Quick Shakshuka Eggs (Printable Version)

Poached eggs simmer in spicy tomato sauce with bell peppers and aromatic cumin.

# What You Need:

→ Vegetables

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, finely chopped
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 smoked paprika
08 - 1/4 teaspoon chili flakes
09 - Salt and pepper, to taste

→ Eggs

10 - 4 large eggs

→ Garnishes

11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - Crumbled feta cheese (optional)

# Method:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened and translucent.
02 - Add diced bell pepper to the skillet. Cook for 3-4 minutes, stirring occasionally, until vegetables begin to soften.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
04 - Pour in diced tomatoes with their juice. Season with salt and pepper. Simmer for 5-6 minutes, stirring occasionally, until sauce thickens slightly.
05 - Create 4 small wells in the sauce using a spoon. Carefully crack one egg into each well, keeping yolks intact.
06 - Cover pan with lid and cook for 5-7 minutes, or until egg whites are fully set but yolks remain runny. Cook 2-3 minutes longer for firmer yolks.
07 - Remove from heat. Sprinkle with fresh chopped parsley or cilantro and crumbled feta cheese if desired. Serve hot directly from skillet.

# Expert Tricks:

01 -
  • It comes together in under 30 minutes but tastes like something that simmered all afternoon
  • The runny yolks create their own rich sauce when you break them into the spiced tomatoes
  • It works for breakfast, brunch, or dinner and somehow feels appropriate for all of them
02 -
  • Covering the pan is nonnegotiable for getting the whites to set without overcooking the yolks
  • Make sure your sauce is bubbling gently before adding eggs, or they will spread too much
  • A shallow skillet works better than a deep one for even cooking
03 -
  • Crack each egg into a small bowl first, then slide it into the sauce to avoid broken shells
  • Add a handful of spinach or kale during the last 2 minutes for extra vegetables
  • The sauce develops better flavor if made a day ahead and reheated before adding eggs

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