Quick Shakshuka Eggs (Print Version)
Poached eggs simmered 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 onion and bell pepper. Sauté for 4-5 minutes until softened.
03 - Stir in garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
04 - Add diced tomatoes with juices. Season with salt and pepper. Simmer for 5-7 minutes, stirring occasionally, until sauce thickens slightly.
05 - Make four small wells in the sauce. Crack an egg into each well.
06 - Cover skillet and cook for 5-7 minutes until egg whites are set but yolks remain runny.
07 - Remove from heat. Garnish with parsley or cilantro and crumbled feta if desired. Serve immediately with warm crusty bread or pita.
# Expert Advice:
01 -
- It comes together in under 30 minutes using pantry staples you probably already have
- The combination of runny yolks and spiced tomato sauce creates an incredibly satisfying meal
02 -
- The skillet size matters, too large and the sauce spreads too thin to properly poach the eggs
- Resist the urge to peek while the eggs are covered, trapped steam is what cooks them evenly
03 -
- Crack each egg into a small bowl first, then slide it into the well to avoid broken yolks or shell fragments
- Letting the sauce simmer a bit longer than you think necessary creates those concentrated flavors that make this dish memorable