Easy One Pot Shakshuka Recipe

30 Minute MealsGluten FreeVegetarianKid Friendly

This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make!

For another easy one pot dish that’s sure to leave you licking your lips, check out my Healthy One Pot Mexican Quinoa Casserole!

Top view of eggs baked in a spicy mexican tomato sauce in a cast-iron skillet

Easy One Pot Shakshuka Recipe

Ok. So I know. Shakshuka. It sounds like a big word and looks a little fancy… or what in the world am I getting myself into.

And if I’m being honest I really had to figure out how to say it.

It’s pronounced shak-s-hu-ka. (shuck-shoe-ka)

Top view of One Pot Mexican Shakshuka in a cast iron skillet

Now that we can all say it, let me tell you what it is!

It’s a middle eastern inspired dish and it is pretty much a staple in most households. In fact, it ranks pretty high up there with hummus and flatbreads. Based on the picture I know you can see that there are eggs in it. And that is base of the recipe. Shakshuka is basically eggs cooked in a spicy tomato sauce.. and it’s flippin delicious!

True confession. I’ve never made or even eaten Shakshuka before, but after seeing so many pictures online I needed to change that asap!!

One Pot Mexican Shakshuka in a cast-iron skillet

How to Make The Best Shakshuka

Of course I had to put my southwestern touch on it. So this Shakshuka has a base of fire roasted tomatoes, bell peppers, poblano peppers, cumin, and smoked paprika. The tomato mixture sits and simmers for a bit to get all the flavors nice and familiar with each other.

Then I made 6 different small “holes” in the tomato sauce using a spatula and gently added my eggs to the holes then threw the skillet in the oven to cook the eggs.

The trick is cooking it just until the egg whites set, if you cook it longer the yolks will be hard. And let’s be honest, no body likes a hard yolk!

Close-up view of One Pot Mexican Shakshuka in a cast-iron skillet

You can serve this dish plain, with a toasted baguette or flatbread or even brown rice if you want to stay gluten free.

It’s absolutely delicious!

My 5 year devoured it, as in there was none left and he almost licked his plate. And honestly, I can’t blame him because I almost did the same thing!

Top view of One Pot Mexican Shakshuka in a cast-iron skillet

Not only does this dish look insanely good (which ahem, it is). It takes 30 minutes to make and is only 206 calories a serving! It is also gluten free and vegetarian.

Serve this for breakfast, lunch or dinner.

But just serve it. Mmmmkay!

Bon Appetit ya’ll!

Top view of One Pot Mexican Shakshuka in a cast-iron skillet

one pot mexican shakshuka in a cast iron skillet

Easy One Pot Shakshuka Recipe

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 25 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 6 servings 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: Mexican


This Easy One Pot Shakshuka Recipe is the ultimate comfort food meal! The eggs are baked in a spicy Mexican inspired tomato sauce, and this flavorful dish only takes 30 minutes to make!



  • 2 tablespoons grape seed oil
  • 1 poblano pepper, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 cup diced sweet onion
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 (14 oz) cans of diced fire roasted tomatoes
  • salt and pepper to taste
  • 6 eggs
  • 1/3 cup crumbled queso fresco
  • 1/4 cup diced fresh cilantro
  • 1/4 cup diced green onion
  • garnish: sliced avocado. sliced jalapeno


  1. Preheat oven to 375 degrees.
  2. Heat 10″ cast iron skillet to medium high heat, add grape seed oil.
  3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
  4. Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.
  5. Then add the diced tomatoes. Simmer for about 5 minutes.
  6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
  7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.
  8. Serve!
  9. Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.
  10. (you could serve with sliced baguette bread)


  • Serving Size: 1 cup of shakshuka + egg
  • Calories: 206
  • Sugar: 5 g
  • Sodium: 394 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 14 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 193 mg

Keywords: shakshuka recipe, easy shakshuka recipe, one pot dinner, one pot recipe, easy breakfast recipe, quick and easy dinner recipe, mexican dinner recipe


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Recipe collage for Easy One Pot Mexican Shakshuka




Hey There

Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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38 Responses
  1. Sara

    This is so tasty! I think next time I might add some meaty beans like kidney beans or black beans and maybe some corn. Thank you for a meal that I can have fun with!

  2. John-Mark

    Let’s see …

    Get out all the ingredients.
    Dice 3 peppers and an onion.
    Cut up cilantro and green onions.
    Crumble cheese and measure out spices.
    Slice optimal garnishes (as per your drool worthy photos).

    5 minutes?


    I do not believe.

    Apparently I am so bad at this cooking thing that I should just hang it up and buy a frozen dinner.

    1. Krista

      haha… no. I’ve probably just been cooking so long that I’m speed demon fast. I should start increasing “prep times” by 5 minutes which is probably more accurate for the home cook. 🙂

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