Easy Shakshuka in a Titanium Pan

By The Thyra Kitchen Team  ·  September 20, 2026  ·  5 min read

Shakshuka is the ultimate one-pan comfort dish: eggs gently poached in a rich, spiced tomato and pepper sauce, scooped straight from the pan with warm bread. It comes together in about 30 minutes, and a titanium pan makes it easy from sear to serve.

Why titanium suits shakshuka

Shakshuka moves from a hot saute to a gentle simmer, then holds while the eggs set. A titanium pan handles that range well: it sears the onions and peppers with real flavour, then spreads a steady, even heat so the sauce simmers without scorching in hot spots. Because there is no coating, you can build deep flavour at higher heat, and the natural release means the eggs lift out cleanly and cleanup is a quick wipe.

What you will need

• 1 tablespoon olive oil, 1 onion, 1 red pepper, 2 cloves garlic
• 1 teaspoon cumin, 1 teaspoon paprika, a pinch of chilli
• 1 tin (400g) chopped tomatoes
• 4 eggs, salt and pepper
• To finish: feta, fresh parsley or coriander, warm bread

Step by step

1. Saute the base. Warm the oil over medium heat and soften the onion and pepper for 6 to 8 minutes. Add garlic and spices for a minute until fragrant.
2. Build the sauce. Pour in the tomatoes, season, and simmer for 10 minutes until thick and glossy.
3. Add the eggs. Make wells, crack in the eggs, cover, and cook gently for 5 to 7 minutes until the whites are set but the yolks stay soft.
4. Finish. Scatter with feta and herbs and serve straight from the pan with bread.

The bottom line

Shakshuka is proof that one pan and a handful of pantry staples can turn into something special. A titanium pan gives you the sear for flavour and the gentle, even simmer the eggs need, all in one vessel that wipes clean in seconds. Perfect for a slow weekend brunch or an easy dinner.

Frequently asked questions

Can I make shakshuka ahead?

Make the tomato sauce ahead and refrigerate it. When you are ready to eat, reheat the sauce, add the eggs, and cook them fresh so the yolks stay soft.

What bread goes with shakshuka?

Warm crusty bread, pita or focaccia are ideal for scooping up the sauce and runny yolks.

Why cover the pan for the eggs?

Covering traps gentle steam so the tops of the eggs set without overcooking the yolks or the sauce underneath.

Written by the Thyra Kitchen editorial team. Have a question about titanium cookware? Reach out, we are happy to help.