How to Make Chicken Shakshuka for a Protein-Packed One-Pan Meal

Chicken shakshuka is a hearty Middle Eastern dish that takes the classic North African shakshuka and makes it even more filling by adding tender chicken to the spiced tomato sauce. Traditional shakshuka features eggs poached directly in a rich, aromatic tomato and bell pepper sauce seasoned with cumin, paprika and garlic. The chicken version keeps all those bold flavours while adding extra protein, making it a complete one-pan meal perfect for breakfast, brunch or dinner. The dish is vibrant, satisfying and easy to make, with everything cooked in a single skillet and served straight from the pan.

This recipe uses boneless chicken cubes that are lightly seared and then simmered in the spiced tomato sauce until tender. Once the sauce is ready, eggs are cracked directly into little wells in the mixture and gently poached until the whites are set but the yolks remain runny. The result is a beautifully layered dish with tender chicken, silky eggs and a bold, warming sauce that is perfect for scooping up with crusty bread or warm pita. That is exactly what one-pan cooking should be.

Chicken shakshuka in a cast iron skillet with Zorabian Boneless Chicken Cubes, runny poached eggs, red bell pepper, crumbled feta and fresh coriander, with a hand dipping crusty bread into the sauce

Chicken Shakshuka Recipe

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

For the chicken and sauce

  • 400g Chicken Boneless Cubes
  • 3 tbsp olive oil (divided)
  • 1 large onion, finely chopped
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 can (400 g) crushed tomatoes or diced tomatoes
  • 2 tbsp tomato paste

For the spices

  • 1 tsp ground cumin
  • 1 tsp smoked paprika (or regular paprika)
  • 1/2 tsp cayenne pepper or red chilli flakes (adjust to taste)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper

For the eggs and garnish

  • 4 to 6 large eggs
  • 1/4 cup fresh coriander or parsley, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • Crusty bread, pita or naan (for serving)

Steps

  1. Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium-high heat. Add the boneless chicken cubes and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be fully cooked at this stage. Transfer the chicken to a plate and set aside.
  2. In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped onion and diced red bell pepper. Sauté over medium heat for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent and the bell pepper has softened.
  3. Add the minced garlic, ground cumin, smoked paprika and cayenne pepper to the pan. Stir well and cook for 1 minute until the garlic is fragrant and the spices are blooming. The mixture should smell warm and aromatic.
  4. Add the tomato paste and stir for 1 minute to cook it slightly. Then pour in the crushed tomatoes along with their juices. Add salt and black pepper. Stir well and bring the mixture to a gentle simmer.
  5. Return the browned chicken cubes to the pan. Stir to coat the chicken in the sauce. Reduce the heat to medium-low, cover the pan with a lid and let the mixture simmer gently for 10 to 12 minutes, stirring occasionally, until the chicken is fully cooked and tender and the sauce has thickened slightly.
  6. Taste the sauce and adjust the seasoning with more salt, pepper or spices if needed. The sauce should be thick enough to hold the eggs but not too dry. If it looks too thick, add a splash of water.
  7. Use the back of a spoon to make 4 to 6 small wells or indentations in the sauce, spacing them evenly around the pan. The wells should go deep enough to expose the bottom of the pan slightly.
  8. Crack one egg into each well. Try to keep the yolks intact. Season the eggs lightly with a pinch of salt and pepper.
  9. Cover the pan with a lid and cook over low heat for 5 to 8 minutes until the egg whites are set and opaque but the yolks are still runny. If you prefer firmer yolks, cook for 2 to 3 minutes longer. Check the eggs after 5 minutes to avoid overcooking.
  10. Turn off the heat. Sprinkle the chopped fresh coriander or parsley over the top and scatter the crumbled feta cheese if using. Serve the shakshuka hot, straight from the pan, with crusty bread, warm pita or naan on the side for scooping.

Tips for Best Results:

  • Use a large, deep skillet or frying pan with a lid. A wider pan gives the eggs more room to poach evenly without crowding.
  • The chicken does not need to be fully cooked in the first step. It will finish cooking when it simmers in the tomato sauce.
  • Let the sauce simmer and thicken before adding the eggs. If the sauce is too watery, the eggs will not hold their shape in the wells.
  • Crack each egg into a small bowl first, then gently slide it into the well. This prevents broken yolks and makes it easier to control where the egg goes.
  • Use a glass lid if possible so you can check on the eggs without lifting the lid and losing heat.
  • Smoked paprika adds a deeper, smokier flavour than regular paprika. If you do not have it, regular paprika works fine.
  • Adjust the heat level to your preference. Add more cayenne pepper or chilli flakes for extra spice, or leave it out completely for a milder version.
  • Shakshuka is best served immediately while the eggs are still soft and the sauce is hot. It does not reheat well as the eggs will overcook.
  • Serve with crusty bread, warm pita, naan or even toasted sourdough for dipping into the rich sauce and runny yolks.

Chicken shakshuka is a vibrant, flavour-packed one-pan meal that brings the bold tastes of Middle Eastern cooking to your table. With tender chicken, perfectly poached eggs and a rich, spiced tomato sauce, this dish is satisfying enough for any time of day and impressive enough to serve to guests. That is exactly what great home cooking should be.

Visit shop.zorabian.com to order Zorabian Boneless Chicken Cubes and try this recipe today.

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