One-Pan Beef Shakshuka With Poached Eggs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 lb (450 g) ground beef (80–90% lean)
• 1 medium yellow onion, finely chopped
• 1 red bell pepper + 1 green bell pepper, chopped
• 3–4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/4–1/2 tsp red pepper flakes (to taste)
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 1/2 cup (120 ml) beef broth or water
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 6 large eggs
• 1/4 cup chopped fresh parsley and/or cilantro
• 1/3 cup crumbled feta (optional)

Do This

• 1. Heat olive oil in a large skillet over medium-high heat; brown ground beef, breaking it up as it cooks.
• 2. Add onion and bell peppers; cook until softened. Stir in garlic and spices; cook until fragrant.
• 3. Mix in tomato paste, then add crushed tomatoes, broth, salt, and pepper; bring to a simmer.
• 4. Reduce heat to medium-low; simmer 10–15 minutes until thickened. Taste and adjust seasoning.
• 5. Make 6 small wells in the sauce; crack one egg into each well.
• 6. Cover and cook 6–9 minutes, until whites are set and yolks are done to your liking.
• 7. Sprinkle with herbs (and feta, if using); serve hot with crusty bread or warmed flatbread.

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Why You’ll Love This Recipe

• One-pan meal that is hearty, satisfying, and still weeknight-friendly.
• Bold, warm spices in a rich tomato-pepper sauce balanced by creamy eggs and fresh herbs.
• Customizable heat level and easy to adapt for different diets and preferences.
• Perfect for breakfast, brunch, or a cozy dinner with bread for dipping.

Grocery List

• Produce: 1 yellow onion, 2 bell peppers, 3–4 garlic cloves, fresh parsley, fresh cilantro (optional), fresh chilies (optional garnish)
• Dairy: Eggs (at least 6 large), feta cheese (optional)
• Pantry: Olive oil, 1 lb ground beef, ground cumin, smoked paprika, ground coriander, red pepper flakes, salt, black pepper, tomato paste, 1 can crushed tomatoes (28 oz), beef broth or bouillon (or water), crusty bread or flatbread for serving

Full Ingredients

For the Beef Shakshuka Base

• 2 tbsp olive oil
• 1 lb (450 g) ground beef, 80–90% lean
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 red bell pepper, chopped into 1/2-inch pieces
• 1 green bell pepper, chopped into 1/2-inch pieces
• 3–4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• 1/4–1/2 tsp red pepper flakes (adjust to your heat preference)
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 1/2 cup (120 ml) beef broth or water
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp sugar (optional, to balance acidity if needed)

For the Eggs & Toppings

• 6 large eggs
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/4 cup fresh cilantro, chopped (optional but recommended)
• 1/3 cup crumbled feta cheese (optional)
• Extra red pepper flakes, for serving (optional)
• Extra olive oil, for drizzling (optional)

For Serving

• Crusty bread, baguette, or sourdough, sliced and toasted
• Or warm flatbreads (pita, naan, or similar)
• Lemon wedges (optional, for a bright finish)

Step-by-Step Instructions

Step 1: Prep your ingredients and pan

Start by chopping all your vegetables so cooking flows smoothly. Finely chop the onion. Core and seed the red and green bell peppers, then chop them into roughly 1/2-inch pieces. Mince the garlic. Roughly chop the parsley and cilantro, and crumble the feta if you are using it.

Choose a large, heavy skillet with a lid, ideally 10–12 inches wide; a cast-iron skillet works especially well because it holds heat evenly. Place the skillet on the stove but do not turn on the heat yet. Keep your eggs nearby so they are ready to crack into the pan later.

Step 2: Brown the ground beef

Set the skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil is shimmering, add the ground beef, breaking it up with a wooden spoon or spatula. Cook for 5–7 minutes, stirring occasionally, until the beef is mostly browned and no longer pink.

If there is a lot of excess fat (more than a thin coating), carefully spoon some off, but leave enough in the pan to help cook the vegetables and carry the flavor. Season the beef lightly with a pinch of salt and black pepper as it browns.

Step 3: Soften the onions, peppers, and aromatics

Add the chopped onion and both bell peppers to the skillet with the beef. Stir well to combine, scraping up any browned bits from the bottom of the pan. Cook over medium heat for 6–8 minutes, stirring occasionally, until the onions are translucent and the peppers have softened.

