The Best One-Pan Breakfast You Can Make

Shakshuka is a brunch classic, but achieving the perfect balance between a rich, jammy sauce and gently set eggs can be a service challenge. In this editorial overview, chef Brian Lagerstrom demonstrates a refined one-pan method that lifts this rustic dish into a highly repeatable, crowd-pleasing menu item. By focusing on aromatic breakdown, dual-texture tomato integration, and a controlled oven bake, Lagerstrom ensures a consistent finish that avoids the common pitfalls of watery sauce or overcooked yolks.\n\n## Building the Sweet Aromatic Base\nThe foundation of a great shakshuka lies in patience during the early stages of cookery. Lagerstrom begins by sweating diced onions and bell peppers in a surprisingly generous amount of olive oil. The key technique here is the introduction of a splash of water after the initial sauté. This brief steaming phase ensures the vegetables soften completely and lose any raw crunch before the tomato elements are introduced. Once the water evaporates, spices—specifically cumin, paprika, coriander, and black pepper—are bloomed directly in the remaining oil. Frying the spices for a minute at this stage activates their fat-soluble flavour compounds, creating a deep, aromatic base that permeates the entire dish.\n\n## Achieving the Perfect Jammy Texture\nA common mistake in shakshuka preparation is using a single style of tomato, which can lead to a flat, one-dimensional texture. Lagerstrom solves this by using a hybrid approach: combining smooth tomato puree with a mix of hand-diced and blitzed whole peeled plum tomatoes. This dual-texture method provides both body and rustic chunks. Reducing the sauce is crucial. It must simmer until a spatula drawn through the pan leaves a clean trail, indicating the excess moisture has evaporated. Creating defined wells in this thickened, jammy sauce is what keeps the eggs in place.\n\n## Controlled Baking for Soft Yolks\nRather than poaching the eggs entirely on the stovetop—which often leads to uneven heat distribution and burnt bottoms—Lagerstrom transitions the covered pan to a moderate oven. This gentle, ambient heat cooks the whites evenly from the top and bottom simultaneously. The cooking is completed by a short rest out of the oven with the lid on, allowing residual heat to perfectly set the whites while keeping the yolks rich and runny.