Shakshuka tomato egg skillet (Printable Version)

Eggs poached in a rich, spiced tomato sauce with peppers and aromatics

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 (28 ounce) can crushed tomatoes
06 - 1 small chili pepper, finely chopped

→ Spices

07 - 1 teaspoon ground cumin
08 - 1 teaspoon sweet paprika
09 - 1/2 teaspoon ground coriander
10 - 1/4 teaspoon cayenne pepper
11 - Salt and black pepper to taste

→ Eggs

12 - 4 large eggs

→ Garnish

13 - 2 tablespoons fresh parsley or cilantro, chopped
14 - 1/3 cup feta cheese, crumbled

# Directions:

01 - Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
02 - Add diced onion and red bell pepper to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until vegetables are softened.
03 - Stir in minced garlic and finely chopped chili pepper. Sauté for 1 minute until fragrant.
04 - Add crushed tomatoes, ground cumin, sweet paprika, ground coriander, cayenne pepper, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Simmer the sauce uncovered for 10 to 12 minutes, stirring occasionally, until it thickens and deepens in color.
06 - Using the back of a spoon, make 4 shallow wells evenly spaced throughout the sauce.
07 - Carefully crack one egg into each well. Cover the skillet with a lid and cook for 6 to 8 minutes until egg whites are set but yolks remain runny.
08 - Remove from heat. Garnish with chopped fresh parsley or cilantro and crumbled feta cheese if desired.
09 - Transfer to serving plates and serve immediately while hot, preferably with warm pita bread or crusty bread for dipping.

# Expert Hints:

01 -
  • The eggs cook perfectly tender while the sauce builds complex warmth from cumin and paprika, creating a dish that tastes like it took hours but comes together in half that time.
  • It works equally well as a rushed weeknight breakfast or an impressive brunch for friends, which means you'll find yourself making it more often than you expect.
02 -
  • Don't cook the eggs too fast or they'll toughen and the whites will separate from the yolk in a way that feels wrong, so medium-low heat after covering is non-negotiable.
  • If your sauce seems too thin before adding eggs, you haven't simmered it long enough, and watery shakshuka is a disappointment you won't forget.
03 -
  • If you're cooking for a crowd, make the sauce ahead and reheat it gently, then add the eggs just before serving so everyone gets them at their peak.
  • Keep a lid handy because covered cooking is the only way to ensure tender egg whites without overcooked yolks, and a glass lid lets you watch without removing the heat.
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