Add the minced garlic, ground cumin, smoked paprika, ground coriander, and red pepper flakes. Stir constantly for 1–2 minutes, just until the garlic and spices are fragrant. This step lightly toasts the spices in the fat, which deepens their flavor and helps them infuse the sauce.

Step 4: Build the tomato-pepper sauce

Stir in the tomato paste and cook for 1–2 minutes, letting it darken slightly; this cooks out its raw flavor. Pour in the crushed tomatoes and beef broth (or water), then add 1 teaspoon of salt and 1/2 teaspoon black pepper. Stir everything together until well combined, scraping the bottom of the pan to loosen any stuck bits.

Bring the mixture up to a gentle simmer, then reduce the heat to medium-low. Let it bubble softly for 10–15 minutes, uncovered, stirring every few minutes. The sauce should thicken to a hearty, scoopable consistency. If it seems too thick, splash in a bit more broth or water; if it seems too thin, keep simmering a few extra minutes. Taste and, if the tomatoes are very acidic, stir in up to 1 teaspoon sugar to balance the flavors.

Step 5: Make wells and add the eggs

Once the sauce is thick, well-seasoned, and fragrant, use the back of a spoon to make 6 small, evenly spaced wells in the sauce. Try to push the sauce aside so the bottom of the pan is exposed in each well; this helps the eggs set more evenly.

Crack one egg into a small bowl (this makes it easier to remove any shell pieces), then gently slide it into one of the wells. Repeat with the remaining eggs, one by one, distributing them around the pan. Sprinkle a tiny pinch of salt and pepper over the tops of the eggs.

Step 6: Gently cook the eggs and finish with herbs

Cover the skillet with a lid and turn the heat down to low or low-medium, maintaining a gentle simmer. Cook for 6–9 minutes, depending on how runny you like your yolks. Begin checking around the 6-minute mark: the egg whites should be fully set and opaque, while the yolks should still have a bit of jiggle for a soft, saucy center. For firmer yolks, continue cooking a few minutes longer.

Once the eggs are cooked to your liking, remove the skillet from the heat. Immediately sprinkle the chopped parsley and cilantro over the top, along with crumbled feta if using. Add an extra pinch of red pepper flakes and a light drizzle of olive oil if you like. Serve the shakshuka straight from the skillet, family-style, with plenty of warm bread or flatbread for scooping up the beefy tomato-pepper sauce and runny yolks.

Pro Tips

• Control the egg doneness: For perfectly runny yolks, cook on low heat and start checking early. If the whites need more time, you can briefly spoon a little hot sauce over just the whites, avoiding the yolks.
• Use a wide pan: A 10–12 inch skillet gives enough room for the eggs to sit in a single layer and cook evenly without crowding.
• Season in layers: Lightly salt the beef as it browns, then season the sauce again after simmering. This builds depth and keeps flavors balanced.
• Adjust the heat level: Red pepper flakes add warmth; for extra kick, stir in a pinch of cayenne or serve with sliced fresh chilies on top.
• Let the sauce thicken: Do not rush the simmering step before adding the eggs; a slightly thick, rich sauce will cradle the eggs and prevent them from getting watery.

Variations

• Beef & chickpea shakshuka: Stir in 1 cup drained canned chickpeas during the simmering step for extra heartiness and fiber.
• Cheesy skillet shakshuka: Add 1/2–1 cup shredded mozzarella or Monterey Jack around the eggs during the last 2–3 minutes of cooking for a melty, cheesy finish.
• Smoky chipotle twist: Replace half the red pepper flakes with 1–2 minced chipotle peppers in adobo sauce and add 1 teaspoon of the adobo liquid for deep, smoky heat.

Storage & Make-Ahead

For best texture, this dish is ideal served fresh, but you can still get ahead. Prepare the beef tomato-pepper sauce through the simmering step (before adding eggs), then cool completely and refrigerate in an airtight container for up to 3 days. When ready to serve, reheat the sauce in a skillet over medium heat until gently bubbling, then proceed with adding and cooking the eggs.

If you have leftovers with cooked eggs, store them in an airtight container in the refrigerator for up to 2 days. Gently reheat in a covered skillet over low heat or in the microwave at 50% power, understanding that the yolks will be fully set and firmer upon reheating. This dish does not freeze well once eggs are added, but the sauce alone can be frozen (without eggs) for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including a modest amount of feta, not including bread): about 450 calories; 28 g protein; 30 g fat; 14 g carbohydrates; 3 g fiber; 7 g sugar; 780 mg sodium. These numbers are estimates and will vary based on specific ingredients, brands, and portion sizes.