Quick Shakshuka Eggs (Printable Version)

Poached eggs simmered in spicy tomato and pepper sauce

# What You Need:

→ 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:

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 aromas.
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, or until eggs are just set but yolks remain runny. Cook longer for firmer yolks if desired.
07 - Remove from heat. Garnish with chopped cilantro or parsley and crumbled feta if desired. Serve immediately with warm bread for dipping.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something that simmered all day
  • The runny yolks create their own rich sauce when you tear through them with bread
  • Its equally perfect for a lazy Sunday brunch or a quick weeknight dinner
  • Leftovers somehow taste even better the next morning
02 -
  • The residual heat continues cooking the eggs after you remove the pan, so take them off slightly earlier than you think
  • Making wells that are too deep causes eggs to cook unevenly, while shallow wells let them spread too much
  • Covering the pan is essential for steaming the eggs properly, but lift the lid carefully to avoid condensation dripping onto the yolks
03 -
  • Use a cast-iron skillet if you have one, because the even heat distribution makes a noticeable difference in how evenly the eggs cook
  • Let the sauce rest for a minute off the heat before adding eggs, which creates those little wells more easily and prevents the eggs from spreading too much

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