Quick Shakshuka Eggs (Printable Version)
Poached eggs simmered in spiced tomato and pepper sauce. Ready in 25 minutes for any meal.
# What You 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 the olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until softened.
02 - Add the bell pepper and cook for another 3–4 minutes, until the vegetables begin to soften.
03 - Stir in the garlic, cumin, smoked paprika, and chili flakes. Cook for 1 minute until fragrant.
04 - Pour in the diced tomatoes with juice. Season with salt and pepper. Simmer for 5–6 minutes, stirring occasionally, until the sauce thickens slightly.
05 - Make 4 small wells in the sauce and crack an egg into each well.
06 - Cover the pan and cook for 5–7 minutes, or until the egg whites are set but yolks remain runny. Cook longer for firmer yolks.
07 - Remove from heat. Sprinkle with chopped parsley or cilantro and crumbled feta, if using. Serve hot.
# Expert Advice:
01 -
- It comes together in under 30 minutes but tastes like something you spent all afternoon tending
- The way the spicy tomato sauce cradles each egg makes breakfast feel like a proper event
02 -
- The residual heat continues cooking the eggs after you remove the pan, so pull it off slightly earlier than you think
- Making deep, distinct wells prevents the eggs from spreading into one another and keeps the yolks intact
03 -
- Use a cast iron skillet if you have one, it holds heat evenly and looks stunning at the table
- Room temperature eggs create less shock when they hit the hot sauce, helping them cook more evenly