Quick Shakshuka Eggs (Printable version)
Poached eggs simmer in spiced tomato and bell pepper sauce for a hearty, satisfying meal.
# 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 Prepare:
01 - Heat olive oil in a medium skillet over medium heat. Add diced onion and bell pepper, sautéing for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic, ground cumin, sweet paprika, and cayenne pepper. Cook for 1 minute until fragrant, being careful not to burn the spices.
03 - Pour in diced tomatoes with their juices. Season generously with salt and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and reduces.
04 - Using the back of a spoon, make four small wells in the sauce. Crack one egg into each well, taking care not to break the yolks.
05 - Cover the skillet with a tight-fitting lid. Cook for 5-7 minutes, or until egg whites are completely set but yolks remain runny. Adjust heat if bubbling becomes too vigorous.
06 - Remove from heat immediately. Sprinkle with fresh parsley or cilantro and crumbled feta if using. Serve directly from the skillet with warm crusty bread or pita for dipping.
# Expert advice:
01 -
- It comes together in under 30 minutes but tastes like something youd order at a cozy neighborhood café
- The sauce freezes beautifully so you can make a double batch and have shakshuka ready for lazy mornings
- Its one of those rare dishes that works for breakfast brunch lunch or dinner without feeling out of place
02 -
- The eggs continue cooking even after you remove the pan from heat so take them off when the whites look slightly underdone
- Cast iron skillets retain heat beautifully which can overcook your eggs if you leave them on the burner too long
- Making wells deeper than you think necessary helps keep the eggs from spreading into each other
03 -
- Make a double batch of the sauce base on Sunday and freeze half for the fastest weekday breakfast ever
- Add a tablespoon of tomato paste if your canned tomatoes seem too watery this concentrates the flavor beautifully