Rapid meals matter when you are cooking multiple times a day, and this shakshuka is one I rely on often. It feels generous and comforting, yet it barely asks for time or planning. Everything happens in one pan, which immediately makes dinner feel calmer and more manageable.
The base starts with bell peppers softened in olive oil. They become sweet and tender quickly, filling the kitchen with warmth. A small pinch of crushed red pepper adds just enough heat to wake everything up without overpowering the dish. Then comes the marinara sauce, which is the real shortcut hero here. Using a good quality jar brings richness and depth, while a splash of water keeps the sauce loose and silky.
Once the sauce is gently simmering, the eggs are nestled into the pan. Covering the skillet traps steam and helps the whites set softly while the yolks cook to your liking. This part feels almost magical, especially when you lift the lid and see everything come together so effortlessly.
To finish, fresh parsley adds brightness and black pepper brings warmth. Serve it straight from the skillet with plenty of bread for dipping and sharing. This shakshuka works beautifully for breakfast, brunch, lunch, or a quick family dinner. It proves that fast cooking can still feel thoughtful, comforting, and full of flavor.
Rapid Shakshuka
Equipment
- Skillet
- Mixing Bowl
- jug
- Spatula
Ingredients
- 2 cups chopped bell peppers 300g
- 1 jar marinara sauce 24 oz / 680g
- 0.25 cup water 60 ml
- 4 large eggs
- Fresh parsley chopped
- Olive oil
- 0.25 teaspoon crushed red pepper flakes
- Black pepper
Instructions
- In a skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat and add in the chopped bell peppers and the red pepper flakes.
- Cook until tender which will take around 4 to 5 minutes.
- Add in the marinara sauce and water and bring to a boil then turn down to a simmer.
- Make 4 indentations in the sauce. Break an egg into a small jug or ramekin then pour into one of the holes and repeat with the remaining eggs.
- Turn the heat down and cover the skillet. Cook until the egg whites are set and the yolks are to your own preference.
- Remove from the heat.
- Sprinkle over the fresh parsley and season with some cracked black pepper.
- Serve with freshly baked bread.