whole Eggs; 2 whole Red bell peppers, sliced; 1 whole Onion, sliced; 2 whole Garlic cloves, minced; 400 g Chopped tomatoes; 1 tsp Ground cumin; 1 tsp Sweet paprika; 2 tbsp Olive oil; 1 handful Fresh coriander or parsley

There is nothing quite as comforting as dipping into a bubbling pan of rich, spiced tomato sauce and runny yolks. This easy shakshuka recipe comes together on the hob in just 25 minutes, making it the ultimate weeknight saviour when you want maximum flavour with minimal washing up. Sweet red peppers, fragrant cumin, and warm paprika create the cosiest bed for gently poached eggs. Whether you are after a swift vegetarian supper or a vibrant brunch-for-dinner moment, this one-pot wonder brings sunshine straight to your table.

Jump to recipe

Skillet of weeknight shakshuka with four gently poached eggs nestled in a rich red pepper and tomato sauce, garnished with fresh herbs.

25 min · Under 40 min
Beginner
Medium spice
Serves 2
Hob

VegetarianGluten freeDairy freeBalancedHotOne potBudget friendlyHealthy

Contains: Eggs. Always check ingredient labels.

Why you'll love it

Ready in just 25 minutes using simple store-cupboard staples.
A vibrant, one-pot vegetarian dinner that cuts down on washing up.
Naturally dairy-free and gluten-free when enjoyed on its own.

Fits your table

Cooking for one: Cook the full sauce, portion half into a container for tomorrow, and simply poach two fresh eggs when you are ready to eat.
For two: At two generous servings, it makes an effortless pan-to-table meal designed for sharing straight from the hob.
With kids: Dial back the cumin slightly if your little ones prefer a gentler, naturally sweet tomato base.
Swaps: For gluten-free diets, enjoy the dish spooned up on its own or serve alongside certified gluten-free flatbread.

Ingredients

2 servings

Eggs4 whole
Red bell peppers, sliced2 whole
Onion, sliced1 whole
Garlic cloves, minced2 whole
Chopped tomatoes400 g
Ground cumin1 tsp
Sweet paprika1 tsp
Olive oil2 tbsp
Fresh coriander or parsley1 handful

Steps

Storage & leftovers

Store leftover tomato sauce in an airtight container in the fridge for up to 3 days, though freezing is not recommended once eggs are cooked. Reheat the sauce gently on the hob until piping hot, cracking in fresh eggs if you need a quick top-up.

Nutrition

This dinner leans balanced. We don't publish calorie numbers until they're calculated from real data.

Questions

Is shakshuka gluten-free?

Yes, this shakshuka recipe is naturally gluten-free; just be sure to serve it without traditional flatbread or choose a gluten-free alternative.

Can I make this dairy-free?

The recipe is already completely dairy-free, cooked in olive oil with no butter, milk, or cheese required.

What allergens are in this dish?

This dish contains eggs, which are the main protein, but it is free from dairy and gluten.

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Last updated 2026-11-08