Quick Shakshuka Eggs (Printable)
Poached eggs simmer in aromatic spiced tomato sauce with peppers and onions
# What You'll Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 small onion, finely diced
03 - 1 red bell pepper, diced
04 - 2 garlic cloves, minced
05 - 1 can (14 oz) diced tomatoes
→ Spices & Seasonings
06 - 1 teaspoon ground cumin
07 - 1 teaspoon sweet paprika
08 - 1/4 teaspoon ground cayenne pepper
09 - Salt and black pepper, to taste
→ Eggs
10 - 4 large eggs
→ Garnishes
11 - 2 tablespoons chopped fresh parsley or cilantro
12 - Optional: crumbled feta cheese
# Directions:
01 - Heat the olive oil in a medium skillet over medium heat.
02 - Add the onion and bell pepper. Sauté for 4-5 minutes until softened.
03 - Stir in the garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juices. Season with salt and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Make four small wells in the sauce. Crack an egg into each well.
06 - Cover the skillet and cook for 5-7 minutes, or until the egg whites are just set but yolks remain runny.
07 - Remove from heat. Garnish with parsley or cilantro and, if desired, crumbled feta. Serve immediately with warm crusty bread or pita.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like something you simmered all afternoon
- The sauce alone is worth making and keeps in the fridge for days
- Everyone gets to argue over whose egg is cooked perfectly which is half the fun
02 -
- The eggs continue cooking after you remove the pan from heat so pull them a minute earlier than you think is necessary
- Cast iron skillets hold heat beautifully but can make the eggs keep cooking so transfer to a serving dish if yours is thin
- That first dip of bread into the runny yolk mixed with spicy tomato sauce is the whole point of this dish do not skip it
03 -
- Make the sauce ahead of time and keep it in the fridge then just reheat and crack in eggs when ready
- Use the freshest eggs you can find as they hold their shape better in the sauce