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Public announcement: GIVEAWAY below…be sure to check it out…it’s a fun one!

If we could have Sunday brunch together, this is what I would be serving.

Artichoke Shakshuka | @hbharvest

This dish is winter meets spring, with eggs slow cooked in tomatoes, artichokes, and cheese! Then topped with fresh greens and served alongside crusty bread. Honestly, nothing better.

Sometimes I feel like we all just need a little reminder about the beauty of simplicity…aka simple ingredients and a simple cooking method. Molly Gilbert’s new cookbook One Pan & DONE has reminded me of that. When her cookbook arrived on my doorstep the other day, I did a little jump for joy. I mean, the title alone had me very excited, healthy ONE pan & DONE. Yes, yes, yes! Sounds like my kind of cooking! Just like the title suggests, all of the recipes in Molly’s book require just one pan. It could be a skillet, sheet pan, muffin pan, cake pan, or even a dutch oven, but all of the recipes require only one pan. Meaning easy cooking and very minimal clean up. Yup, I’m sold.

Shakshuka is my go-to, fast and easy meal…breakfast, brunch, lunch, or dinner, this dish will always please. When I saw the recipe for artichoke Shakshuka, I knew I had to make it. If I could, I’d add some form of eggs to just about every savory meal. Fried, hard-boiled, soft-boiled, poached, over-easy, I love them all. Shakshuka is a traditional Middle Eastern dish consisting of eggs baked in a spicy red pepper and tomato sauce. Molly’s version uses artichokes, which I absolutely love, and it makes this easy one pan meal perfect for entertaining, especially as we enter into spring! As I mentioned this is a great breakfast and brunch recipe, but it serves equally well as a quick cooking family style dinner…or in my case solo dinner with leftovers for breakfast…cool, cool.

Artichoke Shakshuka | @hbharvest

Artichoke Shakshuka | @hbharvest

Artichoke Shakshuka | @hbharvest

SO. Well I am so very excited to be sharing this recipe with you all today, I am also thrilled to be giving away a copy of One Pan and DONE and a Staub pot (which are my favorite kitchen item)!! Yes, yes, yes! One of you guys will be sent your very own copy and a pot for cooking all the recipes. 🙂

GIVEAWAY has ENDED. To Enter: leave a comment at the bottom of this blog post telling me your very favorite one pan dinner from your line-up of everyday recipes. I’m dying for new ideas, so I can’t wait to hear what you guys are cooking up using just ONE pan. The giveaway will end exactly one week from today on Saturday March 18th, giving you plenty of time to enter!

In the meantime, I really hope you’re all able to try out this delicious Shakshuka recipe. It’s the perfect weekend brunch…and it’s totally Instagram worthy as well!

Artichoke Shakshuka | @hbharvest

Artichoke Shakshuka

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Calories Per Serving: 348 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 (24 ounce) jar marinara sauce
  • 1 (12 ounce) jar artichoke hearts, drained and quartered
  • 6 to 8 large eggs
  • Kosher salt and black pepper
  • 1 cup crumbled feta or goat cheese
  • 2 tablespoons chopped flat-leaf parsley


  • 1. Preheat oven to 375 degrees F. with rack in center. 
    2. Heat olive oil in a 10 inch cast-iron skillet over medium-high heat. When oil is shimmering, add onion and bell pepper and sauté until beginning to soften, about 5 minutes. Remove pan from heat and add marinara sauce and artichoke hearts. Crack eggs into sauce and sprinkle with generous pinches of salt and pepper. Sprinkle crumbled feta or goat cheese over pan. 
    3. Transfer pan to oven and bake until egg whites are set but yolks are still slightly runny, 15 to 20 minutes. Scatter parsley over top before serving warm from skillet, family-style.
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Artichoke Shakshuka | @hbharvest

ps. serving up a side of homemade naan is highly recommended.

