Quick Shakshuka Eggs (Print Version)
Poached eggs simmered in a spicy tomato and 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
# Step-by-Step Guide:
01 - Heat the olive oil in a medium skillet over medium heat.
02 - Add the onion and bell pepper. Sauté for 4-5 minutes until softened.
03 - Stir in the garlic, cumin, paprika, and cayenne. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juices. Season with salt and black pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Make four small wells in the sauce. Crack an egg into each well.
06 - Cover the skillet and cook for 5-7 minutes, or until the egg whites are just set but yolks remain runny.
07 - Remove from heat. Garnish with parsley or cilantro and, if desired, crumbled feta. Serve immediately with warm crusty bread or pita.
# Expert Suggestions:
01 -
- It comes together in under 30 minutes but tastes like something that simmered all day
- The runny yolks create this incredible creamy sauce when you break them into the spiced tomatoes
- It's equally perfect for lazy weekend brunches or throw it together weeknight dinners
02 -
- The residual heat continues cooking the eggs even after you remove the skillet from the burner
- Using a skillet with a lid is crucial, otherwise the eggs won't poach properly and will cook unevenly
03 -
- Cold eggs straight from the fridge hold their shape better when cracking into the sauce
- Do not stir after cracking the eggs or you will break the yolks and create a scrambled mess