Quick Shakshuka Eggs (Printable version)
Poached eggs nestled in a spicy, tangy tomato and pepper sauce with aromatic cumin and paprika.
# Ingredient List:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 1 red bell pepper, diced
03 - 2 cloves garlic, minced
04 - 1 (14 oz) can diced tomatoes
05 - 1 small fresh tomato, chopped
→ Spices & Seasonings
06 - 2 tbsp olive oil
07 - 1 tsp ground cumin
08 - 1 tsp sweet paprika
09 - 1/2 tsp ground coriander
10 - 1/4 tsp cayenne pepper
11 - Salt and black pepper, to taste
→ Eggs
12 - 4 large eggs
→ Garnishes
13 - 2 tbsp chopped fresh cilantro or parsley
14 - Crumbled feta cheese
15 - Warm crusty bread or pita, for serving
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Sauté for 4–5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cumin, paprika, coriander, and cayenne pepper. Stir for 30 seconds to toast the spices and release their oils.
04 - Pour in canned and fresh tomatoes. Season with salt and black pepper. Simmer uncovered for 7–10 minutes, stirring occasionally, until sauce thickens slightly.
05 - Using a spoon, make 4 small wells in the sauce. Crack an egg into each well.
06 - Cover skillet and cook for 5–7 minutes until eggs are just set but yolks remain runny. Cook longer for firmer yolks if preferred.
07 - Remove from heat. Sprinkle with chopped cilantro or parsley and crumbled feta if desired. Serve immediately with warm bread for dipping.
# Expert Suggestions:
01 -
- Its the ultimate comfort food that somehow feels fancy enough for guests but casual enough for Tuesday breakfast
- The sauce develops incredible depth while the eggs poach right on top, creating that runny yolk situation that makes everything better
02 -
- Resist the urge to stir after you crack the eggs, or youll break the yolks and end up with scrambled eggs in tomato sauce
- The sauce continues thickening as it sits with the eggs, so dont reduce it too much during the initial simmer
03 -
- Use a cast iron skillet if you have one, it holds heat evenly and looks gorgeous going straight from stove to table
- Crack each egg into a small bowl first, then gently slide it into the well to avoid any shell incidents