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  1. Since I can’t use a cast iron pan on a glass stove, can I make this recipe in a regular oven safe skillet? Do I need to adjust the cooking time at all?

    1. Hey Tina,
      Totally, that will work well for you, you should not need to adjust anything. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  2. maybe a dumb question, but if I want to just make half of this, would it be okay if i just halved the ingredients?

  3. Hi! I’ll be making this recipe for brunch over the holidays for sure – just checking, if I wanted to add some sausage to the recipe, should I precook that with with onions so would it already bake when I put it in the oven with the eggs?

    Thank you!

    1. HI! Yes, precook the sausage with the onions. That should work perfectly! Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response what a bit late! xTieghan

  4. 5 stars
    I have a question! I have made this recipe before and I LOVE it! I’m test driving it tonight in mini-version for myself one more time before cooking it for a brunch party tomorrow. The only thing that is not turning out quite right is the egg yolks. In your photo, they sit right on top and look nice and bright and yellow. The two times I’ve made it the yolks end up sinking slightly under the whites to they’re covered after cooking and you don’t get the same visual effect. Any ideas for how to fix that? 🙂 Thank you!

    1. HI! So sadly this just takes some effort to keep the yolks up right. I keep checking the dish while cooking and moving the eggs around to keep them above the surface. Sometimes I just luck out and the eggs stay above the surface, other times they sink. I don’t really have trick that works every time. So sorry I could not help more. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. hello,I want that salt lamp!!! So cool! I also need new slippers BAD. This is such a great list – gift guides are the best because there are always ideas I would have never thought of!

  6. 5 stars
    Hi Tieghan! I recently got a cast-iron skillet and searched your site for recipe inspiration. I made this for dinner the other night and it was perfect — simple, healthy, filling, and fresh, which was everything I was looking for in a meal. Thank you for sharing! I’ll definitely be back to try some of your other dishes 🙂

  7. My favorite one pan dish goes in my cast iron skillet. It’s orzo with onions and tomatoes, and whatever veggies I have, diced small with tilapia or other whitefish fillets on the top. A little olive oil and seasoning on the fish and into the oven it goes. I originally got the recipe from a magazine and adapted it for my family’s taste.
    I love your blog and have made several of your recipes. My family loves them and they are well written and easy to follow.

  8. I love doing a breakfast frittata in one big cast iron skillet. Fry some chopped up bacon fornjust a few minutes till it’s starting to cook through, then toss in some chopped up onions and mushrooms. Once everything is simmering nicely, toss in some scrambled eggs with LOTS of cheese. Mix everything together, then pop the pan in the oven until the eggs fluff up, about 20-30 minutes depending on the pan. Yum!

  9. I’m so glad to finally have a name to put to one of my favorite kinds of dishes! My husband and I saw someone prepare it on a tv show, and we’ve been cooking up a very similar dish for years now – but I didn’t know what to call it. I love the possible variations, and will be trying artichokes in the very near future. Thanks!

  10. My favorite one pan meal is sriracha and brown sugar chicken thighs over onions and small potatoes. Chicken thighs can be bone in or out, with skin or without. Salt and pepper the chicken and sear it in your cast iron or any other oven proof skillet. I do it over butter, but vegetable oil or ghee work as well. Remove the chicken from the pan and add a bit more butter. Saute the sliced onion and quartered potatoes for about 5-7 minutes. The sauce is 1/3 cup sriracha with 1/3 cup brown sugar mixed until incorporated. Spread the onion and potato evenly over the bottom of the skillet and place the thighs back in on top. Spread the sauce over the thighs. Put the skillet in the oven at 400 degrees for 30 minutes. It’s so delicious!!

  11. My favorite one pot is Pork Tenderloin cooked in Cranberry Sauce, Orange Juice w/powdered cloves… done in the Slow Cooker! Delicious! We always make double sauce because it’s great on everything!!!

  12. the best one pan meals are soup in my opinion! my go-to is a simple chicken and veggie soup with orzo pasta tossed in!