Quick Shakshuka Eggs (Printable Version)

Poached eggs nestle in a spiced tomato and pepper sauce, ready in just 25 minutes for any meal.

# What You’ll 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)

# Directions:

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 red bell pepper to the skillet. Cook for 3-4 minutes until vegetables begin to soften and edges start to caramelize.
03 - Stir in minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for 1 minute, stirring constantly, until spices become fragrant.
04 - Pour in diced tomatoes with their juice. Season generously with salt and pepper. Simmer for 5-6 minutes, stirring occasionally, until sauce thickens slightly.
05 - Create 4 small wells in the thickened sauce using a spoon. Carefully crack one egg into each well, keeping yolks intact.
06 - Cover the pan with a lid. Cook for 5-7 minutes until egg whites are completely set but yolks remain runny. For firmer yolks, cook an additional 2-3 minutes.
07 - Remove from heat immediately. Sprinkle with chopped fresh parsley or cilantro and crumbled feta cheese if desired. Serve hot directly from the skillet.

# Top Tips:

01 -
  • It comes together in under 30 minutes but tastes like something you'd order at a fancy brunch spot
  • The runny yolks create this incredible creamy sauce when you break them into the spiced tomatoes
  • It's endlessly adaptable and works for breakfast, lunch, or dinner
02 -
  • Don't rush making the wells in your sauce or the eggs will spread too much and take forever to set
  • Covering the pan is non negotiable for getting those whites cooked without overcooking the yolks
  • Let the sauce simmer longer if it seems too thin, otherwise your eggs will swim instead of nestle
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and looks gorgeous coming straight to the table
  • Room temperature eggs will cook more evenly than cold ones straight from the fridge

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