Shakshuka meets comfort food in this quick and easy skillet dish, where eggs poach in a rich, smoky tomato sauce enriched with baked beans. It’s a one-pan meal that’s hearty enough for dinner and impressive enough for brunch, coming together in under 30 minutes with pantry staples. The beans add body and protein, making it extra satisfying without any extra effort.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium onion, diced (about 1 cup / 150 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) chili powder (optional, for heat)
- 1 can (15 oz / 425 g) diced tomatoes, with their juices
- 1 can (15 oz / 425 g) baked beans in tomato sauce (do not drain)
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1.5 g) black pepper
- 4 large eggs
- 2 tbsp (8 g) chopped fresh parsley or cilantro, for garnish
- Crumbled feta cheese, for serving (optional)
Instructions
- Heat the olive oil in a large (10-12 inch / 25-30 cm) oven-safe skillet or deep frying pan over medium heat. Add the onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic, cumin, smoked paprika, and chili powder (if using). Cook for 1 minute until fragrant.
- Pour in the diced tomatoes with their juices and the baked beans. Stir everything together, breaking up any large tomato pieces with your spoon. Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper.
- Using the back of a spoon, make 4 shallow wells in the sauce. Crack one egg into each well.
- Cover the skillet with a lid (or use a large baking sheet if you don’t have a lid) and cook over medium-low heat until the egg whites are set but the yolks are still runny, about 6-8 minutes. If you prefer firmer yolks, cook for 2-3 minutes more. For food safety, the egg dish must reach a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines; check with a food thermometer if you are unsure.
- Remove from heat. Sprinkle with fresh parsley or cilantro and crumbled feta, if using. Serve immediately straight from the skillet.
Tips
- Use a wide skillet: A 10-12 inch pan gives the eggs room to cook evenly without crowding. If your pan is smaller, use 3 eggs instead of 4.
- Adjust the heat: Keep the sauce at a gentle simmer, not a rolling boil, when adding the eggs. High heat will make the whites rubbery before the yolks warm through.
- Make it spicier or milder: Skip the chili powder for a mild version, or add a pinch of cayenne or a chopped jalapeño with the garlic for extra heat.
- Don’t overcook the eggs: The residual heat of the sauce continues to cook the eggs after you remove the pan from the stove. Pull them off when the whites are just set but the yolks still jiggle slightly.
Serving Suggestions
Serve this shakshuka with warm crusty bread, pita, or naan for dipping into the saucy yolks. It also pairs well with a simple green salad or roasted potatoes for a more filling meal. For brunch, add a side of sliced avocado or a dollop of Greek yogurt.
Variations
- Cheese lovers: Stir in 1/2 cup (50 g) of shredded mozzarella or crumbled goat cheese along with the feta before adding the eggs.
- Add greens: Fold in a handful of fresh spinach or kale just before adding the eggs, letting it wilt into the sauce.
- Vegan version: Omit the eggs and feta, and instead add 1 cup (150 g) of cubed tofu or chickpeas to the sauce for protein. Simmer until heated through.
- Different beans: If you don’t have baked beans, use canned cannellini or black beans and add 1 tablespoon of brown sugar and 1 teaspoon of Worcestershire sauce to mimic the sweet-savory flavor.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The shakshuka will keep for 3-4 days. To reheat, gently warm in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Alternatively, microwave individual portions in 30-second bursts until hot. The eggs will become fully set upon reheating, which is fine. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time? The sauce (without the eggs) can be made up to 2 days ahead and refrigerated. When ready to serve, reheat the sauce, then add the eggs and cook as directed. This is great for meal prep or entertaining.
What if I don’t have a lid for my skillet? Use a large baking sheet or aluminum foil to cover the pan. Make sure it’s snug so steam doesn’t escape, which helps the egg whites set.
Can I use fresh tomatoes instead of canned? Yes, use about 2 cups (300 g) of chopped ripe tomatoes. You may need to simmer the sauce for an extra 5 minutes to thicken it, as fresh tomatoes release more water.
Are baked beans the same as canned pork and beans? They are similar, but baked beans are typically sweeter and often have a molasses or brown sugar base. Pork and beans are usually more savory. You can use either, but adjust the salt and sugar to taste.
Can I double this recipe? Absolutely. Use a larger skillet (12-14 inches) and increase the cooking time for the eggs by a few minutes. If your pan isn’t big enough, divide the mixture between two skillets.
Why are my egg whites still runny while the yolks are hard? This happens when the heat is too high. The whites cook faster than the yolks, so keep the heat low and cover the pan to trap steam, which gently cooks the whites from above.
Related
- Orange Couscous Recipe: Bright, Easy & Fluffy
- Orange Couscous with Chicken: Easy One-Pan Dinner
- NYT Shakshuka Recipe: Easy One-Pan Eggs
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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