The Best One-Pan Breakfast You Can Make
The Best One-Pan Breakfast You Can Make is a medium Mediterranean recipe that serves 4. 360 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 12 min | Cook: 57 min | Total: 1 hr 19 min
Cost: $9.75 total, $2.44 per serving
Ingredients
- 300 g Onion (large, diced small)
- 150 g Bell Peppers (2 medium, diced small, keep white ribs attached)
- 4 Tbsp Olive Oil (extra‑virgin, divided)
- 50 g Garlic (about 12 cloves, minced or pressed)
- 20 g Calabrian Chilies (chopped, adjust for heat)
- 50 g Water (helps soften vegetables)
- 10 g Cumin (ground)
- 10 g Paprika (sweet or smoked)
- 5 g Coriander (ground)
- 3 g Black Pepper (freshly ground)
- 5 g Salt (plus pinch per egg)
- 10 g Sugar (balances acidity)
- 225 g Tomato Sauce (plain tomato puree)
- 794 g Whole Peeled Tomatoes (1 28‑oz can, diced; reserve half for blending)
- 6 large Eggs (room temperature)
- 150 g Feta Cheese (crumbled, generous amount)
- 2 Tbsp Fresh Parsley (chopped)
- 2 Tbsp Fresh Cilantro (chopped)
- 1 Tbsp Olive Oil (for drizzling) (extra‑virgin, finish)
Instructions
Prep Vegetables
Dice the large onion into small pieces (about 300 g). Trim the white ribs off two medium bell peppers, slice into half‑inch strips, then dice (about 150 g). Mince 50 g garlic (≈12 cloves) and chop 20 g Calabrian chilies.
Time: PT10M
Sweat Onions & Peppers
Heat the 12‑inch skillet over medium‑high heat. Add 2 Tbsp olive oil, then the diced onion, bell peppers, and a pinch of salt. Stir and cook 6–7 minutes until softened but not caramelized.
Time: PT7M
Add Garlic & Chilies
Add the minced garlic and chopped Calabrian chilies to the pan. Sweat for 5–6 minutes until the aromatics are melted and fragrant.
Time: PT6M
Moisture Boost
Add another splash of olive oil (≈1 Tbsp) and 50 g water. Sizzle until the water evaporates, about 2 minutes.
Time: PT2M
Toast Spices
Stir in 10 g cumin, 10 g paprika, 5 g coriander, 3 g black pepper, 5 g salt, and 10 g sugar. Fry for 1 minute until the oil is perfumed.
Time: PT1M
Add Tomatoes
Stir in 225 g tomato sauce/puree. Open a 28‑oz can of whole peeled tomatoes, dice 4–5 pieces, blend the rest with an immersion blender until smooth, then return the diced pieces to the pan.
Time: PT3M
Simmer & Reduce
Bring the mixture to a gentle simmer, reduce heat to medium, and cover with a lid that allows steam to escape. Simmer for 10 minutes, stirring occasionally, until the sauce reduces by about half.
Time: PT10M
Preheat Oven
While the sauce reduces, preheat the oven to 325°F (163°C).
Time: PT10M
Temperature: 325°F
Create Wells & Add Eggs
Remove the pan from heat. Using a spatula, make 6‑7 small wells in the sauce. Crack an egg into each well, season with a pinch of salt, and gently nudge sauce around the whites to partially cover them.
Time: PT3M
Bake Eggs
Place a lid on the skillet and transfer it to the preheated oven. Bake for 10‑15 minutes, then check; if whites are still slightly translucent, bake an additional 3 minutes. Total bake time about 13 minutes.
Time: PT13M
Temperature: 325°F
Melt Feta
Remove the pan, sprinkle 150 g crumbled feta over the top, replace the lid, and let residual heat melt the cheese for 3 minutes.
Time: PT3M
Garnish & Serve
Finish with a generous pinch of chopped parsley and cilantro, drizzle 1 Tbsp olive oil, and add extra feta if desired. Serve directly from the skillet with toasted sourdough.
Time: PT2M
Nutrition Facts
- Calories
- 360
- Protein
- 15 g
- Carbohydrates
- 20 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free (if served without bread)
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Onion: shallot
- Instead of Bell Peppers: red pepper flakes for heat
- Instead of Olive Oil: vegetable oil
- Instead of Garlic: garlic paste
- Instead of Calabrian Chilies: red pepper flakes
- Instead of Cumin: ground coriander
- Instead of Paprika: smoked paprika
- Instead of Coriander: cilantro leaves (fresh)
- Instead of Salt: sea salt
- Instead of Sugar: honey
- Instead of Tomato Sauce: crushed tomatoes
- Instead of Whole Peeled Tomatoes: canned diced tomatoes
- Instead of Eggs: egg substitute (for vegans)
- Instead of Feta Cheese: goat cheese
- Instead of Fresh Parsley: fresh basil
- Instead of Fresh Cilantro: fresh mint
Equipment Needed
- 12‑inch Ceramic‑Clad Skillet
- Cutting Board
- Chef's Knife
- Kitchen Scale
- Measuring Spoons
- Garlic Press (optional)
- Immersion Blender
- Spatula
- Oven
Critical Steps — Do Not Skip
- Sweating onions and peppers slowly without caramelizing.
