Shakshuka Recipe: Easy One-Pan Brunch with Olive Oil

Looking for an easy shakshuka recipe? This classic North African dish is perfect for a healthy breakfast or brunch. Made with OilWell extra virgin olive oil, this shakshuka is packed with flavour, protein, and healthy fats andall cooked in one pan.

What is Shakshuka?

Shakshuka is a traditional dish of eggs poached in a rich, spiced tomato and pepper sauce. Popular across North Africa and the Middle East, it’s perfect for brunch, lunch, or a meat-free dinner. Shakshuka is naturally vegetarian, gluten-free, and ideal for dipping with crusty bread.

Why Use Extra Virgin Olive Oil in Shakshuka?

For the best shakshuka, use high-quality extra virgin olive oil. Olive oil brings out the natural sweetness of the tomatoes and peppers and gives the sauce a silky finish. OilWell Arbequina olive oil is ideal for this recipe - fresh, fruity, and robust enough to handle the spices.

Ingredients

• 2 tbsp OilWell extra virgin olive oil

• 1 medium onion, finely chopped

• 1 red pepper, diced

• 3 garlic cloves, finely chopped

• 1 tsp ground cumin

• 2 tsp sweet paprika

• ¼ tsp chili or cayenne powder (adjust for heat)

• 2 x 400g tins chopped tomatoes 

• salt

• black pepper

• 4–6 medium eggs 

• Small bunch of fresh parsley or coriander, roughly chopped

• Crumbled feta or goat’s cheese (optional)

• Crusty sourdough or flatbread, to serve

Method: How to Make Shakshuka

1. Heat the olive oil in a large frying pan or shallow casserole over medium heat.
   Add the chopped onion and red pepper. Fry gently for up to 6 minutes until soft and starting to colour.

2. Add garlic and spices.
   Stir in the garlic, cumin, paprika, and cayenne pepper. Cook for 60 seconds until fragrant

3. Add tomatoes.
   Pour in the chopped tomatoes with their juice. Season with salt and pepper. Simmer gently, stirring occasionally, until the sauce has thickened.

4. Taste and adjust seasoning.
   Add more salt, pepper, or a pinch of sugar if needed.

5. Add the eggs.
   Make small wells in the sauce and crack an egg into each. Cook for 5 minutes (or longer depending on your preference)

6. Finish and serve.
   Sprinkle over chopped parsley or coriander and crumbled feta, if using. Drizzle a little more OilWell olive oil on top for extra flavour. Serve with crusty bread for dipping.

Tips for the Best Shakshuka

• For authentic flavour, always use extra virgin olive oil.
  

• Add a pinch of smoked paprika for a deeper, smokier taste.

• Omit cheese for a dairy-free version.

• Serve shakshuka straight from the pan

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