Quick Shakshuka Eggs (Printer-Friendly)
Poached eggs simmered in a spicy tomato and pepper sauce with aromatic Middle Eastern spices.
# 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)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2–3 minutes until softened and translucent.
02 - Add diced bell pepper to the skillet and continue cooking for 3–4 minutes 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 generously with salt and pepper. Simmer for 5–6 minutes, stirring occasionally, until sauce thickens slightly.
05 - Make 4 small wells in the thickened sauce using a spoon. Crack one egg into each well, taking care to keep yolks intact.
06 - Cover pan with lid and cook for 5–7 minutes until egg whites are fully set but yolks remain runny. Cook 2–3 minutes longer for firmer yolks.
07 - Remove from heat immediately. Sprinkle with fresh parsley or cilantro and crumbled feta if desired. Serve hot directly from skillet.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something you'd order at a restaurant
- The runny yolks create their own silky sauce when you drag your bread through them
- It's equally impressive for weekend guests or a Tuesday night solo dinner
02 -
- A pan with a tight fitting lid is crucial for properly poaching the eggs
- If your sauce looks too thick before adding eggs, splash in a little water
- The eggs continue cooking after you remove the pan, so undercook slightly
03 -
- Crack each egg into a small bowl first, then slide it into the pan
- If your yolks are cooking too fast, reduce heat to low and cover