- Using ample olive oil to carry flavor and balance acidity.
- Proper reduction of the tomato sauce to achieve a thick but pourable consistency.
- Creating wells for the eggs to keep them from sinking.
- Baking eggs to a set white with a slight jiggle, avoiding over‑cooking.
Chef Tips from the Video
- Use a generous amount of olive oil; it acts like a vinaigrette for the sauce.
- Pre‑peeled garlic or garlic paste saves time when the recipe calls for 50 g.
- A wide, shallow skillet ensures even heat distribution and easy egg placement.
- If you prefer a spicier dish, increase the amount of Calabrian chilies or add a pinch of cayenne.
Troubleshooting
Sauce is too watery after simmering.
Continue simmering uncovered until it reduces to the desired thickness; stir occasionally to prevent sticking.
Egg whites are overcooked and rubbery.
Reduce oven time; check after 10 minutes and pull out when whites are just set with a slight jiggle.
Feta does not melt.
Cover the pan after adding feta and let residual heat sit a few minutes longer, or briefly return to oven.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop.
Freezer: Sauce can be frozen separate from eggs for up to 2 months; thaw and reheat before adding fresh eggs.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the tomato‑garlic sauce a day ahead and refrigerate; reheat before adding eggs.
- Crumbled feta can be stored in a sealed container for up to a week.
Frequently Asked Questions
What is the cultural significance and history of shakshuka in Mediterranean cuisine?
Shakshuka originated in North Africa, especially Tunisia, and spread throughout the Mediterranean, becoming a staple breakfast and brunch dish in Israel and surrounding countries. It reflects the region’s love of slow‑cooked tomato sauces, aromatic spices, and poached eggs, often enjoyed with fresh bread.
What are the traditional regional variations of shakshuka in Mediterranean cuisine?
In Tunisia, shakshuka is often spicier with harissa; Israeli versions add cumin and sometimes cheese like feta. Some coastal variants include seafood, while others incorporate peppers, onions, or even potatoes for heartier meals.
How is authentic shakshuka traditionally served in Israeli cuisine?
It is typically served hot straight from the skillet, topped with crumbled feta or fresh herbs, and accompanied by thick slices of crusty bread such as sourdough or pita for dipping into the sauce and runny yolks.
What occasions or celebrations is shakshuka traditionally associated with in Mediterranean culture?
Shakshuka is a popular weekend brunch, a communal family breakfast, and is often prepared for holidays like Shabbat or Ramadan suhoor because it is hearty, easy to share, and can be made in one pan.
What makes shakshuka special or unique in Mediterranean cuisine?
Its combination of a richly spiced tomato‑pepper sauce with poached eggs creates a comforting contrast of silky yolk and tangy sauce. The dish showcases the Mediterranean principle of simple, fresh ingredients elevated by careful technique.
What are the most common mistakes to avoid when making shakshuka at home?
Common errors include under‑sweating the onions and peppers, using too little olive oil, over‑caramelizing the vegetables, and over‑baking the eggs so the whites become rubbery. Following the slow‑sweat method and checking egg doneness early prevents these issues.
Why does this shakshuka recipe use a generous amount of olive oil instead of a smaller amount?
Olive oil acts as a flavor carrier, soaking up aromatics and balancing the acidity of the tomatoes. It also creates a silky mouthfeel and prevents the sauce from sticking, which is essential for a smooth, restaurant‑quality result.
Can I make the shakshuka sauce ahead of time and how should I store it?
Yes, the tomato‑garlic sauce can be prepared up to 24 hours in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently before adding the eggs.
What texture and appearance should I look for when the shakshuka sauce is properly reduced?
The sauce should coat the back of a spoon, be thick enough that a spatula leaves a lazy trail, yet still fluid enough to allow the eggs to sit in shallow wells. It should be glossy and deep red without watery pockets.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on well‑tested, technique‑driven home cooking tutorials, often highlighting kitchen tools, detailed troubleshooting, and step‑by‑step explanations for classic and modern dishes.
How does the YouTube channel Brian Lagerstrom's approach to Mediterranean cooking differ from other cooking channels?
Brian Lagerstrom emphasizes meticulous testing, precise timing, and equipment choices (like the 12‑inch ceramic‑clad skillet) to achieve restaurant‑level results at home, whereas many channels prioritize speed over consistency.
Last updated: August 21, 2026
