Quick Shakshuka Eggs (Printer-friendly)
Poached eggs nestled in spicy tomato-pepper sauce. Ready in 25 minutes.
# 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
# How to Make It:
01 - Heat olive oil in a medium skillet over medium heat.
02 - Add diced onion and bell pepper to the skillet. Sauté for 4-5 minutes until softened and fragrant.
03 - Stir in minced garlic, ground cumin, sweet paprika, and cayenne pepper. Cook for 1 minute until spices become fragrant.
04 - Pour in diced tomatoes with their juices. Season with salt and black pepper. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens slightly.
05 - Make four small wells in the sauce using a spoon. Crack one egg into each well.
06 - Cover the skillet and cook for 5-7 minutes until egg whites are just set but yolks remain runny.
07 - Remove from heat. Sprinkle with chopped fresh parsley or cilantro and crumbled feta cheese if desired. Serve immediately with warm crusty bread or pita.
# Expert Tips:
01 -
- Everything cooks in one pan, which means maximum flavor with minimal cleanup
- The runny yolks create a rich, silky sauce when broken into the spiced tomatoes
- It comes together in under 30 minutes but tastes like something you simmered all day
02 -
- The residual heat will continue cooking the eggs, so pull them off the heat when the whites look slightly underdone
- A lid that actually fits your skillet makes all the difference in getting those perfectly set whites without overcooking the yolks
03 -
- A cast iron skillet retains heat beautifully and creates those gorgeous crispy edges on the sauce
- Make a double batch and reheat leftovers gently the next day, the flavors actually deepen overnight